In FoodNavigator-USA's new three-part series, 'Disrupting the meat and dairy case: From plant-based bacon to ‘real’ cheese (minus the cows),' we’ll explore the current state of the market, where things might go next, and how brands can bring consumers along with them.
Oct 13: Where next for meat alternatives? From plant-based burgers to fungi-fueled bacon
The meat alternatives market is heating up rapidly, with legacy brands now competing with titans from the animal meat industry as well as a wave of innovative startups. So where is this dynamic market heading next, how do we calculate the size of the prize, and what will the next generation of products look like?
- Eben Bayer, founder and CEO, Ecovative (Atlast Food Co)
- Marcellus Harris, assistant commodity manager, poultry, Kroger; co-chair of Kroger’s Plant Based Eating Associate Resource Group, Kroger
- Karuna Rawal, chief marketing officer, Nature's Fynd
- Max Elder, co-founder and CEO, Nowadays
- Aurelie Mauray, marketing manager, pea and new proteins Americas, Roquette
- AnnMarie Kraszewski application scientist, Oterra
Oct 20: Where next for dairy alternatives? From oatmilk to ‘real’ cheese (minus the cows)
Plant-based milks now account for more than 15% of the fluid milk market, while plant-based cheese, creamers, yogurts and ice cream continue to gain traction. So where is the market going next, where’s the white space in the category, and what is the potential of a new wave of ‘vegan dairy’ products made with real milk proteins and fats, minus the cows - or further down the road, cell-cultured milk from lactating mammary cells? What are the primary purchase drivers for plant-based or ‘non-animal’ dairy, and how do shoppers feel about the next generation of products?
- Takoua Debeche, chief research & innovation officer, Danone North America
- Matias Muchnick, CEO and founder, NotCo
- David Bucca, founder and CEO, Change Foods
- Nathaniel Benchemhoun, VP Business Development, BioMilk
- Carole Bingley, technical specialist, RSSL
- Jessica Knutzon, senior marketing manager, Americas, CP Kelco
Oct 27: Where next for seafood alternatives? From tuna to shrimp
From plant-based tuna to crab cakes, many players believe plant-based seafood represents a significant untapped opportunity in a sector dominated by beef, pork and chicken alternatives - although it's pretty small fry right now.
And while fish is considered to be healthier than, say, burgers and sausages, the laundry list of problems linked to seafood - from overfishing to contaminants, pollution, microplastics, fraud, mislabeling, illegal labor practices, habitat damage, and bycatch – is driving interest in greener, cleaner, and kinder alternatives.
So, who are the key players, what’s in the ingredient toolbox, how does the nutrition of plant-based products stack up, and where is this market heading? We sit down with category disruptors to explore the brave new world of plant-based seafood.
- Chad Sarno, co-founder and chief culinary officer, Good Catch
- Anne Palermo, Co-founder and CEO, Aqua Cultured Foods
- Michelle Wolf, co-founder and CEO, New Wave Foods
- David Benzaquen, co-founder Ocean Hugger, founder and managing director, Mission: Plant LLC
- Marika Azoff, corporate engagement specialist, The Good Food Institute