After the corona crisis: does everyone become vegetarian? Or back to meat?

What will happen after corona regarding plant-based and animal proteins?

The new normal – everything is suddenly different. After the corona crisis, there will be a new ‘normal’. Our food consumption will change, too. During the corona crisis, consumers around the world have demonstrated different behaviour. Partially as a matter of necessity, partially due to new perspectives. It varies by country, of course, but similarities can found throughout the world. In this blog, we will briefly explain how the entire corona crisis situation is contributing to the increase in sales of plant-based products and what this means for companies in the future.

#1 Production, better secured

In the US, there is an increase in the sales of plant-based substitutes, because slaughterhouses and processing plants are closing as a result of restrictive measures. The meat substitutes are therefore simply more available. Meat is becoming scarcer, and therefore more expensive.

Compared with real meat, the production of plant-based protein is more automated and less dependent on labour, so it is less susceptible to staff shortages. “For plant-based meat, supply chain factors are much easier to manipulate,” says Bruce Friedrich of the Good Food Institute.

For companies that provide consumers with protein-based products, such as Quick Service Restaurants, it makes sense to take on a higher proportion of plant-based protein in their menu. The supply chain continuity is more secure that way.

“For plant-based meat, supply chain factors are much easier to manipulate”

Bruce Friedrich – Good Food Institute
Schouten Europe: Specialist in plant-based protein-Bewustzijn rondom eiwit nog groter

#2 Protein awareness is growing

The growing awareness among people that animals can play a role in the outbreak of a pandemic or epidemic is making consumers more aware of the choice when it comes to protein.

Consumers and their families currently rely on traditional recipes with meat. But consumers will also make more conscious decisions when the hospitality industry and restaurants re-open. For QSRs and caterers, this is an opportunity to make vegetable products available, attractive and affordable.

They will want to enlist suppliers who will keep innovating on taste and texture. Ultimately, consumers will have to think the product tastes good, in order to systematically incorporate it into their diets.

Schouten Europe: Specialist in plant-based protein- Herkomst voedsel nog belangrijkereborgd

#3 Origin of food even more important

Consumers will become more critical of what they eat and where their food comes from. Transparency in the chains is becoming more important and the consumer should have a preference for local products.

We hope this blog can help you further in the choices that are made within your product ranges. If you would like to exchange ideas with Schouten about what we can do for you, please feel free to contact us.

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