Health concerns around meat have only intensified in the era of Covid-19. Since the outbreak of the coronavirus, many Chinese consumers seem to be prioritising healthy living and food safety in their purchasing behaviour. As such, plant-based alternatives have a strong potential to attract consumers concerned with the health risks associated with meat.
Over the last few years, plant-based alternatives have become increasingly popular in mainstream restaurant chains within China. For example, last year, Starbucks announced a collaboration with Oatly, OmniPork, and Beyond Meat. Beyond Meat, one of the leading producers of plant-based meat alternatives globally, has also recently opened a production facility in Jiaxiang, near Shanghai – its first end-to-end manufacturing centre outside of the US.
Recognising the market potential for plant-based meat alternatives, increasing numbers of domestic firms have also begun to develop plant-based alternatives. Shanghai-based start-ups Hero Protein, Hey Maet, Beijing-based Zhenmeat, LIKE Foods, Tianjin-based New Singularity, and Shenzhen-based Starfield are all ones to watch, attracting large amounts of investment to develop alternatives to traditional Chinese meat products.
However, despite scientific evidence showing the contribution of agriculture to carbon emissions, the Chinese government has not yet set any updated emissions targets for the sector. This is arguably due to concerns about China’s domestic food security, one of the main priorities of the latest five year plan, and currently seen as a greater priority than reducing emissions.
With a growing demand for protein amongst consumers, plant-based alternatives to meat offer a way for China to increase its self-sufficiency and food security whilst reducing emissions. Plant-based alternatives require less land to produce the same amount of protein, and could also help reduce China’s current reliance on imported meat and animal feed – made more challenging due to the Sino-American trade war. By prioritising higher-quality, sustainably grown soy for use in plant-based proteins, China could reduce both soy imports needed for animal feed, and imported meat. As Liu Denggao, previously vice president of the China Soy Industry Association, argues, greater use of soy as food for humans rather than animals ‘would help provide nutrition and reduce the environmental pressures caused by soy cultivation for fodder.’
In conclusion, plant-based alternatives provide an exciting opportunity for China. Given the rising demand for protein in China, plant-based proteins fulfil consumer concerns about nutrition, healthy diets, and food safety while offering a way for the country to reduce its emissions and promote national food security.