Plant-based fats: From science to application in alternative meats
Experts from academia and industry will present current research and technological developments on fat functionality, nutritional value, and ingredient innovation in plant-based and blended meat products.
The session includes scientific perspectives and case studies on fat design and application across the alternative protein sector.
Agenda:
Speakers Session Opening Remarks – Dr. Avishag Levi Bar-Shalom, Science and Technology Manager, GFI Israel.
Biomimicking Adipose Tissue: Tissue Composition and Its Impact on Sensory Experience – Mor Yahav, Meat Scientist Expert.
The Right Fats: How Plant-Based Meat Products Can Contribute to Better Nutrition and Health – Nadya Gurevich, Nutritionist, Redefine Meat.
Harnessing Molecular Architecture to Design Fat Alternatives – Prof. Maya Davidovich-Pinhas, Faculty of Biotechnology and Food Engineering, Technion.
Beyond Butter and Oil: Fatrix as a Clean-Label Fat Substitute for the Next Food Generation Dr. Irit Ventura, VP R&D, Gavan.
Fat in Blended Meat Products – A Key Factor In Their Success Potential – Anton Slavkin, Senior Science & Technology Manager, GFI Israel
