On September 8, 2022, Amity School of Hospitality organized a workshop on "Plant-based Food Products." Mr. Prakarshi Pulkit, a plant-based food product specialist, was invited to speak about the necessity of plant-based food products in our life and to exhibit cooking of various plant-based food products for a better understanding of everyone.
The speaker stated that vegan food items are equally healthy as animal-based food products and are as readily and comfortably digested. These plant-based foods are ideal for the Kosher meals enjoyed by the Jain community. They are ideal for folks who want a vegan diet or are sensitive to animal products. Vegetarian anda, lahori seekh kebab, spicy crispy fingers, grilled smoked burger, non-dairy creamer, hot spot chilli garlic sauce, salted chocolate, hazelnut coffee, and more PLANTMADE goods Plant-based foods are completely free of any form of allergy. Following his presentation, the resource person demonstrated cooking of some of the dishes mentioned above in the lab. He then demonstrated cooking of some of the aforementioned plant-based food items in the ASH Food Production Lab for everyone's benefit.
The primary priorities of this session were to promote consciousness about innovative plant-based products developed to accommodate current trends, to guide students about food products suitable for Vegan and Jain Kosher meals, to improve students' knowledge of special meals such like lactose, soy, gluten, and nut allergies, and to make students aware of Keto diets.
Some of the event's headliners were plant-based food items, vegan diets, keto diets, Jain kosher meals, nutrition associated with plant-based foods, food allergies, and food allergies. Attendees gained a significant amount of knowledge regarding nutrition, digestion, availability, pricing, ingredients, flavour, cooking style, and cooking time, among other things. The resource person expressed an enthusiasm in delivering more of such plant-based food product workshop(s) in the future, as his firm PLANTMADE is working hard to create more of such plant-based food items in the next years.