Meat Free Strategies Conference 2023

• Top 3 reasons consumers are choosing meat free options
• The 4 essential pillars of meat-free product replication – How brands should prioritise the sensory experiences
• Why focusing on the complete consumer experience is critical for converting consumers

• Leading the conversation on protein alternatives and preparation and processing options
• Pushing the boundaries of product innovation through to production
• What does the future hold for starting up in plant based or adding alternative protein products to the range

• An overview of how plant-based food, dairy alternatives, and free-from product ranges can cater to growing niches
• Unpacking latest trends in ingredients, flavours, product formats, and eating occasions for plant-based food and drinks
• Understanding consumer habits to successfully communicate meat and dairy alternative options to the best fitting occasion and diet
• Looking at the challenges and opportunities in the foodservice, retail, and ecommerce to push plant-based products into a space of growth and demand

Supporting food companies in starting, optimizing and continuously evolving their meat-free production. Engineering for a better world: a holistic strategy for future-proof food

• Fruits of the sea: how plant-based fish, prawns, and seafood are rising the ranks and entering the vegetarian and vegan diet
• Why there is a need for seafood alternatives to promote marine conservation and sustainability
• Asian flavours in western diets: key ingredient and flavour trends that suit seafood-inspired plant-based products
• What kind of product innovation is out there and where are the gaps in the market?

• What are retailers looking for from alt. meats
• Will alt. meat adoption rates plateau and why plant-based meats are not a novelty
• Is price a measure of success for alt. meats

• Discover juicy insights from a consumer survey that asked vegans, flexitarians and meat-eaters important questions about their fast-food eating habits.
• Uncover similarities and differences in their answers that might help you think differently about how you target each group of consumers.
• Find out how, by using text analytics, you can analyse voice-of-customer data to glean insights that you might not have thought to look for.

• It took over 50 years for Taiyo to develop a new process and technology and a series of several vegan meat alternatives that are free from any additives, 100% natural, is indistinguishable from real meat and that can use proven EFSA health claims

• Plant-based diet or vegan lifestyle – does the former connote health and the latter connote ethical living?
• Consumer needs – thinking about which boxes the customer expects to tick when they see a meat-free product’s branding and messaging
• The king of meat-free: is the term ‘vegan’ a one-size-fits-all surefire way to attract every time of customer?
• Meat alternatives, dairy alternatives, to coincidentally plantbased snacks – looking at the full spectrum of meatless food products out there and how they fit into the category

• Exploring how leveraging the launch of a retail and wholesale vegan brand can allow you to reach real live clients where you can deliver NPD products
• Examining NPD challenges
• Investigating the chef’s angle – why being a chef is so important for the food business

ROUNDTABLE ONE

Vegan Voices: Tracking Five Years of Veganuary Conversation

• Discover how over-time text analysis enables you to track online conversations to reveal insights about why people choose to try a vegan lifestyle, and how you can target these consumers effectively.
• Learn how, by spotting micro-trends in voice of consumer research, you’ll be able to shape future comms and marketing strategies
• Inspire you to think differently about your audience research approach.

James Cuthbertson, CRO, Relative Insight
Georgie Elsworth, Business Development Manager, Relative Insight

ROUNDTABLE TWO

Plant-Based Consumers – A Moving Threat

• Someone who connects with your products and brand at the start of their plant-based journey may then go on to adopt completely different buying
  behaviours that renders your product obsolete to them six months later.
• Brands need to understand this journey and what motivates plant-based so that your offerings can match

David Pannell, Founder, Vegan Business Tribe

ROUNDTABLE THREE

Improving the value of meat-free products via:

• Better nutrition:
  a  What are consumers expectations / concerns specifically for AP nutrition?
  b How can industry address these concerns in terms of improving the product, and in terms of communication and marketing (e.g. is NutriScore
  and current labelling options enough to translate nutritional quality of AP products; does the industry need to educate consumers more about
  nutrient density or other aspects?)
• Less processing:
  a are consumers (especially Gen Z) concerned about the relatively high level of processing and will this limit consumption of mimics in the future;
  are / will consumers (in Europe / North America) be ready for “non-mimics” (“back to the vegetable”), or will they still mostly want mimics, but with
  less protein isolates and less binders,…
  b depending on the answer above; how can industry respond?

Joke Putseys, European Innovation / R&D Manager for Alternative Proteins, Griffith Foods
Jaume Cirera, Market Segment Manager for Alternative Proteins, Europe, Griffith Foods

• Creating a strong USP for a meat-free product – sharing strategies for defining your plant-based product’s value proposition
• Market insight – how to balance what your existing customers want from your product range versus where the opportunities are in the plant-based market as a whole
• Lessons learned – offering tips on achieving portfolio growth
• Latest technology – which sub-categories are thriving right now, and where should meat-free brands focus their attention to meet consumer demand?

• A glance at consumers habits post-pandemic with the rise in eating out and increased demand for plant-based food options in the foodservice industry
• How can brand owners ensure their products end up in the right establishments to increase sales?
• Which meat-free products do consumers want on-the-go, and which should be sit down dining experiences?
• Is nutrition or taste the priority for consumers eating out?

• Veganuary will be celebrating its 10^th anniversary in January 2023
• Exploring how Veganuary has grown into a global phenomenon and the impact this had had on the demand for plant-based food

• The role of meat alternatives in healthy sustainable food systems
• Nutrition & health benefits of alternative proteins and threats to the health halo including the processed food debate
• Staying ahead of the game: reformulation targets, advertising & promotion restrictions to high fat, salt, sugar (HFSS) foods & possible changes to front
  of pack nutrition labelling