Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types, 2nd Edition

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types, 2nd Edition

Increasing concerns about health, animal welfare, and the environment are causing more consumers to turn to plant-forward diets. Some consumers are abstaining from animal products by going vegan or vegetarian, but many more are simply reducing consumption of animal products with a flexitarian or semi-vegetarian diet. Eating plant-based meat, poultry, and seafood alternatives is an easy way to switch diets toward plant-based foods without needing to rethink meal structures. Plant-based meat alternatives are more environmentally friendly and better for animal welfare than conventional meat. Many consumers also think that plant-based meat is healthier than conventional meat and may turn to these products for reasons of health.

With a focus on “what’s next” and current consumer trends, Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types is packed with insights about consumer trends, behavior, and motivations to help foodservice operators, food producers, retailers, packaging companies, employers, and investors gauge consumer perspectives and find areas for growth in a competitive market.

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types delivers actionable predictions and recommendations designed to guide foodservice operators, producers, retailers, and investors in making business decisions by providing data and insights about consumer behavior and what consumers think about these products.

Scope

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types is the go-to source for a complete understanding of U.S. consumer trends regarding plant-based meat products and the future market for cell-cultured (or cultivated, lab-grown) meat. This report combines Packaged Facts’ extensive monitoring of the food and beverage market with proprietary surveys, and evaluates current trends and future directions for marketing and retailing, along with consumer patterns during the pandemic and across the broader food and beverage market.

This Packaged Facts report analyzes the dynamics of the current landscape of the plant-based meat market as well as plant-forward diets and eating philosophies. Consumers who eat plant-based meat, poultry, or seafood products and those who are open to trying cultivated meat products are examined. Trends including consumer usage of plant-based alternative products, reasons for diet and lifestyle choices, retail and restaurant trends, and the COVID-19 pandemic’s effects on consumers are also investigated.

Plant-based meat alternatives within the scope of this report include those that use plant proteins to attempt to replicate the flavors, functions, and/or textures of meat. These products’ naming and advertising conventions often incorporate terms such as:

• plant-based meat
• vegetarian/vegan meat
• meatless meat
• words that are clearly altered forms of the names of the meat products that they are imitating (e.g., chick’n, saus’ge)

Market forecasts for the retail plant-based meat alternatives market from 2022 to 2027 and 2032 include breakouts by meat type (beef, chicken, pork, seafood, turkey, fruit and vegetable non-analogs, non-specified meats, and other meat types), meat form, and storage method (refrigerated, frozen, or shelf-stable).

This report also provides foodservice market estimates for plant-based meat alternatives by meat type from 2022 to 2027 and 2032.

Additionally, projections for the cultivated (or cell-based, cultured, clean, slaughter-free, etc.) meat market are made to assess the potential for these products in 2027, 2032, 2037, and 2042.

The reasons for, and implications of, shifts in consumer perception and behavior are analyzed in the context of present and future market opportunities.

Additionally, Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types has dozens of tables showcasing numerical survey data on consumer demographics and psychographics and numerous marketing photographs. This report goes in-depth on COVID-19 trends affecting the food and beverage market.

Report Methodology

The information contained in Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types was developed from primary and secondary research sources. Primary research includes interviews with food and beverage market experts; participation in and attendance at food industry events; and extensive internet canvassing.

Primary research also includes national online consumer polls of U.S. adult consumers (age 18+) conducted on an ongoing basis by Packaged Facts to analyze attitudes of consumers and their relevant food and beverage preferences.

Survey data from MRI-Simmons are used to analyze the demographics and psychographics of consumers.

Supplementing Packaged Facts’ exclusive survey is analysis of the 2022 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions, diet and lifestyle choices, snacking activity, and perception of health benefits in foods.
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