Evaluating Current Consumer Trends in Meat & Seafood to Create a Competitive Alternative

Time: 8:10 am
day: Day One


  • Focusing on current consumer trends in the meat and plant-based industries to evaluate what different consumers are demanding in product choice.
  • Translating consumer trends into the product creation stage for different physical and nutritional functionalities.
  • Examining what the most important factors are in a product from a consumer’s perspective, such as sustainability and nutritional density to reflect the right features in product positioning.