Post by Bühler Group

It's a wrap 🌯! Our 3-day Plant to Plate workshop concluded last week at Bühler's & Givaudan’s Protein Innovation Centre in Singapore. 🌱 Plant to Plate is a comprehensive course designed for those eager to develop or scale their products in the alternative proteins sector. Over the course, participants immersed themselves in theoretical sessions, hands-on demonstrations, and insights from leading experts in the alternative proteins sector. The grand finale of the workshop featured an exciting MasterChef challenge where participants created plant-based dishes using high-moisture extrudates, judged on taste, experience, scalability, and the theme - "Summer on-the-go!". Congratulations to the winners: the innovative plant-based 3-bite "tuna" roll delight and "chicken & cheese" balls 🏆​ A heartfelt thank you to all our enthusiastic participants and to our ecosystem partners: Elvedin Ramani from holac Maschinenbau GmbH, Dominique Kull from SGProtein, Taya Huang from Future Ready Food Safety Hub @ NTU, Jennifer Morton from The Good Food Institute APAC, Iris Haberkorn from Singapore-ETH Centre, and Lucas Drezza Hardy from AAK. Special thanks to the team behind the course, Melita Brainta, Christian Carrillo Krucker, Laveena Vaz and many more! Check out some impressions below 🔽! For inquiries about the Plant to Plate course or the Protein Innovation Centre, contact us at [email protected]​ #PlanttoPlate #AlternativeProteins #FutureofFood #Plantbased #Innovationsforabetterworld #pioneeringvaluenutrition