415: Deep dive: Potato, could this be the future of plant-based meat?

<div>As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus.<br> <br> One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products.<br> <br> On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges.<br> <br> In this episode, made in partnership with <a href="https://www.avebe.com/">Royal Avebe</a>, we are asking if the answers could be found in a surprising place - inside starch potatoes?<br> <br> The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients.  <br> <br> It is also being used as an ingredient for processes like gelation and emulsification.   <br> <br> So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry?<br> <br> <strong>Guests:<br> Jaap Harkema, Segment Manager, Royal Avebe<br> Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe</strong> </div>