THE QUORN FOODS CHALLENGE

THE CHALLENGE: Technologies Helping to Achieve a Whole Muscle Food Experience

Using mycoprotein or other sustainable, natural ingredients, Quorn Foods is looking for companies leveraging technology to create realistic whole muscle shapes, textures and flavours. Companies applying could be delivering a full product or addressing one of the key challenges associated with creating a whole cut, plant-based experience.

The products could be cooked in a range of ways such as in casseroles, grilled or roasted, or could be eaten as a chilled, deli-style product.

The Innovation Challenge Winner will receive:

  • The selected company will benefit from a senior leadership coaching (6 month program to drive transformation in 1-2 agreed areas).
  • Based on the awarded company’s needs they will be provided marketing / regulatory / innovation / technology guidance and support.
  • Depending of the innovation / technology / field the awarded company will benefit from research and development capabilities with Consumer and Sensory, analytical R&D,  Nutrition R&D or Formulation Development and Culinary Creation and will have the opportunity to learn and co-create with consumers through Quorn’s consumer lab.
  • The awarded company will be showcased through Quorn’s media /communication plan.

THE QUORN FOODS INNOVATION CHALLENGE FINALISTS:

THE ROQUETTE CHALLENGE

THE CHALLENGE: Plant-Based Products Offering New Gastronomic Experiences to the Consumer

As a pioneer in plant proteins, Roquette is looking to collaborate and innovate with product companies developing new foods that will contribute to a new plant-based gastronomy. These new cuisines will offer new tastes, textures and whole new gastronomic experiences, using plant-based ingredients that are better for people and for the planet.

Roquette looks forward to seeing a dazzling array of new cuisines, and to collaborating with food innovators to help them get to market faster. Categories encompass savory, plant-based meat, plant-based dairy, plant-based drinks, plant-based nutrition and plant-based bakery.

Roquette is interested in companies who have had seed-stage funding, and are using alternative proteins to make plant-based food within the whole food and beverage space.

The Innovation Challenge Winner will receive:

  • The selected company will benefit from a senior leadership coaching from Roquette’s ‘sponsor support team’; (monthly meeting / 6 months)
  • Based on the awarded company’s needs Roquette will provide marketing / regulatory / innovation / technology guidance & support;
  • Depending of the innovation / technology / field the awarded company will benefit from research and development capabilities with Sensory, analytical R&D, Nutrition R&D or Formulation Development ;
  • The awarded company will be showcased through Roquette’s media  /communication plan (H2 2021)

THE ROQUETTE INNOVATION CHALLENGE FINALISTS:

WEBINAR

Senior leaders at Roquette and Quorn Foods shared their innovation priorities and answered audience questions about the challenges they have set.

Sergio Neves, Head of Open Innovation at Roquette
Adam Kemsley, 
Head of New Product Development, Quorn Foods
Simone Sheehan, 
Head of Consumer and Sensory Science, Quorn Foods

REWATCH THE WEBINAR