Webinar - 29 September 2022
RSSL's Barbara Hirst will be joining a panel of experts during this insightful session considering the increased prominence of plant-based foods and beverages.
Meat and dairy products made using protein from plants, engineered micro-organisms, or fungi are certainly eco-friendly and good for vegetarians, but some studies have suggested that new safety risks could be associated with the consumption of those products.
This session will feature the opinions of a panel of industry experts and is ideal for food technologists, saftey and quality managers the food industries (raw ingredients, processors, retailers), public health and food safety authorities, scientists, and certification bodies.
Register and find out more.