What is Plant-Rich Meat and is it a Sell-Out or a Way Forward?

Caroline Cotto of NECTAR Research and Tim Dale from Food System Innovations discuss the concept of plant-rich meat on The Plantbased Business Hour with host Elysabeth Alfano. They found that 74% of surveyed consumers were interested in plant-rich meat, with a preference for 50% blends of meat and plant-based ingredients like mushrooms and broccoli. Plant-rich burgers and nuggets outperformed 100% animal-based products in terms of liking, juiciness, flavor, and appearance. These findings suggest that omnivore consumers may be willing to embrace plant-rich meat as a middle ground option.

The plant-rich meat category offers an opportunity to overcome barriers like price, taste, and health benefits associated with other alternative proteins. Brands in this space are already in the market in retail and food service locations, with some pricing options below 100% animal analogs. Consumer acceptance of plant-rich meat indicates a potential shift towards a more sustainable and diversified protein sector. Overall, plant-rich meat presents an exciting opportunity to attract both meat eaters and flexitarians looking for a compromise between traditional animal products and plant-based alternatives.