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.
29:19
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Quick takeaways
- The rapid growth of fermentation technologies is revolutionizing the alternative protein market, enhancing efficiency and quality in plant-based innovations.
- Blended products combining plant-based ingredients with conventional meats appeal to flexitarian consumers by offering superior taste and nutrition, fostering wider acceptance of plant-based diets.
Deep dives
The Growth of Plant-Based Innovations
A significant trend in the food industry is the rapid growth of plant-based innovations, particularly fermentation technologies. These methods, including biomass and precision fermentation, are becoming increasingly popular due to their efficiency and ability to produce high-quality alternative proteins. For example, fermentation has been used for decades with success in the UK through companies like Q-U, which has been producing mycoprotein since the early 1980s. As this segment expands, it is likely to capture a larger market share and contribute to the ongoing transformation of the food system.
