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 – which are technically fungi rather than plants – 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.
Future protein sources: new opportunities in North America | 16
