According to a study by the University of Bonn, to feed humanity in the future, we would need to reduce meat consumption by about 75%. However, the average person is not willing to do so for the time being. But is plant-based food the answer? Or laboratory meat?
„At the moment we have no idea what we will eat if we eat less meat,” says Hanni Rützler, food policy expert. After all, people have always they craved meat. Some researchers claim that eating meat played a significant role in the development of the brain, making us what we are today, but this theory is disputed. On the other hand, meat is increasingly criticised both ethically and ecologically because of industrial farming. The latter is discussed in the study cited earlier by the University of Bonn, which looks at the health and economic impacts of meat consumption, in addition to its effects on the environment and climate. But what should we eat instead?
NO CEREALS, NO MEAT, HAVE A PLANT-BASED FOOD
For many, the simplest solution is to plant-based foods appear to be. In other words, meat or fish substitutes, usually industrially processed vegetables, from fruit, algae, from mushrooms or pulses, with more and more small start-ups and large companies joining in. „There's a real gold rush in this area because the industry has realised that consumers are looking for alternatives,” explains the trend researcher.
Thanks to new technologies, it is now increasingly possible to imitate meat. Initially, only plant-based hamburger meat was available, but companies such as the US food company Beyond Meat are now launching pea-based steaks that are very close in texture and taste to the original. „A Beyond Meat offers ‘veggie meat’ that has never been so available before, and makes it easier for consumers to break out of their eating habits,” writes Hanni Rützler in her recent Food Trends 2024 report.
FLEXITARIANS ARE THE BIGGEST DRIVING FORCE
However, the target group of the trend is not limited to vegetarians or for vegans, as is often assumed. In fact, flexitarians are the ones who are most driving this trend, people who often go meat-free for days, weeks or even years, but do not abandon meat consumption altogether. Their numbers, especially in Europe, are growing. According to a study by an opinion research institute in 2022, the proportion of flexitarians in Germany increased from 44 to 47% in two years. The number of people in other countries who are turning to meat-free alternatives is also increasing. According to a study by Euromonitor, this number is around 42% worldwide. Experts from the Boston Consulting Group also estimate that the market for alternative meat, eggs, dairy and seafood is likely to reach USD 290 billion by 2035.
Plant-based foods therefore have every chance of becoming popular. Flexitarians want to reduce their meat consumption, but they can't think of what to put on their plate instead, so they choose substitutes. But there too, more patents are needed. Alternatives to alternatives, so to speak.
VEGOURMETEK CONTINUE TO IMPROVE OUR FOOD CULTURE
In urban gastronomy, in particular, creative concepts have emerged that move away from both industrial-scale meat and plant-based dishes. But anyone who thinks that these restaurants leave something to be desired is very much mistaken. The “Vegourmet”, as Hanni Rützler calls them, create dishes in which fresh, plant-based ingredients create entirely new flavours and textures on the plate. They include chefs such as Paul Ivić from Tian in Vienna, Alexis Gauthier from Gauthier Soho in London and Tobias Buholzer from Switzerland. They don't try to imitate the taste of meat or create meatless versions of familiar dishes, but offer dishes that are not lacking in animal products at all.
However, it would probably be very difficult to give up meat completely on a global scale. “Meat is now affordable and plentiful, so the old, humble and poor cuisine is not an option. Instead, we need a kitchen that meets today's requirements but is more sustainable.” Whether plant-based alternative products are really the solution to the „problem” described at the outset is certainly debatable. After all, alternative products, many of which are highly industrially processed, are not without controversy. On the one hand, not many plant-based foods have a convincing taste, and on the other hand, there is not enough data available to make valid claims and comparisons about their “climate-friendliness” according to the trend report.
CHEESE FROM YEAST AND MEAT FROM THE LAB
So what do we offer those who don't want to use plant-based, highly processed alternatives or don't want to give up meat, but still want to protect the planet? A lot is happening in this area too. Hanni Rützler sees great potential for sustainable food production using new techniques such as precision fermentation. Yeast can be used to produce food that has the same properties and flavours as cheese, but with the advantage that animals are no longer used for production.
“In vitro” meat, i.e. meat artificially produced in the laboratory, which can now be produced and sold in the US, may soon go beyond plant-based foods. „This is a big development for the future,” predicts the trend researcher. „If this market grows quickly and is well communicated, it has the potential to completely change the entire meat industry.”
However, it may be some time before such foods are available on the European market, as many are still stuck in the EU approval process.
