Plant-based products have been increasing in popularity among Asian consumers, influenced by their shifting preferences towards ethical, healthy and sustainable consumption. The space is seeing tremendous growth and vibrancy, and major brands, suppliers and food-service outlets are developing plant-based meat innovations. However, one key challenge in consumer adoption is creating a plant-based product that has a delicious and meat-like taste and texture. There are many factors to be considered, from plant sources and ingredients, extrusion processes to crafting meat-like flavour profiles that consumers will enjoy.
In this workshop jointly organised by KH Roberts, Leistritz and the Singapore Institute of Food and Biotechnology Innovation (SIFBI), we bring together our expertise in scientific research, product development, extrusion process and technology, and aroma and taste masking solutions to create plant-based meat analogues and products that delight Asian consumers.