Plant-based nutrition – deep divePlant-based nutrition – deep dive
Plant-based food and beverage has moved well beyond trend and into the mainstream, as evidenced by rising stats on everything from the number of consumers incorporating meat-free days to sales of alternative options in categories such as dairy and meat. Plant-based formulation can be challenging, whether trying to create a product that mimics meat—or simply hits comparable nutritional targets, not to mention sensory attributes and competitive price points. Innovative ingredients and technologies are helping on all fronts.
November 16, 2020
Sponsored by Cargill
Takeaways for Your Business:
• U.S. sales of refrigerated plant-based meat rose 63% from December 2018 to December 2019.
• Nutritional value, mouthfeel, texture, fat, color, flavor, shelf life and more need consideration.
• A product’s desired positioning may influence additional ingredients and manufacturing methods.
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