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全球肉類、家禽和海鮮替代品市場：基於植物的細胞培養類型（第 2 版）
市場調查報告書
商品編碼
1140773

全球肉類、家禽和海鮮替代品市場：基於植物的細胞培養類型（第 2 版）

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types, 2nd Edition
出版日期: | 出版商: Packaged Facts | 英文 291 Pages | 訂單完成後即時交付

價格
簡介目錄

本報告檢查和分析全球肉類、家禽和海鮮替代品市場，提供有關消費者趨勢、行為和驅動因素的數據和見解。

內容

第 1 章執行摘要

第 2 章 COVID-19 對消費者的影響

  • 突出顯示
  • 2020 年首次使用在線雜貨店購物和餐廳點餐方式
  • 到 2022 年，網上雜貨店購物活動將增加
  • 大多數消費者仍然避免外出就餐
  • 增加了外賣和外賣的使用
  • 吃零食和健康的飲食習慣
  • 食用植物性肉類和奶製品替代品
  • COVID-19
  • 大流行期間價格上漲
  • 對大流行期間食物短缺的擔憂
  • 大流行對個人的負面影響
  • 2021 年和 2022 年對就業的影響仍在繼續
  • 店內購物模式
  • COVID-19 對行業的影響

第 3 章概述和市場趨勢

  • 突出顯示
  • 植物性飲食和可持續發展是大眾的重要流行語
  • 面對嚴峻挑戰的植物性肉類供應商取得勝利
  • COVID-19 是在線雜貨市場所需的快速啟動
  • 清潔標籤趨勢
  • 與肉類和雞肉相關的動物福利和環境問題
  • 與肉類和家禽不同，海鮮也有問題
  • 素食主義者、素食主義者、魚素主義者、彈性素食主義者和雜食性消費者
  • 食物過敏、不耐受/敏感和其他飲食限制
  • 正念和直覺的飲食
  • 植物性肉類相關食品的前景
  • 零食的趨勢
  • 消費者需要的營養素
  • 對食物浪費的擔憂
  • 方便的用餐可以成為忙碌消費者的終極賣點

第 4 章市場規模和預測

  • 突出顯示
  • 植物性肉類、家禽和海鮮產品的零售
  • 對植物性肉類、家禽和海鮮產品的餐飲服務需求
  • 細胞培養（或培養、實驗室培養）的肉製品

第 5 章市場領導者、產品開發和創新

  • 突出顯示
  • 植物性肉類、家禽和海鮮品牌
  • 用於支持初創公司開發新蛋白質的孵化器和風險投資基金
  • 為植物性肉類、家禽和海鮮公司提供融資
  • 資助培養/基於細胞的肉類、家禽和海鮮公司
  • 植物性漢堡的營養信息比較
  • 原材料開發
  • 植物性肉類、家禽和海鮮市場的知名領導者
    • 在屠夫之前
    • 超越肉類
    • Gardein（康尼格拉品牌）
    • Good Catch Foods（邪惡廚房）
    • 不可能的食物
    • Lightlife Foods & Field Roast（楓葉食品）
    • 晨星農場，Incogmeato (Kellogg)
    • 純農田（Smithfield Foods）
    • Sweet Earth（雀巢美國）
    • Tofurky（龜島食品）
    • Yves Veggie 美食（Hain Celestial）

第 6 章消費者人口統計：食用植物性肉類、家禽和海鮮替代品的人群，以及願意嘗試養殖肉類產品的人群

  • 突出顯示
  • 使用植物性肉製品
  • 願意嘗試培養/無殘忍產品
  • 以植物性飲食為主的趨勢
  • 性別趨勢
  • 按年齡組劃分的趨勢
  • LGBT 消費者
  • 基於家庭收入的模式
  • 地區差異
  • 城市、郊區和農村消費者
  • 教育
  • 家裡有孩子
  • 種族/民族
  • 在線雜貨購買者（送餐和取貨服務）

第 7 章消費者心理特徵和飲食選擇動機

  • 突出顯示
  • 飲食選擇的動機
  • 食用植物性肉類產品或遵循植物性飲食的消費者更有可能在高檔雜貨店購物
  • 消費者對食品和健康的態度
  • 對可持續發展的思考

第 8 章包裝趨勢

  • 突出顯示
  • 通過使用可回收/可持續包裝改善環境狀況
  • 消費者對植物性肉類包裝的態度
  • 植物性肉類直接面向消費者的渠道專注於可回收包裝
  • 零售包裝
  • 植物性肉類包裝正變得更加環保
簡介目錄
Product Code: LA17413970

Increasing concerns about health, animal welfare, and the environment are causing more consumers to turn to plant-forward diets. Some consumers are abstaining from animal products by going vegan or vegetarian, but many more are simply reducing consumption of animal products with a flexitarian or semi-vegetarian diet. Eating plant-based meat, poultry, and seafood alternatives is an easy way to switch diets toward plant-based foods without needing to rethink meal structures. Plant-based meat alternatives are more environmentally friendly and better for animal welfare than conventional meat. Many consumers also think that plant-based meat is healthier than conventional meat and may turn to these products for reasons of health.

