The holy grail of alternative meat? Visit us on October 13th in Part I of the program “Disrupting the Meat and Molkry Case” from FoodNavigator-USA

But how “meaty” is bacon or mycelium-based steak, and what new possibilities do they open up in the field of meat alternatives? What is its nutritional profile and can you refine the solid-state fermentation process to change the taste, texture or nutritional value of the final products?

Visit us this Wednesday (October 13th) for the first edition of FoodNavigator-USA’s’Disruption of the meat and dairy industry Broadcast series that begins with a fireplace chat with Eben Bayer at mushroom-powered startup Atlast Food Co as it prepares to open its first major mycelial meat production facility in New York next year.

Find out moreAnd REGISTER HERE.

PART ONE: What to do with meat alternatives? From plant-based burgers to bacon with mushrooms

date: Wednesday October 13th

Start time: 10:00 a.m. PT / 1:00 p.m. ET

duration: About 90 minutes

The session begins at 10 a.m. PT / 1 p.m. ET with a fireplace chat with Bayer at Atlast Food Co– a startup that produces “whole cut” meat products from mushroom mycelium.

This is followed by a short presentation on the integration of natural colors in meat alternatives from Oterra.

And finally, we’ll end with a panel discussion exploring everything from formulation to consumer insights, merchandising, nutrition, and processing capacity challenges.

• Karuna Rawal, Marketing Director, Fynd. the nature
• Marcellus Harris, Assistant Raw Materials Manager, Poultry, Kroger; Co-chair of Kroger’s Plant Based Eating Associate Resource Group
• Max Elder, Co-Founder and CEO, nowadays
• Aurelie Mauray, Marketing Manager, Pea and New Proteins America, Roquette
• AnnMarie Kraszewski application scientist, Oterra

What we will cover:

• The competing media narratives: Will ‘meat’, ‘eggs’ and ‘dairy products’ be largely decoupled from animals by 2035 or are we living in a VC-driven fantasy world and the bubble is already beginning to burst?
• How does Kroger think about what to bring in and what to pass on?Where is the white room right now? Chicken? Seafood?
• What is “nutritional fungal protein”?
• Attractive to plant-loving consumers vs. meat enthusiasts: What are the different consumer groups looking for?
• The evolving toolkit for meat alternatives: From soy, pea, wheat and broad beans to barley, chickpeas and novel microbes
• Formulation trends: Improving the taste, color and texture of meat alternatives
• nourishment and clean labels: Are meat alternatives good for you and are consumer expectations changing?
• What are the primary purchasing drivers for meat alternatives?And what do buyers think of the next generation of products?
• Mycelium-based whole sections: An untapped market?

Find out moreAnd REGISTER HEREFor our FREE 3-part series sponsored by Oterra, RSSL, Roquette, CP Kelco, Cargill, Givaudan, Edlong Dairy Technologies and Farbest Brands.

October 13th: Where next for meat alternatives? From plant-based burgers to bacon with mushrooms

Oct. 20: Where next for milk alternatives? From oat milk to “real” cheese (without cows)– with Danone, NotCo, BioMilk, Change Foods, RSSL and CP Kelco

October 27: Where next for seafood alternatives? From tuna to shrimp– with the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods