🔴 𝗨𝗽𝗰𝗼𝗺𝗶𝗻𝗴 𝗪𝗲𝗯𝗶𝗻𝗮𝗿 - 𝗧𝘄𝗼 𝗦𝗲𝘀𝘀𝗶𝗼𝗻𝘀 𝗔𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲! 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 - 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗮𝗻𝗱 𝗥𝗵𝗲𝗼𝗹𝗼𝗴𝗶𝗰𝗮𝗹 𝗖𝗵𝗮𝗿𝗮𝗰𝘁𝗲𝗿𝗶𝘇𝗮𝘁𝗶𝗼𝗻. How can we turn plant proteins into ingredients that truly mimic the texture and experience of meat? This webinar will take you inside the science and technology that makes it possible. 🔎 𝗪𝗲'𝗹𝗹 𝘁𝗮𝗸𝗲 𝗮 𝗰𝗹𝗼𝘀𝗲𝗿 𝗹𝗼𝗼𝗸 𝗮𝘁 𝘁𝗵𝗲 𝗰𝘂𝘁𝘁𝗶𝗻𝗴-𝗲𝗱𝗴𝗲 𝗲𝘅𝘁𝗿𝗮𝗰𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗮𝗻𝗮𝗹𝘆𝘁𝗶𝗰𝗮𝗹 𝘁𝗲𝗰𝗵𝗻𝗶𝗾𝘂𝗲𝘀 𝘂𝘀𝗲𝗱 𝘁𝗼 𝗱𝗲𝘃𝗲𝗹𝗼𝗽 𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝗽𝗹𝗮𝗻𝘁 𝗽𝗿𝗼𝘁𝗲𝗶𝗻𝘀 - ingredients specifically engineered for structure, stability and performance. You'll learn how these proteins are tailored for 𝗲𝘅𝘁𝗿𝘂𝘀𝗶𝗼𝗻-𝗯𝗮𝘀𝗲𝗱 𝗽𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴, enabling the creation of meat-like textures in plant-based foods. We'll also focus on 𝗿𝗵𝗲𝗼𝗹𝗼𝗴𝗶𝗰𝗮𝗹 𝗯𝗲𝗵𝗮𝘃𝗶𝗼𝗿 𝗮𝗻𝗱 𝘁𝗲𝗰𝗵𝗻𝗼-𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝗽𝗿𝗼𝗽𝗲𝗿𝘁𝗶𝗲𝘀, sharing case studies and experimental results that highlight their impact on processing performance and final product quality. 🎙️ Featuring 𝘁𝘄𝗼 𝘀𝗽𝗲𝗰𝗶𝗮𝗹 𝗴𝘂𝗲𝘀𝘁 𝘀𝗽𝗲𝗮𝗸𝗲𝗿𝘀: Dr.-Ing. Xiaoai Guo and Dr. Volker Lammers from DIL Deutsches Institut für Lebensmitteltechnik e. V. (German Institute of Food Technologies). 📅 𝗖𝗵𝗼𝗼𝘀𝗲 𝘆𝗼𝘂𝗿 𝗽𝗿𝗲𝗳𝗲𝗿𝗿𝗲𝗱 𝘁𝗶𝗺𝗲 𝘀𝗹𝗼𝘁 𝗼𝗻 𝗔𝗽𝗿𝗶𝗹 𝟮𝟰, 𝟮𝟬𝟮𝟱: 🔹 Session 1 - 10:00-11:00 CEST 🔹 Session 2 - 15:00-16:00 CEST / 9:00-10:00 EDT 👉 Register now: https://lnkd.in/e7v_UjXH #AlternativeProteins #PlantBased #Rheology #FoodProcessing #FoodScience #Webinar
