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Trends and Innovations seminar to confront lagging sales of plant-based meat alternatives

Food Business News, Trends and innovations

04.04.2022  ·  NEWS

The Trends and Innovations seminar, a Sosland Publishing web series presented by Food Business News, will return this spring to explore why current plant-based meat alternatives may be missing the mark and how product developers can innovate to meet consumer needs.

“The meat alternatives market experienced rapid growth in 2019 and 2020,” said Keith Nunes, editor, Food Business News. “In 2021, sales slowed and product developers are seeking insights into what consumers want from the category.”

Set for May 11 at 2:00 PM EST, the live, virtual event will be hosted by Mr. Nunes and feature presentations from Chris DuBois, senior vice president of protein, IRI, and Julia Thompson, culinologist III, CuliNex.

Mr. DuBois will kick off the seminar with an overview of market trends related to meat alternatives. He will take a deep dive into the category’s declining sales and explore why products are falling short. Ms. Thompson will then look at opportunities for plant-based meat alternatives and how product developers can deliver on the product attributes consumers are searching for. 

Launched in 2019, Trends and Innovations is attended by more than 1,000 food industry professionals every year. The virtual event examines trends driving new product development and highlights potential areas of growth for packaged food companies.

A recording of the seminar will be available to view on demand following the live presentation. Register and learn more at

About Food Business News

Food Business News is where the food and beverage industry turns to learn about the latest innovations in ingredients, services and new product development. The publication covers the entire food and beverage supply chain, from commodity markets and product development to manufacturing, distribution and consumer trends.