From our experience, we know firsthand that the food industry faces many challenges in processing plant-based meat analogues that attempt to mimic the texture, juiciness, flavour and overall appearance of meat. Overcoming these common yet tricky processes can be quite a hassle. However, there is a solution.

Join us in our free webinar to learn about:
  • Plant-based key market trends.
  • The ingredients used in the formulation of plant-based meat analogues.
  • The importance of the production process and the difficult obstacles that food manufacturers have to recreate meat-like sensorial properties in the final product.
  • How to solve them with Budenheim solutions.

Details About the Webinar

Wed, Feb 9, 2022 · 3:00 PM London (GMT +0:00)
Cost: Free
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The global plant-based meat market was valued at US$ 4,855.23 million in 2020 and is estimated to reach US$ 16,590.11 million by 2028, growing at a CAGR of 17.35% during the forecast period 2021-2028, according to DataM Intelligence research.

According to a consumer survey on plant alternatives to animal meat by Food Insight, most consumers identify themselves as either omnivores or flexitarians. For these consumers to accept a final product in the new era of meat analogues, there should not be any compromises on taste and appearance. The sensorial attributes are an essential part for consumers as they seek meat alternatives that mimics real meat’s flavour, texture and colours. Consumers expect the same gastronomic meat experience without the “meat”.

About the Speakers

K Karen Duncan

1640251830-16559e4e01edfc52 Maria Castaño
Marketing Specialist, Budenheim

María Castaño is passionate about marketing. Graduated in Advertising and Public Relations at the University of Alicante and with a Master in Marketing and Market Research from the University of Valencia. She began her career at Budenheim Ibérica in 2017 and is currently a Marketing Specialist, focusing on communication and executing global market studies of food ingredients.

1640251938-2c5a4813b4fd5f12 Daniele Sani
I&AD Manager, La Campana

Daniele Sani graduated in Food Science from the University of Bologna and has a PhD in Food Technology from the Polytechinic University of Valencia. Since 2010, he works at La Campana (forms part of Budenheim since 2018) as Innovation and Application Development manager at a global level. He focuses on the development of functional solutions in meat and plant-based applications, providing technical support to the company’s customers and participating in technical seminars on the use of the products corresponding to the Budenheim portfolio for customers located in Europe, Asia and the Americas.

1640252042-58c28caaced0ff31 Nela Otero
Regional Marketing Manager Americas, Budenheim USA

Broad international and cross-cultural background in Technical Sales and Business Development. Nela joined Budenheim in 2010, advancing through different positions and geographical locations in different continents. She is now based in New Orleans and has recently joined the marketing team as Regional Manager for the Americas. She is passionate about public speaking and looks forward to the opportunity of interacting with the audience.