Plant-based meat: saving us and our environment
Consumption of meat causes an increased risk of diseases like cancer, diabetes, and heart ailments. Studies also suggest contaminated meats are responsible for 70% of food poisoning cases. Animal meat consumption is a prime contributor to greenhouse gas emissions and causes the overuse of land, water, and loss of biodiversity.
Plant-based meat could offer an answer. According to researchers, it can lower the risk of some diseases and manage diabetes and weight gain. The plant material used in its production emits lower greenhouse gases, by as much as 30 to 90%, and takes up less water and land than conventional meat farming. These reasons are driving the global plant-based meat market to grow at 15% a year between 2020 and 2027 to reach US$14.9 billion.
However, not all plant-based meat is created equal. Critics point to high levels of sodium and saturated fat, and a lack of essential nutrients and taste. The biggest obstacle it faces is the perception that it is “fake food” and expensive.
What will it take for plant-based meat to go on mainstream menus?
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