Soya protein has long been used as a plant-based protein source and as an alternative to meat. The Grocer explore whether it is the beginning of the end for soya in this week’s edition, featuring Robert Lawson. Food Strategy Associates have worked on a range of plant-based projects; take a look at some of our case studies.
Here are some excerpts from what Robert had to say about soya protein. See the full article from The Grocer here.
“I expect lots of soy-based brands will be looking to switch to yellow pea in the future”Robert Lawson, The Grocer
On a global basis we are definitely seeing a move away from soya and towards alternative proteins in meat alternatives. What we’re seeing in the market is the fastest-growing brands right now – brands such as Beyond Meat – are often yellow pea-based.
In the UK, that switch isn’t yet taking place, but I expect lots of soy-based brands will be looking to switch to yellow pea in the future.
“In practice, the vast majority of land cleared for soy is used for animal feed, but it doesn’t change the tarnish on soy”Robert Lawson, The Grocer
Consumers have three motivators to eat plant-based foods: animal welfare, health and environment. The key concern around soy is an environmental one, linked to deforestation. In practice, the vast majority of land cleared for soy is used for animal feed.
But it doesn’t change the tarnish on soy as an environmental ingredient, and you also have the tarnish associated with genetic modification. So, there is a desire to move away from soy to meet those concerns.