#Covid-19 Analysis on Hummus Market
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North America Hummus Market Size, Share, Trend and Growth Forecast to 2027
“The hummus market in North America is expected to grow from US$ 601.39 million in 2019 to US$ 1558.70 million by 2027; it is estimated to grow at a CAGR of 12.7% from 2020 to 2027.”
The North America Hummus Market report is the most important research for those who look for all information about the market. The report covers all information about the regional markets, including historical and future trends for market dominance, size, trades, supply, competitors, and prices, as well as key vendor information across all the regions. Forecast market information, SWOT analysis, North America Hummus market scenario, and feasibility study are important aspects of this report.
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North America Hummus includes Market Analysis Report on Top Companies:
Bakkavor
Boar’s Head Brand
Cedar’s Mediterranean Foods Inc.
Fountain of Health
Hope Foods, LLC
Hummus Goodness
Lancaster Colony Corporation
Lantana Foods
Strauss Group
Tribe Hummus
North America Hummus Market Split by Product Type and Applications:
This report segments the North America Hummus Market on the basis of Types are:
Original hummus
Red pepper hummus
Black olive hummus
White bean hummus
Edamame hummus
Others
On the basis of Application, the North America Hummus Market is segmented into:
Sauces and dips
Pastes and spreads
Others
Regional Analysis of North America Hummus Market:
This section of the report identifies various key manufacturers in the market. It helps the reader understand the strategies and collaborations that players are focusing on combatting competition in the market. The comprehensive report provides a significant microscopic look at the market. The reader can identify the footprints of the manufacturers by knowing about the regional revenue of manufacturers, during the forecast period.
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Significant Features that are under Offering and North America Hummus Market Highlights of the Reports:
– Detailed overview of the North America HummusMarket
– Changes in industry market dynamics
– Detailed market segmentation by type, application, etc.
– Historical, current, and projected market size in terms of quantity and value
– Recent industry trends and developments
– Competition situation in North America Hummus Market
– Key companies and product strategies
– Potential niche segment/region showing promising growth.
Finally, the North America Hummus Market Report is the authoritative source for market research that can dramatically accelerate your business. The report shows economic conditions such as major locales, item values, profits, limits, generation, supply, requirements, market development rates, and numbers.
NOTE: Our team is studying Covid-19 and its impact on various industry verticals and wherever required we will be considering Covid-19 analysis of markets and industries. Cordially get in touch for more details.
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Saudi Arabia Food Grinders Market Growth, Trends, Report 2022-2029
BlueWeave Consulting, a leading strategic consulting and market research firm, in its recent study, estimated Saudi Arabia food grinders market size at USD 342.6 million in 2022. During the forecast period between 2023 and 2029, BlueWeave expects Saudi Arabia food grinders market size to grow at a significant CAGR of 4.24% reaching a value of USD 454.91 million by 2029. Major growth factors of Saudi Arabia food grinders market include increasing demand for processed foods, such as snacks, breakfast cereals, and bakery products, increasing agricultural investments, and rising chronic illness incidence. Likewise, a surging demand for healthier goods, growing awareness about the importance of diet and health, and expansion in the convenience retail category are projected to boost the expansion of overall market. Also, rising disposable income levels in the country are helping to the expansion of the food grinder industry and the region's need for high-quality food items. The growing customer inclination for healthy and nutritious foods is another significant reason driving the growth of the Saudi Arabia food grinders market. It has resulted in an increase in demand for food grinders meant to produce fresh and healthful meals. Additionally, the Saudi Arabia food grinders market is also benefitting from increased investments in infrastructure, such as new manufacturing plants and distribution channels. Moreover, import tariffs are expected to be reduced, which will boost exports from other countries, such as China and India. It will provide domestic players a competitive advantage and gain market share for food grinders in Saudi Arabia. Hence, such factors are expected to fuel the expansion of Saudi Arabia food grinders market during the period in analysis. However, high cost and limited awareness and availability of food grinders may be limited in some areas are anticipated to hinder the overall market growth.
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Saudi Arabia Food Grinders Market – Overview
Food grinders are equipment that are used to smash food into small pieces. They come in a variety of shapes and sizes and serve a variety of functions. Spices, herbs, and other minute pieces of food are frequently ground in food grinders. They can also be made into pesto, hummus, and other sauces. Food grinders are also frequently used to create flour, nuts, and other foods. Food grinders are used for a variety of purposes, including the preparation of flour and other pastes, as well as the preparation of smoothies and purees. In Saudi Arabia, they are especially popular for grinding meat and making burgers, chicken nuggets, and other fast-food items.
Impact of COVID-19 on Saudi Arabia Food Grinders Market
COVID-19 pandemic had a detrimental impact on Saudi Arabia food grinders market, with customers preferring home-cooked meals over restaurant meals. Furthermore, growing consumer knowledge of food safety and cleanliness has resulted in a decline in demand for processed foods and beverages. This is likely to continue in the coming years as people become more accustomed to consuming healthy and organic foods. The pandemic has also had an impact on restaurant businesses, with some ceasing operations entirely. This has resulted in a reduction in food grinder sales at retail stores in Saudi Arabia. However, considering that most restaurants do not open 24 hours a day, there is likely to be a gradual transition back to restaurant meals once the pandemic is over. Hence, the pandemic is predicted to have a minor influence on the Saudi Arabia food grinders market.
Saudi Arabia Food Grinders Market – By Application
Based on application, Saudi Arabia food grinders market is split into Home and Commercial segments. The home segment held the highest market share due to high demand and a wide range of applications. Saudis are well-known for their passion for food and its preparation. This is especially true in the Eastern Province, where many households still grind their own grains and legumes into flour to bake bread or stew lentils and beans. Also, at home, many Saudis use grinders to create their own bread or bean stew. Grinding grains at home not only saves money on groceries, but it also offers consumers control over the components and provides quality nutrition.
Competitive Landscape
Major players operating in Saudi Arabia food grinders market include Moulinex, Kenwood, Black & Decker, Panasonic, Philips, Bosch, Barun, Kenstar, Tefal, Geepas, and Anex. To further enhance their market share, these companies employ various strategies, including mergers and acquisitions, partnerships, joint ventures, license agreements, and new product launches.
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Covid-19 Analysis on Hummus Market Trend | Research Report with Business Growth, Competitive Landscape, Research Methodology and Regional Aspect
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Tahini Market 2023 | Business Opportunity, Growth Strategies & Forecast Report By 2028
The Tahini Market Report, in its latest update, highlights the significant impacts and the recent strategical changes under the present socio-economic scenario. The Tahini industry growth avenues are deeply supported by exhaustive research by the top analysts of the industry. The report starts with the executive summary, followed by a value chain and marketing channels study. The report then estimates the CAGR and market revenue of the Global and regional segments.
Base Year: 2021
Estimated Year: 2022
Forecast Till: 2023 to 2028
The report classifies the market into different segments based on type and product. These segments are studied in detail, incorporating the market estimates and forecasts at regional and country levels. The segment analysis is helpful in understanding the growth areas and potential opportunities of the market.
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A special section is dedicated to the analysis of the impact of the COVID-19 pandemic on the growth of the Tahini market. The impact is closely studied in terms of production, import, export, and supply.
The report covers the complete competitive landscape of the Worldwide Tahini market with company profiles of key players such as:
Alseedawi Sweets Factories Co.
