EP01: Flavours and Colours in Analogue Products
In this episode, our panel of experts discuss the rapidly evolving meat analogue industry, focusing on the key aspects of taste, cost parity, texture, nutritional value, and regulatory frameworks. The conversation dives into the potential of precision fermentation and plant-based technologies as sustainable solutions for alternative protein sources. Panelists share their insights on the challenges faced by food companies, including the complexities of varying regulations across different regions and the need for consumer education. They also explore the investor interest in the sector and the potential for breakthrough innovations, such as versatile flavor-masking solutions and advanced protein engineering techniques. Join us for an in-depth look at the future of meat analogues and the exciting opportunities that lie ahead.
Creators and Guests