With a focus on "what's next" and current consumer trends, Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types is packed with insights about consumer trends, behavior, and motivations to help foodservice operators, food producers, retailers, packaging companies, employers, and investors gauge consumer perspectives and find areas for growth in a competitive market.

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types delivers actionable predictions and recommendations designed to guide foodservice operators, producers, retailers, and investors in making business decisions by providing data and insights about consumer behavior and what consumers think about these products.

Scope

Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types is the go-to source for a complete understanding of U.S. consumer trends regarding plant-based meat products and the future market for cell-cultured (or cultivated, lab-grown) meat. This report combines Packaged Facts' extensive monitoring of the food and beverage market with proprietary surveys, and evaluates current trends and future directions for marketing and retailing, along with consumer patterns during the pandemic and across the broader food and beverage market.

This Packaged Facts report analyzes the dynamics of the current landscape of the plant-based meat market as well as plant-forward diets and eating philosophies. Consumers who eat plant-based meat, poultry, or seafood products and those who are open to trying cultivated meat products are examined. Trends including consumer usage of plant-based alternative products, reasons for diet and lifestyle choices, retail and restaurant trends, and the COVID-19 pandemic's effects on consumers are also investigated.

Plant-based meat alternatives within the scope of this report include those that use plant proteins to attempt to replicate the flavors, functions, and/or textures of meat. These products' naming and advertising conventions often incorporate terms such as:

  • plant-based meat
  • vegetarian/vegan meat
  • meatless meat
  • words that are clearly altered forms of the names of the meat products that they are imitating (e.g., chick'n, saus'ge)

Market forecasts for the retail plant-based meat alternatives market from 2022 to 2027 and 2032 include breakouts by meat type (beef, chicken, pork, seafood, turkey, fruit and vegetable non-analogs, non-specified meats, and other meat types), meat form, and storage method (refrigerated, frozen, or shelf-stable).

This report also provides foodservice market estimates for plant-based meat alternatives by meat type from 2022 to 2027 and 2032.

Additionally, projections for the cultivated (or cell-based, cultured, clean, slaughter-free, etc.) meat market are made to assess the potential for these products in 2027, 2032, 2037, and 2042.

The reasons for, and implications of, shifts in consumer perception and behavior are analyzed in the context of present and future market opportunities.

Additionally, Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types has dozens of tables showcasing numerical survey data on consumer demographics and psychographics and numerous marketing photographs. This report goes in-depth on COVID-19 trends affecting the food and beverage market.

Report Methodology

The information contained in Meat, Poultry, & Seafood Alternatives: Plant-Based and Cell-Cultured Types was developed from primary and secondary research sources. Primary research includes interviews with food and beverage market experts; participation in and attendance at food industry events; and extensive internet canvassing.

Primary research also includes national online consumer polls of U.S. adult consumers (age 18+) conducted on an ongoing basis by Packaged Facts to analyze attitudes of consumers and their relevant food and beverage preferences.

Survey data from MRI-Simmons are used to analyze the demographics and psychographics of consumers.

Supplementing Packaged Facts' exclusive survey is analysis of the 2022 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions, diet and lifestyle choices, snacking activity, and perception of health benefits in foods.

Table of Content

CHAPTER 1: EXECUTIVE SUMMARY

    • Increasing Concerns about Health, Animal Welfare, and the Environment Are Causing More to Turn to Plant-Forward Diets and Plant-Based Meat Alternatives
    • The Pandemic Has Expanded Interest in Healthy Eating and Lifestyles, and In Turn Led to Growing Awareness of Plant-Based Eating
    • Sales Trends during the COVID-19 Pandemic
    • Expanding Product Assortment Creating New Opportunities for Growth
    • Retail and Restaurant Trends
    • Key Consumer Trends
    • Scope

