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 on 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 15:00 CET (14:00 BST), we’ll be throwing the spotlight on alt meat:
What’s next for the meat alternatives category?
15:05 CET Fireside chat
How technology is driving innovation in plant-based with Redefine Meat
Achieving the appearance and texture, including the all-important ‘bite’, of conventional meat with plants is no mean feat. But advancements in food tech can help, believes Redefine Meat, a company leveraging additive manufacturing in its development of meat alternatives.
Join us as we catch up with Edwin Bark, senior vice president and general manager EMEA at Redefine Meat, to ask about the tech toolbox used to develop plant-based mince products to complicated cuts.
15:20 CET Presentation
Pioneering Plant Protein Solutions: Exploring the future of meat alternatives
Join ADM on an exciting journey into the future of meat alternatives. Learn more about the three primary consumer macro trends driving product innovation and how your brand can fulfil these evolving demands with the next generation of alternative proteins. Discover how by addressing taste, texture, and nutrition, you can expand protein choices, champion consumer adoption, and bridge the gap to better nutrition, all while making diverse protein sources more accessible to your consumers.
Speaker: Alicia Humpert, marketing director, savory EMEA & global proteins, ADM
15:40 CET Panel discussion
Fungi, seaweed, and beyond: The new ingredients promising to elevate alt meat
In search of clean, sustainable – and importantly tasty – ingredients for plant-based formulations, food makers are looking outside the box. From fungi to seaweed, new fats and ancient grains, how are unlikely ingredients contributing to a new wave of meat mimicry? We’ll explore the challenges and opportunities facing innovators in reaching, and convincing, consumers.
- Which new technologies and ingredients, both on the market and off, are driving innovation in slaughter-free meat?
- Sustainability 2.0: Next-gen alt meat doing more with less
- Consumer perception: Are shoppers ready for fungi in their burgers and seaweed in their steak?
- Staffan Hillberg, chairman, Millow
- Leonie Johanna Jahn, tenure track researcher, DTU Biosustain
- Dr George Krintiras, director savory, CD&D, EMEA, ADM
But it’s not all about plant-based dairy. 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.