Webinar ‘Alternative Protein Sources to Meat: Future or Present?’
What challenges do alternative protein sources to meat present?
In this webinar, we address a highly topical issue, discussing what non-animal protein sources are and how they can change consumption habits.
“Plant-based” foods and synthetic meat are already here and seem to be here to stay.
To better explain what these new protein sources entail, we are joined by two leading professionals in the field:
✅ Santi Aliaga (Advisor at Zyrcular Foods)
✅ Andrés Montefeltro (CEO of Cubiq Foods)
And as hosts of the webinar:
✅ Miguel Ángel Higuera (Director of Anprogapor)
✅ Miguel Chico (CEO of The Farm Revolution)
If you missed it, you can watch it again on our YouTube channel.
https://youtu.be/yydXQKayDcg
What are the new products made with alternative proteins like?
Several sources of alternative proteins can be identified: plant protein, fermentations, microproteins, algae, insects, and cellular proteins.
Some of these products replace animal fat with alternative fats, also substituting coconut oil and saturated vegetable fats (which are not so healthy) with more nutritious and lower-calorie emulsions. Or they simplify access to essential oils like Omega 3, including the recommended daily dose in those foods.
Hybrid products (20-30% animal meat in a plant-based product) result in higher nutritional quality foods.
The goal of the alternative protein industry is to provide the market with healthier products at a competitive price and to reach a consumer who is flexing their protein consumption.
These consumers are willing to eat animal proteins, but also alternative proteins, as long as these products are healthy, sustainable, and competitively priced.
The Debate
A growth of 25% is expected for alternative proteins this year and 20% next year.
A growth of 14% over the next 15 years, bringing alternative proteins to 11% of the total meat protein consumed.
Hybrid products and alternative protein products could reach 15-25% of the total meat market in the next 10 years, depending on the acceptance of hybrid products in the coming years.
The Spanish pork industry is highly efficient, produces with exceptional quality standards, and we are leaders in exports.
In Spain, the alternative protein sector is small, the growth of these products will be accompanied by a growth in livestock.
65% of protein demand is in Asia and all that protein will not be replaced by non-animal protein products.
Animal protein is a status element and of great nutritional value, it will never disappear.
The gastronomic history of countries does not change in a day, the Spanish gastronomic tradition is a legacy that will never disappear.
Are meat alternatives more sustainable than meat itself?
Is creating an alternative protein business feasible worldwide, just as one can create a farm?
Find the answers to these and other questions in the webinar.
https://youtu.be/yydXQKayDcg
The future of livestock and meat production is promising, and the alternative protein industry faces a challenge of growth and innovation in new products.
Both food trends complement each other.
Do you agree?
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The Farm