In this file:
· The Protein Revolution on the American Plate: Food Industry, Take Note
· Is There Room at the Table for Meat and Alternative Proteins?
The Protein Revolution on the American Plate: Food Industry, Take Note
Arlin Wasserman, Opinion, Nasdaq
Oct 12, 2021
Wasserman is the founder and managing director of Changing Tastes and creator of the plant-forward culinary strategy. He served as the first vice president for sustainability at Sodexo and developed and served as inaugural chair of Menus of Change, an executive training program in sustainability and nutrition for the Harvard Chan School and the Culinary Institute of America.
This Saturday, October 16th, is World Food Day, the anniversary of the founding of the United Nation’s Food and Agriculture Organization. Creating a global body to end hunger and feed a global population of over two billion was revolutionary act in 1945 just as the world emerged from World War II. Observances will take place around the world to mark the significance of this day.
There’s a new revolution underway today that’s happening on the American plate involving the proteins we choose to eat. And the revolution is spreading to other parts of the world, while policy makers race to keep up with our changing tastes.
For the first time in two generations, we’re reconsidering and changing our protein choices.
Over the past two decades, Americans have cut back on beef consumption by over 15%. That trend is likely to continue. About a third of American adults intend to eat less meat overall and will do so less often in the coming year or two, according to the latest findings from a series of studies on consumer protein choices that my firm has conducted since 2013. That number has held steady for several years — even during our prolonged period of home cooking as we sheltered from COVID.
Americans are still meat eaters. We just want to eat less of it. The reasons for this are as diverse as the demographic makeup of our country. For boomers, it’s personal health and avoiding chronic lifestyle diseases. For younger generations, concerns about animal welfare and climate change are paramount. Many people are exploring or reclaiming cultural and culinary heritages, which favor foods from the ocean, a main source of protein in many regions of Asia, Latin America, and sub-Saharan Africa.
Over the last few years, what’s changed most is what we’re eating instead of meat, and this revolutionary change is reshaping the food industry.
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Two if by Sea (or at least more if by sea) ...
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Is There Room at the Table for Meat and Alternative Proteins?
By Anna Dilger, University of Illinois
via Opinion, FarmJournal's Pork - Oct 12, 2021
Dilger is an associate professor of meat science at the University of Illinois.
Have you seen the headlines that animal agriculture is going away and soon we will all be eating plant-based protein patties and cell-cultured meat nuggets? Whether it is questioning the environmental impact of animal agriculture or implying that people just won’t want to eat meat, there are suggestions that fewer animals will be raised for food production in the near future. Some even think the time of animal agriculture is at an end.
But is that the truth?
Not a New Concept
For those involved in agriculture, the need for an increased amount of food to feed the growing population is not a new concept. Through genetic selection and technological advancements, we have increased the food supply time and again.
But, looming in the future is a world with 9.5-10 billion people. To feed this population, food production will need to increase by 50, 60, maybe even 100%. This isn’t just an increase in the quantity of food or even just the calories produced. We will need to produce more protein in the future to meet this growing need.
Currently, the global protein market is dominated by animal-sourced protein and totals about $2 trillion in revenue annually. By 2050, the market for all sources of protein is expected to grow to $3-$4 trillion. Will the alternative protein markets—the plant-based burgers and sausages, and maybe even cultured meat—grow between now and 2050? Absolutely.
A Bigger Pie ...
Until A Plant Tastes Like Bacon ...