WEBINAR: Plant-based meat in focus: Join Beyond Meat, Impossible Foods, Meati Foods, Planterra Foods, and the GFI

14-Sep-2020 - Last updated on 01-Oct-2020 at 17:10 GMT

Once a niche market confined to the ‘vegetarian’ section of the freezer aisle, plant-based meat has now moved firmly into the mainstream (and the meat case). But what will distinguish the winners from the losers in this market, how is the toolbox expanding, and how much attention are consumers paying to ingredients and nutrition?

Find out in our FREE 60-minute webinar October 14, which brings together top executives at some of the leading players in the space including Impossible Foods, Beyond Meat, Planterra Foods (JBS), Meati Foods and The Good Food Institute.

Event: Plant-based meat in focus

Date: Wednesday October 14, 2020

Time: 9.30am PT/12.30pm ET

Duration of live webinar: 60 minutes

AGENDA: In our debate, moderated by FoodNavigator-USA editor Elaine Watson, we’ll discuss:

What’s the size of addressable market for plant-based meat, and is there a ceiling?
Why is plant-based meat more expensive than conventional meat, and when will we hit price parity?
What have we learned about how and where to merchandise plant-based meat products?
As the market becomes more saturated, how are brands differentiating themselves and what factors are shoppers considering beyond taste and price?
Are plant-based meats healthier and if so, why?
Is extrusion the only game in town, or are other emerging technologies to texturize proteins showing promise?
What are the key technical challenges the industry still has to overcome? Fat encapsulation? Flavor delivery? Color performance during cooking?
Protein sources: What new protein sources beyond soy, pea and wheat show promise? Where do mycelia fit in? And what about a new wave of proteins produced via microbial fermentation?
Do you need a background in synthetic biology, data science, and AI to make a decent plant-based burger these days?
The industry has thus far focused on ‘processed’ products: burgers, sausages, grounds, nuggets… are whole cuts coming next, and what technology will underpin them?

The first 45 minutes will be devoted to the panel discussion, and we’ll leave the remaining 15 minutes for audience questions to our expert panel:

David Lee, chief financial officer, Impossible Foods
Chuck Muth, chief growth officer, Beyond Meat
Darcey Macken, CEO, Planterra Foods (JBS)
Dr Tyler Huggins, CEO and co-founder, Meati Foods
Dr David Welch, director of science and technology, The Good Food Institute