Beatriz Pérez

The presentation will propose the need to modify our current agri-food system towards a more sustainable model, based on the development of new plant-based foods with a better impact on the environment. To

achieve this, the technological lines with the greatest impact and potential will be presented, such as

extrusion technology and fermentation. This method is capable of modify the structural, nutritional and

sensory properties of new plant-based ingredients and thus achieving the development of new food

structures with appropriate nutritional and sensory properties. The lines of research addressed at AINIA

related to extrusion processes (TVP and HMEC) to obtain meat analogs, as well as the application of

fermentative processes to obtain dairy analogs from plant sources, will also be presented.