Plant-based food innovation is accelerating in Asia Pacific, driving the transition of the plant-based segment from generation 1.0 to 2.0. The new generation of plant-based alternatives set apart from the traditional ones by being far more accurate to the taste and nutritional profile of real meat, seafood, and dairy products.
Join us in this webinar as our Biospringer APAC experts unlock the key challenges around this rising segment and presents three steps to create tasty, nutritious, and sustainable 2.0 plant-based meat, seafood, and dairy with clean label yeast extract:
- Masks protein off-notes
- Enriches nutritional profile
- Creates or enriches signature meaty or dairy taste profile
