Titled ‘The next generation of meat alternatives – finding the right formulation for winning sensory appeal’, the webinar will be held on June 29, 2022. The webinar will see Bohdan Wytwyckyj, senior technologist, Plant Proteins at Ingredion EMEA, Kevin Alder,? senior culinologist EMEA? at Ingredion EMEA, and Markus Tietjen, head of development at KaTech Germany, discuss how to deliver innovative plant-based meat alternatives that deliver the taste and texture that consumers expect, and how to tailor products based on regional consumer preferences.
Additionally, with so many variations of meat alternatives, nationally and throughout continental Europe, Nicole Jansen at Innova Market Insights will also be on hand to share key insights on the current trends within the European meat alternatives category. While Lizzie Conlon, food innovation manager at Waitrose, will highlight how manufactures can win shelf space and what constitutes a successful meat-free product line from a retail perspective.
Declan Rooney, growth platform lead for plant based protein at Ingredion, said, “Amid the ever-changing global landscape, innovation in meat alternatives has remained significant with over 3,000 new products launched in Europe in the last 18 months. Therefore, for manufacturers of meat alternative products, it is vital that their products stand out in what is a crowded market and are repurchased by consumers.”
“The upcoming webinar will highlight the importance of a good source of protein and good sensory experience, and with so many variations of meat alternatives, nationally and throughout continental Europe, the need for manufacturers to create more variation to cater for regional consumer preferences,” added Rooney