CHAPTER 2: COVID-19 EFFECTS ON CONSUMERS

  • HIGHLIGHTS
  • FIRST TIME USE OF ONLINE GROCERY SHOPPING AND RESTAURANT ORDERING METHODS IN 2020
    • Table 2-1. Coronavirus Food Ordering Habits: "Because of the coronavirus, I have for the first time used…", 2020 (percent of consumers)
  • BOOSTED ONLINE GROCERY SHOPPING ACTIVITY CONTINUING THROUGH 2022
    • Activity Spiked in 2020 during the Early Part of the Pandemic
    • Table 2-2. Coronavirus Food Purchase Habits: "Because of the coronavirus, I am…", 2020-2021 (percent of consumers)
    • Many Have Continued Ordering More Groceries Online in 2021 and 2022
    • Figure 2-1. Grocery Ordering Habits Continue to Be Affected by the Pandemic, 2021-2022 (percent of consumers)
    • Frequency of Grocery Shopping: In-Person vs. Online
    • Figure 2-2. Frequency of Buying Groceries In-Person and Online, 2022
  • MOST CONSUMERS ARE STILL HOLDING OFF ON DINING OUT
    • Figure 2-3. Restaurant Eating Habits, 2021-2022 (percent of consumers)
  • INCREASED USE OF FOOD CARRYOUT AND DELIVERY
    • Figure 2-4. Restaurant Habits Continue to Be Affected by the Pandemic, 2021-2022 (percent of consumers)
  • SNACKING AND HEALTHY EATING HABITS
    • Table 2-3. Coronavirus Eating Habits: "Because of the coronavirus, I am eating more…", 2021 (percent of consumers)
    • Figure 2-5. Coronavirus Habits in Snacking and Healthy Eating Continue to Be Affected in the Vaccine Era, 2021-2022 (percent of consumers)
  • CONSUMPTION OF PLANT-BASED MEAT AND DAIRY ALTERNATIVES
    • Figure 2-6. Coronavirus Habits in Consumption of Plant-Based Meat and Dairy Alternatives, 2022 (percent of consumers)
  • CONCERNS ABOUT COVID-19 EXPOSURE REMAIN
    • Figure 2-7. Concerns about COVID-19 Infection from Restaurant or Delivery Staff, 2022 (percent of consumers)
    • Most Still Consider the Pandemic a Health Threat Personally or to Family/Friends
    • Table 2-4. Coronavirus Health Concerns: "I am concerned about the…", 2020-2022 (percent of consumers)
    • Figure 2-8. COVID-19 Statistics, March 2020-September 2022 (new cases and deaths)
    • Concerns about COVID-19 Variants
    • Figure 2-9. Concerns about the Delta/Omicron Variant and Future Variants of COVID-19, 2021-2022 (percent of consumers)
  • RISING PRICES DURING THE PANDEMIC
    • Table 2-5. Consumer Concerns about Rising Food Prices, 2021-2022 (percent of consumers)
    • The Vast Majority of Consumers Have Noticed the Rising Cost of Food Over the Past Year, and Many Are Changing Their Purchasing Decisions
    • Figure 2-10. Noticing the Rising Cost of Food over the Past Year, 2022
    • Figure 2-11. Impact of Rising Costs on Food/Beverage Purchasing, 2022
    • Cutting Back on Household Expenses
    • Table 2-6. Consumers Cutting Back on Household Expenses in the Last 12 Months, 2022 (percent of consumers)
    • Table 2-7. Types of Household Expenses Cut Back on in the Last 12 Months, 2022 (percent of consumers)
  • CONCERNS ABOUT FOOD SHORTAGES DURING THE PANDEMIC
    • Table 2-8. Consumer Concerns about Food Shortages, 2021-2022 (percent of consumers)
  • NEGATIVE PERSONAL EFFECTS OF THE PANDEMIC
    • Negative Effects Reported in 2020 and 2021
    • Table 2-9. Coronavirus Concerns: "The coronavirus has negatively affected my…", 2020-2021 (percent of consumers)
    • Continuing Mental and Physical Health Effects
    • Table 2-10. Changes in Mental and Physical Symptoms during the Pandemic, 2022 (percent of consumers)
    • Stress Levels and Changes Made to Reduce Stress
    • Figure 2-12. Stress Levels in the Past Six Months and Areas of Change to Reduce Stress, 2022
    • Figure 2-13. Changes Made to Nutrition or Diet to Manage or Reduce Stress, 2022
  • EFFECTS ON WORK ARE CONTINUING IN 2021 AND 2022
    • Figure 2-14. Coronavirus Changes to Work Patterns, 2021-2022 (percent of consumers)
  • IN-STORE SHOPPING PATTERNS
    • Figure 2-15. Changes to In-Store Shopping Activity Continue in the Vaccine Era, 2021-2022 (percent of consumers)
  • COVID-19 EFFECTS ON THE MEAT INDUSTRY
    • Consumers Are Becoming More Aware of How Meat Is Processed
    • Figure 2-16. COVID-19 Response: Pandemic Directly Linked to Mistreatment of Animals
    • Meat Plant Closures During the Pandemic
    • Figure 2-17. Temporary Meat Plant Closures Map
    • Increasing Meat Prices and Supply Shortages Have Made Plant-Based Meat More Attractive to Some Consumers

