Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey. Moreover, the Rockville, Md., firm says its surveys show that when consumers say they are seeking protein, it’s typically animal protein, though they now talk about wanting it “clean,” such as grass-fed, cage-free, or free-range.
Meanwhile, meat, poultry and seafood processors continue to innovate and evolve their offerings to address consumer and foodservice operator needs. These new products target greater interests in ethnic foods, ethnical sourcing and clean label trends, new flavorful and fun dining experiences and operator convenience.