What does the future hold for plant-based meats and other alternative proteins? And what opportunities exist to drive plant-based product development?

Currently, meat-based proteins secure the most purchase interest, but alternatives are gaining ground. Consumers express varied preferences for substitutes across categories. Cultivated (lab-grown) meat is the preferred alternative for burgers, jerky, nuggets and filet mignon; plant-based with meat-like properties drives the greatest demand for bacon and lasagna, and microalgae is favored for sushi.