In this episode of the PPTI podcast, Dr Alejandro Marangoni, Professor at the University of Guelph, explored how the food industry understands the roles of fats and proteins in next-generation food systems.

Drawing on decades of research at the intersection of functionality, nutrition, and sustainability, he unpacked the challenges of replacing animal fats and dairy proteins with plant-based alternatives. The conversation examined how concerns around consumer health, palm oil, and biodiversity have driven the search for more sustainable fat and protein solutions, and why innovation in this space needs to consider the entire food matrix, not just individual ingredients.

Marangoni also addressed some of the biggest misconceptions in plant-based dairy, including the assumption that all alternatives match the nutritional profile of traditional dairy. While he noted that achieving comparable nutrition is possible, he emphasized that many current products still fall short.

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