Growing Popularity of Alternative Meat: University of Nottingham Announces Development of Next-Generation Plant-Based Protein Products

As global interest in plant-based protein continues to rise, the University of Nottingham has announced plans to develop next-generation plant-based alternative meat.

Recently, the university revealed its collaboration with plant-based food producer Jampa and Canadian food manufacturer Tartistes to create innovative plant-based protein products.

The alternative meat market has experienced rapid growth in recent years, with an estimated market size of approximately $4 billion. Experts predict this market will expand at an average annual rate of over 15% in the next decade, driven by increasing consumer interest in environmental sustainability and health.

Once developed, the alternative meat products will undergo rigorous consumer taste tests at the university’s Sensory Science Centre. Additionally, Jampa’s packaging designers will work to ensure the product’s attributes are effectively communicated to consumers.

2025 Food Industry Promotion Policy Direction: Fostering Food Tech and Green Bio New Industries

The Ministry of Agriculture, Food, and Rural Affairs has announced the 2025 policy direction for food industry promotion.

The government plans to establish an industrial ecosystem that drives tangible results in the food tech and green bio sectors by expanding regional hub facilities equipped with advanced infrastructure and equipment for new industries.

Additionally, to stimulate investment, it aims to create a 200 billion KRW Innovation Growth Fund by 2027 and hold regular investor briefings.

Furthermore, the government will increase the R&D budget for the food sector to 40.9 billion KRW, operate the "Food Tech Contract Department" to cultivate specialized talent, and strengthen public-private collaboration to accelerate industry development.

Chocolate Prices Soar—Food Tech Startups Creating ‘Chocolate Flavor’ Gain Attention

As cocoa prices skyrocket due to rapid climate change, food tech startups developing chocolate-flavored alternatives are gaining traction. These companies use cell-culture technology or ingredients like oats, sunflower seeds, and carob fruit to create cocoa substitutes.

The primary driver behind rising cocoa prices is a supply shortage. Climate crises and pest infestations have led to decreased cocoa production. Ghana and Côte d'Ivoire, the world’s top two cocoa producers, have been severely affected by heavy rains and droughts. Additionally, the rapid spread of Cocoa Swollen Shoot Virus Disease (CSSVD) has exacerbated the situation.

Industry experts believe food tech innovations in cocoa alternatives could help stabilize prices and reduce environmental impact. However, one investor noted, “Since global cocoa production reaches 4 to 5 million tons annually, production capacity must significantly expand for these alternatives to become viable replacements.”

Lowering Blood Sugar, Boosting Protein—Food Industry Focuses on Health

As the "Healthy Pleasure" trend—prioritizing health without sacrificing enjoyment—continues post-COVID-19, food companies like Samyang, Dongseo, Binggrae, and SPC are actively launching health-focused brands and new products, intensifying market competition.

According to a report on the "Slow Aging Trend & Well-Aging" by aTFIS, "Since the pandemic, increased interest in health and the expansion of wellness products have made long-term health management a key lifestyle choice for the MZ generation."

The report further states, "For the MZ generation, diet management has evolved beyond simple weight loss into a holistic approach to health maintenance. Due to its ease of integration into daily life, the popularity of 'slow aging diets' is expected to continue."