The plant-based space is evolving rapidly, but to keep up with growing consumer demands, innovation needs to move beyond burgers, Kevin Lemeilleur, global meat & dairy alternative managing director at Cargill, tells Food Ingredients First at the ongoing trade show FiE in Frankfurt, Germany (November 19–21). Plant-based alternatives continue to be a key area of innovation for global ingredients leaders. “If you step back five years, you saw a lot of innovation around plant-based alternatives.”
