Is ‘flexitarianism’ the future?

[News]

A workshop held at the University of Nottingham has revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers. Delegates at an event that discussed plant-based diets heard how eating more plant-based products represented a sustainable future for food and drink production.

Organised by the Agrifood Training Partnership (AFTP), and chaired by AFTP Director Carol Wagstaff, the workshop heard from industry speakers about how plant-based diets are growing in popularity.

Only 7% of the British population is vegan, whilst 14% identify as vegetarian. However, the panel of speakers explained how more than 30% of the population identify themselves as ‘flexitarians’. This new group has emerged through a desire to enjoy a more balanced diet and is driven by environmental concerns and a desire to see a more sustainable future for food production.

Jan England, Managing Director of market research company England Marketing, explained: “80% of British children do not eat the recommended five a day and 20% are obese. Compare this with 90% of adults not eating five a day and a higher 26% obese and it is clear that the population needs to find more ways to include plant-based ingredients in their diet.”

Tiia Morsky, Ingredient Research Team Leader at Campden BRI, confirmed that food producers were seeking ways to incorporate more plant-based ingredients into popular food choices to sustain the availability and popularity of the nation’s favourite foods.

The development of ingredients such as plant-based emulsions to replace mayonnaise and foams to replace egg whites are on the rise as food producers seek more sustainable means of producing consumer staples. The goal being to produce food rich in protein without using animal-based ingredients.

Delegates heard that trends were leading food producers to find ways to invent alternatives to household favourites. Marit Nijmann, Business Development Scientist at Nottingham University’s Sensory Science Centre, explained that ‘bleeding vegan burgers’ had been created to offer consumers the same dining experience as the ever-popular beef burger.

Commenting on the event, Carol Wagstaff said: “We have heard some fascinating talks exploring the challenges of plant-based product development…should we be aspiring to imitate meat, replace it or create entirely new eating experiences? What we do know is that a more plant-based diet is already part of our future.”

(L-R Jan England, Marit Nijman, Tiia Morsky, Carol Wagstaff)

 

[Danllan]

Is 'flexitariansim' even a word?

 

[Chris F]

Is this the lie that's being told to consumers right now?

" a sustainable future for food "

Most plant based systems are propped up by synthetic fert - which makes them anything but sustainable.

 

[delilah]

Is 'flexitariansim' even a word?

I think it might be what we used to call 'meat and two veg' ?

 

[topground]

The development of ingredients such as plant-based emulsions to replace mayonnaise and foams to replace egg whites are on the rise as food producers seek more sustainable means of producing consumer staples. The goal being to produce food rich in protein without using animal-based ingredients.

I am interested in who sponsored this event. The quote above suggests the food processors and chemical suppliers who have a vested interest in seeing a move to 'food' that requires a chemical manufacturing facility rather than a kitchen for its preparation.
If you cant prepare food from scratch in a domestic kitchen it cant be good for you in the long term.

 

[Chris F]

The development of ingredients such as plant-based emulsions to replace mayonnaise and foams to replace egg whites are on the rise as food producers seek more sustainable means of producing consumer staples. The goal being to produce food rich in protein without using animal-based ingredients.

I am interested in who sponsored this event. The quote above suggests the food processors and chemical suppliers who have a vested interest in seeing a move to 'food' that requires a chemical manufacturing facility rather than a kitchen for its preparation.
If you cant prepare food from scratch in a domestic kitchen it cant be good for you in the long term.

That crossed my mind too.

 

[curlietailz]

Looks like Chris Packham May be getting the message: A current Tw@tter post today:-

 

[Treg]

Plant based emulsion = soya milk derived product = deforestation & migration of indigenous people & destruction of soils & other habitats.
Sustainably produced beef = Sustainable grass lands that can be farmed as they are for future generations without high inputs / inputs & keep family farms running, which also keeps rural communities alive.

Wonder which one Big business wants to keep alive low input farming or input dependent farming?

 

[texas pete]

The development of ingredients such as plant-based emulsions to replace mayonnaise and foams to replace egg whites are on the rise as food producers seek more sustainable means of producing consumer staples. The goal being to produce food rich in protein without using animal-based ingredients.

I am interested in who sponsored this event. The quote above suggests the food processors and chemical suppliers who have a vested interest in seeing a move to 'food' that requires a chemical manufacturing facility rather than a kitchen for its preparation.
If you cant prepare food from scratch in a domestic kitchen it cant be good for you in the long term.

Dead right, it's full of un-based assumption.

Jan England, Managing Director of market research company England Marketing, explained: “80% of British children do not eat the recommended five a day and 20% are obese. Compare this with 90% of adults not eating five a day and a higher 26% obese and it is clear that the population needs to find more ways to include plant-based ingredients in their diet.”

The above paragraph illustrates how you can makes facts fit an argument, as you could just as easily say "the higher rate of obesity is caused by the overconsumption of cheap over processed crap".

 

[Northeastfarmer]

I’m a flexatarian....I have roast beef Monday’s....lamb Tuesdays...pork Wednesdays....then repeat

 

[Treg]

say "the higher rate of obesity is caused by the overconsumption of cheap over processed crap".

And this is what the schools are replacing red meat with, cheap ultra processed crap (quorn ), even has a health warning on the packet.

 

[texas pete]

And this is what the schools are replacing red meat with, cheap ultra processed crap (quorn ), even has a health warning on the packet.

It's really quite sad when you look at what harm poorly informed decision makers can do.

 

[ewald]

Call it what you will (and I agree that it is not an elegant word) we have to accept that much of society is heading towards an unhealthy (and abbreviated) old age due to their diet.

Surely the answer is the old fashioned balanced diet - more fruit/veg, less meat and fats and significantly less calories.

There is a problem with those who pretty well eat nothing but highly processed meals and takeaways - surely anything that can be done to make this type of food less damaging must be desirable.

 

[Cab-over Pete]

Aren’t t we all mostly flexitarian?

I eat a bit of most things whenever I like. Fruit every day, veg every day, meat most days, fish once or twice a week. If I fancy a biscuit I’ll have a few, sometimes I have a bag of crisps.

It’s just another modern word some twonk has made up for a bit of publicity .

Bugger all changes.

 

[bitwrx]

That crossed my mind too.

Yeh. Why the f**k do I need mayonnaise made from an over processed plant-based emulsion when I could make the same with some eggs, some vinegar and a bit of wrist exercise? (fnarr)

I know there would be more margin in the former for people like Unilever, and I sure as sh!t know that only the latter could ever be genuinely sustainable.

We're being taken for a ride - society at large, not just us farmers - and it's not good for us.

 

[SteveHants]

Is this like when your mum used to grate carrots into bolognaise so you were getting more veg in your diet?

 

[kfpben]

I love the idea in the press that ‘modern diets are killing us’!!!!

When actually, our diet has never been as varied (unless we choose it not to be), and our lives have never been longer.

If I remember from a-level history the average French peasant on the eve of the Revolution had a diet comprised of 90% bread!