Healthy formulations: Enhancing texture, flavour and mouthfeel

On demand

Increasingly, APAC-region consumers are demanding healthier options – but are unwilling to compromise on flavour, texture and mouthfeel. In this episode of of FoodNavigator’s free-to-view Positive Nutrition series, experts in the field discuss how the industry can formulate, reformulate and fortify to create healthier products with sensory appeal.

Webinar agenda and speakers

The episode begins with a keynote presentation from Nestlé Malaysia & Singapore Region CEO Juan Aranols about the healthy formulation space, including insights into the firm’s recent developments in plant-based products.

The session continues with a presentation from Ingredion.

This will be followed by a talk from Jodell Jiang, Technical Category Manager at Cargill, on the firm’s functional system solution for plant-based barista milk. Plant-based alternatives to conventional dairy milk can lack the creamy texture and structure that dairy milk provides, making foamability and stability difficult to achieve. Jodell will detail Cargill’s solution, which ensures that sensory attributes – taste, texture and mouthfeel – are retained in plant based dairy alternatives for use in the hospitality industry.

The session concludes with a 45-minute panel discussion and audience Q&A chaired by FoodNavigator Asia journalist Pearly Neo, with panelists Juan Aranols and Jodell Jiang.

Key information and registration

The webinar is free, and is scheduled to run from 3pm SGT (6pm AEDT) on Tuesday 15 March 2022.

For those who can’t make it to the livestreamed session, William Reed Publishing will be making the event available to all registrants to view on-demand after the fact.

To register, click here.