Al-Wadi Al-Akhdar S.A.L
Carleys of Cornwell Ltd.
Dipasa International S.A.
El Rashidi El Mizan
Haitoglou Bros S.A.
Halwani Bros. Co.
Joyva Corporation
Kevala International LLC
Premier Organics
Prince Tahina Ltd.
Sunshine International Foods, Inc.
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Tahini Market Analysis by Type:
Hulled
Unhulled
Organic
Kosher
Whole Grain
Other
Tahini Market Analysis by Application:
Pastes and Spreads
Hummus
Tahini Spreads
Dessert
Halva
Other
Sauses and Dips
Other
Tahini Market Analysis by Geography:
North America (USA, Canada, and Mexico)
Europe (Germany, UK, France, Italy, Russia, Spain, Rest of Europe)
Asia Pacific (China, India, Japan, South Korea, Australia, South-East Asia, Rest of Asia-Pacific)
Latin America (Brazil, Argentina, Peru, Chile, Rest of Latin America)
The Middle East and Africa (Saudi Arabia, UAE, Israel, South Africa, Rest of the Middle East and Africa)
Key questions answered in the report:
What is the expected growth of the Tahini market between 2023 to 2028?
Which application and type segment holds the maximum share in the Global Tahini market?
Which regional Tahini market shows the highest growth CAGR between 2023 to 2028?
What are the opportunities and challenges currently faced by the Tahini market?
Who are the leading market players and what are their Strengths, Weakness, Opportunities, and Threats (SWOT)?
What business strategies are the competitors considering to stay in the Tahini market?
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Chickpeas Market Growth, Trends, Absolute Opportunity and Value Chain 2021-2031
The scope of Fact.MR’s report is to analyze the global chickpeas market for the forecast period 2017-2022 and provide readers an unbiased and accurate analysis. Chickpeas manufacturers, stakeholders, and suppliers in the global food & beverage sector can benefit from the analysis offered in this report. This report offers a comprehensive analysis, which can be of interest to leading trade magazines and journals pertaining to chickpeas.
The Demand analysis of Chickpeas Market offers a comprehensive analysis of diverse features, demand, product developments, revenue generation, and sales of Chickpeas Market across the globe.
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Market Taxonomy
Product Type
Desi
Kabuli
Form
Dried
Fresh/Green
Frozen
Preserved/Canned
Flour
Application
Direct Consumption
Salads
Snacks
Hummus and Tahini
Sweets and Desserts
Other Applications
Key stakeholders in Market including industry players, policymakers, and investors in various countries have been continuously realigning their strategies and approaches to implement them in order to tap into new opportunities.
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Some Notable Offerings by Fact.MR Report on Chickpeas market:
We will provide you an analysis of the extent to which this Chickpeas market research report acquires commercial characteristics along with examples or instances of information that helps you to understand it better.
We will also help to identify customary/ standard terms and conditions, as offers, worthiness, warranty, and others.
Also, this report will help you to identify any trends to forecast growth rates.
The analyzed report will forecast the general tendency for supply and demand.
Some of the Chickpeas Market insights and estimations that make this study unique in approach and effective in guiding stakeholders in understanding the growth dynamics. The study provides:
Details regarding latest innovations and development in Chickpeas and how it is gaining customer traction during the forecast period.
Analysis about the customer demand of the products and how it is likely to evolve in coming years.
Latest regulations enforced by government bodies and local agencies and their impact on Demand of Chickpeas Market .
Insights about adoption of new technologies and its influence on the Chickpeas market Size.
Overview of the impact of COVID-19 on Chickpeas Market and economic disruptions caused by the pandemic.
Evaluates post-pandemic impact on the Sales of Chickpeas Market during the forecast period.
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Competition Tracking
The report also profiles companies that are expected to remain active in the expansion of global chickpeas market through 2022, which include
Bean Growers Australia Limited
The Wimmera Grain Co. Pty Ltd
AGT Food & Ingredients Inc.
OLEGA S.A.
Alberta Pulse Growers Commission
Indraprasth Foods Ltd
Mast Qalander Traders
Sanwa Pty. Ltd
After reading the Market insights of Chickpeas Report, readers can:
Understand the drivers, restraints, opportunities and trends affecting the Sales of market.
Analyze key regions holding significant share of total Chickpeas market revenue.
Study the growth outlook of Chickpeas market scenario, including production, consumption, history and forecast.
Learn consumption pattern and impact of each end use & supply side analysis of Chickpeas market.
Investigate the recent R&D projects performed by each market player & competitive analysis of Chickpeas Market Players.
How Fact.MR Assists in Making Strategic Moves For Chickpeas Market Manufacturer?
The data provided in the Chickpeas market report offers comprehensive analysis of important industry trends. Industry players can use this data to strategize their potential business moves and gain remarkable revenues in the upcoming period.
The report covers the price trend analysis and value chain analysis along with analysis of diverse offering by market players. The main motive of this report is to assist enterprises to make data-driven decisions and strategize their business moves.
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Global Hummus Market Anticipate to Propel During the Forthcoming Years: Ken Research
Global Hummus Market Anticipate to Propel During the Forthcoming Years: Ken Research
Hummus is a thick spread made commonly from chickpeas and several other ingredients. It is a Middle East dish and is obtaining the popularity all across the globe. According to the report analysis, ‘Global Hummus Market Report 2020 by Key Players, Types, Applications, Countries, Market Size, Forecast to 2026 (Based on 2020 COVID-19 Worldwide Spread)’ states that Premier Foods, Waitrose Duchy,…
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Fake Meat Alone Won’t Save the World
Not as long as factory farming is still a part of the food supply chain, anyway
In the middle of July, Impossible: The Cookbook, a compendium of recipes designed to showcase the plant-based meat engineered by Impossible Foods, was launched with grimly impeccable timing: Four months into the COVID-19 pandemic, meat shortages and revelations about the terrible conditions in meat processing facilities, where the virus had infected more than 25,000 workers nationwide, had cast an unforgiving light on the country’s industrial meat industry.
Impossible insists there is a better, highly versatile alternative to meat consumption, embodied in recipes like Kwame Onwuachi’s Ethiopian spiced meat with hummus and toasted cashews, where crumbled Impossible Burger takes the place of more traditional ground lamb. It is one of 40 recipes from a slew of well-respected chefs that demonstrate that the only limitation to what you can do with Impossible’s faux flesh is your own imagination.
The word “vegan” is conspicuously absent from the cookbook’s introduction, which instead proclaims that the book is “for people who love meat.” This is the kind of crafty messaging that has defined Impossible since July 2016, when the company launched its signature “bleeding” ersatz beef patty: This may be vegan meat, but it is designed to appeal to actual meat eaters. It’s clearly working: By early May of this year, sales of its products had shot up 264 percent since March.
The Impossible Foods story has been told many, many times since the company launched in 2011. It’s become a juggernaut with almost $1.5 billion in funding, a grocery store footprint that is 30 times larger than it was six months ago, and like any good tech unicorn, a proper direct-to-consumer website. Given Impossible’s projected growth, expanding product line (Impossible sausage was introduced in June), and compelling pitch (“We’re making meat,” the cookbook reads, “mouthwatering, craveable, nutritious meat — from plants” that “requires 87 percent less water and 96 percent less land to produce” than a conventional burger), it is tempting to think that plant-based meat is the way of the future. Impossible: The Cookbook suggests that it is not merely a possibility, but an inevitability, the only direction in which progress points. Impossible Foods CEO Pat Brown implied as much in an interview last year. “We are dead serious,” he said, “about our mission to eliminate the need for animals in the food chain by 2035.”
