Plant-based food has gone mainstream, and consumers demand more choice, better quality and more sustainable products. Yet, food manufacturers face challenges: removing animal ingredients affects texture, taste, processability and nutrition of the final product.

At the new congress “Plant-based Solutions” in the series “Future of Confectionery”, which will take place from 29 to 30 October 2019 in Solingen/Germany, the Central College of the German Confectionery Industry ZDS has set as its goal to give confectionery producers a critical and informative evaluation of the important plant-based raw materials and their processing. Within this framework, the technological main focus of current developments, substitution concepts for animal-based ingredients and the future chances of these sweets will be presented.