Fully Mimic 2022: the new generation of meat and fish analogues
The demand for alternative protein-based products is increasing on a daily basis. And so, in turn, is their availability in the market as industry seeks to achieve perfect mimicking of animal-based products imitations. But what about the challenges yet to be overcome? How to improve the taste and nutritional profile of these products? How to make them more accessible? How to shorten the list of ingredients they contain? With the experience and knowledge generated by CNTA's research, we will see how these challenges can be overcome to produce dairy, meat or seafood analogues which fully emulate their animal counterparts. We will do this by understanding the role that ingredients and promising technologies such as fermentation, extrusion or 3D printing can play.
Agora by AECOCThe demand for alternative protein-based products is increasing on a daily basis. And so, in turn, is their availability in the market as industry seeks to achieve perfect mimicking of animal-based products imitations. But what about the challenges yet to be overcome? How to improve the taste and nutritional profile of these products? How to make them more accessible? How to shorten the list of ingredients they contain? With the experience and knowledge generated by CNTA's research, we will see how these challenges can be overcome to produce dairy, meat or seafood analogues which fully emulate their animal counterparts. We will do this by understanding the role that ingredients and promising technologies such as fermentation, extrusion or 3D printing can play.
