The plant-based market for dairy and meat alternative products has gone mainstream. The plant-based market growth is partly driven by consumer desires for healthy products, and further pursued by the quest to support sustainable food production. But taste always remains king and to achieve product formulations the meet tastes and texture marks requires a versatile arsenal of ingredients and processing technologies.
Tune into this podcast and learn about:
- Which plant-based food product categories - cheese, meat, yogurt, desserts - are experiencing greatest growth.
- Consumer values and preferences driving growth.
- How much does sustainability play into consumer preferences?
- Are plant-based formulations cost effective for brands?
- What are the various plant sources for specific solutions?
- Can plant-based products deliver the protein holy grail?
About our speaker:
Mark Fahlin is a Business Development Manager for Cargill and a frequent speaker at industry events. For over twenty years, he has supported innovation here in the U.S. and abroad, including half-dozen international assignments that included stints in Thailand, Indonesia, United Kingdom and the Netherlands. Mark is currently based at Cargill’s world headquarters in the Minneapolis area, where he leads the company’s dairy, plant-based and meat alternatives development efforts. Prior to joining Cargill, Mark worked for Royal DSM as a Business Lead for the company’s cultures, enzymes and probiotics line. His previous experience includes roles in Marketing and General Management for General Mills and Häagen-Dazs.
"In total... U.S. retail sales of plant-based products in the past year have grown by 11%, bring the total market value to about $4.5 billion USD." – Mark Fahlin, marketing & business development manager, Cargill
More information on Cargill can be found at SupplySide Connect