Synergies in a broad ingredient portfolio for meats
10 May 2019 | Moguntia
Hybrid products fusing meat and non-meat proteins hold strong potential to cater to flexitarians looking to cut back on their meat consumption for both health and sustainability reasons. This is according to Johannes Tonauer, Manager and Board Member of Moguntia Food Group, which is using IFFA 2019 in Frankfurt (May 4-9) to unify all of the company’s patchwork of product portfolios under one banner. “Hybrid products will be absolutely mainstream, with huge potential for the future,” he tells FoodIngredientsFirst. “We still have the situation of consumers eating either meat or non-meat, but bringing those together for flexitarians will be the future,” Tonauer adds.
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