Plant-based meat and dairy alternatives represent a nascent and growing market. As such, many food producers are still learning how to scale their manufacturing processes as demand grows. Is it enough to take the systems made for the food industry and use them with, in some cases, experimental ingredients? Or is more custom help needed? How can co-manufacturers help? Experts from plant-based food manufacturers will talk about their pain points and give guidance for some ways forward.
- In this discussion, you will learn:
- Tips for scaling up a plant-based protein manufacturing operation
- How to work with co-manufacturers and co-packers
- The ways that non-traditional ingredients are changing demands on manufacturing - equipment