With a subtitle proclaiming “How to Save Our Planet, One Delicious Meal at a Time,” the cookbook — and, by extension, Impossible Foods — is promising no less than a brighter tomorrow that will be built upon patties wrought of soy and potato protein, disgorged on an endless assembly line monitored by contented, fairly compensated workers as happy cows roam on distant fields, free to live out their natural lives.
The strongest case for the vegan supply chain can be made by considering not what it is, but what it isn’t. The vegan supply chain isn’t factory farms, industrial livestock operations that house thousands of animals under one roof, often in miserable conditions that are not only inhumane but also terrible for the environment. Among other things, these farms generate about 70 percent of the country’s ammonia emissions and 14.5 percent of the world’s greenhouse gas emissions, contribute to deforestation, and create lagoons of animal waste that pollute the environment and sicken people in surrounding communities. The vegan supply chain also isn’t slaughterhouses or meat processing plants, where low-paid, often immigrant workers toil shoulder-to-shoulder in physically grueling conditions ripe for spreading COVID-19. And, although this should be obvious, the vegan supply chain is not one built upon abject animal suffering and exploitation.
Compared to that, the vegan supply chain looks pretty good, and Impossible Foods is hardly the only voice arguing that going vegan can save the planet. In 2018, the journal Science published the results of a comprehensive analysis of the environmental impact of 40,000 farms in 119 countries. It found that while meat and dairy supplied just 18 percent of food calories and 37 percent of protein, they used 83 percent of farmland — and produced 60 percent of agricultural greenhouse gas emissions. The upshot, as the study’s lead researcher told the Guardian, was that a “vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use, and water use.” And last year, a report by the United Nations body on climate science concluded that reducing meat consumption in favor of plant-based diets could have a significant positive impact on our ability to fight climate change.
The vegan supply chain is not necessarily the One Weird Trick for solving all of our environmental and moral problems.
But while there is very little doubt that eating less meat and dairy is better for humanity’s chances of long-term survival in our current home, the vegan supply chain on its own is not necessarily the One Weird Trick for solving all of our environmental and moral problems. Like any agricultural supply chain, it is not automatically virtuous, much less neutral in its environmental impact. To examine some of the issues surrounding the vegan supply chain is to understand why a truly sustainable and ethical food supply chain is defined by more than simply what it is not. It is also to acknowledge that reforming the way we grow our food requires a truly systemic approach.
Even if we do accept that fake meat is the way of the more enlightened future, we still have to ask where, how, and by whom each of its ingredients is being grown and then processed, how the factory where it’s being mass-produced is being powered and how much greenhouse gas emissions it produces, and how much greenhouse gas is in turn produced by the different operations that supply the fake meat’s various ingredients, and packaging, and on and on forever more. Every step of the industrial supply chain — vegan or not — is fraught with these considerations, as well as more vexing questions than encouraging answers.
Take, for example, the soybean, a crop whose byproducts are ubiquitous ingredients in processed foods, both vegan and otherwise. The vast majority of the world’s soy — over 70 percent — is grown for livestock feed, which is why the growing demand for meat, particularly in China, has helped to double global soy production in the past two decades. It is soy grown for livestock feed, not vegan foods, that is a driver of deforestation in South America and its concomitant displacement of Indigenous communities and small farmers.
While only a tiny percentage of soy grown worldwide is for human consumption, the presence of soy in many vegan processed foods means that it is still necessary to ask where that soy comes from, and to question the practices used to grow it. Impossible Foods itself has been criticized for its use of soy, specifically the genetically modified soy in its burger. A host of controversies surrounds GMO soy, but Impossible Foods has defended its GMO ingredients by pointing out that its use of genetically modified soy is more environmentally sustainable than harvesting non-GMO soy, and, moreover, is safe for human consumption.
Along with soy, palm oil and cashews are ingredients that regularly appear in many vegan foods. Increasing demand for both presents a conundrum for anyone concerned about sustainable eating. Palm oil shows up in about 50 percent of consumer goods, including processed vegan foods like margarine, cookies, and ice cream. Palm oil plantations have been linked to numerous environmental and human rights issues, such as biodiversity loss and deforestation, and human rights abuses in Thailand and Indonesia.
The cashew, a foundational ingredient in many vegan dairy products, has been linked to human rights violations in Vietnam, the world’s leading cashew exporter. While some of the more egregious practices, such as the use of forced labor at processing facilities, have been curbed, the difficulties of tracking the cashew supply chain (cashews are often grown in one country, processed in another) mean that it’s possible for worker abuses, such as poverty-line wages and the use of child labor, to go undetected. And the cashew isn’t the only nut with issues: Almond production, for example, requires huge amounts of water, a problem exacerbated by the surging market for almond milk products.
In other words, no matter the crop being grown, there is the persistent issue of how farm laborers and the land they work are mistreated: Whether it is agricultural slavery on Florida tomato farms or illegal deforestation driven by Mexico’s growing avocado trade — which has also attracted the involvement and attendant violence of organized crime — the produce industry is rife with its own exploitative and abusive practices. And that doesn’t even begin to touch on the greenhouse gas emissions produced by plant-based agriculture, whether from artificial fertilizers or practices such as tilling the fields or the transport of produce around the globe.
To look at an Impossible Burger, or any industrial food, is to see a myriad of potentially troublesome links in the supply chain. Which is not to say that it’s impossible, so to speak, to have an ethical and sustainable supply chain. But the demands of capitalism — specifically that for food produced cheaply and at great volume in order to yield a profit — frequently undermine that goal. It’s a challenge that is further compounded by the imperative to feed a growing global population, and the varying standards for what it actually means to be ethical and sustainable at every level of the supply chain, vegan or not. Although switching to plant-based meat offers numerous environmental benefits, the companies that make it must find a way to reconcile the need to scale and make money with the practice of how to do so responsibly.
Even if the Impossible promise turns out to be true, that we can indeed have a perfectly virtuous vegan supply chain engineered by a hegemonic tech company, there is still one inconvenient fact: For any number of reasons — whether cultural or economic — the majority of people on the planet prefer to eat meat and will not give it up willingly, and that will remain the case perhaps even after plant-based meat is a truly perfect simulacrum of the real thing.
There are emerging alternatives. While they aren’t vegan, they do have the potential to accomplish the same goals as plant-based meat, perhaps some even more successfully. The need to create more sustainable alternatives to meat, combined with the preference of many people to continue eating it, has created a potentially lucrative opening for the cell-based, or cultured meat industry, whose inherent promise is meat without all of its accompanying demons. The industry began to get attention in 2013, when a Maastricht University professor named Mark Post successfully made a burger from cow stem cells he had grown into strips of muscle fiber. Since then, a number of cultured meat startups have popped up around the world, growing everything from meatballs to gelatin to seafood. Some observers are bullish about the industry’s potential: Last year, the consulting firm Kearney released a report predicting that by 2040, 60 percent of the world’s meat will be lab-grown or plant-based.
The least terrible option for meat eaters is to support farms that raise animals using sustainable and humane practices.
