2nd Sustainable Plant Based Protein & Fermentation Solutions ASIA | 1 – 2 February 2023

Key Highlights

  • Plant Based Egg with Konjac & Enzyme Technology
  • Ground Breaking Fermentation Technology and Upcycling Agri, Waste to Produce Vegan Meat
  • Non-GMO Soy Based Pork & Dimsums with Proprietary Flavor Encapsulation from Konjac
  • Upcycling of Okara to Produce Healthy & Sustainable Protein
  • Comparing the Functionality of Many Protein Sources Including Recent Breakthroughs on Extracting Protein from Leaves
  • The Growing Acceptance of Plant Based Food in Thailand
  1. Navigating the Waters of Sustainable Seafood with Plant Based Options
  2. First Hand Experience in Launching Thailand’s First Vegan Burger

iii.        Mushroom Based Protein – Towards Clean Label Recognition

  • Sustainable and Innovative Plant-Based Chicken from Peanuts with Distinctive Texture and Umami Taste Profile
  • Taking Plant Based Meat to The Next Level with High Moisture Extrusion Technologies