With the environment and health of high concern to an increasing number of consumers, Professor Nigel Scollan from Queen’s University, Belfast discussed the lack of clarity surrounding the real contributions and effects of meat consumption to the environment and peoples’ nutrition. He stated that many experiments that are discussed in the public domain often consider wide-scale research which doesn’t account for numerous factors. Professor Scollan stated that we should be focusing on informing consumers of the benefits of micro nutrients and the fact that meat has long been a primary source of high quality nutrition. The theory that this can be replaced with legumes and supplements is mere speculation, despite the introduction of many meat alternatives to the market.
Kiti Soininen, Head of Food and Drink Research at Mintel Group considered changes in meat consumption and how the industry can respond the calls of a flexitarian diet. 9 out of 10 people in the UK are still eating meat however, 50% of people are eating less meat. In the last 5 years, there has been a dramatic rise in people’s concerns around climate change and health, linking directly with meat consumption. 49% of people surveyed believed that their choice not to eat meat benefitted the environment positively. The meat industry currently accounts for £19 billion worth of sales with meat alternatives coming in at around £800 million. Growth in the meat alternative sector have been increasing year on year and it was made clear the way in which the meat sector responds will directly link to maintaining its market share. This includes ensuring that effective marketing delivers the message that buying British meat has countless benefits - for sustainability and nutrition - preventing such health issues as dementia.
Public confidence in these evidence-based facts and the safety and authenticity of meat processed in the UK is crucial to a thriving UK meat industry. Simon Dawson of the Food Standards Agency updated the conference on a review of cutting plants and cold stores in the industry, which is aiming to identify ways of improving system effectiveness to improve overall public trust and confidence in the industry. The review recommends continuing to optimise the use of food business information to improve assurance, whilst modernising the delivery of their official controls to make this more coherent and consistent between themselves and local authorities. This will enable clear, concise guidance to enable food businesses to continue to contribute to the supply of safe food and the high standards of meat production in this country.