As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus.

One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products.

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.

In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place - inside starch potatoes?

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.  

It is also being used as an ingredient for processes like gelation and emulsification.   

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?

Jaap Harkema, Segment Manager, Royal Avebe

Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe