HR Tech

Eureka! Unlock the Power of “Remote Intuition” in Zoom/Teams/Google Meet

Written by (tk) krishna thothadri on Digilah (Tech Thought Leadership)

Intuition – The X factor critical to generating ideas collaboratively but not something one expects over a Teams workshop involving a dozen people across five time zones, multiple languages and ethnicities. Unlocking the power of collective intuition had been my forte in the hundreds of workshops I had conducted during the pre-COVID decade. I was a firm believer that the revolutionary efficiency of Zoom/ Teams could never deliver the magical inefficiency of unstructured intuition and ideation. Physical workshops were the Hogwarts of collective intuition, and “Remote Meetings” were the Death Eaters! I had completely stopped doing such workshops.

As COVID dragged on, Teams, Zoom and Google Meet tried to address the issue with rooms, Whiteboard and Jamboard. I experimented with these shiny new toys but quickly realized that remote meetings had become camera-off, mute-on time capsules when people multi-tasked; learning new ways to jam about ideas was an extra behaviour change no one wanted to do.

One year into COVID, I found inspiration from an unlikely source. My middle-school son was attending remote classes and he was sharing ideas with his classmates! His teachers had found a way to keep self-learning and collaborative intuition alive. There were no new shiny toys, just basic stuff- Google Search( text, images, Youtube), Google Slides, PowerPoint, the laptop’s camera, and the Chat inside Google Meet.

I had my Eureka moment- stick with the familiar, just tweak it to make it a little unfamiliar.

  1. Define the challenge and expectations with the decision-maker, not the minions co-ordinating the workshop
  2. Zero meeting time for information sharing; send everything as pre-reads a week in advance
  3. Energy is the key to intuition so break up the workshops into several 2-hour sessions
  4. Child-like output format: create a simple, visually evocative frame that can hold 7-15 words to headline the idea (e.g.billboard, front of pack, etc.)
  5. Create trigger questions and populate the frame with idea starters to fire participants’ intuition
  6. Encourage people to submit their ideas a few hours ahead of the session. Curate the ideas into themes
  7. In the session, invite creators to explain their ideas. Allow them to use a few supporting slides by sharing their screens
  8. Use the trigger questions and ideas to generate more ideas
  9. Do not use the session to operationalise the ideas; stop at overall ‘explore/discard’
  10. Let the core team work through the operational implications and send it out as pre-read for the plenary session with the decision-maker and stakeholders.
  11. Close the exercise with a final 60min decision-making session
  12. Cameras on! Ensure 100% attention throughout the session.

Can this make ” Remote Intuition” scalable, fun and effective? The answer is Yes!

Want to find out how? Let’s chat over a coffee, WhatsApp me at +6593891694

Food Tech


Written by Priyanka Prajapati, Dr Meenakshi Garg and Dr Rajni Chopra

Digilah (Thought Leadership)

Author’s Email:

Global Meat consumption continues to perceive an upward surge as demand is driven by population growth, individual economic gain, and urbanization. However, meat production would have a severe environmental impact and high ecological footprint due to increased land and water resources used during livestock rearing. Moreover, a shift in consumer preference has been observed towards consuming plant-based products due to awareness about health hazards associated with red meat. This created a significant break for food industries to develop a plant-based meat analogue that contains similar textural and nutritional attributes present in meat. According to the report published by Mordor Intelligence, the market for meat substitutes is expected to grow at a CAGR of 7.91% up to the year of 2026. The term “meat analogue” is defined as a meat-free food product resembling texture, flavour, haptic experience, and nutritional status to original meat products. The result obtained from life cycle assessment studies depicts that meat analogues could be proved as a sustainable alternative to animal-derived meat as they have considerably lower environmental footprints. Different types of Plant protein currently employed in manufacturing meat alternatives are soy protein, Wheat gluten protein, and pea protein. Many nutritional components like high-quality protein (egg protein and whey protein), vitamin B12, calcium and iron have been incorporated in meat analogues to compete with original meat nutritive value. However, manufacturers have to depend on extensively processed ingredients or/and genetically modified (GMO) material in endeavoring meat-like texture and other sensory characteristics. Leg hemoglobin is a legume protein that carries heme molecule. This molecule is produced from GMO yeast and governs meat analogs’ color, texture, and flavour. Based on the study of Egbert and Borders (2006), the given formulation produced meat analogue having improved sensory qualities.

S.NoIngredientAmount (%)
1.Water(50%- 80%)
2.Plant- based Protein(10%-25%)
3.Non textured Protein(4%-20%)
4.Flavour compounds(4%-20%)
5.Lipids (0%-15%)
6.Binding agents(1%-5%)
7.Colouring Compounds(0%-0.5%)

Texturization of plant protein is an important step in achieving similar texture, appearance, and taste as like original meat products. Plant-based proteins need several transformational changes to achieve the fibrousness of meat muscles. The native globular shape of plant protein is converted to the linear shape of textured protein by applying different texture profiling techniques (e.g., extrusion technique, electro-spinning, proteins hydrocolloid blends, high temperature conical simple shearing, freeze structuring, and 3D Bio-printing). The standard method of modifying plant proteins are electro-spinning and extrusion. Electro-Spinning produces thin fibers of plant protein by using a blend of protein solutions assembled into meat analogues through binding materials. Due to its complexity and high manufacturing cost, this method was not suitable for large-scale production.

The extrusion technique is predominant because of its robustness and versatility to produce different kinds of products. This technique involves modifying the protein configuration by undergoing several changes in its structure like (denaturation, unfolding, crosslinking, and alignment). The viscoelastic mass of plant protein is extruded in one or twin-screw extruders and involves various operational steps like (compression, shearing, heating, and cooling) to impart meatiness. This process offers several advantages like high product yield, affordability, and is energy efficient.

Bio-printing and freeze structuring are some of the emerging techniques to modify plant protein’s structure. Bio-printing is also known as 3D printing, which involves digital modeling of food formulation. Paste of Plant protein is filled in the cartilage that builds the structure of meat analogue. The major drawback faced by the Bio-printing technique is its high cost of production, complexity in spatial structure, and scalability. On the other hand, freeze structuring produces meat analogues that mimic the original meat product by freezing the protein solution, followed by the formation of ice crystals that produce porous, well-aligned and interconnected fibers of plant-based protein.

The primary requisite of a plant-based meat analogue is the proper textural profiling which mimics the texture of muscles fibre and is responsible for the characteristic meaty flavour. The intended applications of meat analogue and type of plant protein determine the technique used for texture profiling. The ongoing research has already overcome many challenges of meat analogues products like (improving microstructure, taste, and healthiness) and affordable product price and increased product convenience. However, certain technological barriers and devoid of regulatory measures are some of the sectors that need improvement.


  1. Boukid, Fatma. (2021). Plant-based meat analogues: from niche to mainstream. European Food Research and Technology. 247. 10.1007/s00217-020-03630-9.
  2. Kyriakopoulou, K., Dekkers, B. and Van der Goot, A.Z. Plant-Based Meat Analogues. Sustainable Meat Production and Processing, Chapter-6, 103–126. doi:10.1016/B978-0-12-814874-7.00006-7
  3. Sun, C., Ge, J., He, J., Gan, R., & Fang, Y. (2020). Processing, Quality, Safety, and Acceptance of Meat Analogue Products. Engineering.7(5): 674-678
  4. Mordor Intelligence, Meat substitutes market – growth, trend and forecast (2021 – 2026).