Formulating considerations for plant-based proteins – podcast

While it’s a trend, interest in plant-based eating is a macro trend that’s not going to stop anytime soon. I think we’ll continue to see growth of plant-based ingredients across all food segments, said Ed Dudley, director of technical and analytical innovation at Griffith Foods.

Judie Bizzozero, Content Director

September 20, 2019

Consumer demand for clean labels and food and beverage products that align with values related to health and wellness, sustainability and eco-consciousness is pushing plant-based ingredients and products into the spotlight. In fact, recent data from the Plant Based Foods Association (PBFA) and the Good Food Institute (GFI) estimates U.S. retail sales of plant-based foods hit $4.5 billion this year, an 11% jump over 2018. Plant-based options can be found in nearly every grocery aisle but making those products nutritionally sound and palatable isn’t an easy task.

In this SupplySide West edition of the Healthy INSIDER Podcast, Judie Bizzozero, senior editor, Natural Products INSIDER, and Ed Dudley, director of technical and analytical innovation at Griffith Foods discuss:

  • Popular plant-based ingredients being used in food and beverage products.

  • How plant-based proteins differ from animal proteins.

  • Unique challenges plant-based ingredients bring to the formulation table.

  • The importance of flavors, maskers and texturing solutions.

Links and resources:

Got feedback? Email Judie at [email protected], or tweet to @NatProdINSIDER using the hashtag #INSIDERPodcast

About the Author

Judie Bizzozero

Judie Bizzozero

Content Director, Informa Markets Health & Nutrition

Judie Bizzozero oversees food and beverage content strategy and development for the Health & Nutrition group at Informa Markets (which acquired VIRGO in 2014), including the Food & Beverage Insider, Natural Products Insider and SupplySide/Food ingredients North America brands. She reports on market trends, science-based ingredients, and challenges and solutions in the development of healthy foods and beverages. Bizzozero graduated from the Walter Cronkite School of Journalism and Mass Communication at Arizona State University in 1987 with a bachelor’s degree in journalism.

See more from Judie Bizzozero
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