A few weeks ago, brand executives, investors and entrepreneurs from around the world came together for the Future Food-Tech event in London to discuss large-scale solutions in alternative proteins, health and nutrition. In this episode of the Xtalks Food Podcast, Sydney talks about the future of food tech, namely the future of protein and precision fermentation. A major category highlighted at the event was the potential for cultivated meat, which speakers and exhibitors at the event identified as a way forward for sustainable meat production. Precision fermentation was another popular topic at the event as the benefits of this technology could offer the dairy sector a clearer path towards becoming more sustainable. The team wonder whether food produced using these technologies will ever replace tradition methods of food production and whether there will be pushback from consumers when they become more mainstream.
Also, in this episode, Sydney talks about Planterra Foods, a plant-based meat company that shut down after only two years on retail shelves. Owned by meat giant JBS, Planterra Foods’ products were sold at retail in 2020 under the Ozo brand, which offered plant-based burger patties, grounds and meatballs. While all the major meat players have made moves into the plant-based meat category, JBS’s move to shut down Planterra Foods follows Maple Leaf Foods’ decision to reallocate some resources from its plant-based meat businesses, back to conventional meat amid slowing sales. Prominent plant-based meat players also experienced flat or declining sales in the last few quarters. The team discuss the ethics of traditional meat companies owning and operating plant-based meat brands and wonder why plant-based meat hasn’t been as popular in recent months.
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