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Meat free tastes: Flexitarian trend

May 2018

The increased demand for plant-based diets has resulted in a diverse range of product innovation which targets vegan, vegetarian and flexitarian consumers. The trend represents a growing opportunity for high-quality meat alternatives, which is also reflected in the 11 percent average annual growth in global meat substitute launches recorded between 2013 and 2017. A desire to cut down on meat, rather than cutting it out altogether, has given rise to growing numbers of consumers who identify themselves “flexitarians.” These consumers regularly swap meat for plant-based proteins, for environmental and ethical reasons, and generally prefer quality over quantity when it comes to purchasing meat.


5/10

Food For Progress Oumph Pulled Oumph Made From Soy Beans (UK). Deep frozen chunks of extruded soy protein in BBQ sauce, in a plastic packet. Epic veggie eating for free-range humans. Food from the plant kingdom. Food that’s easy to cook and in addition, it is good for the environment. Compared to other protein sources, plant protein is resource efficient and has a lower climate impact. Oumph is high in protein and fiber and a source of iron. Vegetarian Society Vegan Approved. Recyclable packaging.