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.

Sources

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