Over 900 million livestock animals are bred each year in the UK alone with 56 billion worldwide.75% of adults eat cuts of beef, lamb or pork at least once a week. Breeding animals at this capacity takes vast amounts of land and water at a time when both commodities are becoming scarce. In order to make the space for the livestock, forests are being cut down and as a result, biodiversity is shrinking
According to WWF, there are over 270 million dairy cows in the world with 92% of consumers eat milk and dairy-based food products. Global demand for dairy continues to increase exponentially due to population growth, rising incomes, urbanization and westernization. This is creating increasing pressure on natural resources including freshwater and soil. As well as farmers feeling the financial pressures, they are also being challenged to have suitable programmes for manure disposal. Poor handling of manure and fertilizations degrade local water resources whilst affecting the ecological imbalance of certain areas.
Facts such as “over half the soya produced globally is used to feed animals which will end up in Western supermarkets” are scaring consumers. They are now wanting to take an ethical approach to eating meat and will look to plant-based solutions.
A recent study from the Grocer shows that Plant Based food now makes almost a fifth of all UK retail food NPD. The increase in product development during the past two years is “leading the global rise in veganism in retail”. GCL looks at innovative plant-based products in the retail and foodservice sector.
Innovative Products on The Market
Plant Based Vegan Cheeze
Most of the vegan cheeze on the market can be rather difficult to melt. However, at our trade show last year we found the ultimate vegan cheeze which has melting properties. This allows cheeze to be used in as many ways as the traditional product can be used.
Plant Based Egg
10 years ago, this would be completely out of the question, but they are now proving to be a popular product in retail and foodservice. JUST Egg is a plant-based egg liquid made using mung bean protein. This is already proving to be popular outselling other liquid egg brands in the US. In terms of UK foodservice, it is no news that a recent Asian high street brand has launched a vegan egg made with an “egg white” of coconut milk, cornflour and miso and a sriracha mayo making up the “yolk” of the egg. The consensus is that the product does not taste of egg but adds to the full experience of receiving the dish.
Plant Based Duck
In the last six months, GCL has seen a rise in “mock duck” made from gluten and other ingredients. This product is more sustainable than an animal-based duck with high amounts of plant-based protein and higher fibre.
One of the main problems to drive innovative plant-based solutions is to create the ultimate plant-based food that does not contain any allergens. GCL is constantly seeking innovative plant-based solutions. Get in touch to know how we can help with you the flexitarian consumer
