How AI-Based Breeding Could Be the Key to Next-Gen Plant-Based Innovations

With the continuing surge in plant-based food alternatives worldwide, the industry is facing numerous challenges, namely, how to meet demand with innovative non-GMO products, how to squeeze out more efficiency from both production and the supply chain to make products more competitive and how to satisfy consumer hunger for tasty, nutritious foods.

Many companies labor under the notion that taking small incremental changes will get them to these ambitious goals and sustainable growth. However, with one exception, it will take much more than baby steps, given the industry’s traditional trajectory.

Fortunately, companies can introduce one primary source ingredient into their formulations to open up a new world of possibilities in next-gen plant-based innovation. Equinom’s Smarter Seeds – premium non-GMO legumes and sesame seeds – are designed to deliver on the characteristics that food manufacturers crave: production-ready, function-rich seeds that minimize processing, promote clean labeling and offer true food appeal – such as high protein content, superior taste and great texture.

Proprietary AI-based breeding is the key to Equinom’s transformational ingredients, which are poised to drive next-gen plant-based innovation. By applying AI and proprietary genomic technology to its IP-protected seed library, Equinom breeds a portfolio of value-added seeds. Equinom creates these elite seed varieties by crossbreeding quality seeds and reviving characteristics that were lost to industrial breeding.

Global leaders such as Roquette and Sabra/PepsiCo have integrated Smarter Seeds into their product lines, and Equinom is working with numerous strategic players to breed seeds that optimize their product applications, manufacturing and financial objectives.

Register for this webinar to hear about how rethinking source ingredients can make all the difference; a small ingredient boost can be the secret to a large competitive advantage in plant-based products of the future.

Speakers

Rick Mignella, EVP and Managing Director, Equinom

Rick Mignella is a senior executive and business leader with more than 25 years of experience in the food and ingredient industries. His customer-centric approach merges food and ingredient expertise with innovation and high-impact business skills to help global companies reach their objectives and expand revenue. Mignella has a deep understanding of the market from ideation to shelf, which has enabled him to identify synergies and establish collaborative partnerships throughout the supply chain.

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Sigal Meirovitch, PhD., Head of Protein Development, Equinom

Sigal Meirovitch serves as the Head of Protein Development at Equinom and is responsible for translating the food industry complex product specifications into quantitative and qualitative product definitions for the end-to-end seed product development. She holds a PhD in Biotechnology from Hebrew University and has more than 15 years of R&D experience in protein expression, purification and characterization, and in biopolymer product development in industry and academia. She has directed Product Development for consumer industry in a start-up environment for 7 years. She is an inventor on 5 patents on protein engineering and biopolymer production.

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