FoodNavigator-USA Interactive Broadcast Series
FoodNavigator-USA

Disrupting the meat and dairy case: From plant-based bacon to ‘real’ cheese (minus the cows)

Brought to you by FoodNavigator-USA

3 Interactive Broadcasts

October 13, 20, 27, 2021

Plant-based products still dominate the meat and dairy alternatives arena, with new options becoming available from canola and chickpea protein to barley protein from spent grains. But in future, consumers will be able to choose from a wider range of vegan products, from ‘real’ milk and cheese made without cows, to ‘whole cuts’ of chicken or bacon made from mycelium or other microbes.

In this three-part interactive broadcast series, we’ll explore the current state of the market, where things might go next, and how brands can bring consumers along with them.

The event is free to attend but pre-registration is required.

Register for free today

Event Schedule

See below for the date and time of each interactive broadcast taking place within the series

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?

- The evolving toolkit for meat alternatives: From soy, pea, wheat and faba beans to barley, chickpea and canola proteins, mycelium, and novel microbes
- Formulation trends: Improving the taste, color, and texture of meat alternatives
- Nutrition: Are they good for you, and are consumer expectations changing?
- The addressable market for meat alternatives: is there a ceiling, and if so, where is it?
- What are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?
- What are consumers looking for and how do we engage them?
- Exploring the white space in the market

Meet our host and speakers

Our Sponsors

Where next for dairy alternatives?
From oatmilk to ‘real’ cheese (minus the cows)

Plant-based milks now account for more than 14% 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? What are the primary purchase drivers for plant-based or ‘non-animal’ dairy, and how do shoppers feel about the next generation of products? We sit down with category disruptors to explore the brave new world of dairy.

- The evolving toolkit for dairy alternatives: From nuts, legumes & oats to ‘animal-free’ dairy proteins from microbes
- Formulation trends: Improving the taste, color, and texture of dairy alternatives
- Nutrition: Are they good for you, and are consumer expectations changing?
- The addressable market for meat alternatives: is there a ceiling, and if so, where is it?
- What are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?
- What are consumers looking for and how do we engage them?
- Exploring the white space in the market

Meet our host and speakers

Our Sponsors

Where next for seafood alternatives?
From tuna to shrimp

From plant-based tuna to crabcakes, many players believe plantbased seafood represents a significant untapped opportunity in a sector dominated by beef, pork and chicken alternatives.

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.

- Ingredients: The evolving toolkit for seafood alternatives
- Formulation trends: Improving the taste, color, and texture of seafood alternatives
- Nutrition: Are they good for you, and are consumer expectations changing?
- The addressable market for seafood alternatives and go-to-market strategies, DTC, retail, foodservice etc.
- What are the primary purchase drivers for meat alternatives and how do shoppers feel about the next generation of products?
- What are consumers looking for and how do we engage them?
- Exploring the white space in the market

Meet our host and speakers

Register your place today

Register once to gain access to all 3 interactive broadcasts in the series

Register for free today