SINGAPORE: Alternative meat companies here are turning their attention towards a growing market segment – fine dining restaurants.
CEO of the firm Carrie Chan predicted that in the next five to 10 years, people will continue to get their protein from different sources and that plant-based proteins will remain popular.“We understand that there are a lot of challenges with our seafood, such as heavy metal, micro plastic, and most recently we are thinking about some of the nuclear waste that may go into our ocean system,” she said.
“High volume based products, like mince and nuggets might be plateauing out, but in the fine-dining space, they're looking for that texture, mouth feel, that focus on appearance as well,” he added. “The taste will never be the same because it's a plant-based material. Moving forward, it will be more practical for companies to create a separate category called plant-based foods instead of calling it plant-based meat,” he said.
“ definitely has potential, but there are some problems that need to be fixed. They have to look at lower cost of production …. And if they can improve on the technologies, definitely there is potential for both of them,” she said.
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