The plant-based meat alternatives boom looks set to continue its upward trajectory as the food industry searches for new sources of protein to feed a growing global population. Beyond the need to produce more food without further depleting the planets finite resources, the market is responding to the shifting attitudes of a more conscious consumer base. While the traditional meat industry remains strong, interest in flexitarian, vegetarian and vegan diets is soaring. In a survey of shoppers across ten countries, DSM found that 53% of consumers plan to look out for more plant-based alternatives in the coming three to five years.1 With this surge in demand, it's no wonder that the retail value of meat alternatives is predicted to more than double by the end of the decade.2 In the first phase of this plant-powered revolution, production mainly focused on creating meat-free versions of consumer favorites like burgers, sausages and nuggets. As the trend matures, shoppers' hunger for new product formats and the increased availability of innovative ingredients will drive even greater growth in the meat alternative space. The opportunities are there for the taking but balancing taste, texture and health - as well as sustainable production - can present complex challenges. So, how can food and beverage manufacturers help to build a healthier future for people and planet and ensure consumers can enjoy it all?
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