This presentation explores the future of both plant-based and cell-based protein. Perceived health benefits, “flexitarians,” climate change, and animal welfare are the key drivers of growth, as interest has evolved to mainstream consumers beyond vegetarian and vegan cohorts.
November 22, 2021
The COVID-19 pandemic helped accelerate trial in the retail channel, and major plant-based meat brands, such as Beyond, seized the moment by shifting focus and investment from foodservice.
Plant-based protein penetration is expected to peak by 2035, with cell-based further behind. The future is bright as technology is evolving to meet the evolving needs of consumers.
Rob Wilson is Managing Director and Partner at L.E.K. Consulting, based out of Chicago and leads the Food & Beverage practice of L.E.K. Consulting in North America. Rob is a regular speaker at industry conferences, white paper author, and is regularly quoted & published by the media. Rob received his Master of Business Administration with Honours from the University of Chicago Booth School of Business, and he holds a Bachelor of Science in Industrial and Operations Engineering, Cum Laude, from the University of Michigan in Ann Arbor.
