Simple item page
 

Meat alternatives - market and cunsumption

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
dc.abstract.enElimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives. Products replacing meat are made of various types of (mostly) plant-based raw materials including pulses/legumes, cereal proteins (mainly gluten), oilseeds, fungi (edible mushrooms) and algae; however, cultured meat and edible insects are also described. The market of meat alternatives was estimated at USD 10,11 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of minimum 15% by 2030. Europe has the largest share (52%) of the global market followed by North America (27%), Asia Pacific (12%), Latin America (6%) and Middle East and Africa (4%). The top producers are Beyond Meat, Boulder Brands, Hain Celestia, Nestlé, Garden Protein International, Vivera, Lightlife Foods, Woolworths, Naturli’ Foods and Sainsbury’s. Despite the fact that vegetarians and vegans constitute 6.4% and 6% of global consumers, respectively, more and more people are willing to either reduce the consumption of meat (62%) or animal-origin (42%) products. This is due to the fact that the consumption of meat-free products plays a role in sustainable development considering multiple health, economic and environmental issues.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorRybicka, Iga
dc.contributor.authorBohdan, Karolina
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.editorPawlak-Lemańska, Katarzyna
dc.contributor.editorBorusiak, Barbara
dc.contributor.editorSikorska, Ewa
dc.date.access2025-12-03
dc.date.accessioned2025-12-08T12:33:32Z
dc.date.available2025-12-08T12:33:32Z
dc.date.copyright2024
dc.date.issued2024
dc.description.abstract<jats:p>Elimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives. Products replacing meat are made of various types of (mostly) plant-based raw materials including pulses/legumes, cereal proteins (mainly gluten), oilseeds, fungi (edible mushrooms) and algae; however, cultured meat and edible insects are also described. The market of meat alternatives was estimated at USD 10,11 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of minimum 15% by 2030. Europe has the largest share (52%) of the global market followed by North America (27%), Asia Pacific (12%), Latin America (6%) and Middle East and Africa (4%). The top producers are Beyond Meat, Boulder Brands, Hain Celestia, Nestlé, Garden Protein International, Vivera, Lightlife Foods, Woolworths, Naturli’ Foods and Sainsbury’s. Despite the fact that vegetarians and vegans constitute 6.4% and 6% of global consumers, respectively, more and more people are willing to either reduce the consumption of meat (62%) or animal-origin (42%) products. This is due to the fact that the consumption of meat-free products plays a role in sustainable development considering multiple health, economic and environmental issues.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.points20
dc.description.versionfinal_published
dc.identifier.doi10.18559/978-83-8211-209-2/8
dc.identifier.eisbn978-83-8211-209-2
dc.identifier.isbn978-83-8211-208-5
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6263
dc.identifier.weblinkhttps://wydawnictwo.ue.poznan.pl/book.html?isbn=978-83-8211-208-5
dc.languageen
dc.pubinfoPoznań
dc.publisher.ministerialUniwersytet Ekonomiczny w Poznaniu
dc.relation.bookSustainable food: production and consumption perspectives
dc.relation.pages118-131
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typePUBLISHER_WEBSITE
dc.subject.endiet quality
dc.subject.enenvironmental impact
dc.subject.enmeat alternative
dc.subject.enmeat-free
dc.subject.ensociocultural acceptability
dc.subject.ensustainable nutrition
dc.subject.envegan
dc.subject.envegetarian
dc.titleMeat alternatives - market and cunsumption
dc.typeMonographChapter
dspace.entity.typePublication