18 Jun 2019 --- The rise of vegan, vegetarian and flexitarian diets is driving innovation within the meat sector, from hybrid foods to plant-based “meats.” Speaking to FoodIngredientsFirst at IFFA 2019, Eric Davodeau, Category Director Savory EMEA at MANE, says that, “veganism and flexitarianism give industry the opportunity to think of meat differently.” Davodeau explains that protein is a big focus of innovation, not only in the meat sector, but generally. The company has, in light of the demand, created a “protein transition” program which seeks to optimize flavor and texture in meat alternatives utilizing pea or soy protein.