Unlocking the Potential of Plant-Based Proteins as Functional Ingredients In Partnership with Sunbloom Proteins

In Partnership With Sunbloom Proteins

As the demand for sustainable, clean-label, and plant-based products accelerates, functional plant proteins are stepping into the spotlight – not just as nutritional sources, but as key enablers of texture, emulsification, and stability across a range of food and beverage applications. This webinar explores the challenges, applications and formulation strategies behind the development of plant-based dairy alternatives and savory products. Knowledgeable panelists will unpack what 'functionality' really means, why it matters, and how emerging protein sources such as sunflower and others can offer new solutions for formulators and food manufacturers alike.

What Attendees Will Learn

• What makes a plant protein 'functional' – and why that matters for product performance
• Key challenges in formulating with plant proteins
• The rise of new protein sources: sunflower protein as a case study
• Strategies for overcoming off-taste, syneresis, and mouthfeel issues
• Application examples across dairy alternatives, sauces, dressings, and more
• Insights into regulatory, sustainability, and supply chain considerations

Key Takeaways

• Functionality first: How to evaluate and select plant proteins based on performance, not just nutrition
• Beyond soy and pea: Why diversifying the plant protein landscape is critical for formulation and resilience
• Sunflower protein potential: A look into Sunbloom’s innovation and how sunflower protein can be a versatile and label-friendly ingredient
• Tech meets taste: How advances in processing and ingredient science are enabling better sensory experiences
• Formulator-ready insights: Practical advice on integrating plant proteins into product development workflows

This is a free-to-attend webinar. Attendees can hear from industry experts and interact through a Q&A session.