When plant-based meets cultivated

An increasing number of companies are exploring the possibility of adding specific cultivated-meat ingredients, such as fat, to plant-based food products in order to improve taste and texture. But how will consumers see hybrids of plant-based and cultivated ingredients?  

This webinar, hosted by ProVeg International, will delve into the business opportunities presented by hybrid food products that blend plant-based and cultivated-meat ingredients, as well as early consumer trends in the sector. Other areas that will be covered include the following:

  • Consumer acceptance and expectations of hybrid food products that blend plant-based and cultivated-meat ingredients, based on our recent survey of 1,000 UK respondents.  
  • Insights from food-industry professionals regarding potential synergies between the plant-based and cellular-agriculture sectors. 

You’ll come away from this webinar with a better view of the business opportunities around hybrid foods, knowledge about early adopters, and strategies to increase acceptance levels.

11:00 am - 11:50 am CET

26 January 2023

Chris Bryant, PhD

Director at Bryant Research Ltd

Nicolò Razza, PhD

Head of Product Development at Mirai Foods

Katarzyna Polanowska

Senior R&D Technologist at Enough

This webinar has finished, but you can still watch the recording and/or read the transcript

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