Plantega-Bodega

@Plantega

Plant-Based Initiatives Get Big Support in the Big Apple

When you think of the food of New York City, you might think of New York pizza, New York cheesecake, or New York pastrami. But in recent years, the city has embraced a new way of eating with more public institutions going plant-based. Beginning in 2019 with NYC public schools adopting Meatless Monday programs, the trend expanded to include Plant-Powered Fridays in 2021. In 2022 Eric Adams, the city’s first vegan mayor, took office. The city has since expanded the Plant-Based Lifestyle Medicine Program, which focuses on diet and exercise over medication, to five new hospital locations. But what do New Yorkers think of the city’s new plant-based initiatives? We surveyed over 700 New York City residents, including over 200 parents with children in the …

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alternative protein market company Upside Foods serves a cultivated chicken burger

© UPSIDE Foods

New Report Finds “Intensified” Interest & Investment in Alternative Protein Market

GlobalData, a leading data and analytics company, has released a report that predicts the alternative protein market will likely witness more demand in the future, suggesting alt protein remains an exciting sector offering opportunities for new investments and growth. As alternatives to dairy, seafood, and meat products steadily become closer to mimicking their animal counterparts in taste, texture, and nutrition, and as their prices lower; consumer desire for these innovative products will likely increase, according to the paper.  Numerous market drivers The GlobalData’s Disruptor Intelligence Center analysis concludes that growing consumer awareness around cruelty-free products, VC interest, new business models, and novel source availability are the drivers of the global alternative proteins market. Pranjali Mujumdar, Disruptive Tech analyst at GlobalData, commented: “The emergence of alternative proteins, which …

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Climate change and global warming concept. Children sitting on drying lake with the sky turning orange by an pollution from industrial or city.

© piyaset -stock.adobe.com

High Meat Consumption Endangers Global Food Supply Concludes Report

PwC Strategy& recently launched a report entitled “The Coming Sustainable Food Revolution,” which concludes that the current food production model is jeopardizing the future global food supply. The greatest threat, it finds, comes from the unsustainable farming practices needed to supply the high demand for meat consumption. The report also emphasizes that changing eating habits is crucial for minimizing food production impacts on the environment and that future generations will struggle to farm if our practices do not change. Shift is slow but meaningful The current shift in industrialised countries from meat towards a more varied, plant-based diet is slow but meaningful, says the report. According to a new survey, meat consumption is declining in Europe, but seemingly the shift should be more urgent. “Even …

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Baker & Baker doughnut

©Baker & Baker

Report Finds Rising Interest in Vegan Sweet Bakery Products

A new UK report by Baker & Baker, a European manufacturer of bakery products, demonstrates significant growth opportunities in the vegan sweet bakery market. The research, contained in the report “Bakery Bites – the rise of the flexitarian: the growing interest in vegan sweet bakery products”, was conducted by FMCG Gurus. The research involved a survey of 1,000 UK consumers and was conducted in Q2 2022. The standout finding is that the number of flexitarians (i.e. those who make a conscious decision to eat fewer animal products) continues to increase exponentially. A total of 34% of UK consumers say they follow a diet that avoids animal products or consumes them only in moderation, an increase from the 28% who said this two years earlier. Reasons …

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microbial protein Formo cheese gratin

© Formo

Study Finds Open-Minded Consumer Attitudes to Animal-Free Dairy

Research published in the journal Frontiers in Nutrition has examined consumer attitudes to animal-free dairy. Produced using precision fermentation of microorganisms, animal-free dairy contains proteins identical to those found in conventional dairy products. While fermentation has long been used to produce various animal-free ingredients, the technique is facing growing scrutiny due to its use in alt-protein products. The new research was carried out by Professor Garrett Broad of Rowan University, along with researchers from the charity Mercy for Animals and animal-free dairy company Formo. The researchers conducted interviews with focus groups of potential consumers from the US, Germany, the UK, and Singapore. These groups were presented with both positive and negative framings of animal-free dairy and asked to evaluate them. Results showed that consumers were …

