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Exploring Pulse Ingredients as Egg Replacement Solutions in Food Systems
November 12, 2020
10:00 AM - 11:00 AM
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Please note the time zone for the webinar is CDT (Chicago, USA).

Growing consumer interest in sustainability and egg allergies concerns are pushing food manufacturers to seek egg-free products. While in its early stages of research and development, projections place the plant-based egg replacement market at $1.5 billion by the end of 2026. In this webinar, presenter, Mehmet Tulbek, Ph.D., Director of AGT Foods Research & Development Centre, will explain the importance of understanding pulse ingredients’ nutritional composition and functional properties to see them as a viable candidate for an egg replacement solution in food systems. He will also discuss pulse ingredients’ functional benefits with respect to browning, foam stabilization, gelation, emulsification and structure development.

Mehmet C. Tulbek, Ph.D., is the Director of AGT Foods Research & Development Centre in Saskatoon, Canada. He has over 20 years of experience in cereal, pulse and oilseed processing and utilization technologies. Mehmet completed his B.Sc. in Agricultural Engineering with emphasis in Food...