In June, Bunge sponsored and presented at FoodNavigator’s Protein Vision, a two-day interactive broadcast hosted by Food Navigator, where inspiring companies who want to reimagine the future of food came together to discuss consumer trends, new products and technologies that shape the future of the food industry.
In the webinar "Enabling authentic dairy & meat from plants with Bunge", we explained how plant proteins and specialty lipids drive sensory, sustainability and nutrition in alt dairy & meat. Our experts work alongside customers, using our plant proteins and specialty oils & fats to deliver perfectly melting cheese, creamy indulgent ice cream, succulent strips of steak, and more. They accomplish this with individual proteins or lipids, combinations, or next level innovations like our recent lipid innovation, Beleaf PlantBetter - a plant-based alternative to butter. Similar to how our ingredient innovations step-changed confectionery and infant nutrition, they can also solve tough application challenges in alt dairy and meat to drive growth.
If you missed the live broadcast, you can now watch the presentation on-demand below.
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