Sales of alternative meat products account for less than 1% of fresh meat sales in the U.S. but are growing at an annual rate of 24.5%.
JACOB BUNGE: ‘For thousands of years, meat came from slaughtered animals, and milk was squeezed from cows. Tech-style disruptions are now upending supermarket meat cases and turning the stomach of cattle ranchers like Mr. Kendig. He and other old-school protein purveyors consider the meat section their turf, a private reserve of steaks and chops with one thing in common—a butchered animal carcass. American cattle ranchers are dismayed to find the meat replacements sold next to the real thing… High-tech startups are building burgers from plant proteins and compounds that grill and taste more like the real thing than old-fashioned veggie burgers.
Other firms are using cell-culture technology to grow animal muscle tissue—otherwise known as meat—in stainless steel bioreactor tanks, similar to the fermentors used to brew beer… Stakes are high for the roughly $200 billion U.S. meat market. Sales of alternative meat products account for less than 1% of fresh meat sales in the U.S. but are growing at an annual rate of 24.5%, according to Nielsen Total Food View. Sales of plant-based “milk” climbed 7% over the past year, while conventional milk sales declined by 4%’. SOURCE…
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