Plant-based products have been increasing in popularity among Asian consumers, influenced by their shifting preferences towards ethical, healthy and sustainable food. 

With the tremendous growth and vibrancy in this space, major brands, suppliers and food-service outlets are now developing their own plant-based meat innovations. However, one key challenge often faced would be creating a plant-based product that has a delicious and meat-like taste and texture. To do so, you'll need to consider key factors like plant sources and ingredients, as well as extrusion processes.

In this two-part workshop series, we bring together expertise in scientific research, product development, extrusion process and technology, and aroma and taste masking solutions to create plant-based meat analogues and products that delight Asian consumers.

The event is jointly organised by KH Roberts, Leistritz and Singapore Institute of Food and Biotechnology Innovation (SIFBI). To find out more about the event, please visit .