AGT’S MASTERCLASS MAKES
formulating with vegan ingredients a cinch
With plant-based ingredients and products on everyone’s lips, AGT’s webinar scheduled on the 24th of June will offer a first-hand look behind the scenes with a celebrated chef who will demonstrate new recipe options, new product formulations and product applications.
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he aim of the webinar is to introduce and create awareness of the plant-based product range and to demonstrate the application of the products and is aimed at new product developers, food manufacturers, the spice industry, ready to eat meals and those involved in all things vegan. Topics under discussion include AGT’s new texturised pulse protein. This is a 100% plant-based solution for meat replacement and extension applications, snacks foods and other unique products for mainstream and alternative markets. The webinar will also discuss the uses of AGT’s two new innovative additions to their plant-based range. Veggipasta is a single ingredient formulation 100% yellow pea flour, which is gluten free, non-GMO and features a neutral taste. Additional benefits include that the product is shelf stable and superior in frozen meal and soup applications. Veggicrumb is the breadcrumb replacement made from only one ingredient, namely peas. The product’s value proposition includes that it is a single - ingredient formulations with 100% peas, non GMO and gluten-free, with a kid-friendly taste and texture.
It also features excellent water absorption and is ideally for use as a binder in ground meat applications, such as burgers and sausages. The event will conclude with a live Q&A session, hosted by Donovan Will - from PROVEG, and a panel of experts, including Gabrielle Jackson who is an expert in her field regarding regulatory and nutrition knowledge and Dr Tulbek, director at AGT Foods Research and Development Centre. The day concludes with a live draw for two stunning Woolworths vouchers.
ABOUT THE SPEAKERS: Dr Mehmet C. Tulbek, director - Research & Development at AGT Foods & Ingredients Inc. (AGT) Saskatchewan, Canada Mehmet is currently leading research, development, technical services and regulatory affairs functions of the AGT Foods Ingredient Division. He concluded his B. Sc. in Agricultural Engineering with the emphasis of Food Science and Technology at Ankara University, his M. Sc. in Food Engineering at Istanbul Technical University in Turkey and his Ph. D. in Cereal Science at North Dakota State University, Fargo, ND.
Donovan Will, director ProVeg South Africa, the South African chapter of ProVeg International. Before moving to ProVeg to found their South African chapter, he was the brand manager at The Fry Family Food Co. (Fry’s), South Africa’s leading manufacturer of plant-based meat replacements, with distribution to over 30 countries. Donovan is a passionate advocate for a more conscious lifestyle, and believes in highlighting the health, environmental, economic and ethical benefits of eating a more plant - based diet and moving towards following a vegan lifestyle. Gabrielle Jackson, dietitian - Head of the FACTS regulatory and nutrition division. Gabrielle is a registered dietitian. She heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health, food regulations and labelling projects, in addition, she consults in a private practice in Johannesburg.
011 762 5261
Visit: http://bit.ly/AGTplantProteinMasterclass
sales.za@agtfoods.com www.agtfoods.co.za
