Summary
To truly scale, plant-based and alternative protein companies must attract meat eaters. Hybrid or balanced proteins, foods that contain a blend of plants and meat, might be an important product category to help meat eaters consume more sustainable protein and transition to a plant-forward diet. But critics argue that the development of hybrid products might perpetuate our reliance on industrial animal agriculture. In this engaging webinar, speakers shed light on why they believe balanced proteins will positively contribute to the plant-based and alternative protein sector by increasing consumer interest and demand for novel proteins. They also discuss meat eaters’ top purchasing drivers and how to communicate the value of balanced proteins to meat eaters, the food service industry, and incumbent meat companies.
Moderators
Matt Tom, Co-founder, GFPBAP
Tawanda Muzhingi, Co-founder, GFPBAP
Panelists
James Chapa, Senior Associate, Ingredion
Tim Dale, Director, Food Systems Innovations
Kaitlin Grady, Independent Consultant & Advisor
Jonathan Ostroff, Marketing & Partnerships Manager, Fusion Foods Group