The greatest challenge being faced across the globe is to ensure that the increasing population gets adequate access to both sustainable and nutritious food. The global food industry is under constant pressure trying to overcome this challenge. This pressure is evident from the production statistics of the livestock industry. Given the sector’s substantial external impacts and its interaction with sustainability megatrends, there is a growing global population that is demanding more meat. To meet this demand without impacting the animal agriculture environment and public health, innovative approaches for producing meat have an urgent requirement.
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Nowadays, consumers are reducing their meat intake to improve their health. This reduction is due to the high emission of CO2 and also a link between high meat consumption and several non-communicable diseases (NCDs). This, in turn, is encouraging health campaigners, professionals, and regulators to create awareness among consumers regarding the benefits of eating less meat. Increased plant-based food consumption is a direct consequence of this shift to the increased focus of consumers toward their health. Informed consumers nowadays are proactive about their health and also about their diet approach. Their personal choices and preferences can influence and redefine the existing food culture and also impact the social and cultural environment. Therefore, food companies are looking forward to enhancing their presence by focusing on meeting the demand from the millennial consumers.
The demand for plant-based products is currently evolving in various forms, such as plant-based dairy, plant-based meat, and others (plant-based eggs, egg replacers, creamers, and spreads). Human beings, in general, have a primary preference for meat, since it is rich in protein and energy. However, environmental impact is one of the key concerns associated with excessive meat consumption and production.
The demand for sustainable products and the knowledge about health benefits from plant-based products among the consumers have driven the market for different sources of protein, especially plants such as soy, pea, almond, corn, and flaxseeds. Earlier, soy-based vegetable burgers were the most commonly consumed plant-based product; however, with the availability of different sources offering different varieties of flavors and textures, consumer preferences have changed over time.
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The increasing importance of social media, information availability regarding food origin, and concerns related to the transparency in the food industry across the globe depict that issues around health, sustainability, traceability, and animal welfare have a significant impact on the buying decisions of the consumers. Therefore, increasing health concerns have led consumers to switch to more plant-based foods, which provide more nutritional value from fiber, healthy fats, and vitamins and minerals, as compared to animal proteins.
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