Global Information
회사소개 | 문의 | 비교리스트

육류, 가금육, 해산물 대체품 : 식물성 고기 및 배양 육제품

Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based Types

리서치사 Packaged Facts
발행일 2020년 10월 상품 코드 968141
페이지 정보 영문 217 Pages
가격
US $ 3,995 ₩ 4,465,000 PDF (Single User License)
US $ 5,995 ₩ 6,700,000 PDF (Site License - 1 Location, 10 Users)
US $ 7,990 ₩ 8,930,000 PDF (Corporate License)


육류, 가금육, 해산물 대체품 : 식물성 고기 및 배양 육제품 Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based Types
발행일 : 2020년 10월 페이지 정보 : 영문 217 Pages

본 상품은 영문 자료로 한글과 영문목차에 불일치하는 내용이 있을 경우 영문을 우선합니다. 정확한 검토를 위해 영문목차를 참고해주시기 바랍니다.

식물성 고기(Plant-Based Meat) 대체품은 당초에는 비건과 채식주의자를 위해 개발되었습니다. 현재는 플렉시테리언과 잡식주의 소비자가 식물성 고기 제품의 주요 표적 시장입니다.

소비자가 대체육에 무엇을 요구하고 있는지 식물성 고기 소비자에 대해 조사 분석했으며, 실용적인 예측과 제안에 대한 체계적인 정보를 제공합니다.

목차

주요 요약

식물성 고기와 배양 육제품 : 개요와 시장 동향

  • 하이라이트
  • 클린 라벨 동향
  • 육류·가금육를 둘러싼 동물 복지·환경 문제
  • 해산물에도 문제는 있다
  • 비건, 채식주의자, 부분 채식주의자, 플렉시테리언, 잡식주의 소비자
  • 소비 동향
  • 기존 고기와 식물성 단백질 블렌드
  • 스낵 동향
  • 편리한 식사가 궁극의 세일즈 포인트
  • 식품 구입과 식사 결정 촉진요인
  • 육류 업계에 대한 COVID-19의 영향
  • 식물성 대체품

식물성 고기와 연구실에서 배양된 육제품 : 시장 규모와 예측

  • 하이라이트
  • 식물성 고기, 가금육, 해산물 제품
  • 배양 육제품

시장 리더, 제품 개발, 혁신

  • 하이라이트
  • 식물성 고기, 가금육, 해산물 브랜드
  • 인큐베이터와 벤처 캐피털 펀드
  • 식물성 고기, 가금육, 해산물 기업에 대한 자금 제공
  • 배양/세포 기반 육류, 가금육, 해산물 기업에 대한 자금 제공
  • 식물성 단백질로 이동하는 대형 육류 기업
  • 식물성 버거의 영양 정보 비교
  • 성분 개발
  • 식물성 고기, 가금육, 해산물 시장 리더

소비자의 인구통계 : 식물성 고기, 가금육, 해산물 대체품 소비자

  • 하이라이트
  • 소비자의 거의 4분의 1
  • 식물성 소고기 제품이 가장 일반적
  • 비건과 채식주의자는 가능성이 가장 높다
  • 플렉시테리언과 잡식주의자 등

대체육에 대한 소비자의 사이코그래픽과 동기

  • 하이라이트
  • 코로나바이러스 팬데믹의 영향
  • 식물성 고기 소비자는 조리와 식생활을 바꾸고 있다
  • 대부분의 소비자는 건강하고 환경에 좋다고 생각하고 있다
  • 건강한 식품을 먹고, 식사를 즐기고, 새로운 식품을 시도하는데 개방적일 가능성이 높다 등

대체육 레스토랑과 소매 동향

  • 하이라이트
  • 최근의 식물성 고기 발매
  • 주류의 체인 레스토랑에서 식물성 고기를 발매
  • 식물성 고기는 육류 부문에서 판매하면 매출이 증가
  • 미국의 온라인 식료품점에 성장의 기회
  • 신제품 입수 가능성과 거래 마케팅
  • 형태에 따라 고기 또는 냉동식품 섹션에 배치 등

포장 동향

  • 하이라이트
  • 재활용 가능/지속가능한 포장을 사용
  • 식물성 고기 소비자의 태도
  • 구입 결정에 대한 생각
  • 재활용 가능한 포장에 포커스
  • 소매용 포장
  • 식물성 고기 포장은 친환경
KSM 20.11.17

Although the first plant-based meat substitutes were developed for vegans and vegetarians, flexitarians and omnivores are now the key target market for plant-based meat products.