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Givaudan

©Givaudan

New Givaudan Research Reveals Future of Alt Protein Technologies

Givaudan has published new data from its Plant Attitude research, revealing the future of alt protein technologies. Conducted in collaboration with UC Berkley, the research examines the latest innovations in the landscape, including a review of the technologies used to make alt protein products. These include extrusion (both dry and wet), 3D printing, cultivated meat, and mycelium biomass fermentation. The benefits, challenges, and potential of each method are comprehensively explored. The research also investigates the reasons behind the growing demand for alt protein. According to Givaudan, 71% of global consumers believe it is healthier to eat less meat, while 57% are concerned about animal welfare. In terms of sustainability, 73% of food-related greenhouse gas emissions are caused by animal agriculture and 70% more food will …

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Lab,Grown,Cultured,Meat,Concept,For,Artificial,In,Vitro,Cell

Image courtesy Jeremy Coller Foundation

Report Analyses Impact of Lab-Based Vs. Food-Based Imagery on Perceptions of Cultivated Meat

A new ProVeg report addresses how the ways in which images in the media have a significant influence on consumer acceptance and perceptions of cultivated meat. Interestingly, 62% of respondents in the UK show an interest in purchasing cultivated meat regardless of the type of images seen. The report, which can be downloaded here, is based on a survey of 750 people in the UK and looks into consumer attitudes and understanding of cultivated meat, based on exposure to different images, and provides clear recommendations to brands and media alike on presenting cellular agriculture products to the public.  Presenting an accurate image “Consumers frequently see lab-based images associated with cultured meat across different media. However, the existing photos tagged as cultured or lab-grown meat on …

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Quorn ChiQin Hot Honey Wings_2

© Quorn Foods

New Survey Reveals Meat Consumption is Declining Across Western Europe

A recent survey reveals that consumers are shifting to meat alternatives and choosing plant-based meats. Concerns about animal agriculture, the environment, and willingness to buy cultivated meat products were among the most relevant findings. The survey questioned 4,096 people across Germany, France, Italy, and Spain about their meat consumption habits and attitudes toward sustainable proteins.  The study was commissioned by the GFI, the leading NGO promoting and educating about alternative proteins, working with OpinionWay, a research company specialising in market research, communication, and opinion surveys. According to the results analysed by the GFI Europe, more than 50% of consumers from Germany, France, Italy, and Spain said they had reduced their meat consumption in the last five years.  Over 60% of respondents from each country believe that …

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Squeaky Bean Egg

©Squeaky Bean

£20M Earmarked for Alt Protein Research and Development in the UK

The Biotechnical and Biological Sciences Research Council (BBSRC), the UK’s biggest public funder of non-medical bioscience, states in its 2022-2025 strategic delivery plan that it will jointly invest at least £20M for developing alternative, more sustainable protein sources.  The funds will be used for capacity building, research, innovation, and business-led commercialisation of alternative and more sustainable protein products states BBSRC.  The Good Food Institute Europe (GFI), the leading NGO advancing alternative proteins, welcomed the announcement: “It’s great to see one of Britain’s biggest funding bodies investing in research that will help make sustainable proteins more appealing and affordable and help to establish the UK as a world leader in this growing industry.” Objective 4: world-class innovation The UK has the potential to access the global sustainable protein …

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Beyond Chicken Tenders

Beyond Chicken Tenders ©Beyond Meat

Higher Cost of Plant-Based Products is Impacting Sales in USA

Research by Brightfield Group has found that the higher cost of plant-based foods relative to their animal-based counterparts could be hurting sales in the US. As the cost of living rises, the group’s figures suggest that sales of many plant-based products — including creamer, fish alternatives, sausages, and yogurt — are on the decline (according to the report). Many consumers who describe themselves as “plant-forward” have shifted back towards chicken and red meat. On the flipside, however, sales of some plant-based products, such as bacon and ready meals, are still rising. The importance of price parity Despite increasing their consumption of animal products, plant-forward consumers still report believing that plant-based foods are healthier and better for the environment. The biggest decline in plant-based purchases is …

