Summary
The global food sector is constantly innovating new products thanks to advances in biotech, agritech, and foodtech. Plant-based and alt proteins are exciting “future foods” estimated to deliver tremendous benefits to sustainability, accessiblity, affordability, and animal welfare by lessening reliance on outdated and exploitative practices by BigAg and BigFood. But how can food companies make plant-based and alt protein products more appealing to consumers? What are some of the biggest barriers to these products becoming mainstream in today’s households? In this cutting-edge webinar, we discuss consumers’ true needs and how companies can better communicate their products’ benefits and de-risk their products with consumers. It is absolutely imperative for food companies to understand consumers’ motivations, lived experiences, and emotional connection to food to better ensure that their plant-based or alt protein products address actual pain points in an attractive, affordable, and differentiated manner.
Moderators
Matt Tom, Co-founder, GFPBAP
Tawanda Muzhingi, Co-founder, GFPBAP
Panelists
Megan Thomas, Founder & CEO, Ladder 17
Clancy Harrison, Founder, Food Dignity Movement
Marit Veenstra, Brand Strategist & Project Manager, Healthy Marketing Team
Lena Kwak, Co-Founder & VP, Starday Foods
Sascha Weiss, Research & Commercialization Chef, Perfect Day
Larissa Zimberoff, Author & Journalist