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Plant-Based

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.

Niamh Michail, Head of publishing

October 11, 2023

FoodTALKS: Shaping the future of plant based meat with KERRY

© Fi Global Insights

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.

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About the Author

Niamh Michail

Niamh Michail

Head of publishing , Informa Markets

Niamh Michail has been writing about the agri-food and nutraceutical industries since 2015, covering topics such as food policy, nutrition science, sustainable sourcing, processing technology, and ingredient development. Former section editor of FoodNavigator (Europe) and editor of FoodNavigator-Latam, she joined Informa in 2022 where she is currently head of publishing.

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