Cultured meat offers many potential advantages over both conventional and vegan meat, sustainability-wise: Whereas similar ingredients are used to produce both conventional and vegan meat (i.e. soy, potatoes, wheat, and water), cultured meat needs only a diet consisting predominantly of amino acids and glucose — ingredients grown in labs, rather than in resource-intensive fields.
The challenge, though, is producing it at scale, and doing so affordably; according to the Kearney report, the cost of cultured meat was $80 per 100 grams in 2018, versus conventional beef’s 80 cents per 100 grams (a number that reflects the way the industrial meat industry benefits from cheap grain, cheap labor, and direct and indirect government subsidies). While industry experts forecast that cost will be cut to less than $4 per 100 grams in the next 12 years, there are still plenty of hurdles to overcome, such as regulatory approvals and consumer acceptance.
Cultured meat may indeed be one way toward a more environmentally sustainable future, but that future remains relatively distant and highly speculative. For now, perhaps the least terrible option for recalcitrant meat eaters who care about the environment and have the privilege of choice is to support the small, independent farms that raise animals using sustainable and humane practices. Nearly 100 percent of most livestock raised for consumption lives on factory farms. There’s little doubt that small farms can be a more sustainable alternative — one that should be combined with an even more sustainable alternative, which is just to eat less meat. Decreased consumption leads to decreased demand and, in turn, to decreased production. But given that global meat production is projected to be 16 percent higher in 2025 than it was a decade prior, this seems as unrealistic as the likelihood of McDonald’s rolling out cell-cultured Big Macs in time for Christmas.
Rather than looking at the sustainable food supply chain of the future as an all-or-nothing scenario — one that either involves animal products or doesn’t — it’s perhaps more practical to take a holistic view, one that acknowledges the dizzying complexities of food production, as well as the varying definitions and measures of “sustainability.” Put another way, there is no single correct approach to fixing our problems, something illustrated by a 2017 study about the potential of organic agriculture to create a more sustainable food system. A 100 percent conversion to organic agriculture wouldn’t do it, the study found — among other problems, organic farming would require more farmland than its conventional counterpart. A more sustainable scenario, the study concluded, would combine organic agriculture with reductions in food waste and the amount of food used for livestock, along with a corresponding reduction in the production and consumption of meat.
Even supposing there is no magic bullet, there does seem to be one obvious thing we could do to build a more sustainable supply chain: stop factory farming. Because while livestock farming can be sustainable and even ethical, particularly if it’s done on a smaller scale and using practices that favor the environment and human and animal welfare, there is nothing sustainable about the industrial livestock industry. And if climate change, environmental degradation, and worker and animal abuses haven’t given us reasons enough to find a better way forward, then the COVID-19 pandemic has provided yet another compelling reason by highlighting the ways that factory farms, with their overcrowded, unsanitary conditions ripe for spreading disease and promoting antibiotic resistance, may put us at risk for future pandemics.
The call to end factory farming is gaining momentum: Last December, Sen. Cory Booker introduced legislation that would place a moratorium on large industrial animal operations and phase out the biggest ones by 2040. Crucially, the proposed bill also calls for strengthening protections for the family farmers and ranchers who cannot compete with these large-scale operations and are often forced into exploitative contracts with the corporations that control the meat industry.
This kind of support for small, independent farmers is at the heart of what the ethical and sustainable supply chain of the future entails: It is not so much about vegan eating as it is about creating systems that enable farming that is humane for the environment, people, and animals. Plant-based meat can be part of that, and should be — provided that the companies that manufacture it are actively invested in creating a system whose concept of ethics and sustainability goes beyond being simply the lesser of two evils.
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Not as long as factory farming is still a part of the food supply chain, anyway
In the middle of July, Impossible: The Cookbook, a compendium of recipes designed to showcase the plant-based meat engineered by Impossible Foods, was launched with grimly impeccable timing: Four months into the COVID-19 pandemic, meat shortages and revelations about the terrible conditions in meat processing facilities, where the virus had infected more than 25,000 workers nationwide, had cast an unforgiving light on the country’s industrial meat industry.
Impossible insists there is a better, highly versatile alternative to meat consumption, embodied in recipes like Kwame Onwuachi’s Ethiopian spiced meat with hummus and toasted cashews, where crumbled Impossible Burger takes the place of more traditional ground lamb. It is one of 40 recipes from a slew of well-respected chefs that demonstrate that the only limitation to what you can do with Impossible’s faux flesh is your own imagination.
The word “vegan” is conspicuously absent from the cookbook’s introduction, which instead proclaims that the book is “for people who love meat.” This is the kind of crafty messaging that has defined Impossible since July 2016, when the company launched its signature “bleeding” ersatz beef patty: This may be vegan meat, but it is designed to appeal to actual meat eaters. It’s clearly working: By early May of this year, sales of its products had shot up 264 percent since March.
The Impossible Foods story has been told many, many times since the company launched in 2011. It’s become a juggernaut with almost $1.5 billion in funding, a grocery store footprint that is 30 times larger than it was six months ago, and like any good tech unicorn, a proper direct-to-consumer website. Given Impossible’s projected growth, expanding product line (Impossible sausage was introduced in June), and compelling pitch (“We’re making meat,” the cookbook reads, “mouthwatering, craveable, nutritious meat — from plants” that “requires 87 percent less water and 96 percent less land to produce” than a conventional burger), it is tempting to think that plant-based meat is the way of the future. Impossible: The Cookbook suggests that it is not merely a possibility, but an inevitability, the only direction in which progress points. Impossible Foods CEO Pat Brown implied as much in an interview last year. “We are dead serious,” he said, “about our mission to eliminate the need for animals in the food chain by 2035.”
With a subtitle proclaiming “How to Save Our Planet, One Delicious Meal at a Time,” the cookbook — and, by extension, Impossible Foods — is promising no less than a brighter tomorrow that will be built upon patties wrought of soy and potato protein, disgorged on an endless assembly line monitored by contented, fairly compensated workers as happy cows roam on distant fields, free to live out their natural lives.
The strongest case for the vegan supply chain can be made by considering not what it is, but what it isn’t. The vegan supply chain isn’t factory farms, industrial livestock operations that house thousands of animals under one roof, often in miserable conditions that are not only inhumane but also terrible for the environment. Among other things, these farms generate about 70 percent of the country’s ammonia emissions and 14.5 percent of the world’s greenhouse gas emissions, contribute to deforestation, and create lagoons of animal waste that pollute the environment and sicken people in surrounding communities. The vegan supply chain also isn’t slaughterhouses or meat processing plants, where low-paid, often immigrant workers toil shoulder-to-shoulder in physically grueling conditions ripe for spreading COVID-19. And, although this should be obvious, the vegan supply chain is not one built upon abject animal suffering and exploitation.
Compared to that, the vegan supply chain looks pretty good, and Impossible Foods is hardly the only voice arguing that going vegan can save the planet. In 2018, the journal Science published the results of a comprehensive analysis of the environmental impact of 40,000 farms in 119 countries. It found that while meat and dairy supplied just 18 percent of food calories and 37 percent of protein, they used 83 percent of farmland — and produced 60 percent of agricultural greenhouse gas emissions. The upshot, as the study’s lead researcher told the Guardian, was that a “vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use, and water use.” And last year, a report by the United Nations body on climate science concluded that reducing meat consumption in favor of plant-based diets could have a significant positive impact on our ability to fight climate change.
