While red meat, poultry and seafood remain king of the proteins, the alternative protein market is chipping away at it, with this including plant-based, insect-based, and lab-grown products. The only question is, will it be like the Grand Canyon and take 70 million years to develop fully, or suddenly burst fully onto the scene like...
While red meat, poultry and seafood remain king of the proteins, the alternative protein market is chipping away at it, with this including plant-based, insect-based, and lab-grown products.
The only question is, will it be like the Grand Canyon and take 70 million years to develop fully, or suddenly burst fully onto the scene like a riverbank levy collapsing in a flood of products, washing real meat away?
In this episode of Meat Talk, we’ll be following the lead of Veganuary and be looking at the alternative protein market and your opportunities in it. You’ll learn why you should forget about pleasing vegans and vegetarians and concentrate instead on this portion of the population.
In addition, you’ll discover why consumers are more than willing to accept deficiencies in plant-based burgers, if cell-based has already passed its sell-by-date, and what three things you cannot afford to leave out of your plant-based product.
SUPPORTER
Support for this episode comes from Planteneers. Planteneers develops and produces individual system solutions for plant-based alternatives to meat and fish products, as well as cheese, egg, dairy products and deli foods. As pioneers in innovative stabilising and texturing systems for plant-based alternatives, Planteneers helps food manufacturers around the world create an eating experience that is as close as possible to the original flavour and texture. From the choice of raw materials for custom functional systems to pilot tests to upscaling for mass production, Planteneers offers everything from a single source. To find out more go to www.planteneers.com