The appeal of the meat analogues increases the chance of a ‘first’ buy, and a ‘tasty’ product increases the chance of coming back for more. Consumers are choosing plant-based foods more often, as demonstrated by recent rapid market growth of meat analogues, for example. Still, consumer studies indicate that the sensory quality of meat analogues needs to be improved for these products in order to become a regular choice for the broader population.
Dr Laurice Pouvreau - Senior scientist Protein technology, Wageningen University & Research
Dr. Laurice Pouvreau is a research scientist and project leader ‘Protein technology’ at Wageningen University & Research (WUR). Laurice trained as a protein chemist in France, after which she acquired her PhD in the Food Chemistry chair group of WUR, studying potato proteins. Laurice further pursued interest in plant proteins at NIZO, a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products.