NZ’s plant-based food market expanding

Ōtautahi - The stocked shelves of non-meat food in supermarkets across the country just shows the New Zealand plant-based food production business is growing exponentially as the healthy movement snowballs.

The expansion of companies such as Craft Meat in Dunedin and Tonzu and Sunfed in Auckland has drawn attention to the plant-based protein sector.

The European plant-based market is expected to grow to nearly $nz31 billion by 2023, representing an exciting opportunity for SMEs and large companies alike to engage in plant-based non-meats.

Plant-based proteins are far healthier than their meat counterparts because they pack more nutrients into fewer calories. They also have one thing that animal proteins completely lack: fibre.

Recently Bill Gates said that because of the climate effects of beef production, wealthier countries should completely shift to plant-based synthetic beef.

The plant-based movement signals a significant shift in the way people are eating and understanding the relationship between their food choices, their own health, and the health of the planet at-large.

In March last year, more than 9.7 million Americans reported following plant-based diets, compared to just 290,000 in 2004.

Since then, more than two million new shoppers in the plant-based category have created a massive demand for new products that are healthier and better for the climate crisis than meat.

Adopting a plant-based lifestyle lessens the impact of climate change by reducing greenhouse gas emissions that result from food production.

Agriculture occupies 40 percent of Earth’s ice-free landmass and animal products require a large environmental footprint.

There are some legitimate reasons that plant-based protein sources such  as beans or chickpeas are a healthier alternative to bacon.

The World Health Organisation’s report on food said processed, red meats were carcinogenic. Colorectal cancer in particular has been associated with eating red meat, and so have pancreatic and prostate cancer.

Processed meats, like bacon and sausage, also contribute to colorectal cancer. Even grilled meat is known to have some carcinogenic compounds in it. Seared meat has a similar effect.

Today’s consumers are concerned with global warming, animal welfare and healthy eating.

Meat production is a major contributor to greenhouse gases but producing an equivalent amount of isolated soy protein has a much lower carbon footprint.