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Kerry outlines key challenges in 'sophisticated' meat alternatives
date:Nov 14, 2019
on of plant-based meats are becoming more sophisticated and are also taking on meat-specific attributes. The result is a new category of plant-based meat products that taste more like meat, also comparable in texture and nutritional value, Kerry outlines.

The industry not only has to solve for consumer barriers such as taste, texture and availability, but also solve for the innate challenges encountered during formulation, it further states.

Barrier 1: Taste is Foundational to the Plant-Based

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