Description

The characterizing ingredient in plant-based beverages is protein, a trend that has remained strong. This session will explore best proteins/blends of proteins that can drive better flavor outcomes, citing the latest data on consumer liking that can be applied to define the sensory attributes that correlate with consumer preference. These findings provide insight into formulation approaches and the combinations that can drive better flavor outcomes. This scientific approach to quantifying key drivers of consumer preference, paired with predictive modeling tools, will inform decisions for new innovations in the beverage category.

Attendees will learn to:
-Recognize the methods behind the approach to both the Sensory and market research
-Identify core drivers of consumer interest and preference in plant-based beverages and how these inform future trends
-Distinguish the ‘white space’ for new product introductions, using sensory and nutrition science.
Speakers:
Kimberly Hogan
Kristen Racknagel
This webcast includes access to the recording, which will be available within 48 hours of the live event. All IFT webcasts are free for IFT Premier and Student members.