Register for our FREE 60-minute webinar on October 14, 2020

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

By Elaine Watson contact

- Last updated on GMT

Plant-based meat in focus: Join Beyond Meat, Impossible Foods, Meati Foods, Planterra Foods, GFI for a FREE webinar

Related tags: plant-based meat, Impossible Foods, Beyond meat, Meati Foods, Planterra Foods, Good Food Institute

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?
plant-based-meat-panel-2020

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:

Register HERE​ for this FREE event, which is sponsored by Exberry,Givaudan,Lycored ​and Firmenich

Plant-based-meat-plug

Related news

Show more

Related products

show more

For optimal plant-based protein products

For optimal plant-based protein products

Innophos, Inc. | 14-Jul-2021 | Insight Guide

Exciting new plant-based ingredients can stimulate product development; however, they can also present some unique formulation challenges. With decades...

New Plant-Based Meat Analogue Technology

New Plant-Based Meat Analogue Technology

Firmenich, the world’s largest privately-owned fragrance and taste company | 16-Jun-2021 | Data Sheet

Firmenich is constantly pushing the boundaries in taste, masking and texture innovation in plant-based applications.

See why not all stevia is created equal

See why not all stevia is created equal

Cargill | 08-Jun-2021 | Infographic

Since stevia originally comes from a plant, you might assume that one leaf is just like the next. But that's not so – far from it, in fact. In the...

The Role of Fats in Plant-Based Meat Alternatives

The Role of Fats in Plant-Based Meat Alternatives

Bunge Oils | 18-May-2021 | Technical / White Paper

Oils and fats – including fractions, shortenings, flakes, and lecithins – play a foundational role in delivering great sensory experiences in meat alternatives,...

Related suppliers

Follow us

Products

View more

Webinars