Ingredients that were once considered "waste," or too "low quality" to be useful, are now considered relevant and nutritious. An increasing population, economic pressure, and shifts in attitudes towards certain foods have paved the way for opportunities to upcycle food ingredients. Because of this growing trend, formulating health-driven, sustainable foods is more pertinent now than ever.

This webinar is a timely guide for food technologists and manufacturers to get creative with new sources of fiber ingredients and protein while keeping up with current consumer trends.

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