Campden BRI to run veganism seminar
The popularity of veganism is skyrocketing with the number of vegans in Britain quadrupling between 2014 and 2018. Last year, 16% of new food products launched in the UK had a vegan claim.
In response, Campden BRI is holding a seminar in November on how the vegan market is changing and the issues around developing vegan and plant-based food products. It will also cover the latest ingredient solutions to help tackle reformulation issues.
Topics that will be covered include:
- the need for vegan and plant protein-based products
- labelling and certification of vegan and plant-based products
- the benefits and challenges of plant-based ingredients and vegan foods
- the quality of plant-based protein
- the current research on nutrition and functionality of plant-based ingredients in foods and drinks
- how specific ingredients can be used to make vegan products, and
- product manufacturing and the supply chain
Tiia Mörsky, ingredients research team leader at Campden BRI, said:
“Consumers are demanding plant-based products and their reasons differ widely from ethical to attributed health benefits. Understanding consumers’ attitudes and behaviours toward plant-based ingredients is vital for new product development. Manufacturers must also understand nutrition, for example how plant-based foods compare to animal-based foods, so they can certify and label their products correctly. Vegan products are potentially acceptable to a wider audience, and with a rise in veganism it’s within the industry’s best interest to understand how to overcome the challenges associated with developing them.”
Speakers from industry will cover future protein-rich plant-based ingredients and potential ingredient solutions while members of the Vegan Society will be discussing the Vegan Trademark.
The seminar will be held on 28 November at Campden BRI.