CHAPTER 3: OVERVIEW AND MARKET TRENDS

  • HIGHLIGHTS
  • PLANT-BASED EATING AND SUSTAINABILITY ARE BUZZWORDS IMPORTANT TO THE GENERAL PUBLIC
    • Figure 3-1. Magazine Covers Reflect the Issues of Importance to General Consumers
  • WINS FOR PLANT-BASED MEAT SUPPLIERS FACING DEFINITIONAL CHALLENGES
  • THE COVID-19 PANDEMIC WAS THE JUMPSTART THE ONLINE GROCERY MARKET NEEDED
    • Impact on the Plant-Based Food Market
    • Online Retailers Specifically Catering to Plant-Forward Diets
    • Figure 3-2. Online Grocer Sells "100% Vegan & Cruelty Free" Foods with Plastic-Free Deliveries
    • Figure 3-3. Chef-Crafted Plant-Based Food Is "Delicious, Easy to Prep, and Built on Sustainably Sourced Fruits + Veggies"
  • CLEAN LABEL TRENDS
    • Definition
    • Some Plant-Based Meat Products Are Shedding the Image of Being Highly Processed
    • Figure 3-4. No Evil Foods "No Chicken Comrade Cluck" Lists Only Seven Ingredients
    • Companies Are Investing in Blockchain and Big Data to Satisfy Consumer Desires for Transparency
    • Consumers Think Small and Medium Businesses Have More Credibility
    • Figure 3-5. Clean Label Brand Features Gluten-Free and Dairy-Free Labels and Emphasizes Absence of Undesirable Ingredients
    • Preferences for Product Labels Show "Natural" and "Clean" Are Most Preferential
    • Figure 3-6. Preferences for Labels When Buying Products, 2022
    • Paying Attention to Food Labels - Shopping Online vs. In-Person
    • Figure 3-7. Influential Labels When Purchasing Food, 2022
    • Reasons for Seeking "Natural" Food Labels
    • Figure 3-8. Reasons for Seeking "Natural" Food Labels, 2022
    • Perception of Health Differences in Products Based on Nutrition Facts Panel
    • Figure 3-9. Perception of Healthiness of Two Products with the Same Nutrition Facts Panel, 2022
  • ANIMAL WELFARE & ENVIRONMENTAL ISSUES SURROUNDING MEAT AND POULTRY
    • More Consumers Want Animals Raised for Food to Be Treated Humanely
    • Changes to USDA Organic Livestock Requirements
    • Meat and Poultry Agriculture and Environmental Issues Intertwined
    • Figure 3-10. Plant-Based Meat Production Has a Significantly Reduced Environmental Impact than Conventional Meat
  • SEAFOOD ALSO PRESENTS ISSUES, ALTHOUGH THEY DIFFER FROM MEAT AND POULTRY
    • Figure 3-11. Sustainability Levels for Seafood Labels in Publix
  • VEGAN, VEGETARIAN, PESCATARIAN, FLEXITARIAN, AND OMNIVORE CONSUMERS
    • Definitions
    • Vegan
    • Vegetarian
    • Pescatarian
    • Flexitarian
    • Omnivore
    • One-Fourth of Consumers Claim to Primarily Follow a Flexitarian Diet in 2022
    • Figure 3-12. Diets/Eating Philosophies Primarily Followed by Consumers, 2022 (percent of consumers)
    • Table 3-1. Prevalence of Plant-Forward Eating Habits/Diet Control, 2022 (percent of consumers)
    • Historical Trends
    • Table 3-2. Prevalence of Plant-Forward Eating Habits/Diet Control, 2017-2021 (percent of consumers)
    • Who Is the Target Audience for Plant-Based Meat Alternatives?
  • FOOD ALLERGIES, INTOLERANCES/SENSITIVITIES, AND OTHER DIETARY RESTRICTIONS
    • Food Allergies and Intolerances Among Consumers
    • Commonly Avoided Ingredients and Allergens Are Often Used in Plant-Based Meat
    • Consumers Following Plant-Forward Diets Are More Likely to Report Food Allergies or Intolerances
    • Table 3-3. Food Allergies, Gluten Intolerance, and Lactose Intolerance by Primary Diet/Eating Philosophy and Use of Plant-Based Milk and Burger Alternatives, 2022 (percent of consumers)
    • Table 3-4. Food Allergies and Intolerances/Sensitivities by Primary Diet/Eating Philosophy, 2021 (percent of consumers)
    • Purchases of Foods with Allergy-Friendly Labels
    • Figure 3-13. Seeking Allergy Friendly Food Labels, 2022
    • Many Consumers Purchase Allergy-Friendly Foods for Reasons Other Than an Allergy or Intolerance
    • Figure 3-14. Reasons for Choosing Allergy Friendly Food Labels, 2022
  • MINDFUL AND INTUITIVE EATING
    • Definition
    • Frequency of Feelings and Behaviors Associated with Mindful and Intuitive Eating Patterns
    • Figure 3-15. Frequency of Feelings/Behaviors Involving Food, 2022
    • Consumer Mindfulness Index
    • Figure 3-16. Consumer Mindfulness Index, 2022
  • OUTLOOK FOR FOODS RELEVANT TO PLANT-BASED MEAT
    • Per Capita Meat Consumption Expected to Decline Slightly in 2022
    • Figure 3-17. Retail Weight Per Capita Disappearance of Beef, Pork, Broilers, and Turkey, 2012-2022P
    • Meat, Poultry, and Seafood Shipments
    • Table 3-5. Meat, Poultry, and Seafood Shipments, 2016-2021, 2022E, 2026P (billion dollars and billion 2012 dollars at the manufacturer level)
    • A "Reducetarian" Mindset is Growing Among Consumers Who Eat Meat (& It's Not Just Among Flexitarians)
    • Figure 3-18. Reducetarians Dieters Are People Motivated to Eat Fewer Animal Products
    • Cultured Meat and Meat Alternatives Could Come to Overtake the Conventional Meat Market
    • Figure 3-19. Global Meat Consumption Forecasts Show the Conventional Meat Supply May Drop as Meat Alternatives Take Away Sales
  • SNACKING TRENDS
    • Most Consumers Snack Daily
    • Figure 3-20. Frequency of and Reasons for Snacking, 2022
    • When Consumers Snack Throughout the Day
    • Figure 3-21. When Consumers Eat Meals and Snacks, 2022
    • What Consumers Snack on in the Morning and the Evening/Late Night
    • Figure 3-22. What Consumers Eat for Snacks in the Morning and Evening/Late Night, 2022
    • Plant-Forward Consumer Snacking Attitudes
    • Table 3-6. Opinions on Snacking by Type of Plant-Forward Diets Followed, 2021 (percent of consumers)
    • Table 3-7. Snacking Attitudes by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Product Examples
    • Figure 3-23. Plant-Based Jerky Varieties
    • Figure 3-24. Plant-Based Salami Varieties
    • Figure 3-25. Plant-Based Pork Rinds in Multiple Flavors
  • NUTRIENTS SOUGHT BY CONSUMERS
    • Consumers Continue to Seek Out Protein Sources
    • Figure 3-26. Nutrients Consumers Seek to Consume, 2022
    • Sources Used to Consume Nutrients
    • Figure 3-27. Sources Consumers Use to Consume Nutrients, 2022
    • Consumers Report Increasing Consumption of Protein from Whole-Plant Sources
    • Figure 3-28. Changes in Consumption of Protein Sources in the Last Year, 2022
    • Actions Taken to Avoid or Limit Sodium Intake
    • Figure 3-29. Actions Taken to Avoid or Limit Sodium, 2022
    • Information Consumers Seek Out on Nutrition Facts Labels
    • Figure 3-30. Information Consumers Seek Out on Nutrition Facts Labels, 2022
  • CONCERNS ABOUT FOOD WASTE
    • More than Half of Consumers Are Concerned about Food Waste
    • Figure 3-31. Concerns about Food Waste, 2022
    • How Consumers Reduce Food Waste
    • Figure 3-32. Actions Taken to Reduce Food Waste, 2022
  • CONVENIENT MEALS CAN BE THE ULTIMATE SELLING POINT FOR BUSY CONSUMERS
    • Grocery Prepared Meals
    • Figure 3-33. Representative Prepared Food Varieties with Plant-Based Meat from a Small Brand
    • Figure 3-34. New Prepared Foods and Snacks with Plant-Based Meat from a Large Food Company
    • Figure 3-35. New Frozen Prepared Bowls with Plant-Based Meat
    • Restaurant Meals
    • Figure 3-36. Online Ordering of Pizza with Plant-Based Meat for Delivery or Pickup
    • Figure 3-37. New Fast Casual Restaurant Offerings Appeal to Niche Diet Preferences