More consumers than ever before want to eat more plant-based foods because:

  • They think products that come from plants are healthier.
  • Ongoing publication of news stories about animal abuse and poor conditions at industrial farms is causing people to think more about where their food comes from and what impact it has on the world and the animals being used.
  • Concerns about climate change are leading consumers to question whether meat is part of a sustainable diet.

Health concerns are among the biggest factors in convincing consumers to switch their diets to include more plant-based foods or to reduce meat consumption and adopt a more plant-forward diet. The perception that plant-based meat products are healthier than conventional meat has driven increased sales of these alternatives among those looking to improve their diet.

Additionally, a number of companies are working on developing cell-based meat cultured from animal cells, although none of these products are yet approved on the U.S. consumer market. These products will remove slaughter from the equation and create opportunities for consumers to eat meat without the animal welfare and environmental impacts of the meat industry. Nonetheless, there are a number of challenges these products will face going forward.

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

‘Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based Types’ delivers actionable predictions and recommendations designed to guide food and beverage producers, retailers, and investors in making business decisions by providing data and insights about what consumers want from meat alternatives and who currently eats plant-based meat.

Scope

‘Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based Types’ is the go-to source for a complete understanding of the U.S. market for plant-based meat products and the coming market for cell-cultured meats. 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.

Historical sales of plant-based meat products are available for 2018 and 2019 as well as forecasts for 2020, 2024, and 2029. Sales are segmented by type (beef, chicken, veggie/fruit specified, non-specified meat, pork, seafood, turkey, and other plant-based meat); form (bacon; burgers; chunks and strips; deli slices; grounds; links; meatballs; nuggets, tenders, and cutlets; patties; and other forms), and storage method (frozen, refrigerated, and shelf stable).

The market for cell-cultured/cultivated meat products is forecast for 2024, 2029, 2034, and 2039.

‘Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based Types’ examines product marketing; company trends, funding, and development of new products; surveys retail channel trends; and analyzes consumer trends and motivations. This report contains dozens of numerical tables and charts, as well as numerous product photographs.

Report Methodology

The information contained in ‘Meat, Poultry, & Seafood Alternatives: Plant-Based & Cultured Cell-Based 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 vegan, vegetarian, and flexitarian consumers and their relevant food and beverage preferences.

Supplementing Packaged Facts' exclusive survey is analysis of the 2020 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions, diet and lifestyle choices, and perception of health benefits in foods.

Table of Contents

Executive Summary

  • Vegans & Vegetarians Drove Product Development, But Focus Is now on Omnivores & Flexitarians
  • Expanding Product Assortment Creating New Opportunities for Growth
  • Retail and Restaurant Trends
  • Key Consumer Trends
  • Scope

