When Impossible Foods and Beyond Meat first came on the scene, the future of plant-based protein looked decidedly juicy. But the hype and popularity of these products have waned. So why are sales of plant-based meat suddenly lagging and what can food brands do to reignite consumer excitement?
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Neil Rankin is a trained butcher and former barbecue chef-turned plant protein entrepreneur. His London-based company, Symplicity Foods, supplies minimally processed, vegetable-based vegan meat products to some of the UK’s top restaurants.
David Yeung is the CEO and founder of OmniFoods, a food-tech company based in Hong Kong. Its breakthrough product is OmniPork, which comes in various forms and sells to supermarkets and restaurants all over the world.
Crystal Wilde is a journalist and content marketer who has been living and working in Asia for over 13 years. She writes on a wide range of topics – from business and tech to travel and culture to fashion and food – for some of the world’s biggest publications and brands.