CHAPTER 4: MARKET SIZE AND FORECAST

  • HIGHLIGHTS
  • RETAIL SALES OF PLANT-BASED MEAT, POULTRY, AND SEAFOOD PRODUCTS
    • Scope
    • Sales by Type
    • Table 4-1. Plant-Based Meat Sales by Product Type, 2018-2022E (million dollars)
    • Table 4-2. Plant-Based Meat Sales by Product Type, 2022E, 2023P-2027P, 2032P (million dollars)
    • Beef
    • Figure 4-1. Plant-Based Beef Sales by Form (2022E)
    • Figure 4-2. Plant-Based Beef Sales by Storage Method (2022E)
    • Chicken
    • Figure 4-3. Plant-Based Chicken Sales by Form (2022E)
    • Figure 4-4. Plant-Based Chicken Sales by Storage Method (2022E)
    • Pork
    • Figure 4-5. Plant-Based Pork Sales by Form (2022E)
    • Figure 4-6. Plant-Based Pork Sales by Storage Method (2022E)
    • Veggie/Fruit Specified
    • Figure 4-7. Veggie/Fruit Specified Plant-Based Meat Sales by Form (2022E)
    • Figure 4-8. Veggie/Fruit Specified Plant-Based Meat Sales by Storage Method (2022E)
    • Non-Specified Meat
    • Figure 4-9. Non-Specified Plant-Based Meat Sales by Form (2022E)
    • Figure 4-10. Non-Specified Plant-Based Meat Sales by Storage Method (2022E)
    • Turkey
    • Figure 4-11. Plant-Based Turkey Sales by Form (2022E)
    • Figure 4-12. Plant-Based Turkey Sales by Storage Method (2022E)
    • Seafood
    • Figure 4-13. Plant-Based Beef Sales by Storage Method (2022E)
    • Figure 4-14. Plant-Based Seafood Sales by Storage Method (2022E)
    • Other Plant-Based Meat
    • Sales by Form
    • Table 4-3. Plant-Based Meat Sales by Form, 2018-2022E (million dollars)
    • Table 4-4. Plant-Based Meat Sales by Form, 2022E, 2023P-2027P, 2032P (million dollars)
    • Sales by Storage Method
    • Table 4-5. Plant-Based Meat Sales by Storage Method, 2018-2022E (million dollars)
    • Table 4-6. Plant-Based Meat Sales by Storage Method, 2022E, 2023P-2027P, 2032P (million dollars)
  • FOODSERVICE DEMAND FOR PLANT-BASED MEAT, POULTRY, AND SEAFOOD PRODUCTS
    • Scope
    • Sales by Type
    • Table 4-7. Foodservice Demand for Plant-Based Meat by Product Type, 2018-2022E (million dollars)
    • Table 4-8. Foodservice Demand for Plant-Based Meat by Product Type, 2022E, 2023P-2027P, 2032P (million dollars)
  • CELL-CULTURED (OR CULTIVATED, LAB-GROWN) MEAT PRODUCTS
    • Scope
    • Challenges and Opportunities for Commercialization and Consumer Adoption
    • Figure 4-15. Will Consumers Consider Cultivated Meats to Be "Real"? Cultivated Meat Companies Think So
    • Market Forecast
    • Table 4-9. Cultivated/Cell-Based/Lab-Cultured Meat Sales, 2022E, 2027P, 2032P, 2037P, 2042P (million dollars)

