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SUMMARY:Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins - June 30 - online
UID:https://cultivated-meat.maubon.com/2026/06/09/business-of-alt-protein-the-importance-of-sensory-science-for-alternative-proteins-june-30-online/
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DTSTAMP:20260630
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DESCRIPTION: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
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