Convincing consumers that plant-based alternatives are not only sustainable for the environment but also tasty enough to repeatedly buy is proving to be a tricky proposition for manufacturers, reflected in recent sales figures. To reignite growth in the plant-based meat sector, companies will need to increase their products’ taste, moistness and juiciness, texture, cooked appearance, and nutritional value (key drivers for consumers), while at the same time lowering costs and selling cheaper products.

Join us for an enlightening panel discussion that explores the critical aspects of sourcing the right ingredients and processing technologies to propel the era of Plant Based 2.0. What are the new innovative ingredient formulations on the horizon to truly bring plant-based meats up to speed with their conventional meat counterparts? What innovations in processing technologies will help in the battle for protein share?

During the panel discussion, our esteemed panelists, Laurice Pouvreau from Wageningen University & Research, Lisa Zychowski from Planted, Tom Walker from Quorn Foods, and Yves Meyvis from RIC resolve, will delve into the challenges and opportunities associated with sourcing high-quality ingredients and leveraging cutting-edge processing technologies to advance the next generation of plant-based products. They will explore topics such as ingredient innovation, sustainable sourcing practices, clean label solutions, novel processing techniques, and flavor optimization.

Moderated by Lorena Savani from the European Institute of Innovation and Technology (EIT) Food, this panel discussion will offer a dynamic exchange of ideas, foster collaboration, and inspire new approaches to sourcing ingredients and selecting processing technologies in the context of Plant Based 2.0. Attendees will gain valuable insights into the strategies, partnerships, and innovations needed to drive the plant-based industry forward.

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