Producers of beef and lamb in New Zealand have begun devising new strategies for their future growth as they see alternative proteins rising up and gaining momentum among consumers.
The article is approached from the NZ Beef and Lamb sectors perspective, but should serve as great encouragement to anyone interested in the future of insect protein. (oooh, did I “spin” the news here? Yes. Yes, I did.) muuwahahhaaaaa….
The report is out of New Zealand, but the global conversation among traditional protein producers is now changing to accommodate the undeniable upstart: Edible Insects! The signs are everywhere.
The study has concluded a number of forces are coming together that are driving governments, investors and consumers to looks for alternatives to red meat. These include environmental concerns relating to climate change and the ability to feed the growing world population in a sustainable way, the use of animals in food production and the place of meat in a modern diet. Alternative proteins, such as plant-based protein, cultured meats and edible insects, provide a substantial amount of protein but require less natural resources to produce than the most common protein sources, meat and fish, the report says. Despite these challenges, the research demonstrates there is still a strong future for the New Zealand red meat sector.
