What will a plant-based diet look like years from now?

Where is the plant-based food sector heading?

It's a simple question that formed the basis of a Food Matters Live event held in 2021.

Hosted by Mandy Saven from Stylus Media Group, our panel of experts gave their views on what plant-based diets might look like in future.

They tackle issues like how to make plant-based meat alternatives an attractive colour, how farmers are being persuaded to move from growing crops for feed to growing crops for food, and the increasing importance of clean labels.

And some new questions were raised too…

Is mimicking meat the right approach for younger generations? How healthy are some of the plant-based products we see on our shelves? And - is fish the new frontier in plant-based innovation?

Mandy Saven, Director of Consumer Lifestyle, Stylus Media Group

With over 15 years’ experience in trends, consulting and journalism, Mandy is an expert at distilling food culture and consumption, flavour and ingredient innovation, and the future of food. 

She also holds a strong commercial understanding of the travel and hospitality spaces, as well as the drivers propelling them forward. 

Prior to joining Stylus, experts in trends intelligence, Mandy was executive editor at GDR Creative Intelligence, where she worked with clients such as Marks & Spencer, Coca-Cola, LVMH and Starwood Hotels. 

Mark Driscoll, Founder and Director, Tasting the Future

Mark is Founder and Director of Tasting the Future, a purpose and values driven sustainable food systems consultancy. 

He is a global expert in and a passionate advocate for the need for food systems change. He has over years 30 experience of working with businesses, governments and civil society organisations on solutions that address some of the key social and environmental challenges confronting our global food system.

He has developed and led large sustainable food programmes with organisations including WWF and Forum for the Future, focussing on policy and practice which supports sustainable nutrition – the intersection of health, nutrition and sustainability.

Carole Bingley, Sr. Associate Principal Scientist Product and Ingredient Innovation, RSSL

Carole is a Technical Specialist working in RSSL’s Product and Ingredient Innovation Team. 

During her time with RSSL, Carole has undertaken ingredient evaluation and product development projects on a contract basis for clients in different food industry sectors. 

A Food Science graduate from Reading University, with a Master’s degree in Nutritional Medicine from Surrey University, Carole has over 25 years’ experience in the food industry. 

Maija Itkonen, Co-Founder and Chief Innovation Officer, Gold & Green Foods

Maija is an industrial designer, brand builder, tech lover, and entrepreneur. She is Co-founder and Chief Innovation Officer at Gold & Green Foods, a food tech start-up born out of Helsinki that develops plant protein products using Nordic oats and legumes.

Henrik Lund, CEO, Naturli Foods

Henrik has a long career working as Sales Manager for companies like Beavais, Danæg, Royal Greenland and Dragsbæk before starting Naturli’ Foods in 2016. 

“At Naturli’ Foods, we are known as first movers within plant-based foods for consumers, offering a cross category assortment from dairy to meat, targeting mainstream consumers – Naturli’ is present in 19 markets around the World." 

Naturli’ says it challenges conventional thinking to stop climate change through what we eat and drink….without sacrificing anything.