In response to the rising veganism trend in the UK, Campden BRI is holding a seminar in November on how the vegan market is changing and delves into the issues around developing vegan and plant-based food products. It will also cover the latest ingredient solutions to help tackle reformulation issues. The seminar will be held on November 28 at Campden BRI.
Topics that will be covered include:
- the need for vegan and plant protein-based products;
- labeling and certification of vegan and plant-based products;
- the benefits and challenges of plant-based ingredients and vegan foods;
- the quality of plant-based protein;
- the current research on nutrition and functionality of plant-based ingredients in foods and drinks;
- how specific ingredients can be used to make vegan products, and;
- product manufacturing and the supply chain.
Tiia Mörsky, ingredients research team leader at Campden BRI, said: “Consumers are demanding plant-based products and their reasons differ widely from ethical to attributed health benefits. Understanding consumers’ attitudes and behaviors toward plant-based ingredients is vital for new product development. Manufacturers must also understand nutrition aspects, for example how plant-based foods compare to animal-based foods, so they can certify and label their products correctly. Vegan products are potentially acceptable to a wider audience, and with a rise in veganism it’s within the industry’s best interest to understand how to overcome the challenges associated with developing them.”
Speakers from industry will cover future protein-rich plant-based ingredients and potential ingredient solutions while members of the Vegan Society will be discussing the Vegan Trademark.