Table Talk

Meat alternatives continue to increase in popularity, with consumers more likely to choose a flexitarian approach to eating that substitutes alternative proteins for traditional meat products. What are the trends and science behind meat alternatives and how will this growing section of the food and nutrition industry continue to grow? In this episode of the Table Talk Podcast host Stefan Gates is joined by the experts in meat alternatives from Cargill. Together they explore the trends, consumer expectations and science behind meat alternatives, the challenges of developing a product with great taste, appearance and texture, and to find out what the future of the meat alternative market will look like. About our panel Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe (CSST) Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Afri