NextGenChef Presents Lunch and Learn: Alternative Proteins

9/22 @ 2pm PST

Innovation and product development are valued as of equal importance by consumers when it comes to delivering new experiences in terms of taste, texture of a product or service. As many as 86% of consumers state that taste remains a top driver in their purchasing decisions and this is where consumer-centric innovation becomes critical. But getting the texture right is of equal importance, since mouthfeel and the way foods are broken down in the mouth can exert an enormous influence over how taste is perceived.

A long list of consumer demands ranging from health benefits, services. value for money, product quality, increased shelf life, attractive appearance, pleasant aroma and satisfactory texture, is making it harder for manufacturers to deliver on specific products attributes. Manufacturers are especially trying to identify reformulation strategies, emerging technologies that will assist them in their search for the right flavours and textures, whilst also delivering healthier options to consumers and ensure repeat purchase.