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‘Avoid solving one problem by creating another’: Plant-based boom faces sustainability and nutrition challenges

‘Avoid solving one problem by creating another’

Field Notes, powered by KPMG, is a weekly news update on news nationally and globally from the agri-food sector.

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Ian Proudfoot

Global Head of Agribusiness, Partner - Audit

KPMG in New Zealand

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[17 October/Food Navigator]

Booming demand in plant-based foods is raising complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. Experts have warned that the industry may be avoiding one problem through creating another. Plant-based options are commonly viewed as being healthier and more sustainable however in pursuit of desired taste and texture, some manufacturers are turning to ultra-processed ingredients in order to satisfy consumer wants. As plant-based ingredients gain higher demand, deforestation, loss of biodiversity and degrading soils are also challenging topics that will need to be overcome. In order to develop a sustainable food chain it has been reported that a diversification of protein sources needs to be adopted.

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