Food Business News - February 18, 2020 - 19

less meat at 27%, believing plant alternatives are better for the environment at
27%, thought it would taste good at 26%,
made without harming animals at 26%
and believing plant alternatives are better
for health at 24%.
The survey found 26% of respondents said plant alternatives are much better for the environment and 21% said they
are somewhat better for the environment.
Another 24% said they were not sure, and
23% said plant alternatives are neither
better nor worse for the environment.
When asked whether they have eaten
a plant alternative to animal meat, 49%
of the total respondents said yes. The top
groups were people under age 45 at 62%,
people who had been to college at 62%
and Hispanics at 61%.
"We also found that 21% of Hispanics
had not tried one of these products because they had not heard of them, which

unappealing ingredient list at 13%, plan
to eat one eventually at 12% and do not
believe plant alternatives are better for the
environment at 11%.
The survey found 66% of the respondents identified as omnivores, which
ranked ahead of vegetarian at 6%, pescatarian at 5% and vegan at 5%.
When asked what they liked most
about preparing/eating the plant alternative to meat, the top three answers were
taste at 53%, a texture similar to meat at
35% and tasted like meat at 34%. When

Did you know that food waste:

Why did you decide
to eat a plant-based
meat alternative?
I like to try new foods

I'm trying to eat less meat
I believe plant alternatives
are better for the environment

30%
27%
27%

I thought it would taste good

26%

They are made without
harming animals

26%

was significantly higher than the 4% of
African Americans and 3% of whites who
reported the same thing," Mr. Sollid said.
A higher percentage of men, at 53%,
had tried plant alternatives when compared to women, at 44%.
Among those who have not tried
plant alternatives to animal meat, 31%
said it was because they did not think
the plant alternatives would taste good,
which was the top answer. Only 9% said it
was because they believed plant alternatives were too processed, ranking behind
not trying to eat less meat at 19%, do
not believe plant alternatives are better
for health at 15%, too expensive at 14%,

Results in
trillions of
dollars wasted
on uneaten
food

Impacts global
hunger

Let's take the first steps toward food waste
reduction together. You can love food with sustainable
packaging solutions that help you meet your goals:

Source: International Food Information Council Foundation

February 18, 2020

Wastes natural
resources like
oil, water, and
land

Increases
methane gas
in landfills

41%

I've been hearing a lot
about them and was curious

asked what they disliked most about
preparing/eating the plant alternative, the
top answer was nothing at 40%, followed
by texture not similar to meat at 31%.
Food safety issues brought conflicting responses. When asked what they
liked about preparing/eating the plant
alternative, 29% said they were less
concerned about food safety issues, but
when asked what they disliked most about
preparing/eating the plant alternative,
25% said they were more concerned about
food safety issues. FBN

*
*

renewable materials
post consumer recycled
materials

*
*

industrial compostable materials
recyclable structures

printpack.com/sustainability | info@printpack.com
© 2020 Printpack

Food Business News

19


http://www.printpack.com/sustainability

Food Business News - February 18, 2020

Table of Contents for the Digital Edition of Food Business News - February 18, 2020

Food Business News - February 18, 2020
Market Insight - Sugar supply trimmed as projected imports drop from January
Contents
From the Editor - Recognizing the food sector's gender diversity challenge
News
Washington - Proposed rule on school meal nutrition standards draws both fire and approval
Ingredient Trends - Health becoming integral to condiment innovation
Ingredient Applications - Keeping clean while staying fresh
Beverage Business News - Fueling beverage innovation
New Food Insider
Ingredient Market Trends: In the Spotlight - U.S.D.A. lowers wheat and soybean carryover forecasts, leaves corn unchanged
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad Index
Food Business in the News
Food Business News - February 18, 2020 - Market Insight - Sugar supply trimmed as projected imports drop from January
Food Business News - February 18, 2020 - Market Insight - Sugar supply trimmed as projected imports drop from January
Food Business News - February 18, 2020 - 2
Food Business News - February 18, 2020 - 3
Food Business News - February 18, 2020 - Contents
Food Business News - February 18, 2020 - 5
Food Business News - February 18, 2020 - 6
Food Business News - February 18, 2020 - From the Editor - Recognizing the food sector's gender diversity challenge
Food Business News - February 18, 2020 - News
Food Business News - February 18, 2020 - 9
Food Business News - February 18, 2020 - 10
Food Business News - February 18, 2020 - 11
Food Business News - February 18, 2020 - 12
Food Business News - February 18, 2020 - 13
Food Business News - February 18, 2020 - 14
Food Business News - February 18, 2020 - 15
Food Business News - February 18, 2020 - 16
Food Business News - February 18, 2020 - 17
Food Business News - February 18, 2020 - 18
Food Business News - February 18, 2020 - 19
Food Business News - February 18, 2020 - 20
Food Business News - February 18, 2020 - 21
Food Business News - February 18, 2020 - 22
Food Business News - February 18, 2020 - 23
Food Business News - February 18, 2020 - Washington - Proposed rule on school meal nutrition standards draws both fire and approval
Food Business News - February 18, 2020 - 25
Food Business News - February 18, 2020 - 26
Food Business News - February 18, 2020 - 27
Food Business News - February 18, 2020 - Ingredient Trends - Health becoming integral to condiment innovation
Food Business News - February 18, 2020 - 29
Food Business News - February 18, 2020 - Ingredient Applications - Keeping clean while staying fresh
Food Business News - February 18, 2020 - 31
Food Business News - February 18, 2020 - 32
Food Business News - February 18, 2020 - 33
Food Business News - February 18, 2020 - 34
Food Business News - February 18, 2020 - 35
Food Business News - February 18, 2020 - Beverage Business News - Fueling beverage innovation
Food Business News - February 18, 2020 - 37
Food Business News - February 18, 2020 - 38
Food Business News - February 18, 2020 - 39
Food Business News - February 18, 2020 - 40
Food Business News - February 18, 2020 - 41
Food Business News - February 18, 2020 - New Food Insider
Food Business News - February 18, 2020 - 43
Food Business News - February 18, 2020 - 44
Food Business News - February 18, 2020 - Ingredient Market Trends: In the Spotlight - U.S.D.A. lowers wheat and soybean carryover forecasts, leaves corn unchanged
Food Business News - February 18, 2020 - Ingredient Markets
Food Business News - February 18, 2020 - 47
Food Business News - February 18, 2020 - 48
Food Business News - February 18, 2020 - 49
Food Business News - February 18, 2020 - 50
Food Business News - February 18, 2020 - 51
Food Business News - February 18, 2020 - 52
Food Business News - February 18, 2020 - 53
Food Business News - February 18, 2020 - 54
Food Business News - February 18, 2020 - 55
Food Business News - February 18, 2020 - Supplier Innovations and News
Food Business News - February 18, 2020 - 57
Food Business News - February 18, 2020 - Classifieds
Food Business News - February 18, 2020 - 59
Food Business News - February 18, 2020 - 60
Food Business News - February 18, 2020 - Ad Index
Food Business News - February 18, 2020 - Food Business in the News
Food Business News - February 18, 2020 - 63
Food Business News - February 18, 2020 - 64
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