Roquette: Beyond the burger
While the market is pretty saturated with plant-based burgers, there is a huge amount of white space in other categories from tuna and jerky to chicken, said Anke Golde, head of customer technical services for food & proteins at Roquette Americas, which supplies pea, rice, fava bean, and wheat proteins.
But with lackluster repeat rates in some categories suggesting many products are not delivering, more work is needed to improve texture and flavor, although technologies such as high moisture extrusion are helping to deliver a meatier experience, she said.
