The editorial team behind FoodNavigator is excited to bring you a two-day interactive broadcast series covering all things meat and dairy alternatives: Protein Vision 2023.
Over four sessions streamed 21-22 June, we will profile the technology, ingredients and culinary science powering the next generation of meat- and dairy-free innovation.
Our journalists will be asking how the sector can maintain momentum and truly take a bite out of conventional meat and dairy sales. The free-to-attend broadcast event is open for registration.
On 21 June at 11:00 CET (10:00 BST), we’ll be throwing the spotlight on alt meat:
Dissecting plant-based meat: What’s working and what’s not?
11:05 CET Fireside chat
Nestlé talks meat mimicry and plant-forward foods
A stroll down the plant-based alternatives aisle will lead you to meat analogues as well as more plant-forward offerings. What challenges and opportunities does each approach face? And how can brands like Nestlé’s Garden Gourmet – which plays in both – leverage a dual strategy to win over consumers?
Join us in conversation with Marjolijn Niggebrugge, business head plant-based meal solutions Europe at Nestlé, to find out.
11:20 CET Presentation
Industry challenges vs consumer desires: How does everyone win?
Get the latest consumer insights on meat alternatives. Find out what people expect from plant-based meat products. What motivates mainstream consumers to buy meat alternatives? Then hear about the key challenges facing industry in providing those options and whether it’s possible balance the two. Ways to kickstart growth could be just around the corner. Learn what it takes to bring innovative products to the market right now, and how new technologies could fill any gaps!
Speaker: Sonia Huppert, global innovation marketing leader, Re-imagine Protein, IFF
11:40 CET Panel discussion
Time for an upgrade? Innovating plant-based to reboot category growth
Plant-based meat products are now commonplace on-shelf, but sales data suggests category growth is declining. Could it be time for an upgrade? We investigate how brands can attract, and keep, customers with innovative approaches to organoleptic profile, nutrition, sustainability, and marketing.
- How can nutritional profiles be improved, and ingredients lists shortened?
- Can absolute meat mimicry be achieved with the ingredients in the toolbox, and should that be the objective?
- How can sustainability credentials best be communicated to consumers?
- Matthew McAuliffe, group innovation & product development director, The Compleat Food Group
- Michel Mellema, global innovation program director, Re-imagine Protein, IFF
- Dr Yishai Mishor, founder & CEO, Meat. The End
- Gilbert Verschelling, business development and innovation savory director, DSM
- Christopher McClure, co-founder & CEO, Loki Foods
But it’s not all about plant-based meat. Over two days, 21-22 June, Protein Vision will take a deep-dive into four key topics:
Session 1: Dissecting plant-based meat: What’s working, and what’s not?
Plant-based has boomed in recent years, with flexitarians keen to try vegan alternatives of their meaty favourites. But signs that category growth is wavering suggests repeat purchases are not assured. How can plant-based meat makers reverse this trend and win over consumers for good?
Session 2: What’s next for the meat alternatives category?
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
Session 3: Innovative NPD making a splash in alt dairy
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to continue to grow alt-dairy, so what’s making a splash amongst consumers?
Session 4: What’s next for animal-free dairy?
Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. In this session, we’ll examine the R&D-fuelled innovation shaping the future of animal-free dairy.