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