Dublin, May 09, 2022 (GLOBE NEWSWIRE) -- The "Plant-based Meats: Intellectual Property Landscape" report has been added to ResearchAndMarkets.com's offering.
In 2020, close to 340 million tons of meat was estimated to be produced worldwide. Compared to the early 1960s, this represents almost a 500% increase. Considering that the global population grew by 150% in the same time period, it is evident that meat consumption has increased at a rate that cannot be sustainable. Moreover, raising animals for slaughter is estimated to be responsible for close to 15% of global greenhouse gas emissions. Additionally, almost a third of the earth's freshwater is used in rearing animals for meat production.
Animal farming also requires large areas of land, for grazing, which is often the cause of deforestation efforts. Overall, the carbon footprint of livestock farming is substantial and a notable cause for concern, given its potential to contribute to global warming. In this context, it is worth highlighting that raising cattle for beef and lamb meat production, has a much larger environmental impact than pig meat and poultry. Vegetarian meats and plant-based products that resemble meat, in texture and, to some extent, taste, present a viable solution to the abovementioned crisis.
Since the COVID-19 pandemic, the preference for alternative meats has substantially increased. In fact, this trend is anticipated to continue gaining more popularity as the people become more aware of the harmful impact of meat on both human health and the environment.
In addition to being environmentally friendly, mock meat is also low in calories and fat content, and is a good source of protein and fiber. Medical studies have also shown that replacing animal meat has the potential to reduce the risk of hypertension and heart disease, certain types of cancer, and diabetes. Despite the numerous advantages of vegetarian meats, such alternatives are currently more expensive compared to similar quantities of animal meat.
Over time, the intellectual capital in this growing segment of the food and beverages industry has evolved and increased, in terms of number of patents filed / granted. Presently, the technology is available to develop a variety of faux meat products from beans and lentils, jackfruit, different types of nuts and seeds, pea protein, potato starch, seitan, soy and tofu, and various vegetables. Therefore, in order for stakeholders to remain competitive, it important to keep track of both areas of improvement and pockets of innovation.