The quest for healthy and sustainable food is ongoing and will not stop any time soon. One of the solutions lies in replacing meat by plant-based food products. There are many plant-based alternatives and research projects that focus on this so-called protein transition.
Based on pulses, insects, side-streams or on other sources, apart from the technological challenges there are always two important consumer issues. These are the sensory quality of the new products, and the acceptance by consumers and society at large of innovations in food technologies and the new food products.
Garmt Dijksterhuis (Wageningen Food and Biobased Research) will present some of his recent projects at the Sensory Symposium ‘A Taste of Change’ on Nov 25th at the Food Innovation Academy.
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About the MOA Expert Group Sensory Research
The Expert Group Sensory Research is a platform to debate for and about sensory/consumer research. Its goal is to safeguard quality and encourage the exchange of knowledge and good training within this discipline and the professional domain. The symposium is fully in English and its ultimate goal is to find the best match between the latest scientific insights on sensory, consumer and business demands.