In the last episode of Meat Talk we talked about the alternative protein market and made some strong predictions for this coming year in this amazing industry. But if you only took one thing from that episode, I hope it is this. For years, a small number of manufacturers had the market to themselves, with...
In the last episode of Meat Talk we talked about the alternative protein market and made some strong predictions for this coming year in this amazing industry.
But if you only took one thing from that episode, I hope it is this. For years, a small number of manufacturers had the market to themselves, with some taking the attitude of ‘good enough’.
Those days are over. While the market is expanding, it is also becoming more competitive. Big players and investors are putting serious money into alternative proteins and this year we may very well see a shake-up of the industry. This isn’t to say that there still isn’t room for small to medium size producers, but you have to be at the very top of your game.
The big three issues you need to overcome are cost, texture and taste. All three are just as important with the three-legged stool analogy – remove one and your product will go tumbling over. But most consumers will agree, they’re willing to forgive the other two if the flavour they crave is there.
In today’s episode we’ll be talking to two industry experts who will be sharing their expertise in adding flavour to your plant-based products. It is a must listen.