The Business of Alt Protein: Consumer taste preferences in plant-based meat
Event description
Join GFI for our next Business of Alt Protein webinar as we unveil groundbreaking insights from NECTAR’s new Taste of the Industry 2025 report, featuring blind sensory analysis of 122 plant-based meat products across 14 categories. This study analyzed products from 50+ American and European brands, made using a range of technologies and ingredients including 3D printing, biomass fermentation, mycelium, and extrusion. We’ll dive into NECTAR’s unprecedented dataset that reveals which categories are on their way to achieving taste parity with conventional meat, and share key learnings about taste, price, and health that can help accelerate consumer adoption of alternative proteins. Attendees will learn how to utilize NECTAR’s public data dashboard to accelerate their own initiatives, and the presentation will be followed by an audience Q&A.
Meet the speaker
Caroline Cotto
DIRECTOR OF NECTAR FOOD SYSTEM INNOVATIONS
Caroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR, an initiative accelerating the protein transition with taste. By conducting large-scale sensory panels of alternative protein products and operationalizing the resulting data, NECTAR aims to create category-level value and empower stakeholders to make sensory-informed decisions. Prior to FSI, Caroline co-founded Renewal Mill, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association, the world’s first trade association for upcycled brands. She regularly mentors food, tech, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow. She has been named to both Forbes 30 Under 30 and the 50 NEXT lists.
Upcoming events
View all events
The Future of Innovation, Sustainability, and the Law Symposium
GFI’s Madeline Cohen joins Northwestern Pritzker Law’s 2026 Animal Law Symposium for a timely conversation on the legal and policy questions shaping the future of food innovation.
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods
Join CEO of People for Better Food, Emilie Fitch, and GFI’s Associate Director of Market Insights, Jody Kirchner, to explore new research on the messaging strategies that effectively resonate with…
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Building Your Alt Protein Career: Gastronomic science
Join us to learn how gastronomic science can be translated into high-impact food solutions.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
The Climate Challenge & Protein Diversification for the Global South
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production…
