Flexitarians should be the target consumer group for any plant-based brand aiming for the mainstream. But those consumers are strongly motivated by convenience – and difficult or unfamiliar foods and preparation methods can be a barrier to adoption.
Our expert panel have got into the mindset of their target consumer and designed convenience into their plant-based products.
In this 45 minute webinar, you’ll learn how to design convenience into your product:
You’ll come away from this webinar with best-practice techniques you can implement. You’ll be able to broaden your plant-based consumer base by designing your next product with convenience at the core – while enhancing the convenience and appeal of your existing range.
11:00 am - 11:45 am CET
CEO of Vidyalto
Test and Lean Innovation Leader and Lean Startup Coach, Nestlé
This webinar has finished, but you can still watch the recording and/or read the transcript
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Nick Lin-Hi, Full Professor of Business and Ethics at the University of Vechta in Germany, talks to ProVeg about his work on how to move society to a sustainable path.
Here’s a sneak peek of the speakers joining us for our next New Food Hub webinar in which we’ll discuss the power of plant-based menus.
Given that flexitarians account for up to 90% of sales of plant-based alternatives, it’s clear…
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International Head of Food Industry & Retail
Senior Project Manager
International Head of Food Service & Events
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