Panel Description

This panel discussion will focus on:

- What is the current product development and sales status of plant-based and other meat alternatives?

- What are the main challenges? Process? Sensory? Ingredients?

- Where do we see the different technologies for the production of meat alternatives in the future? Extrusion, 3D printing, simple mixing, shear cell, etc.?

- To further foster the growth… where does the product development go?

- Is there opportunity to create new products that have similar nutrient properties than meat (e.g., protein, B12, zinc) but do not resemble muscle tissue?

- What has to happen that we can bring such products (“meat alternatives” that do not resemble meat) to the market?