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There is a growing mainstream interest in plant-based foods with the percentage of people globally who identify as flexitarian increasing from 26% in 2020 to 31% in 2022, according to data from FMCG Gurus1. It is precisely this broader interest that is driving the surge in new product development.
The alternative dairy market is expected to more than triple by 20302. The focus on making foods that replicate the flavours and textures of their animal-derived counterparts is growing, and according to Fact.MR3, sales of meat alternatives rose by 38% from 2017 to 2021. Recent research from The Good Food Institute4 revealed global investment in alternative proteins jumped to $5bn in 2021.
Will this rate of growth continue? How can brands meet the challenges set by the consumer looking for optimal texture and taste, healthier options, sustainability & ethical credentials and affordability? The Plant-based themed webinars will bring together leading experts to discuss the latest in consumer expectations, market insights and how to create plant-based brands that resonate with consumers.
Online registration is not open yet for Plant-based meat and fish alternatives: Taste and texture.
To register your interest to attend, please submit your details and we will contact you once online pre-registration goes live.