David will be speaking at Future Food-Tech in New York City on, “Plant-Based Products 2.0: Advancing Taste, Texture, Nutrition and Format.”

The following questions will be addressed:

-How are food industry corporates responding to the growing demand for plant-based proteins, and what innovation strategies have been successful when incorporating these new products into their portfolios?

-What do the next generation of plant-based products look like? What is beyond plant-based processed-meat replacements? What innovation is occurring to improve the taste and texture of plant-based products to make them more desirable to the consumer?

-What innovative methods are improving the nutrient bioavailability of plant-based proteins, compared with animal protein products? What are the opportunities for fermentation?