More than Burgers: What's Coming Next in Plant-Based Protein

Tuesday, March 3, 2020 14:30 - 15:05

Plant-based burgers are one of the hottest trends in the food industry. But burgers aren't the only way that plant-based is disrupting center-of-plate protein. This session will explore the motivations for meat reduction, The Good Food Institute's research into what consumers actually want in plant-based foods, highlight the best and worst marketing language, and offer predictions on the future of alternative proteins, including cultivated meat, and the benefits they will offer to consumers and the food industry.

Alison Rabschnuk, Director of Corporate Engagement, The Good Food Institute