Optimizing for Taste and Texture in Plant-Forward Foods
June 22, 2021 • Webinar 2pm ETRegister
Plant-based foods have moved to the mainstream, with sales surging 27% in 2020. As consumer interest in diets that emphasize fresh, whole ingredients and minimize processed foods continues to grow, how can you optimize plant-forward foods for taste and texture?
In this episode, Rachel Zimmer, a Certified Food Scientist (IFT), Certified Culinary Scientist (RCA), and founder of A La Carte Connections, LLC, and Charice Grace, manager of Trade Marketing and Stewardship of The Almond Board of California, joins host Tara Bench to discuss the emerging food and eating trends that are driving new product development, including:
- Changes in how consumers are eating and snacking
- Why almonds are a good choice for plant-forward food development
- Hands-on demos of almond-based snack recipes