Plant-based alternative proteins are disrupting the meat industry as consumers opt for more environmentally friendly and healthy solutions that don’t harm animals.
Currently, the key barriers to mainstream consumption are price and taste, with key players in the market claiming they can compete on the latter currently and on the former in the near future. Over the weekend the Financial Times explored pricing in a bit more detail. See the full article here.
Robert Lawson, Managing Partner, had the final word in the article. Robert Lawson was previously CEO of Quorn, the global leader in meat substitutes, and Food Strategy Associates have worked extensively in plant-based markets. He said that whilst price and health credentials are important factors for consumer acceptance, the fundamental barrier is whether consumers like the product.
“Ultimately, what will drive penetration is taste”Robert Lawson, Financial Times