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Shaping the future of plant-based meat [Video]

Video-Shaping the future of plant-based meat [Video]

While plant-based meat alternatives products have made enormous headway in the past years, there is still scope for brands to improve the taste, texture, appearance, and nutritional value of their products. In this FoodTALKS interview, we hear from Neil McCluskey, global product director for textured plant proteins at Kerry, about how textured plant proteins (TVP) can be the missing piece of the formulation puzzle.

Watch the video to find out more about different textured plant proteins, their clean label attributes, and Kerry’s predictions for the big trends set to shape the plant-based food category in the coming years.