WORKSHOP B | The Plant Proteins Playbook: Nutrition, Sustainability and Taste
29 Jan 2026
North Pavilion
Gulfood World Economy Summit
Integrating clean and sustainable proteins into the manufacturing and culinary sector.
Consumers are increasingly seeking clean-label and high-protein, plant-based foods that deliver on taste, texture, and nutrition.
Plant-based proteins are playing a pivotal role towards building healthier, sustainable and ethical food economies and are estimated to reach a market size of $200 billion over the next decade.
Key Objectives:
In this workshop, participants will understand the key elements of
1. The protein transition: Why the food industry, needs novel proteins.
2. How plant proteins are made?
3. The nutritional and sustainability benefits of plant proteins and their role in a post GLP-1 consumer landscape.
4. Culinary Integration - Bridging R&D and culinary art: How manufacturers, caterers and chef can integrate plant proteins to recreate popular and commercially viable dishes.
Consumers are increasingly seeking clean-label and high-protein, plant-based foods that deliver on taste, texture, and nutrition.
Plant-based proteins are playing a pivotal role towards building healthier, sustainable and ethical food economies and are estimated to reach a market size of $200 billion over the next decade.
Key Objectives:
In this workshop, participants will understand the key elements of
1. The protein transition: Why the food industry, needs novel proteins.
2. How plant proteins are made?
3. The nutritional and sustainability benefits of plant proteins and their role in a post GLP-1 consumer landscape.
4. Culinary Integration - Bridging R&D and culinary art: How manufacturers, caterers and chef can integrate plant proteins to recreate popular and commercially viable dishes.
