Thomas King – Re-imagining meat: Australia and New Zealand’s next food frontier.
Sausages made from plants, chicken grown from cells – alternatives to conventional meat are rising rapidly.
The opportunity to meet global protein demands and address the industry’s ecological and public health impacts saw $13B poured into U.S. plant- and cell-based food companies in 2017/18 alone.
However, it is still early days for this fast-growing sector, and the development and adoption of plant and cell-based meat has remained limited down-under, until now.
What’s behind these alternatives, and what do they mean for industry and consumers across New Zealand, Australia and the broader region?
Hear more from Thomas next week!