The vegan supply chain is not necessarily the One Weird Trick for solving all of our environmental and moral problems.
But while there is very little doubt that eating less meat and dairy is better for humanity’s chances of long-term survival in our current home, the vegan supply chain on its own is not necessarily the One Weird Trick for solving all of our environmental and moral problems. Like any agricultural supply chain, it is not automatically virtuous, much less neutral in its environmental impact. To examine some of the issues surrounding the vegan supply chain is to understand why a truly sustainable and ethical food supply chain is defined by more than simply what it is not. It is also to acknowledge that reforming the way we grow our food requires a truly systemic approach.
Even if we do accept that fake meat is the way of the more enlightened future, we still have to ask where, how, and by whom each of its ingredients is being grown and then processed, how the factory where it’s being mass-produced is being powered and how much greenhouse gas emissions it produces, and how much greenhouse gas is in turn produced by the different operations that supply the fake meat’s various ingredients, and packaging, and on and on forever more. Every step of the industrial supply chain — vegan or not — is fraught with these considerations, as well as more vexing questions than encouraging answers.
Take, for example, the soybean, a crop whose byproducts are ubiquitous ingredients in processed foods, both vegan and otherwise. The vast majority of the world’s soy — over 70 percent — is grown for livestock feed, which is why the growing demand for meat, particularly in China, has helped to double global soy production in the past two decades. It is soy grown for livestock feed, not vegan foods, that is a driver of deforestation in South America and its concomitant displacement of Indigenous communities and small farmers.
While only a tiny percentage of soy grown worldwide is for human consumption, the presence of soy in many vegan processed foods means that it is still necessary to ask where that soy comes from, and to question the practices used to grow it. Impossible Foods itself has been criticized for its use of soy, specifically the genetically modified soy in its burger. A host of controversies surrounds GMO soy, but Impossible Foods has defended its GMO ingredients by pointing out that its use of genetically modified soy is more environmentally sustainable than harvesting non-GMO soy, and, moreover, is safe for human consumption.
Along with soy, palm oil and cashews are ingredients that regularly appear in many vegan foods. Increasing demand for both presents a conundrum for anyone concerned about sustainable eating. Palm oil shows up in about 50 percent of consumer goods, including processed vegan foods like margarine, cookies, and ice cream. Palm oil plantations have been linked to numerous environmental and human rights issues, such as biodiversity loss and deforestation, and human rights abuses in Thailand and Indonesia.
The cashew, a foundational ingredient in many vegan dairy products, has been linked to human rights violations in Vietnam, the world’s leading cashew exporter. While some of the more egregious practices, such as the use of forced labor at processing facilities, have been curbed, the difficulties of tracking the cashew supply chain (cashews are often grown in one country, processed in another) mean that it’s possible for worker abuses, such as poverty-line wages and the use of child labor, to go undetected. And the cashew isn’t the only nut with issues: Almond production, for example, requires huge amounts of water, a problem exacerbated by the surging market for almond milk products.
In other words, no matter the crop being grown, there is the persistent issue of how farm laborers and the land they work are mistreated: Whether it is agricultural slavery on Florida tomato farms or illegal deforestation driven by Mexico’s growing avocado trade — which has also attracted the involvement and attendant violence of organized crime — the produce industry is rife with its own exploitative and abusive practices. And that doesn’t even begin to touch on the greenhouse gas emissions produced by plant-based agriculture, whether from artificial fertilizers or practices such as tilling the fields or the transport of produce around the globe.
To look at an Impossible Burger, or any industrial food, is to see a myriad of potentially troublesome links in the supply chain. Which is not to say that it’s impossible, so to speak, to have an ethical and sustainable supply chain. But the demands of capitalism — specifically that for food produced cheaply and at great volume in order to yield a profit — frequently undermine that goal. It’s a challenge that is further compounded by the imperative to feed a growing global population, and the varying standards for what it actually means to be ethical and sustainable at every level of the supply chain, vegan or not. Although switching to plant-based meat offers numerous environmental benefits, the companies that make it must find a way to reconcile the need to scale and make money with the practice of how to do so responsibly.
Even if the Impossible promise turns out to be true, that we can indeed have a perfectly virtuous vegan supply chain engineered by a hegemonic tech company, there is still one inconvenient fact: For any number of reasons — whether cultural or economic — the majority of people on the planet prefer to eat meat and will not give it up willingly, and that will remain the case perhaps even after plant-based meat is a truly perfect simulacrum of the real thing.
There are emerging alternatives. While they aren’t vegan, they do have the potential to accomplish the same goals as plant-based meat, perhaps some even more successfully. The need to create more sustainable alternatives to meat, combined with the preference of many people to continue eating it, has created a potentially lucrative opening for the cell-based, or cultured meat industry, whose inherent promise is meat without all of its accompanying demons. The industry began to get attention in 2013, when a Maastricht University professor named Mark Post successfully made a burger from cow stem cells he had grown into strips of muscle fiber. Since then, a number of cultured meat startups have popped up around the world, growing everything from meatballs to gelatin to seafood. Some observers are bullish about the industry’s potential: Last year, the consulting firm Kearney released a report predicting that by 2040, 60 percent of the world’s meat will be lab-grown or plant-based.
The least terrible option for meat eaters is to support farms that raise animals using sustainable and humane practices.
Cultured meat offers many potential advantages over both conventional and vegan meat, sustainability-wise: Whereas similar ingredients are used to produce both conventional and vegan meat (i.e. soy, potatoes, wheat, and water), cultured meat needs only a diet consisting predominantly of amino acids and glucose — ingredients grown in labs, rather than in resource-intensive fields.
The challenge, though, is producing it at scale, and doing so affordably; according to the Kearney report, the cost of cultured meat was $80 per 100 grams in 2018, versus conventional beef’s 80 cents per 100 grams (a number that reflects the way the industrial meat industry benefits from cheap grain, cheap labor, and direct and indirect government subsidies). While industry experts forecast that cost will be cut to less than $4 per 100 grams in the next 12 years, there are still plenty of hurdles to overcome, such as regulatory approvals and consumer acceptance.
Cultured meat may indeed be one way toward a more environmentally sustainable future, but that future remains relatively distant and highly speculative. For now, perhaps the least terrible option for recalcitrant meat eaters who care about the environment and have the privilege of choice is to support the small, independent farms that raise animals using sustainable and humane practices. Nearly 100 percent of most livestock raised for consumption lives on factory farms. There’s little doubt that small farms can be a more sustainable alternative — one that should be combined with an even more sustainable alternative, which is just to eat less meat. Decreased consumption leads to decreased demand and, in turn, to decreased production. But given that global meat production is projected to be 16 percent higher in 2025 than it was a decade prior, this seems as unrealistic as the likelihood of McDonald’s rolling out cell-cultured Big Macs in time for Christmas.
Rather than looking at the sustainable food supply chain of the future as an all-or-nothing scenario — one that either involves animal products or doesn’t — it’s perhaps more practical to take a holistic view, one that acknowledges the dizzying complexities of food production, as well as the varying definitions and measures of “sustainability.” Put another way, there is no single correct approach to fixing our problems, something illustrated by a 2017 study about the potential of organic agriculture to create a more sustainable food system. A 100 percent conversion to organic agriculture wouldn’t do it, the study found — among other problems, organic farming would require more farmland than its conventional counterpart. A more sustainable scenario, the study concluded, would combine organic agriculture with reductions in food waste and the amount of food used for livestock, along with a corresponding reduction in the production and consumption of meat.