Plant-Based and Cultivated Meat Products: Overview and Market Trends

  • Highlights
  • Clean Label Trends
    • Definition
    • Some Plant-Based Meat Products Are Shedding the Image of Being Highly Processed
  • Animal Welfare & Environmental Issues Surrounding Meat and Poultry
    • More Consumers Want Animals Raised for Food to Be Treated Humanely
    • Most Consumers Don't Think Animal Welfare Standards Are Upheld, and Understanding of Animal Welfare Claims Is Limited
    • USDA Publishes Then Withdraws Rule on Organic Livestock Requirements
    • "Humane" Claims May Signify No Meaningful Difference in Production Methods
    • Meat and Poultry Agriculture and Environmental Issues Intertwined
  • Seafood Also Presents Issues, Although They Differ from Meat and Poultry
  • Vegan, Vegetarian, Pescatarian, Flexitarian, and Omnivore Consumers
    • Definitions
    • More than One-Third of Consumers Claim to Primarily Follow a Flexitarian Diet
    • Who Is the Target Audience for Plant-Based Meat Alternatives?
  • Consumption Trends
    • Per Capita Meat Consumption Expected to Decrease in 2020
    • A "Reducetarian" Mindset is Growing Among Consumers Who Eat Meat (& It's Not Just Among Flexitarians)
    • Cultured Meat and Meat Alternatives Could Come to Overtake the Conventional Meat Market
    • Consumption of Plant-Based Protein Sources and Plant-Based Meat Has Increased Since 2019, with Curiosity Playing a Role
  • Mixed Conventional Meat and Plant Protein Blends
    • Large Companies Releasing Blended Products in Grocery Stores
    • Ingredient Companies Developing Products for Meat and Veggie Blended Foods
  • Snacking Trends
  • Convenient Meals Can Be the Ultimate Selling Point for Busy Consumers
  • Drivers of Food Purchase & Diet Decisions
    • More Than Half of Consumers Say Healthfulness Matters More to Them Now When Deciding on Foods to Buy
    • Half of Consumers Say Whether a Food Is Processed Affects Purchasing Decisions
    • A Majority of Consumers Want to Know Where Food Comes From
    • Sustainability Is Important to Many Consumers
    • Most Consumers Think Knowing Whether Food Choices Are Environmentally Sustainable Is Hard
    • Most People Who Have Made a Dietary Change in the Past Six Months Are Changing the Types or Amount of Foods They Eat
  • COVID-19 Effects on the Meat Industry
    • Consumers Are Becoming More Aware of How Meat Is Processed
    • Meat Plant Closures During the Pandemic
    • Increasing Meat Prices and Supply Shortages Have Accelerated Growth for Plant- Based Meat
    • Now That Price Trends Have Reversed, Some Consumers May Switch Back to Meat
    • Legislation, Lawsuits, and Investigations Into Big Meat & Poultry
  • Plant-Based Substitutes for Animal Products Facing Definitional Challenges

Plant-Based and Lab-Cultured Meat Products: Market Size and Forecast

  • Highlights
  • Plant-Based Meat, Poultry, and Seafood Products
    • Scope
    • Sales by Type
    • Table: Plant-Based Meat Sales by Type, 2018-2020E, 2024P, 2029P (million dollars)
    • Beef
    • Chicken
    • Pork
    • Veggie/Fruit Specified
    • Non-Specified Meat
    • Turkey
    • Seafood
    • Other Plant-Based Meat
    • Sales by Form
    • Table: Plant-Based Meat Sales by Form, 2018-2020E, 2024P, 2029P (million dollars)
    • Sales by Storage Method
    • Table: Plant-Based Meat Sales by Storage Method, 2018-2020E, 2024P, 2029P (million dollars)
  • Cultivated (or Cell-Based, Lab-Cultured) Meat Products
    • Scope
    • Challenges and Opportunities for Commercialization and Consumer Adoption
    • Market Forecast
    • Table: Cultivated/Cell-Based/Lab-Cultured Meat Sales, 2020, 2024P, 2029P, 2034P, 2039P (million dollars)

