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Meeting the demand for plant-based in the retail and food service sectors [Panel Discussion]

During this panel discussion, our wide range of experts provides you with key insights on the changes within plant-based value chain. Join our experts discussing consumer preferences, the growing diversity of ingredients, flavours, and types of products, as well as changes in the marketing strategies to accommodate the new types of consumers.

According to the report published by the EU-funded Smart Protein Project in partnership with ProVeg International, between 2018 and 2020, European plant-based sales grew by a staggering 49%. Categories like cheese-based and fish-based alternatives enjoyed triple digit growth rates, and in Germany alone over the past two years, plant-based fish sales have grown by an incredible 623%. According to the Plant Based Food Association, one-third of Americans are actively reducing their meat and dairy consumption. So, who is the plant-based consumer and what is being sought? It is estimated that the global plant-based food and beverage market will register a CAGR of 9.29% over the period of 2021 to 2028. In such a highly competitive market, how can plant-based be democratised and made more accessible? How can brands know what consumers are expecting and ensure greater engagement? Is it possible to provide the plant-based food options and products that are in demand, in a convenient and compromise-free way?

Moderator:

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Kinga Wojcicka-Swiderska, Senior Content Producer - Fi Global

In her work Kinga connects the best solutions in ingredients and food science to food businesses through content creation for the largest B2B exhibitions in the world: Fi Europe and Fi North America. She is an experienced manager and a food expert. Throughout her career she has led a wide range of projects from product design to establishing strategic partnerships for R&D. She is also a food law expert, having managed an association of food supplement producers and taken part in formulating opinions on regulatory consultation processes at both national and EU level.

Panelists:

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Mike Hughes - Head of Research and Insight, FMCG Gurus

Mike Hughes has over 13 years’ experience analysing consumer trends, attitudes and behaviours, and currently heads up the research and insight division at FMCG Gurus. Mike has a particular interest in highlighting how consumer attitudes and behaviours can often differ, and what the true meaning of trends are for the industry.

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Udi Lazimy - Global Head of Sustainability and Sourcing, Eat Just Inc.

Udi Lazimy is a highly skilled international operations, sustainability and business strategy director, with 15 years’ experience leading sustainability, sourcing, agricultural, environmental, and social justice operations at the national and international levels, in both the private and non-profit sectors. In addition, he co-founded and/or coordinated multiple community-based organisations and has over a decade of experience instructing international service, leadership development and outdoor adventure travel programs.

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Kai-Brit Bechtold - Senior Consumer Research Scientist, ProVeg International 

Dr Kai-Brit Bechtold is a Senior Consumer Research Scientist at ProVeg and a lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour, position her as a true food industry expert.

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Sabina Vyas - Senior Director, Strategic Initiatives, Plant Based Foods Association

Sabina Vyas is the senior director of strategic initiatives for the Plant Based Foods Association (PBFA), the first and only trade association in the U.S. representing over 200 of the nation’s leading plant-based food companies. At PBFA, Sabina leads their strategic partnerships and growth initiatives which includes partnerships with foodservice institutions, distributors, and non-profits to help grow plant-based foods in distribution and on menus, while working towards a more just and sustainable food system. She has worked for the strategic consulting firm ICF, US Center’s for Disease Control and Prevention (CDC), as well as Kaiser Permanente.

TAGS: Plant-based
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