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
- Navigating the Waters of Sustainable Seafood with Plant Based Options
- 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
