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| | | SPECIAL REPORT: Plant-based meat formulation in focus, from Beyond Meat to Motif FoodWorks, Roquette, and Cargill: ‘The meat alternative space has the fastest iteration cycles out there’ | | If you look at the ingredients lists of most plant-based burgers, they’re not wildly different – a combination of extruded plant proteins, hard and liquid fats, natural flavors, yeast, methylcellulose, starch, seasonings and perhaps added vitamins and minerals. So why are some significantly more ‘meaty’ than others, and do the jaw dropping sums invested by some players in the segment translate into equally jaw-dropping products compared to those of more thrifty rivals?... Read more |
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