cow
The report predicts fewer dead animals will be eaten in the coming decades (Photo: Adobe. Do not use without permission)

Incredible 60 percent of the meat consumed in 2040 does not come from dead animals, according to a new report.

Global consultancy AT Kearney's report predicts that 35 percent of the meat is bred in the lab and 25 percent is vegan alternatives.

Animal welfare and the planet

These predictions were based on interviews with experts who cited the environmental impact and animal welfare concerns as reasons for the growing interest in alternative proteins.

"Large-scale livestock farming is seen by many as an unnecessary evil," says the report. "With the benefits of novel vegan meat substitutes and farmed meat versus conventionally produced meat, it's only a matter of time before they capture a significant market share."

Beyond sausage
Vegan meat alternatives like the Beyond Sausage are becoming more and more similar to animal meat (Photo: Beyond Food)

Clean the meat

AT Kearney predicts that farmed meat will be more popular than meat alternatives in the long term, as it can better mimic conventional meat – even though it allows for regulatory issues in the short term.

Meat cultured in the lab – best known as clean meat – is not vegan as animals currently use cells. Some scientists also use a bovine serum – although there are companies working to make the technology animal-free. Some vegans are in favor of clean meat as it can drastically reduce the number of slaughtered animals.

Vegan meat

Commenting on the rise of vegan meat alternatives, the report says: "No animal ingredients are needed because these products are made entirely from vegetable ingredients, yet their sensory profile of meat is much closer than classic vegan meat substitutes.

"The main reason for the improved sensory profile is a sophisticated production process using hemoglobin and binders that are obtained by fermentation from plants and mimic the sensory profile of meat and even blood to complete the flesh-like experience.

"Startups in this area, such as Impossible Foods, Just and Beyond Meat, have developed around the year 2010 and have received substantial funding (totaling around $ 900 million by 2018) and their products are already in restaurants and supermarkets in available in several countries. "