Beef and Lamb New Zealand commissioned the study to better understand the shifts in food, food production technology and consumer trends and distinguish the hype from reality.
The report shows alternative proteins are likely to become a major competitor to some of New Zealand’s red meat products and the sector must respond with a clear strategy.
It found that although alternative proteins are currently manufactured in small volumes, large scale production of burger patties and mince is likely to be a reality within five years.