CHAPTER 5: MARKET LEADERS, PRODUCT DEVELOPMENTS, AND INNOVATIONS

  • HIGHLIGHTS
  • PLANT-BASED MEAT, POULTRY, & SEAFOOD BRANDS
    • National Brands
    • Table 5-1. Select Plant-Based Meat Companies/Brands by Products Offered and Founding Date
    • Private Labels
    • Figure 5-1. Some Private Label Plant-Based Meat Offerings Available in the Frozen Section at ALDI
    • Table 5-2. Select Plant-Based Meat Private Label Brands/Retailers by Products Offered
  • INCUBATORS AND VENTURE CAPITAL FUNDS HELPING STARTUP COMPANIES DEVELOP NEW PROTEINS
    • Table 5-3. Select Incubators & Venture Capital Funds Active in the Alternative Protein Space
  • FUNDING FOR PLANT-BASED MEAT, POULTRY, & SEAFOOD COMPANIES
    • Table 5-4. Investment in Select Plant-Based Meat & Ingredient Companies by Number of Funding Rounds and Latest Funding Round (dollars in millions)
  • FUNDING FOR CULTIVATED/CELL-BASED MEAT, POULTRY, & SEAFOOD COMPANIES
    • Table 5-5. Investment in Select Cultivated Meat Companies by Number of Funding Rounds and Latest Funding Round (dollars in millions)
  • COMPARISON OF NUTRITION INFORMATION OF PLANT-BASED BURGERS
    • Table 5-6. Comparison of Nutrition Information of Select Plant-Based Burgers, 2020
  • INGREDIENT DEVELOPMENT
    • Ingredient Suppliers May Make Plant-Based Ingredients Used by Food Producers in Plant-Based Meat Products
    • Figure 5-2. Plant-Based Protein Ingredients Are Marketed to Food Manufactures as Essential to Design Sustainable and Nutritious Plant-Based Foods
    • Making Plant-Based Meat with a Cleaner Label
    • Figure 5-3. Plant-Based Burgers Show a Long List of Ingredients, Including Those Perceived as Undesirable
    • Figure 5-4. Fungi-Based Meat Products Marketed with Nutritional Content
    • Figure 5-5. Short Ingredient List for Plant-Based Turkey Holiday Roast
    • New Raw Materials and Processes Such as Fermentation Can Be Used to Develop Products That Better Mimic Conventional Animal Proteins
  • PLANT-BASED MEAT, POULTRY, & SEAFOOD MARKET LEADERS OF NOTE
    • Before the Butcher
    • Figure 5-6. Mainstream Plant-Based Burger Launch Makes Plant-Based Meat More Affordable
    • Beyond Meat
    • Gardein (Conagra Brands)
    • Good Catch Foods (Wicked Kitchen)
    • Impossible Foods
    • Lightlife Foods & Field Roast (Maple Leaf Foods)
    • Morningstar Farms, Incogmeato (Kellogg)
    • Pure Farmland (Smithfield Foods)
    • Sweet Earth (Nestle USA)
    • Tofurky (Turtle Island Foods)
    • Yves Veggie Cuisine (Hain Celestial)

CHAPTER 6: CONSUMER DEMOGRAPHICS: WHO EATS PLANT-BASED MEAT, POULTRY, OR SEAFOOD ALTERNATIVES, AND WHO IS OPEN TO TRYING CULTIVATED MEAT PRODUCTS?

