The rise of vegetable protein conquers the meat industry in Spain

Published 2021년 7월 18일

Tridge summary

The Spanish meat industry is responding to declining sales due to growing consumer interest in meat alternatives by embracing vegetable protein products. This shift, fueled by a 30% rise in 'veggies' in Spain over the past two years, is led by large meat companies like Noel, Campofrío, and El Pozo, with support from multinational food corporations such as JBS, Smithfield, and Cargill. The adoption of vegetable protein is seen as a strategy to capitalize on the health-conscious consumer trend, despite concerns about the ultra-processing of these products. The industry's pivot is part of a global shift, with prominent meat companies like Tyson investing in plant-based alternatives, and start-ups like Heura raising significant funding to innovate in this space.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Under the principle "if you can't beat your enemy, join him", the Spanish meat industry - not without some reluctance - has thrown itself into the arms of those products that imitate the taste, texture and smell of meat, and that a priori they compete with what continues to be the central nucleus of their sales. The meat sector is in the wild these days after the words of the Minister of Consumption, Alberto Garzón, who recommended reducing its intake alleging health, environmental and animal welfare reasons, which generated angry reactions -for and against-, with echoes even within the government itself. Beyond controversies, sources in the sector recognize internal differences when it comes to addressing this challenge: on the one hand, farmers, who see this movement as an attack on their way of life, and on the other, large industry, which already works with protein. vegetable in response to a consumption trend that continues to increase. "We calculate that in Spain there is a ...

Source: EFEAgro