‘ALTERNATIVE PROTEIN SOURCES TO MEAT: FUTURE OR PRESENT?’ WEBINAR
What challenges are brought up by the alternative protein sources to meat?
In this webinar we address a hot topic, we talk about non-animal proteins, what they are and how they can change consumption patterns.
“Plant-based” food and cultured meat are here, and it seems like they are here to stay.
To better explain what these new protein surces are all about, we count on two great professionals in the sector:
✅ Mr. Santi Aliaga (Adviser at Zyrcular Foods)
✅ Mr. Andrés Montefeltro (CEO at Cubiq Foods)
And as the webinar hosts:
✅ Mr. Miguel Ángel Higuera (Director of Anprogapor)
✅ Mr. Miguel Chico (CEO at The Farm Revolution)
It you missed it, you can watch it again on our YouTube channel.
What do the new products produced with alternative proteins look like?
There are several alternative protein sources: plant proteins, fermentations, microproteins, sea weeds, insects, cellular proteins.
Some of these products replace animal fat with alternative fats, and they also replace coconut oil and saturated vegetable fats (that are not so healthy) with other more nutritious emulsions lower in calories; or they simplify the access to essential fatty acids (such as omega-3) by including the daily recommended dose in these foods.
Hybrid products (20-30% of animal meat in a plant product) yield foods with a better nutritional quality.
The goal of the alternative protein industry is to provide the market with healthier products at a competitive price and to reach consumers that are increasing their flexibility regarding their protein consumption.
These consumers are willing to eat animal proteins, but also alternative proteins, always that these products are healthy, sustainable and have a competitive price.
A growth in alternative proteins by 25% is expected this year, and by 20% next year.
A growth by 14% in the next 15 years, making alternative proteins reach 11% of the total meat protein consumed.
Hybrid products and the products based on alternative proteins could reach 15-25% of the total meat market in the next 10 years, depending on the acceptance of the hybrid products in the next years.
The Spanish pig sector has a very efficient industry, produces with exceptional quality standards and we are a top exporting country.
In Spain, the alternative protein sector is small, and the gowth of these products will be joined by a growth in stockbreeding.
65% of the protein demand belongs to Asia, and all this proten will not be replaced by non-animal protein products.
Animal protein is a status factor with a great nutritional value. It will never disappear.
The culinary history of the countries will not change overnight. The Spanish gastronomic tradition is a legacy that will never disappear.
Are alternative products to meat more sustainable than meat?
It is at everybody’s reach to establish an alternative protein business in the same way as one can set up a farm?
Find the answer to these and other questions in the webinar.
The future of stockbreeding and meat production is encouraging, and the alternative protein industry has a challenge regarding its growth and the innovation with regard to new products.
Both nutrition trends complement each other.
Do you agree?
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