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Alternative proteins miss the boat on taste, price | Stock Journal

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MAKERS of alternative proteins will need to deliver to a greater extent on tastiness, affordability and convenience to capture any consumer willingness to turn away from meat.

This was one of the key messages to emerge from discussions on consumer readiness for novel protein sources at an online seminar hosted by the University of Sydney’s Centre for Advanced Food Enginomics.

Key speaker Dr Chris Bryant, a United Kingdom-based social scientist and animal advocate whose research focuses on consumer psychology around meat-eating and alternative proteins, said the world was at a ‘tipping point’ where consumers were turning away from meat.

Dr Bryant, who received his PhD from the University of Bath, now consults for various alternative protein…



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