The Plantbased Business Hour What Are the Bright Lights in Sustainable Food? Lisa Keefe of Alt Meat Magazine.
Jun 27, 2024
Lisa Keefe, Editor in Chief at Alt-Meat Magazine, shares her expertise on the evolving landscape of the alternative protein market. From the historical ties of Chicago to the meat industry to its transformation into a hub for food innovation, she discusses groundbreaking VegTech developments promoting sustainability. Keefe highlights the debate between alternative and conventional meats, consumer trends, and the rise of cultivated fats and fermentation. Her optimism shines through as she envisions a future where sustainable food tech flourishes.
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Rise of Fermentation in Alt Proteins
- Fermentation technology, including biomass and precision fermentation, is rapidly gaining market share in alternative proteins.
- Fermented proteins avoid off flavors and can be produced at scale, promising major future growth in alternative protein markets.
Success of Blended Meat Products
- Blended products combining meat and vegetables can taste better than pure meat by avoiding the 'uncanny valley' of mimicry.
- These blends appeal to meat eaters wanting taste and healthy, adding veggies without compromising flavor.
Controversy Raised Sector Awareness
- Negative campaigns against Beyond Meat increased awareness of alternative proteins.
- Despite challenges, plant-based items remain on menus, signifying slow but steady market growth.
