The race to formulate standout plant-based alternatives that compete with animal protein on taste, texture and nutrition heated up at this year’s Fi Europe (FiE) in Frankfurt, Germany. Ingredient leaders continued to address market challenges, including cost-effectiveness, by exploring and often combining plant-based proteins from numerous and increasingly sustainable sources. Food Ingredients First spoke to several key innovators from the show floor to understand the latest advancements and emerging trends in the plant-based space.
