Forum: Diners, Drivers, and the Design of Meat Alternatives

From RMI Video March 17, 2022

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Recent advancements in plant-based meats have led to alternatives that are so close to the real thing it's hard to tell the difference, and consumers are eating it up. On March 16, 2022, Dr. Andrew Gravelle, Assistant Professor from the Department of Food Science and Technology, discussed the science behind designing meat alternatives. Phil Horn, President & CEO of the Burger Patch, shared what customer values are driving the market and how they are meeting the demand for plant-based dining.

Appears In: College of Agricultural and Environmental Sciences Food Science and Technology Robert Mondavi Institute

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Forum: Diners, Drivers, and the Design of Meat Alternatives

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