In this webinar, learn:
- How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources
- How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development
- Which new protein sources have the most promise? – addressing the limitations of a few ‘hot’ sources and highlighting a few under-explored but high-potential options
Plant-based alternatives are perceived as being a healthier and more environmentally friendly protein source and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.
Plant-based protein can provide complete amino acid nutrition when consumed as part of a balanced diet. As plant-based foods are introduced as snacks or indulgence foods, there is a need for transparency in their health credentials – products which are highly refined, or high in fat, sugar, salt or artificial preservatives may not retain the benefits of eating plant-based.
The above issues are key considerations to ensure the hoped-for potential of a plant-based future, can indeed, become a reality.
Our experts
Juan Aguiriano, Group Head of Sustainability, Technology Ventures, Kerry Taste & Nutrition
Juan Aguiriano is a corporate sustainability pioneer with over 25 years’ experience leading businesses and working at C-suite level to transform businesses and operations towards triple-bottom line. Currently, he is head of sustainability at the Kerry Group, the world leader in Taste and Nutrition. Juan has a B.A. in Economics and Social Sciences, Geneva, Switzerland, a M.A. in Economics and Business, at Austin, Texas, USA, and executive leadership and sustainability programs at IMD, Lausanne, Switzerland and IESE, Barcelona, Spain. He speaks five languages fluently.
Dr. Stacy Pyett, Program Manager Proteins for Life, Wageningen University & Research
As Program Manager Proteins for Life at Wageningen University & Research, Dr Stacy Pyett is responsible for aligning protein-related research to stakeholder needs. Stacy is committed to making protein systems more sustainable and equitable, and to maintaining a science-based and nuanced dialogue in what can be a contentious domain.
