Study Consumers continue to expect meat

by Editor fleischwirtschaft.com
Thursday, April 25, 2019
In its latest Feed4Thought survey, Cargill found 93% of respondents across the US, Brazil, the Netherlands and Vietnam say they care about our ability to feed the world sustainably.
Photo: Cargill
In its latest Feed4Thought survey, Cargill found 93% of respondents across the US, Brazil, the Netherlands and Vietnam say they care about our ability to feed the world sustainably.
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Meat, fish and eggs can be an important part of a healthy and environmentally responsible diet, say consumers in new global research from Cargill. And they plan to keep eating them too - along with plant-based dietary protein.

More than two-thirds of respondents say they intend to maintain or increase their consumption of animal protein in the next year. Four-fifths of participants express interest in plant-based or alternative sources of protein.

“We’re pleased consumers see animal protein as an important part of a healthy diet,” said Chuck Warta, president of Cargill’s premix and nutrition business. “Dietary guidance consistently emphasizes the benefits of adequate protein intake from a variety of sources. Our aim is to help our livestock, poultry and aquaculture customers meet the growing global demand for protein in the most healthy, productive and sustainable way possible.”

In its latest Feed4Thought survey, Cargill found 93% of respondents across the US, Brazil, the Netherlands and Vietnam say they care about our ability to feed the world sustainably, with 84% saying that it impacts what they buy. Animal protein makes the cut, according to most consumers, with 80% of survey participants saying it can be part of an environmentally responsible regimen and 93% saying it can play an important role in a healthy diet.

Consumers expect companies to step up. When asked who bears most responsibility for ensuring food production is sustainable, almost a third of participants selected food and feed manufacturers as their top choice. Governments came in second (25%) and then consumers via the foods we eat (20%).  

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