Plant-based ground beef has become a staple at several fast food restaurants across the US. Now food retailers are demanding other alternatives, but creating viable plant-based alternatives for other food types like dairy, seafood, muscle cuts, and poultry could prove trickier.
A global “return” to balance in protein consumption; less animal and more vegetable. During the third international edition of the Foodvalley Summit: The Protein Plan(et), on 17 October, food producers, growers, breeders, investors, research institutes and the government are coming together, in Wageningen, to share solutions, to strengthen the connections between meat, fish, dairy and vegetable and to find new business partners.
This two-day business conference will identify the main areas of opportunity and innovation within the food and beverage industry. We’ll assess how business can react to consumer trends and expectations, whilst building sustainable, resilient agricultural supply chains.
