Alternative protein sources are rapidly reshaping contemporary perspectives on nutrition and sustainability within the global food landscape. This session will critically examine a spectrum of novel options—including plant-based proteins, cultured meats, and insect-derived protein products—that promise substantial nutritional benefits while minimizing environmental impact. Key topics to be addressed include the technological advancements underpinning these innovations, sensory and formulation challenges, and the complex regulatory environments that shape their development and market entry. Participants will also explore issues such as optimizing product taste and texture, as well as understanding the drivers and barriers to consumer acceptance.Furthermore, the discussion will underscore the strategic role of alternative proteins in enhancing food security, promoting public health, and advancing sustainable food systems. By leveraging breakthroughs in food science and technology, alternative protein sources emerge as pragmatic solutions for meeting the dietary demands of a growing global population while supporting environmental stewardship.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
