New ingredients for plant-based meat analogues

Atze Jan van der Goot

Atze Jan van der Goot: Most plant-based meat analogues that are currently on the market are based on proteins from soy, pea and wheat. However, a clear need exists to broaden the range of crops that can be used as protein source for next generation meat analogues. In this presentation, it will be explained why soy, pea and wheat are so successful in meat analogue applications and what challenges new crops face to become equally successful.

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Kuleana. The next generation seafood

Sonia Hurtado

Sonia Hurtado is the co-founder and CSO at Kuleana, leading the R&D team with the same mission she had since she was a little girl, protecting and helping the animals and the environment.

She’s been working in the food industry for more than 15 years, mostly in R&D, having her background in food science and technology with a MSc in food biotechnology. She’s done research in 3D food printing and extrusion and the last 5 years she’s been focused in developing plant based alternatives, such as bacon, chicken or ham.

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