There are many reasons why consumers today are choosing to reduce meat consumption, or shift their purchases in the direction of plant-forward foods. But even so, many will remain reluctant to make change to meat alternatives if the taste and texture doesn't appeal to their expectations.  All the good intentions in the world by a brand-holder won't take a product far in market penetration if customers aren't satisfied enough with their offerings to purchase repeatedly.  

Solving the peculiar taste and texture formulation challenges for alternative meats requires both a keen understanding of your customer, and the technical know-how to execute a winning product.

Our latest SupplySide Stories podcast with alternative meat and plant-based product development expert Mark Fahlin aims to help you get you to your innovation goals more effectively.

In our conversation with Mark we dig into:

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.

"The flexitarian is the huge driver for the growth we're seeing in the [plant-based meat] category–roughly 30-30% of the population aren't looking to eliminate conventional meat consumption, but they are looking to eat less of it." - Mark Fahlin