Leading food companies are continually working on what they think will be the key food trends and shifts in consumer patterns that are likely over the next ten years. These may bring about profound change within their business.
There is a lot of momentum behind alternative protein sources such as cellular meat or plant-based alternatives. In this webinar, hear how companies can keep up with changing demands driven by consumer concerns around health, sustainability and clean eating.
Nick Halla, senior vice president, international, Impossible Foods
Victoria Spadaro Grant, chief technology officer, Barilla Group
Gil Horsky, global director innovation SnackFutures, Mondelēz International