Key takeaways ⢠Consumers are looking for narratives that relate to sustainable production and health benefits ⢠The growing range of non-meat-based protein sources can help manufacturers to develop attractive, appealing product narratives ⢠Taste, however, remains the most important factor behind consumer choices ⢠Innovative protein product launches focusing on things like digestion and cognitive enhancement are helping to widen the consumer base ⢠On top of this, the market for plant-based meat alternatives has grown by 37% over the last two years ⢠Manufacturers should remember that there are non-plant-based protein alternatives, including mushrooms â which are technically fungi rather than plants â as well algae, bacteria and insects ⢠Lab-grown fish meat could provide a sustainable, environmentally friendly and efficient alternative to traditional production methods ⢠Insect-sourced protein is beginning to overcome cultural barriers, and taps consumer interest in adventure and radically new food production methods ⢠Blended protein products are becoming increasingly more popular and are likely to fulfil the demand from a broader range of consumers
The information provided here was compiled with due care and up to date to the best of our knowledge on publication.
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