In recent years there has been a substantial increase in the
amount of people interested in reducing their meat consumption. The
environmental impact of agriculture and farming, in particular meat production,
is coming under increasing scrutiny as being responsible for significant carbon
emissions. However, there is still an appetite for protein. Beans and legumes
for example contain high amounts of protein, but there is significant demand in
the market for protein and people like to have choice when it comes to their
food. There are a variety of protein sources that are currently available and
in development, some with the bioeconomy to thank.
Last year we wrote an article which aimed to give a quick
introduction to the industry, and highlight a few of these meat alternatives.
In part two, we dig a little deeper and aim to build up a picture of some of
the key players, predominantly in the UK.
To read the rest of the article, click here.