News

In Canada, alternative proteins 'moo-ve' in on center-of-plate red meat offerings

April 18, 2019

In Canada, much like the U.S., the center of the plate is tilting more toward alternative proteins to red meat, according to a consumer trend report from business analytics company, Technomic.

The company said in a news release that consumers' growing concerns around health and sustainability are increasingly letting non-livestock-based proteins to encroach on beef and pork's share of the plate. 

"We are seeing a rise in vegetarian or vegan dishes which have primarily impacted beef and pork consumption," Technomic Senior Manager of Consumer Insights Anne Mills said in the release. "But the impact will broaden going forward as plant-based substitutes emerge for other categories.

"Consumers are far more likely to prepare vegetarian or vegan dishes at home than source them from foodservice, pointing to a gap in menus. While offering just a couple plant-based dishes can minimize veto votes, providing a wider variety of options will help build a loyal following among a growing customer base for plant-based meals or snacks." 

Key takeaways from the report include:

• Chicken and  seafood are deemed nearly equal in healthful qualities. 
• Beef and pork are viewed as least healthful. 
• 35% of those who eat chicken want "something more exciting" at restaurants since they often eat chicken at home. 
• For all meats, additive-free health claims are primary purchase drivers. 

The report is a compilation of findings from more than 1,000 consumer responses, as well as menu and industry data.