The chair and committee members of SCI’s Food Group cordially invite members to their Annual General Meeting (AGM) at 13:00 on 4 August 2021.
The AGM will be followed at 13.30 by a 40 min talk from guest speaker Dr David Baines:
The market for plant based vegan foods is booming as consumers seek healthy alternatives to meat for reasons driven by climate change, animal welfare, the pandemic and a flexitarian lifestyle. The lecture examines the technologies used to create textured plant proteins designed to simulate meat and the challenges this presents for flavourists and flavour scientists. The chemistry of the Maillard reaction is explored and how this can be applied to plant proteins and the importance of combining volatile flavour compounds with taste modulators is developed. Depending on your viewpoint; textured plant proteins represent healthy, nutritional alternatives to meat or qualify as ultra-processed foods to be avoided.
All members of SCI’s Food Group are welcome to attend as well as academia/Industry professionals and researchers and NPD technologists.
The main purpose of the talk is to raise awareness of the challenges in producing flavoursome meat substitute products for vegan and flexitarian consumers.
*This is a FREE event.*
Food Group - Craig Duckham