With so many ‚consumer types‘ – flexitarians, meat reducers, vegans, vegetarians and ethical meat lovers – we ask who is buying alternative proteins anyway and can food firms appeal to them all?
What are the biggest opportunities and challenges in the alternative protein space? Can niche alternative proteins cross to the mainstream? And, with much written about cultured meat, when will it have the mass-market share to be considered a truly disruptive innovation?
Quelle: FoodNavigator