This on-demand webinar focusses on understanding the issues around developing plant-based bakery products, using plant-based proteins specifically, and provides some solutions to the challenges encountered when reformulating with plant-based ingredients.
November 26, 2020
The rise of plant-based diets and consumer interest in products with higher protein and/or lower carbohydrate content, have encouraged the industry to produce and reformulate products that cater for these growing groups of consumers. Plant-based proteins are consequently in demand as the industry looks for alternatives to animal-based ingredients.
Tiia Morsky - Ingredients Research Team Leader, Campden BRI
Tiia Morsky is an Ingredient Research Team Leader within the Consulting Technology Group at Campden BRI, and joined the organisation in January 2015. The Ingredient Section utilises an extensive understanding of both ingredient science and technology to further develop the fundamental understanding of the interaction of ingredients, recipes and processes for the food and drink industries. Tiia is responsible for a variety of projects encompassing ingredient and process optimisation, characterisation and design within the ingredients sector. Tiia specialises in ingredient properties and processes of pulses and other plant proteins. Tiia’s areas of interest include the effect of processing on the techno-functional properties and nutritional value of ingredient and food products, and how to use plant-based ingredients to replace animal-based ingredients, such as egg and milk proteins. She graduated from the University of Helsinki with an MSc in Food Science.
