Diversifying plant-based formats into new cuisines
12 Oct 2021 | Meeat
At Anuga 2021, Mikko Karell CEO of Meeat, a Finland-based meat alternative company, speaks to FoodIngredientsFirst about the diversification of plant-based concepts into new cuisines. He outlines how taste and structure are crucial to the success of meat alternatives, as well as the company’s move into fermentation methods and fava bean innovation.
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