Meat Alternatives: The Art and Science Behind Breeding for Organoleptic Enhancement

Good for our health, good for the planet, and necessary for our future, meat alternatives are no longer a niche commodity with limited shelf space. With a current market worth of $4 Billion, food companies across the globe are rising to the opportunity of this growing trend.

The skyrocketing demand for plant-based protein has led to incredible innovations in this sector, but in a meat lovers’ world, lack of similarity to traditional meat remains a barrier. Consumers who have choices desire the indulgent sensory experience of delicious, appetizing foods and when it comes to plant-based protein, taste and texture is prime. Addressing these key barriers through science and innovation is seed-breeding specialist, Equinom.

Helping food manufacturers unlock the true potential of plant-based meat products, Equinom breeds non-GMO seeds for source ingredients with specific protein composition, starch, fibers and sugars. Equinom has identified that different protein compositions and different starches (naturally present in legumes) provide different textures. These textures can suit sausage, patties and other meatless products. With this intelligence, Equinom is exploring the entire legumes family with the focus on soybean and pea.

Equinom’s food seeds carry a host of desirable traits – exceptional characteristics, superior nutritional profiles and enhanced organoleptic properties – and these varieties can be tailored for specific food applications. Equinom is the only legume breeder that designs seeds exclusively for the food industry, offering endless ingredient possibilities to feed the explosive demand for plant-based products.

In this free webinar, the featured speakers will provide current insights into the plant-based protein market, discuss why plant protein is the best solution for sustainable meat alternatives and demonstrate how Equinom can optimize and enhance plant-based protein products.

Speakers

Itay Dana, VP of Marketing, Equinom

Itay Dana plans and executes strategies, tactics and programs to generate awareness of, and interest in Equinom – to promote product demand. He cultivates partnerships and marketing channels for Equinom’s innovative product portfolio. Dana’s expertise in agri-tech includes roles as Senior Director of Strategy & Business Development at Lycored, where he led technology scouting, partnership programs and marketing. He was also Head of Food Innovation at Galam Group, as well as CTO and QA Manager at Cham Foods. Dana earned his BSc in biotechnology and food engineering and his master’s degree in business administration.

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Avinoam Lerer, Food Applications Manager, Equinom

In his current position as Food Applications Manager at Equinom, Avinoam is responsible for characterizing the functional properties of food seeds for source ingredients and adapting them to tailored food applications for the food industry. Before joining Equinom, Avinoam worked as a Quality Technologist at Tnuva Dairy, one of the leading dairy companies in Israel. Avinoam also served as a Quality Assurance Technologist in a factory for the production of fresh pasta. Avinoam earned his B.Sc.Agr in Biochemistry and Food Science from the Hebrew university.

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