Even supposing there is no magic bullet, there does seem to be one obvious thing we could do to build a more sustainable supply chain: stop factory farming. Because while livestock farming can be sustainable and even ethical, particularly if it’s done on a smaller scale and using practices that favor the environment and human and animal welfare, there is nothing sustainable about the industrial livestock industry. And if climate change, environmental degradation, and worker and animal abuses haven’t given us reasons enough to find a better way forward, then the COVID-19 pandemic has provided yet another compelling reason by highlighting the ways that factory farms, with their overcrowded, unsanitary conditions ripe for spreading disease and promoting antibiotic resistance, may put us at risk for future pandemics.
The call to end factory farming is gaining momentum: Last December, Sen. Cory Booker introduced legislation that would place a moratorium on large industrial animal operations and phase out the biggest ones by 2040. Crucially, the proposed bill also calls for strengthening protections for the family farmers and ranchers who cannot compete with these large-scale operations and are often forced into exploitative contracts with the corporations that control the meat industry.
This kind of support for small, independent farmers is at the heart of what the ethical and sustainable supply chain of the future entails: It is not so much about vegan eating as it is about creating systems that enable farming that is humane for the environment, people, and animals. Plant-based meat can be part of that, and should be — provided that the companies that manufacture it are actively invested in creating a system whose concept of ethics and sustainability goes beyond being simply the lesser of two evils.
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Skimmed Milk Yogurt Powder Market to Register Incremental Revenue Opportunities During the Forecast Period-Persistence Market Research
Skimmed milk yogurt powder – Market outlook
Yogurt powder is prepared by adding cultures to nonfat milk and allowing it to reach a specific pH and let the product dry. Yogurt powder is widely used to add flavor to smoothies, icing, frosting topping, ice-cream, and many other products. The longer shelf life of yogurt powder makes it easy to transport and storage which is the reason the yogurt powder market is growing in most of the regions of the world. Since yogurt powder is stable and ready to utilize products its demand is constantly increasing in the global market. Yogurt powder is rich in calcium, carbohydrates, and proteins, and is also a great source of vitamin A.
The wide application of yogurt due to its benefits on health encourages manufacturers to include dairy products into other foods as well. The increasing focus of consumers toward health and wellness is a major factor for the growth of global skimmed milk yogurt powder market.
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Longer shelf life and ready to cook culture is driving the skimmed milk yogurt powder market.
The increasing demand for yogurt powder in the food processing and foodservice industry is driving the global yogurt powder market. Yogurt powder is used in a variety of food applications, which includes breakfast cereals, snacks, pastry, ice-cream, infant foods, and others. Yogurt powder has a longer shelf in comparison to fresh yogurt is expected to propel the demand for yogurt powder in the global market.
The increase in the number of population consuming probiotics has promised strong growth to the yogurt powder market. Consumer desiring for more innovative functional foods and nourishing solutions is increasing with concern in dairy products. The rapidly growing food and beverage industry in most of the regions of the world is fueling the demand for skimmed milk yogurt powder. Yogurt is beneficial for children’s diet thus to add creamy consistency and flavor baby food manufacturers are using yogurt powder.
Skimmed Milk Yogurt Powder Market – segmentation
Based on application, the global Skimmed Milk Yogurt Powder Market is segmented as
Confectionery
Bakery products
Beverages
Infant formula
Meat products
Based on the region, the global skimmed milk yogurt powder market is segmented as
North America
Latin America
Europe
South Asia
East Asia
Middle East & Africa
Oceania
Skimmed Milk Yogurt Powder Market – Key players
Some of the key players of the global skimmed milk yogurt powder market are ACE International, Epi-ingrédients, Batory Foods, County Milk Products Ltd, Kerry Inc. Glanbia plc,
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Skimmed Milk Yogurt Powder Market – an opportunity
The changing food trend shows that the consumers are choosing foods that helping in supporting their healthy lifestyle. Consumers are ready to pay extra for the clean label product which driving the demand for yogurt powder. Rapid growth in urbanization is changing the food consumption pattern of the consumers due to this, there is a surge in demand for skimmed milk yogurt powder in emerging markets. The increasing demand for topping, dips, hummus by the bakers around the world gives ample opportunity to the yogurt powder manufacturing companies to create and introduce a variety of products.
Europe is the market for skimmed milk yogurt powder which is followed by North America. While some developing regions are still consuming traditional yogurt and are not well much aware of the benefits of skimmed milk yogurt powder. The skimmed milk yogurt powder market may expect to witness growth in economies such as China and India owing to the increasing dairy demand.
Impact of COVID -19 Skimmed Milk Yogurt Powder Market
Everything is changing with the possibility of the domestic and international market affected by this pandemic. Yogurt powder manufacturers mainly provide products to the foodservice and food manufacturers such as bakery, confectionery, due to lockdown in most countries of the world, the yogurt power market is affected. But the demand for healthy and clean label product by the consumers which is benefitting the yogurt powder market. The coronavirus has largely impacted commercial dairy farms even in those countries where there is superior diary infrastructure due to the disrupted supply chain. The manufacturers are facing problems due to supply chain disruption and they also need strategies to keep production facilities open while also keeping the workers safe. Higher demand for products and shortage supply may hike the prices of the raw materials.
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Saudi Arabia Food Grinders Market Growth, Report 2022-2029
BlueWeave Consulting, a leading strategic consulting and market research firm, in its recent study, estimated Saudi Arabia food grinders market size at USD 342.6 million in 2022. During the forecast period between 2023 and 2029, BlueWeave expects Saudi Arabia food grinders market size to grow at a significant CAGR of 4.24% reaching a value of USD 454.91 million by 2029. Major growth factors of Saudi Arabia food grinders market include increasing demand for processed foods, such as snacks, breakfast cereals, and bakery products, increasing agricultural investments, and rising chronic illness incidence. Likewise, a surging demand for healthier goods, growing awareness about the importance of diet and health, and expansion in the convenience retail category are projected to boost the expansion of overall market. Also, rising disposable income levels in the country are helping to the expansion of the food grinder industry and the region's need for high-quality food items. The growing customer inclination for healthy and nutritious foods is another significant reason driving the growth of the Saudi Arabia food grinders market. It has resulted in an increase in demand for food grinders meant to produce fresh and healthful meals. Additionally, the Saudi Arabia food grinders market is also benefitting from increased investments in infrastructure, such as new manufacturing plants and distribution channels. Moreover, import tariffs are expected to be reduced, which will boost exports from other countries, such as China and India. It will provide domestic players a competitive advantage and gain market share for food grinders in Saudi Arabia. Hence, such factors are expected to fuel the expansion of Saudi Arabia food grinders market during the period in analysis. However, high cost and limited awareness and availability of food grinders may be limited in some areas are anticipated to hinder the overall market growth.
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Saudi Arabia Food Grinders Market – Overview
Food grinders are equipment that are used to smash food into small pieces. They come in a variety of shapes and sizes and serve a variety of functions. Spices, herbs, and other minute pieces of food are frequently ground in food grinders. They can also be made into pesto, hummus, and other sauces. Food grinders are also frequently used to create flour, nuts, and other foods. Food grinders are used for a variety of purposes, including the preparation of flour and other pastes, as well as the preparation of smoothies and purees. In Saudi Arabia, they are especially popular for grinding meat and making burgers, chicken nuggets, and other fast-food items.
