Foodservice Equipment & Supplies

NOV 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 18 of 108

Familiarity with Cellular Agriculture Consumers are still learning about cellular agriculture, only 10 percent of consumers report they are familiar with the concept, ac- cording to a Datassential survey. Looking at different subgroups of consumers, tech enthusiasts rank as the largest group interested in cellular advancement. trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin Futuristic Food 16 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2017 While still a budding movement and not nearly ready for prime time, cellular agriculture and science-based food continue to gain momentum. Think of a world with beef and milk without starting with the whole cow, or eggs and poultry that are not derived from exterminating a whole hen or chicken but are instead scientifically cultured from their cells. FIRST CELL-BASED FOODS Ground beef and burgers are some of the first cell- based foods currently being created by scientists using cellular agriculture. Com- mon foods already made this way include rennet (used in cheesemaking), vanillin and egg whites. Some consider animal insulin as the first cellular agriculture product, discov- ered by Frederick Banting and Charles and James Collip, who in 1922 treated the first diabetic patient with an insulin injection. RESTAURANT POTENTIAL Casual-dining restaurants are the top potential spot for cellular agriculture products over other operations. The segment breakdown: CELLULAR AGRICULTURE DEFINED The production of agricultural products using live animal tissues and cell cultures within a laboratory. Products harvested from cell cultures are exactly the same as those harvested from an animal or plant; the only difference is how they are made. Source: Datassential, Foodscape event 2017 and New Harvest Research Institute Consumer Beliefs ● The overwhelming majority (81 percent) of consumers believe science can have a positive impact on food. ● Roughly half of consumers believe cellular agriculture can reduce global hunger (54 percent), improve animal welfare (51 percent), lessen environmental impact (49 percent), reduce costs associated with livestock produc- tion (48 percent), and improve sustainability (47 percent). ● A small percentage of consumers believe that plant-based dairy (16 percent) and burger alternatives (14 percent) can taste just as good as the real thing, and rank the taste of those items above alternatives to eggs, butter, yogurt and other foods. ● Slightly more than half (52 percent) of Gen Z consumers are willing to pay more for plant-based burger alternatives. Source: Datassential Source: Datassential Casual dining 23% Cafeterias 12% Fast casual 21% Fine dining 13% Mid-scale/family dining 21% Traditional fast food 20% Tech Enthusiasts 37% Gen Z and Millennials 26% Foodies 19% Gen X 10% Baby Boomers 4% Source: Datassential

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - NOV 2017