1. Development of plant-based alternatives
Joeri Hollink – Head of product development
Feeding the Foodture - Leuven

2. Feeding the Foodture - Leuven
Consumer plant-based
Purists, Vegans, Vegetarians
Discussed by meat
Ethical diet
Social motive:
Environment
Animal well-being
Falafel, legumes, veggie based burgers, mushrooms
Meat lovers, flexitarians, vegetarians
Attracted to meat
Fashionable diet
Personal motive:
Health - sports
Social status
Meat analogues, hybrid meat, bloody vegan burgers
Feeding the Foodture - Leuven

3. Feeding the Foodture - Leuven
Property wishlist
Retail-foodservice
Consumer
Cheap
Tasty
Full filling – healty
unprocessed
Fitting within their lifestyle
nutrition
Low carb
High protein
High fiber
Low fat
Low sugar
ingredients
Vegan
Allergen free
Clean label
Non-GMO
Sustainably sourced
Organic
Natural
economics
Long shelf life
Standardized pieces
Fast rotation
strong margins
Feeding the Foodture - Leuven

4. Feeding the Foodture - Leuven
Who decides?
Consumers?
Retailers?
Producers?
Suppliers?
Science?
Government?
Feeding the Foodture - Leuven

5. Feeding the Foodture - Leuven
You decide!
Taste & mouthfeel
Who could be my target group?
Pilot scaling
Business development
Redesigning Property
Feeding the Foodture - Leuven

6. Thank you