Impact of COVID-19 on Saudi Arabia Food Grinders Market
COVID-19 pandemic had a detrimental impact on Saudi Arabia food grinders market, with customers preferring home-cooked meals over restaurant meals. Furthermore, growing consumer knowledge of food safety and cleanliness has resulted in a decline in demand for processed foods and beverages. This is likely to continue in the coming years as people become more accustomed to consuming healthy and organic foods. The pandemic has also had an impact on restaurant businesses, with some ceasing operations entirely. This has resulted in a reduction in food grinder sales at retail stores in Saudi Arabia. However, considering that most restaurants do not open 24 hours a day, there is likely to be a gradual transition back to restaurant meals once the pandemic is over. Hence, the pandemic is predicted to have a minor influence on the Saudi Arabia food grinders market.
Saudi Arabia Food Grinders Market – By Application
Based on application, Saudi Arabia food grinders market is split into Home and Commercial segments. The home segment held the highest market share due to high demand and a wide range of applications. Saudis are well-known for their passion for food and its preparation. This is especially true in the Eastern Province, where many households still grind their own grains and legumes into flour to bake bread or stew lentils and beans. Also, at home, many Saudis use grinders to create their own bread or bean stew. Grinding grains at home not only saves money on groceries, but it also offers consumers control over the components and provides quality nutrition.
Competitive Landscape
Major players operating in Saudi Arabia food grinders market include Moulinex, Kenwood, Black & Decker, Panasonic, Philips, Bosch, Barun, Kenstar, Tefal, Geepas, and Anex. To further enhance their market share, these companies employ various strategies, including mergers and acquisitions, partnerships, joint ventures, license agreements, and new product launches.
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Global consumer interest in terms of new foods from different cultures has led to many regional favorites becoming mainstream staples. Market Research Future, a firm which focuses on market reports about foods, beverages, & nutrition sectors, among others
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Not as long as factory farming is still a part of the food supply chain, anyway In the middle of July, Impossible: The Cookbook, a compendium of recipes designed to showcase the plant-based meat engineered by Impossible Foods, was launched with grimly impeccable timing: Four months into the COVID-19 pandemic, meat shortages and revelations about the terrible conditions in meat processing facilities, where the virus had infected more than 25,000 workers nationwide, had cast an unforgiving light on the country’s industrial meat industry. Impossible insists there is a better, highly versatile alternative to meat consumption, embodied in recipes like Kwame Onwuachi’s Ethiopian spiced meat with hummus and toasted cashews, where crumbled Impossible Burger takes the place of more traditional ground lamb. It is one of 40 recipes from a slew of well-respected chefs that demonstrate that the only limitation to what you can do with Impossible’s faux flesh is your own imagination. The word “vegan” is conspicuously absent from the cookbook’s introduction, which instead proclaims that the book is “for people who love meat.” This is the kind of crafty messaging that has defined Impossible since July 2016, when the company launched its signature “bleeding” ersatz beef patty: This may be vegan meat, but it is designed to appeal to actual meat eaters. It’s clearly working: By early May of this year, sales of its products had shot up 264 percent since March. The Impossible Foods story has been told many, many times since the company launched in 2011. It’s become a juggernaut with almost $1.5 billion in funding, a grocery store footprint that is 30 times larger than it was six months ago, and like any good tech unicorn, a proper direct-to-consumer website. Given Impossible’s projected growth, expanding product line (Impossible sausage was introduced in June), and compelling pitch (“We’re making meat,” the cookbook reads, “mouthwatering, craveable, nutritious meat — from plants” that “requires 87 percent less water and 96 percent less land to produce” than a conventional burger), it is tempting to think that plant-based meat is the way of the future. Impossible: The Cookbook suggests that it is not merely a possibility, but an inevitability, the only direction in which progress points. Impossible Foods CEO Pat Brown implied as much in an interview last year. “We are dead serious,” he said, “about our mission to eliminate the need for animals in the food chain by 2035.” With a subtitle proclaiming “How to Save Our Planet, One Delicious Meal at a Time,” the cookbook — and, by extension, Impossible Foods — is promising no less than a brighter tomorrow that will be built upon patties wrought of soy and potato protein, disgorged on an endless assembly line monitored by contented, fairly compensated workers as happy cows roam on distant fields, free to live out their natural lives. The strongest case for the vegan supply chain can be made by considering not what it is, but what it isn’t. The vegan supply chain isn’t factory farms, industrial livestock operations that house thousands of animals under one roof, often in miserable conditions that are not only inhumane but also terrible for the environment. Among other things, these farms generate about 70 percent of the country’s ammonia emissions and 14.5 percent of the world’s greenhouse gas emissions, contribute to deforestation, and create lagoons of animal waste that pollute the environment and sicken people in surrounding communities. The vegan supply chain also isn’t slaughterhouses or meat processing plants, where low-paid, often immigrant workers toil shoulder-to-shoulder in physically grueling conditions ripe for spreading COVID-19. And, although this should be obvious, the vegan supply chain is not one built upon abject animal suffering and exploitation. Compared to that, the vegan supply chain looks pretty good, and Impossible Foods is hardly the only voice arguing that going vegan can save the planet. In 2018, the journal Science published the results of a comprehensive analysis of the environmental impact of 40,000 farms in 119 countries. It found that while meat and dairy supplied just 18 percent of food calories and 37 percent of protein, they used 83 percent of farmland — and produced 60 percent of agricultural greenhouse gas emissions. The upshot, as the study’s lead researcher told the Guardian, was that a “vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use, and water use.” And last year, a report by the United Nations body on climate science concluded that reducing meat consumption in favor of plant-based diets could have a significant positive impact on our ability to fight climate change. The vegan supply chain is not necessarily the One Weird Trick for solving all of our environmental and moral problems. But while there is very little doubt that eating less meat and dairy is better for humanity’s chances of long-term survival in our current home, the vegan supply chain on its own is not necessarily the One Weird Trick for solving all of our environmental and moral problems. Like any agricultural supply chain, it is not automatically virtuous, much less neutral in its environmental impact. To examine some of the issues surrounding the vegan supply chain is to understand why a truly sustainable and ethical food supply chain is defined by more than simply what it is not. It is also to acknowledge that reforming the way we grow our food requires a truly systemic approach. Even if we do accept that fake meat is the way of the more enlightened future, we still have to ask where, how, and by whom each of its ingredients is being grown and then processed, how the factory where it’s being mass-produced is being powered and how much greenhouse gas emissions it produces, and how much greenhouse gas is in turn produced by the different operations that supply the fake meat’s various ingredients, and packaging, and on and on forever more. Every step of the industrial supply chain — vegan or not — is fraught with these considerations, as well as more vexing questions than encouraging answers. Take, for example, the soybean, a crop whose byproducts are ubiquitous ingredients in processed foods, both vegan and otherwise. The vast majority of the world’s soy — over 70 percent — is grown for livestock feed, which is why the growing demand for meat, particularly in China, has helped to double global soy production in the past two decades. It is soy grown for livestock feed, not vegan foods, that is a driver of deforestation in South America and its concomitant displacement of Indigenous communities and small farmers. While only a tiny percentage of soy grown worldwide is for human consumption, the presence of soy in many vegan processed foods means that it is still necessary to ask where that soy comes from, and to question the practices used to grow it. Impossible Foods itself has been criticized for its use of soy, specifically the genetically modified soy in its burger. A