Consumers now pay 15% less for plant-based meats as demand rises and production is scaled up
Consumers may now savour plant-based chicken and beef patties as the prices of alternative proteins have fallen by 15 per cent. This comes as more consumers here and abroad adopt a flexitarian diet - where one consumes more plant-based foods without completely eliminating meat. However, some food science experts here have warned that some alternative proteins may be lacking in important micronutrients found in animal meats. A study led by A*STAR comparing different diets in the US found that diets which replaced meat and dairy with novel plant-based substitutes did not meet the daily requirements for calcium, potassium, magnesium, zinc, and vitamin B12. These diets also exceeded the recommended limits for saturated fat, sodium, and sugar.
Professor Christiani Jeyakumar Henry, a senior advisor at A*STAR's Singapore Institute of Food and Biotechnology Innovation (SIFBI), said the institute is partnering with Chinese agricultural platform, Pinduoduo, in a research project studying the long-term health impacts of consuming plant-based meats. He added that the results will inform how they can enhance nutritional qualities of these novel foods.