Panel Discussion: Advancements in Processing, Protein Characterization, and Nutritional Assessment

This panel will focus on:
- What are the key challenges and considerations for selecting proteins derived from plant-based and alternative sources, particularly in terms of assessing protein quality, functionality, and bioavailability?
- How do researchers and industry stakeholders assess the nutritional composition and quality of plant-based and alternative protein products, and what methodologies are commonly employed for nutritional analysis and assessment?
- What strategies and protocols are essential for ensuring quality control throughout the production process of plant-based and alternative protein products, and how can companies maintain consistency and safety while scaling production?
- How can processing can enhance or lower nutritional quality, and how might it be considered as UPF? Is that even fair?