UMN survey: 80% of U.S. consumers prefer animal-based protein
Gen Xers indicated the highest preference for plant protein today at 26%, compared to 20% across other consumer segments.
Source: University of Minnesota's College of Food, Agricultural and Natural Resource Sciences
via National Hog Farmer - Jun 15, 2022
While it's commonly acknowledged that proteins are vital to a healthy diet, U.S. consumers have varying opinions on which types they prefer to eat today and what they expect to eat in the future. According to a new CFANS Insights survey from the University of Minnesota's College of Food, Agricultural and Natural Resource Sciences, 80% of U.S. adult consumers today prefer pork, beef, poultry and fish as their main sources of protein. Plant protein is gaining popularity, however, with 31% of consumers saying they will eat more plant protein over the next five years.
As America's preferences for protein continue to evolve, the global plant-based protein market is rapidly expanding. Valued at USD $29.4 billion in 2020, this sector could surpass USD $162 billion by 2030, composing 7.7% of the global protein market, according to a Bloomberg Intelligence report "Plant-based foods poised for explosive growth," from August 2021.
In the CFANS Insights survey, Gen Xers indicated the highest preference for plant protein today at 26%, compared to 20% across other consumer segments. Their younger Gen Z counterparts, however, expressed the most willingness to pay more for plant protein options at 44%.
"Plant-based proteins are more in demand than ever before," says Pam Ismail, PhD, founder and director of the Plant Protein Innovation Center at CFANS and professor in the Department of Food Science and Nutrition. "As a society we are becoming increasingly focused on the interconnected health of people, animals and the planet. With that, the demand for plant-based protein has grown steadily," she says, noting that increases in environmental awareness among consumers, as well as increases in health-conscious consumers and in the vegan/vegetarian/flexitarian population are key drivers for plant protein popularity.
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