EU consumers reducing meat consumption

Study shows Europe is progressing "toward a societal tipping point" of less meat consumption.

HealthFerm, an EU-funded research project investigating fermentation-enabled foods, today published preliminary findings from its survey of European consumer preferences and attitudes toward plant-based fermented foods.

While omnivores comprised 75% of respondents, 16.1% identified as flexitarians — and 27% of omnivores indicated that they are eating more plant-based protein products. This, the researchers said, indicates a trend toward reducing meat consumption…