Exploring the trends and science behind meat alternatives

Meat alternatives continue to increase in popularity, with consumers more likely to choose a flexitarian approach to eating that substitutes alternative proteins for traditional meat products. What are the trends and science behind meat alternatives and how will this growing section of the food and nutrition industry continue to grow?

In this episode of the Table Talk Podcast host Stefan Gates is joined by the experts in meat alternatives from Cargill. Together they explore the trends, consumer expectations and science behind meat alternatives, the challenges of developing a product with great taste, appearance and texture, and to find out what the future of the meat alternative market will look like.

Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on solutions for meat alternatives and dairy alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad.

Beatrice is working for Cargill since more than 3 years now. She started in the edible oil business directly after university as a Technical Management Trainee, where she gained experience in the different production processes of oils and fats and the quality system around that. In her current role as Technical Account Manager she is building on this knowledge to develop new edible oil solutions to answer the various needs of her customers. Beatrice is based in Germany and her passion is around understanding food trends and studying the used ingredients. This is the major root cause why she sometimes spends hours in supermarkets even though she wanted to buy only the food for one week.

Hannah has more than 13 years in Cargill Starches, Sweeteners and Texturizers with strong industry experience in ingredients solutions and sales across all market categories. Since joining Cargill she has worked in supply chain and commercial roles before moving into the INFUSE by Cargill™ team almost 2 years ago where she now leads them in developing new concepts and creating solutions for emerging and current trends. She is passionate about customers and development and solving challenges. Hannah is based in the UK and enjoys keeping fit in her free time.

Zuzana has worked within R&D teams at ingredient solutions providers to food industry and processed meat manufacturer, gaining 17 years of experience in meat business across Europe on formulation of seasoning and functional ingredient blends. Since joining Cargill Starches, Sweeteners and Texturizers Europe business four years ago, she gives technical support to customer request, tests in application and develops Value Proposition for new Cargill solutions in meat and meat alternative space. She is passionate about food and food innovation. Zuzana is based in Belgium and is proud mother of two teenagers.