Other

Modern farming must balance environmental impact and nutritional value

Meat without animal suffering and environmental burden, but with taste and texture

Cellular agriculture on the rise – Biology from the laboratory will replace familiar structures

he colossal global meat industry is increasingly facing multiple challenges ranging from interrelated ethical, environmental, and business concerns. In the future, the words “meat” and “animal” will be decoupled.

When it comes to protein,
consumers have a lot to
choose from. Globally
speaking, soy protein is by far
the largest source of plantbased soy protein, and unique
alternative sources -including
pea protein and mycoproteinare gaining traction. For some
plant protein ingredients,
infrastructure, investments, and
production capacity, including
extrusion facilities, the supply
chain has not kept up with the
fast-growing consumer demand.

As families redefine meal
occasions, demand for
at-home deliveries is
increasing. The COVID-19 pandemic
has given additional segment
growth. As a result, food brands
are adapting their business
strategy and branching out of
traditional platforms so as not
to lose consumer engagement.

The transformational road to concoct a “veggie burger” that is juicy and flavorful with the right bite and texture is quite long and not easy to navigate.

MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL
BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT?

HET HEEFT LANG GEDUURD, MAAR EINDELIJK KOMT ER BEWEGING IN DE FINANCIERINGSBESLOMMERINGEN
VAN DE VELE STARTUPS DIE GROTE BUSINESSES VERWACHTEN HEBBEN VAN SLACHTVRIJ VLEES EN VIS.

In the old days or in traditional
societies, people were not
incessantly being bombarded
with the temptation to eat.