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OMNI Plant-Based Fish

© OmniFoods

Alt-Seafood in Asia: Research Finds Consumers “Will Accept No Compromises”

GFI APAC has commissioned a series of surveys examining consumer attitudes to alt-seafood in Asia. Results showed that participants were curious about plant-based and cultivated seafood, but also sceptical about the benefits. Across the four countries surveyed — Singapore, Thailand, Korea, and Japan — respondents expressed concern that alt-seafood would not be as fresh or natural as the conventional variety. Consumers in these countries are accustomed to buying fresh-caught fish on a daily basis, and are less trusting of prepackaged products. While survey participants acknowledged the sustainability of alt-seafood, they were not prepared to accept any compromises on taste, texture, or health benefits. Many felt that the alternatives currently available fall short in these areas. This means that considerably more investment will be required to …

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buona italian beef

© Buona

Cornell University Studies Ethical and Economic Implications of Plant-Based Beef on US Market

A Cornell University study published in The Lancet, titled “Ethical and economic implications of the adoption of novel plant-based beef substitutes in the USA: a general equilibrium modelling study”, examines the impact of the plant-based meat industry on the US market. Plant-based alternatives to beef have the potential to help reduce carbon emissions, though the paper says that their growing popularity could affect farm labour and threaten more than 1.5 million jobs in agriculture. It is overlooked by the paper that there are several organisations working to help assist animal and dairy farmers with a transition to sustainable agriculture. For example, Mercy for Animals’ Transfarmation project partnered with Animal Outlook and Miyoko’s Creamery Dairy Farm Transition program to create a toolkit for farmers, providing guidance …

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© Innophos

New Whitepaper Reveals How Gen Z is Driving Change in the Plant-Based Space

Innophos has published a whitepaper called Solutions for Plant-Based Meat Substitutes, highlighting solutions to solve the challenges around formulating plant-based meat substitutes. The new whitepaper presents case studies that showcase how the right phosphate and protein combinations can improve the texture and taste of plant-based meat substitute products. The report covers: Consumer trends and how Gen Z is driving change in the plant-based space The challenges of formulating meat substitutes with plant-based proteins Detailed case studies on the impact of phosphate technologies on texture in a variety of plant-based meat substitutes. “Following a highly attended presentation at IFT First 22, we are excited to share the science behind the unique benefits that phosphates bring to plant-based products,” said Eugenia Erlij, Vice President of Marketing and …

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Everything Legendary Plant-Based Cheeseburger

©Everything Legendary

“Power of Plant-Based” Report Shows US Consumers Want Tastier, Healthier Alternative Proteins

The Food Industry Association has released its inaugural “Power of Plant-Based” report, which covers alternative meat and dairy as well as naturally derived plant foods like fruits and vegetables. Among the survey’s insights, it finds taste and healthiness remain key drivers for plant-based purchasing decisions.  Buying habits According to FMI, almost half of all shoppers are making some effort to buy plant-based food and beverages, and many expect to strongly increase their future consumption. For regular plant-based consumers, 35% said consumption will increase “a little more”, while 27% said future consumption will increase “a lot more”. A quarter of consumers regularly consume milk alternatives and 21% regularly consume other dairy alternatives. About 20% of shoppers typically consume meat alternatives. A quarter of consumers regularly buy …

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Russ-Tucker-Ivy Farm

Russ Tucker, © Ivy Farm

Ivy Farm & BCG Release Report on Cultivated Meat in the UK: “We Need to Act Now to Truly Realise its Full Potential”

A report by Boston Consulting Group and the UK’s first cultivated meat producer Ivy Farm has outlined the ways in which the UK cultivated meat industry could scale up and reach its full potential. It has been estimated that cultivated meat will make up 6% of the global alt-protein market by 2035, but the report suggests that this could be higher in the UK, with a third of British consumers reportedly willing to try cultivated meat, higher than in the US or other European countries.   Speaking to vegconomist this morning, Russ Tucker, co-founder of Ivy Farm, urged: “The way we produce meat today is unsustainable. Industrial agriculture and its negative impacts on the climate, our health and our planet can no longer be ignored.  …

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