What I want

Consumers are definitely showing preference for less processing in their conventional meat substitutes, according to recent research by Mintel. In a presentation made on behalf of the North American Meat Institute, titled “Alternative Proteins: Consumer Trends and Industry Innovation,” Mintel’s Director of Innovation & Insight Lynn Dornblaser noted as “very surprising” the 29% of respondents who said they “would be interested in cell-based meats.”…