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Once a niche market confined to the ‘vegetarian’ section of the freezer aisle, plant-based meat has now moved firmly into the mainstream as high-profile brands aggressively target meat eaters with next-generation products stocked alongside fresh meat that more precisely mimic the taste, texture and appearance of the real thing. We’re also seeing a new generation of blended burgers, sausages and nuggets that combine meat and plant-based proteins.

But what will distinguish the winners from the losers in this market, how is the toolbox expanding, and how much attention are consumers paying to the ingredients lists and Nutrition Facts panels of these products?

Speakers:

Chuck MUTH, Chief growth officer, Beyond Meat
Darcey MACKEN, CEO, Planterra Foods
David LEE, Chief financial officer, Impossible Foods
David WELCH, PhD, Director of science and technology, The Good Food Institute
Tyler HUGGINS, PhD, CEO and co-founder, Meati Foods
Elaine WATSON, Editor, FoodNavigator-USA