A GEA survey of 1,000 chefs in 11 countries (Brazil, China, Denmark, Germany, India, Israel, the Netherlands, Singapore, South Korea, the United Kingdom, and the United States) showed that professional chefs are confident about the future of alternative proteins.
The survey results show that 43% of respondents believe that 26% to 50% of meals will be cooked with alternative proteins by 2040; 23% of them believe that the use of alternative proteins will surpass traditional proteins by the year 2040.This content is restricted to members only. Please press this link to register. Already a member? Please login.