Market Leaders, Product Development, & Innovations

  • Highlights
  • Plant-Based Meat, Poultry, & Seafood Brands
    • National Brands
    • Table: Select Plant-Based Meat Companies/Brands by Products Offered and Founding Date
    • Private Labels
    • Table: Select Plant-Based Meat Private Label Brands/Retailers by Products Offered
  • Incubators and Venture Capital Funds Helping Startup Companies Develop New Proteins
    • Table: Select Incubators & Venture Capital Funds Active in the Alternative Protein Space
  • Funding for Plant-Based Meat, Poultry, & Seafood Companies
    • Table: 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: Investment in Select Cultivated Meat Companies by Number of Funding Rounds and Latest Funding Round (dollars in millions)
  • Big Meat Companies Moving into Plant Proteins
  • Comparison of Nutrition Information of Plant-Based Burgers
    • Table: 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
    • Making Plant-Based Meat with a Cleaner Label
    • Commonly Avoided Ingredients and Allergens Are Often Used in Plant-Based Meat
    • 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
    • Beyond Meat
    • Impossible Foods
    • Lightlife Foods & Field Roast (Maple Leaf Foods)
    • Morningstar Farms, Incogmeato (Kellogg)
    • Tofurky (Turtle Island Foods)
    • Yves Fine Foods (Hain Celestial)
    • Gardein (Conagra Brands)
    • Sweet Earth (Nestlé USA)
    • Pure Farmland (Smithfield Foods)
    • Before the Butcher
    • Good Catch Foods (Gathered Foods)

Consumer Demographics: Who Eats Plant-Based Meat, Poultry, or Seafood Alternatives?

  • Highlights
  • Nearly One-Fourth of Consumers Eat Plant-Based Meat, Poultry, or Seafood
  • Plant-Based Beef Products Are the Most Commonly Consumed
    • Table: Types of Plant-Based Meat Alternatives Eaten by Consumers (percent of consumers)
  • Vegans And Vegetarians Are Most Likely to Eat Plant-Based Meat Products, While There is Much Overlap with Eating Both Plant-Based Meat and Dairy Products
    • Table: Consumption of Plant-Based Meat by Consumers of Different Eating Philosophies (percent of consumers)
  • Flexitarians and Omnivores Make Up the Largest Groups of Consumers Who Eat Plant-Based Meat or Dairy Products
  • Men Are More Likely to Partake
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Gender, 2020 (percent of consumers)
  • Younger Consumers Are Much More Likely to Eat Plant-Based Meat
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Age Bracket, 2020 (percent of consumers)
  • The Presence of Children in the Household is a Major Indicator of Whether Someone Consumes Plant-Based Meat
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Presence of Children in the Household and Age of Children, 2020 (percent of consumers)
  • Consumers Who Are Married or Partnered Are More Likely to Eat Plant-Based Meat Products
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Relationship Status, 2020 (percent of consumers)
  • Employment Status Also Related to Plant-Based Meat Consumption
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Employment Status, 2020 (percent of consumers)
  • Educational Attainment Can Be a Strong Indicator of Plant-Based Meat Consumption
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Educational Attainment, 2020 (percent of consumers)
  • Minority Racial and Ethnic Groups Are More Likely to Eat Plant- Based Meat
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Race/Ethnicity, 2020 (percent of consumers)
  • Urban Consumers Are Most Likely to Eat Plant-Based Meat
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Urban, Suburban/Exurban, and Rural Environment, 2020 (percent of consumers)
  • Regional Trends Show Plant-Based Meat Consumption Per Capita Is Highest in the Western U.S.
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by U.S. Region, 2020 (percent of consumers)
  • Higher Income Consumers Are Most Likely to Eat Plant-Based Meat Products
    • Table: Consumers Who Eat Plant-Based Meat, Poultry, or Seafood Products by Household Income Bracket, 2020 (percent of consumers)

