Laboratory Meat and Insects Will Dispute Plant Protein

RIO DE JANEIRO, BRAZIL – Cell-based protein alternatives are being developed, but the price is the main obstacle preventing it from reaching the mass market, according to the research company.

Laboratory meat also allows for specific cuts, which are more difficult to synthesize in plant-based versions, it added.

“They are a solution for food sustainability and environmental concerns,” Fitch Solutions wrote in a report released on December 19th. And unlike the plant-based alternatives, “they don’t need to synthesize taste and texture because it is meat”.

Insects are already part of the diet in some countries and there is potential for expansion. “We’ve seen the launch of insect products in countries where they’re not traditionally consumed, especially in the snack segment,” reported Fitch Solutions.

This is the case with silkworm, a traditional delicacy in Asian countries, and one that is being regarded as a “fresh” alternative for feeding astronauts on long space journeys – in which raising oxen, chickens, and even fish is virtually impossible.

In the case of vegetable “meat”, the research firm lists market saturation, regulatory intensification and questions of origin and health impact as barriers.

American companies Beyond Meat and Impossible Burger are succeeding in the fake meat segment and more and more businesses are trying to address consumer concerns regarding health, environment and animal welfare.

The use of transgenic ingredients in some plant products can lead to negative reactions and a higher salt concentration is another concern in some cases, according to Fitch Solutions.

The company sees the potential for an acceleration of mergers and acquisitions in the industry in the medium term.

Source: Infomoney