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From Disappointment to Delectable Plant-Based Foods: Winning the Taste Game with Pea Protein
In a growing plant-based market, too many negative experiences have left some consumers disillusioned. But just wait until they taste what you’ll do next.
In this free webinar, you’ll discover ways to turn market disillusion into thriving and profitable plant-based food, plant-based meat, and/or plant-based dairy nutrition business. We’ll hear insights in taste, texture and sensory experience about what makes foods and beverages successful.
Get inspired by Roquette’s success stories and see real examples of ingredients that change the taste profile and win rave reviews from eaters.
Ready to update your recipe for success? Don't miss this opportunity to redefine delicious plant-based eating with a reliable partner. Reserve your spot today!
About the speakers
Aurelie Mauray, Market Manager Plant Proteins Americas, Roquette
With a Master's degree in Food and Bioproducts and a phD in Nutrition, Aurelie has spent more than 10 years in the B2B ingredients manufacturing space. Within the Marketing team, she’s working on promoting plant protein ingredients for better food & new gastronomy in Americas. She joined Roquette in 2011 in France covering different roles as product management, business development, customer technical support in Europe and moved to Montreal, Canada in 2017. One of her key focus is the use of pea proteins in new food applications, especially plant-based meat alternatives and non-dairy products, to fulfill American customers expectations.
Jennifer Kimmel, Head of R&D Americas, Roquette
With a Ph.D. in Biochemistry, Jen has spend almost 20 years in the Food and Beverage industry with roles as a protein chemistry subject matter expert for a global CPG company and technology manager in the Sports Nutrition industry with responsibilities including supplier qualification, raw material specification creation, analytical services, sensory and shelf-life testing. Jen joined Roquette in 2018 to support protein ingredient innovation by leveraging her expertise in protein structure-function relationships. In her role as the Head of R&D for the Americas, Jen leads a team of scientists and engineers who drive growth through ingredient process technology, protein chemistry, extrusion, sensory and analytical sciences.
Anke Golde, Head of CTS Food & Proteins, Americas, Roquette
Anke Golde has over 21 years of experience in the food industry with progressive roles in Food Product Development and Application with deep experience in translating science and technology into commercialized products. She joined Roquette in 2022 as Head of Customer Technical Service for Food & Proteins, Americas, where she leads plant-forward food and beverage applications, including plant-based proteins, carbohydrates, fibers etc. Her expertise includes product development, cost savings, and talent development, with a proven track record of identifying white space opportunities and driving innovation. Anke holds a master’s degree in food science from Kansas State University.
And Elizabeth Green, Senior Journalist, CNS Media
Elizabeth is a Senior Journalist at CNS Media, which includes FoodIngredientsFirst.com and NutritionInsight.com. Her BA in Broadcast Journalism has given her insights into digital marketing, and both online and print platforms. She enjoys reading and creating articles on consumer trends and ingredient innovation.