Consumer Psychographics & Motivations for Eating Meat Alternatives

  • Highlights
  • Some Consumers Report Eating More Plant-Based Meat Products Because of the Coronavirus Pandemic
    • Table: Agreement on the Statement "I am eating more plant-based meat products because of the coronavirus pandemic", 2020 (percent of consumers)
  • Plant-Based Meat Consumers Are Changing Their Cooking and Eating Habits Because of the Pandemic
    • Table: Agreement on Statements about Changes to Cooking and Eating Habits during the Pandemic, 2020 (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: Agreement on Statements about Changes to Cooking and Eating Habits during the Pandemic, 2020 (percent of plant-based meat consumers)
  • Plant-Based Meat Consumers Are More Likely to Eat Healthy Foods, to Enjoy Making Food, and to Be Open to Trying New Foods
    • Table: Opinions on Diet, Cooking, and Trying New Foods, All Consumers vs. Plant-Based Meat Eaters, 2020 (any agree)
  • Willingness to Pay More For Better Products Increases Among Plant- Based Meat Consumers
    • Table: Willingness to Pay More for Food Characteristics, All Consumers vs. Plant-Based Meat Eaters, 2020 (any agree)
  • Plant-Based Meat Consumers Report More Factors Affecting Their Diet
    • Table: Factors Strongly or Somewhat Affecting Diets, All Consumers vs. Plant-Based Meat Eaters, 2020 (percent of consumers)
  • Factors Affecting One's Decision to Consume Plant-Based Meat Alternatives
    • Table: Factors Strongly or Somewhat Affecting the Choice to Consume Plant-Based Meat Alternatives, 2020 (percent of plant-based meat consumers)
  • Reasons Consumers Do Not Eat Plant-Based Meat Alternatives
    • Table: Reasons for Not Consuming Plant-Based Meat Alternatives, 2020 (percent of consumers who do not eat plant-based meat products)
  • 37% of Consumers Who Don't Eat Plant-Based Meat Are Open to Trying These Products

Meat Alternative Restaurant and Retail Trends

  • Highlights
  • Recent Plant-Based Meat Launches
  • Plant-Based Meat is Being Launched in Mainstream Chain Restaurants
    • Plant-Based Meat Isn't Just for Lunch or Dinner
  • Plant-Based Meat Has Higher Sales When Sold in the Meat Department
  • U.S. Online Grocery Shopping Well Behind Other Countries, but There Are Opportunities for Growth
  • Grocery Circulars Continue to Be Important in Marketing New Product Availability and Deals
  • Marketing for Plant-Based Meat Often Places These Products in the Meat or Frozen Foods Section, Depending on Form
  • Opportunity: Targeting Families with Children
  • Direct-to-Consumer (DTC) Marketing
    • Custom Combinations
    • Incentive Programs
    • New Product Launches
    • Social Media and Customer Feedback
  • Characteristics Important When Grocery Shopping
  • Where Consumers Buy Plant-Based Meat Alternatives
    • Table: Types of Stores Where Consumers Buy Plant-Based Meat Alternatives, 2020 (percent of plant-based meat consumers)
  • Restaurant Trends
    • Carryout & Delivery Expanding Due to COVID-19
    • Consumers Think It Is Difficult to Follow a Plant-Based Diet While Eating Out
    • Consumers Think Food Labeling Is More Important When Shopping Than When Eating Out
    • Characteristics Important When Eating at Restaurants and Getting Takeout
  • Consumers Changing Shopping Habits in Response to the Pandemic
    • Table: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I am..." (Agree) (percent of consumers)
  • First Time Use of New Technologies and Order Methods
    • Table: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I have for the first time used..." (percent of consumers)
  • Consumers Are Using Convenient Order Methods More
    • Table: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I am using..." (percent of consumers)
  • Plant-Based Meat Consumers Are More Likely to Be Increasing Frozen Food Purchases During the Pandemic
  • The "Good Food Retail Report" Ranks Retailers on Product Assortment, Merchandising, and Marketing of Plant-Based Alternatives

Packaging Trends

  • Highlights
  • Improving Environmental Profiles by Using Recyclable/Sustainable Packaging
  • Attitudes on Packaging Among Plant-Based Meat Consumers
    • Table: Consumer Packaging Preferences, 2020 (percent of consumers)
  • Thoughts on Food Preservation and Food Packaging Effects on Purchasing Decisions
    • Table: Consumer Thoughts on Food Preservation and Food Packaging Effects on Purchasing Decisions (percent of consumers)
  • Direct-to-Consumer Channels for Plant-Based Meat Focus on Recyclable Packaging
  • Retail-Ready Packaging
  • Packaging for Plant-Based Meat Is Going Greener
Back to Top
전화 문의
F A Q