The latest Consumer Food Insights report from Purdue University’s Center for Food Demand Analysis and Sustainability finds consumers overwhelmingly prefer beef to plant-based or cell-cultured alternatives.
Joe Balagtas is the lead author of the study and an ag economics professor at Purdue University. “Across 15 food attributes, from taste to price to environmental outcomes and health,” he says.
He tells Brownfield there was one instance where plant-based proteins were rated higher than beef.