host of controversies surrounds GMO soy, but Impossible Foods has defended its GMO ingredients by pointing out that its use of genetically modified soy is more environmentally sustainable than harvesting non-GMO soy, and, moreover, is safe for human consumption. Along with soy, palm oil and cashews are ingredients that regularly appear in many vegan foods. Increasing demand for both presents a conundrum for anyone concerned about sustainable eating. Palm oil shows up in about 50 percent of consumer goods, including processed vegan foods like margarine, cookies, and ice cream. Palm oil plantations have been linked to numerous environmental and human rights issues, such as biodiversity loss and deforestation, and human rights abuses in Thailand and Indonesia. The cashew, a foundational ingredient in many vegan dairy products, has been linked to human rights violations in Vietnam, the world’s leading cashew exporter. While some of the more egregious practices, such as the use of forced labor at processing facilities, have been curbed, the difficulties of tracking the cashew supply chain (cashews are often grown in one country, processed in another) mean that it’s possible for worker abuses, such as poverty-line wages and the use of child labor, to go undetected. And the cashew isn’t the only nut with issues: Almond production, for example, requires huge amounts of water, a problem exacerbated by the surging market for almond milk products. In other words, no matter the crop being grown, there is the persistent issue of how farm laborers and the land they work are mistreated: Whether it is agricultural slavery on Florida tomato farms or illegal deforestation driven by Mexico’s growing avocado trade — which has also attracted the involvement and attendant violence of organized crime — the produce industry is rife with its own exploitative and abusive practices. And that doesn’t even begin to touch on the greenhouse gas emissions produced by plant-based agriculture, whether from artificial fertilizers or practices such as tilling the fields or the transport of produce around the globe. To look at an Impossible Burger, or any industrial food, is to see a myriad of potentially troublesome links in the supply chain. Which is not to say that it’s impossible, so to speak, to have an ethical and sustainable supply chain. But the demands of capitalism — specifically that for food produced cheaply and at great volume in order to yield a profit — frequently undermine that goal. It’s a challenge that is further compounded by the imperative to feed a growing global population, and the varying standards for what it actually means to be ethical and sustainable at every level of the supply chain, vegan or not. Although switching to plant-based meat offers numerous environmental benefits, the companies that make it must find a way to reconcile the need to scale and make money with the practice of how to do so responsibly. Even if the Impossible promise turns out to be true, that we can indeed have a perfectly virtuous vegan supply chain engineered by a hegemonic tech company, there is still one inconvenient fact: For any number of reasons — whether cultural or economic — the majority of people on the planet prefer to eat meat and will not give it up willingly, and that will remain the case perhaps even after plant-based meat is a truly perfect simulacrum of the real thing. There are emerging alternatives. While they aren’t vegan, they do have the potential to accomplish the same goals as plant-based meat, perhaps some even more successfully. The need to create more sustainable alternatives to meat, combined with the preference of many people to continue eating it, has created a potentially lucrative opening for the cell-based, or cultured meat industry, whose inherent promise is meat without all of its accompanying demons. The industry began to get attention in 2013, when a Maastricht University professor named Mark Post successfully made a burger from cow stem cells he had grown into strips of muscle fiber. Since then, a number of cultured meat startups have popped up around the world, growing everything from meatballs to gelatin to seafood. Some observers are bullish about the industry’s potential: Last year, the consulting firm Kearney released a report predicting that by 2040, 60 percent of the world’s meat will be lab-grown or plant-based. The least terrible option for meat eaters is to support farms that raise animals using sustainable and humane practices. Cultured meat offers many potential advantages over both conventional and vegan meat, sustainability-wise: Whereas similar ingredients are used to produce both conventional and vegan meat (i.e. soy, potatoes, wheat, and water), cultured meat needs only a diet consisting predominantly of amino acids and glucose — ingredients grown in labs, rather than in resource-intensive fields. The challenge, though, is producing it at scale, and doing so affordably; according to the Kearney report, the cost of cultured meat was $80 per 100 grams in 2018, versus conventional beef’s 80 cents per 100 grams (a number that reflects the way the industrial meat industry benefits from cheap grain, cheap labor, and direct and indirect government subsidies). While industry experts forecast that cost will be cut to less than $4 per 100 grams in the next 12 years, there are still plenty of hurdles to overcome, such as regulatory approvals and consumer acceptance. Cultured meat may indeed be one way toward a more environmentally sustainable future, but that future remains relatively distant and highly speculative. For now, perhaps the least terrible option for recalcitrant meat eaters who care about the environment and have the privilege of choice is to support the small, independent farms that raise animals using sustainable and humane practices. Nearly 100 percent of most livestock raised for consumption lives on factory farms. There’s little doubt that small farms can be a more sustainable alternative — one that should be combined with an even more sustainable alternative, which is just to eat less meat. Decreased consumption leads to decreased demand and, in turn, to decreased production. But given that global meat production is projected to be 16 percent higher in 2025 than it was a decade prior, this seems as unrealistic as the likelihood of McDonald’s rolling out cell-cultured Big Macs in time for Christmas. Rather than looking at the sustainable food supply chain of the future as an all-or-nothing scenario — one that either involves animal products or doesn’t — it’s perhaps more practical to take a holistic view, one that acknowledges the dizzying complexities of food production, as well as the varying definitions and measures of “sustainability.” Put another way, there is no single correct approach to fixing our problems, something illustrated by a 2017 study about the potential of organic agriculture to create a more sustainable food system. A 100 percent conversion to organic agriculture wouldn’t do it, the study found — among other problems, organic farming would require more farmland than its conventional counterpart. A more sustainable scenario, the study concluded, would combine organic agriculture with reductions in food waste and the amount of food used for livestock, along with a corresponding reduction in the production and consumption of meat. Even supposing there is no magic bullet, there does seem to be one obvious thing we could do to build a more sustainable supply chain: stop factory farming. Because while livestock farming can be sustainable and even ethical, particularly if it’s done on a smaller scale and using practices that favor the environment and human and animal welfare, there is nothing sustainable about the industrial livestock industry. And if climate change, environmental degradation, and worker and animal abuses haven’t given us reasons enough to find a better way forward, then the COVID-19 pandemic has provided yet another compelling reason by highlighting the ways that factory farms, with their overcrowded, unsanitary conditions ripe for spreading disease and promoting antibiotic resistance, may put us at risk for future pandemics. The call to end factory farming is gaining momentum: Last December, Sen. Cory Booker introduced legislation that would place a moratorium on large industrial animal operations and phase out the biggest ones by 2040. Crucially, the proposed bill also calls for strengthening protections for the family farmers and ranchers who cannot compete with these large-scale operations and are often forced into exploitative contracts with the corporations that control the meat industry. This kind of support for small, independent farmers is at the heart of what the ethical and sustainable supply chain of the future entails: It is not so much about vegan eating as it is about creating systems that enable farming that is humane for the environment, people, and animals. Plant-based meat can be part of that, and should be — provided that the companies that manufacture it are actively invested in creating a system whose concept of ethics and sustainability goes beyond being simply the lesser of two evils. from Eater - All https://ift.tt/32O5Kn1
http://easyfoodnetwork.blogspot.com/2020/09/fake-meat-alone-wont-save-world.html
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