  • HIGHLIGHTS
  • USE OF PLANT-BASED MEAT PRODUCTS
    • Historical Trends on Use of Vegetarian Frozen Burgers
    • Table 6-1. Household Use of Vegetarian Frozen Burgers, 2011-2021 (percent of consumers)
    • Vegetarian Frozen Burger Brands Used
    • Table 6-2. Use of Vegetarian Frozen Burger Brands, 2022 (percent of consumers)
    • Frequency of Vegetarian Frozen Burger Use
    • Table 6-3. Packages of Vegetarian Frozen Burgers Used in the Last 30 Days, 2022 (percent of consumers whose households have used these products in the last 6 months)
    • Use of Plant-Based Meat Alternatives in 2022
    • Table 6-4. Consumer Use of Plant-Based Meat, Poultry, and Seafood Alternatives by Type, 2022 (percent of consumers)
    • Table 6-5. Consumer Use of Plant-Based Meat, Poultry, and Seafood Alternatives by Form and Storage Method, 2022 (percent of consumers who eat any plant-based meat products)
    • Where Consumers Buy Plant-Based Meat Alternatives
    • Table 6-6. Types of Stores Where Consumers Buy Plant-Based Meat Alternatives, 2022 (percent of plant-based meat consumers)
    • Overlap with Use of Plant-Based Meat and Plant-Based Dairy Products
    • Table 6-7. Overlap with Use of Plant-Based Burgers and Plant-Based Milk, 2022 (percent of consumers)
    • Table 6-8. Overlap with Use of Plant-Based Meat and Plant-Based Dairy, 2022 (percent of consumers)
  • OPENNESS TO TRYING CULTIVATED/CRUELTY-FREE PRODUCTS
    • Table 6-9. Openness to Trying Cultivated, Cruelty-Free Meat Products, 2022 (percent of consumers)
  • TRENDS BY PLANT-FORWARD DIETS FOLLOWED
    • Table 6-10. Use of Vegetarian Frozen Burgers by Plant-Forward Diets Followed, 2022 (percent of consumers)
    • Table 6-11. Use of Plant-Based Meat Products by Plant-Forward Diets Followed, 2022 (percent of consumers)
    • Table 6-12. Openness to Trying Cultivated/Cruelty-Free Products by Plant-Forward Diets Followed, 2022 (percent of consumers)
    • Table 6-13. Openness to Trying Cultivated/Cruelty-Free Products by Types of Plant-Based Meat Eaten, 2022 (percent of consumers)
  • TRENDS BY GENDER
    • Table 6-14. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Gender, 2022 (percent of consumers)
    • Table 6-15. Use of Plant-Based Meat Products by Gender, 2022 (percent of consumers)
    • Table 6-16. Openness to Trying Cultivated/Cruelty-Free Products by Gender, 2022 (percent of consumers)
  • TRENDS BY AGE BRACKET
    • Table 6-17. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Age Bracket, 2022 (percent of consumers)
    • Table 6-18. Use of Plant-Based Meat Products by Age Bracket, 2022 (percent of consumers)
    • Table 6-19. Openness to Trying Cultivated/Cruelty-Free Products by Age Bracket, 2022 (percent of consumers)
  • LGBT CONSUMERS
    • Table 6-20. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by LGBT Affiliation, 2022 (percent of consumers)
  • PATTERNS BASED ON HOUSEHOLD INCOME
    • Table 6-21. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Household Income Bracket, 2022 (percent of consumers)
    • Table 6-22. Use of Plant-Based Meat Products by Household Income Bracket, 2022 (percent of consumers)
    • Table 6-23. Openness to Trying Cultivated/Cruelty-Free Products by Household Income Bracket, 2022 (percent of consumers)
  • REGIONAL DIFFERENCES
    • Table 6-24. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by U.S. Region, 2022 (percent of consumers)
    • Table 6-25. Use of Plant-Based Meat Products by U.S. Region, 2022 (percent of consumers)
    • Table 6-26. Openness to Trying Cultivated/Cruelty-Free Products by U.S. Region, 2022 (percent of consumers)
  • URBAN, SUBURBAN, AND RURAL CONSUMERS
    • Table 6-27. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by County Size, 2022 (percent of consumers)
    • Table 6-28. Use of Plant-Based Meat Products by Urban/Suburban/Rural Living, 2022 (percent of consumers)
    • Table 6-29. Openness to Trying Cultivated/Cruelty-Free Products by Urban/Suburban/Rural Living, 2022 (percent of consumers)
  • EDUCATIONAL ATTAINMENT
    • Table 6-30. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Educational Attainment, 2022 (percent of consumers)
    • Table 6-31. Use of Plant-Based Meat Products by Educational Attainment, 2022 (percent of consumers)
    • Table 6-32. Openness to Trying Cultivated/Cruelty-Free Products by Educational Attainment, 2022 (percent of consumers)
  • PRESENCE OF CHILDREN IN THE HOUSEHOLD
    • Table 6-33. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Presence of Children in the Household, 2022 (percent of consumers)
    • Table 6-34. Use of Plant-Based Meat Products by Presence of Children in the HH, 2022 (percent of consumers)
    • Table 6-35. Openness to Trying Cultivated/Cruelty-Free Products by Presence of Children in the HH, 2022 (percent of consumers)
  • RACE/ETHNICITY
    • Table 6-36. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Race/Ethnicity, 2022 (percent of consumers)
    • Table 6-37. Use of Plant-Based Meat Products by Race/Ethnicity, 2022 (percent of consumers)
    • Table 6-38. Openness to Trying Cultivated/Cruelty-Free Products by Race/Ethnicity, 2022 (percent of consumers)
  • ONLINE GROCERY SHOPPERS (FOOD DELIVERY AND PICKUP SERVICES)
    • Table 6-39. Use of Vegetarian Frozen Burgers and Following of Plant-Forward Diets by Use of Online Grocery Delivery Services, 2022 (percent of consumers)
    • Table 6-40. Use of Plant-Based Meat Products by Use of Online Grocery Websites in the Last 30 Days, 2022 (percent of consumers)
    • Table 6-41. Openness to Trying Cultivated/Cruelty-Free Products by Use of Online Grocery Websites in the Last 30 Days, 2022 (percent of consumers)

