Plant-Based Meat: Processing Alternatives and Ingredients Assessment
Tue, November 23, 12:30 – 13:00 | Wed, November 24, 12:00-12:30
Yann Pencolé, Director of Consumer Products for Kline’s Management Consulting Practice
With consumer demand for vegetarian alternatives increasing at a substantial pace, manufacturers are seeking better ways to optimize product production, which has been the chief industry obstacle. This presentation will shine a spotlight on existing and new processing techniques used for plant-based meat products among which extrusion, mixing of proteins with fibers, shear cell technology, 3D printing, and more. It will also touch base on top producers of commercial products including Beyond Meat, Impossible Foods, and Tyson, with a review of their approaches to manufacturing and marketing.