The alternative protein industry is evolving quickly, driven by advances in science and technology. Yet consumer acceptance hinges first and foremost on taste, followed by factors such as price and accessibility. Sensory science provides the tools to evaluate and optimize taste and the overall eating experience, enabling the industry to deliver products that meet or exceed consumer expectations. Join GFI’s Principal Scientist Nikhita Kogar, Palate Insights’ Alice Wistar, and Dragonfly SCI’s Rebecca Bleibaum for a discussion of GFI’s latest sensory guide and real-world examples of how companies are using sensory science to improve product performance and consumer appeal.
Source: Webinar Registration – Zoom