CHAPTER 7: CONSUMER PSYCHOGRAPHICS AND MOTIVATIONS FOR EATING CHOICES

  • HIGHLIGHTS
  • MOTIVATIONS FOR EATING CHOICES
    • Plant-Based Meat Consumers Report More Factors Affecting Their Diet
    • Table 7-1. Use of Plant-Based Meat Products by Race/Ethnicity, 2022 (percent of consumers)
    • Factors Affecting Decisions to Consume Plant-Based Meat Alternatives
    • Table 7-2. Factors Strongly or Somewhat Affecting the Choice to Consume Plant-Based Meat Alternatives, 2022 (percent of plant-based meat consumers)
    • Most Plant-Based Meat Consumers Think These Products Are Healthier and Better for the Environment Than Animal-Based Products
    • Table 7-3. Agreement on Statements about Plant-Based Meat, Poultry, and Seafood, 2022 (percent of consumers)
    • Motivations for Following Any Special Eating Pattern/Diet
    • Figure 7-1. Motivations for Following a Diet/Eating Pattern, 2022
    • Reasons Consumers Do Not Eat Plant-Based Meat Alternatives
    • Table 7-4. Reasons for Not Consuming Plant-Based Meat Alternatives, 2022 (percent of consumers who do not eat plant-based meat products)
    • 39% of Consumers Who Don't Eat Plant-Based Meat Products Are Open to Trying Them
    • Figure 7-2. Openness to Trying A Plant-Based Meat Alternative, 2022 (percent of consumers who do not eat plant-based meat products)
    • Reasons Consumers Are Not Open to Trying Cultivated Meat Products
    • Table 7-5. Reasons Consumers Are Not Open to Trying Cultivated, Cruelty-Free Meat Products, 2022 (percent of consumers not open to trying any of cultivated meat, poultry, or seafood products)
  • CONSUMERS WHO EAT PLANT-BASED MEAT PRODUCTS OR FOLLOW PLANT-FORWARD DIETS ARE MORE LIKELY TO SHOP AT PREMIUM GROCERS
    • Table 7-6. Grocery Purchases from Selected Retailers in the Last 30 Days by Type of Plant-Forward Diets Followed, 2022 (percent of consumers)
  • CONSUMER ATTITUDES ON FOOD AND HEALTH
    • Cooking Attitudes
    • Table 7-7. Cooking Attitudes by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Convenience Foods, Being Busy, and Stress
    • Table 7-8. Attitudes on Convenience Foods, Being Busy, and Stress by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Nutrition and Health Attitudes
    • Table 7-9. Nutrition and Health Attitudes by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Premium Foods and Paying for Food
    • Table 7-10. Attitudes on Premium Foods and Paying for Food by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Openness to New Food Experiences
    • Table 7-11. Attitudes on Openness to New Food Experiences by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Exercise and Alternative Medicine
    • Table 7-12. Attitudes on Exercise and Alternative Medicine by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • More than Half of Consumers Consider Themselves to Be in Excellent or Very Good Health
    • Figure 7-3. Self-Reported Health Status, 2022 (percent of consumers)
    • Definition of Healthy Food
    • Figure 7-4. Attributes Associated with Health Foods, 2022
    • Beliefs about Sources of Weight Gain
    • Figure 7-5. Beliefs about the Most Likely Sources of Weight Gain, 2022 (percent of consumers)
  • THOUGHTS ON SUSTAINABILITY
    • Attitudes on the Environment and Ethics
    • Table 7-13. Environmental and Ethical Attitudes by Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Environmental Sustainability Has Increased in Importance for Food Purchasing Decisions
    • Figure 7-6. Drivers of Food Purchase Decisions over the Last 10 Years, 208-2022
    • Food Production Factors in Decisions to Purchase Food
    • Figure 7-7. Importance of Food Production Factors in Food Purchase Decisions, 2022
    • More Than Half of Consumers Believe Their Food Choices Impact the Environment
    • Figure 7-8. Impact of Food and Beverage Choices on the Environment, 2021-2022
    • Younger Consumers Are More Concerned about the Environment
    • Figure 7-9. Concerns about the Environmental Impact of Food and Beverage Choices, 2021-2022
    • Indications that Products Are Environmentally Sustainable
    • Figure 7-10. Indications that Products Are Environmentally Sustainable, 2022
    • Preferences for Eco-Friendly Products vs. Lower Price
    • Figure 7-11. Preferences for Socially Sustainable Products vs. Lower Price, 2022
    • Preferences for Socially Sustainable Products vs. Lower Price
    • Figure 7-12. Preferences for Socially Sustainable Products vs. Lower Price, 2022

CHAPTER 8: PACKAGING TRENDS

  • HIGHLIGHTS
  • IMPROVING ENVIRONMENTAL PROFILES BY USING RECYCLABLE/SUSTAINABLE PACKAGING
    • Figure 8-1. Plant-Based Burger Chain Uses 100% Compostable Foodservice Packaging
  • ATTITUDES ON PACKAGING AMONG PLANT-BASED MEAT CONSUMERS
    • Table 8-1. Consumer Preferences on Packaging and Recycling, 2022 (percent of consumers)
  • DIRECT-TO-CONSUMER CHANNELS FOR PLANT-BASED MEAT FOCUS ON RECYCLABLE PACKAGING
    • Figure 8-2. Plant-Based Chicken Delivered to Your Door in Fully Recyclable Packages
  • RETAIL-READY PACKAGING
    • Figure 8-3. Plant-Based Meat Substitutes Displayed in Retail-Ready Packaging in a Freezer
  • PACKAGING FOR PLANT-BASED MEAT IS GOING GREENER
      • Figure 8-4 Plant-Based Prepared Meals Utilize Plant-Based Fiber in Thei.r Compostable Bowls