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Plant-Based Alternatives: Shaping the Future of Food

Explore the development of innovative plant-based alternatives by Joeri Hollink, highlighting consumer preferences, ethical and social factors, and the diverse range of products available, such as falafel, veggie burgers, and meat analogues.

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Plant-Based Alternatives: Shaping the Future of Food

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  1. Development of plant-based alternatives Joeri Hollink – Head of product development FeedingtheFoodture - Leuven

  2. Consumer plant-based Purists, Vegans, Vegetarians Discussed by meat Ethical diet Social motive: Environment Animal well-being Falafel, legumes, veggie based burgers, mushrooms Meat lovers, flexitarians, vegetarians Attracted to meat Fashionable diet Personal motive: Health - sports Social status Meat analogues, hybrid meat, bloody vegan burgers FeedingtheFoodture - Leuven

  3. Property wishlist Retail-foodservice Consumer Cheap Tasty Full filling – healty unprocessed Fitting within their lifestyle economics Long shelf life Standardized pieces Fast rotation strong margins nutrition Low carb High protein High fiber Low fat Low sugar ingredients Vegan Allergen free Clean label Non-GMO Sustainably sourced Organic Natural FeedingtheFoodture - Leuven

  4. Who decides? Consumers? Retailers? Producers? Suppliers? Science? Government? FeedingtheFoodture - Leuven

  5. You decide! Taste & mouthfeel Who could be my target group? Pilot scaling Business development Redesigning Property FeedingtheFoodture - Leuven

  6. Thank you www.ojah.nl

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