Red Meat losing popularity in the face of veggies?

Red meat consuming patterns in people are changing due to many personal and environmental reasons, a study reveals.  In Australia - a country globally famous for high red meat consumption - the amount is falling gradually.

A recent study found that 71% meat eaters changed their meat eating pattern in the last 12 months. The study was conducted by Adelaide University in July 2016. People are eating meat less often especially beef consumption is apparently decreased, reports Weekly Times.

Professor Wendy Umberger at the University of Adelaide's Centre for Global Food and Resources spoke at the Australian Meat Processor Corporation conference in Sydney last week that consumers are now eating less meat.

Per Capita consumption of meat in Australia was 80.9 kg. It has decreased 3.1% from 2009 to 2014 and the decrease is continued. Top factors contributing to the lower consumption is fast spreading vegetarianism and demand of people for the credence of meat.  Credence attributes of meat includes grass-fed, organic and free range cattle.

In 2014 only 10% of Australians were vegetarians but each year 20% is increasing in this number.

The calculations show that beef eating is decreased by 46% and chicken consumption has seen a decline of 9%. Pork consumption is lessened by 13%. Lamb intake has gone down by 21%.

Professor Umberger says that the main reason for this decline is price and following is the health factor.

The credence attribute which is making a big portion of the valid reasons for less meat ingestion needs certification to maintain value.

The US comes as the second largest meat consuming country per capita and since the past one decade, the ingestion of meat has fallen considerably!

David Sprinkle, the publisher of "Packaged Facts" says Americans are eating more vegetarian meals. The clear signs all around us tell us more than data that meat is losing favor due to environmental, economic, ethical, and health reasons, reports The Guardian.

Red meat is becoming less popular for many other reasons, too. Carbon and water footprints of red meat exceed those of plant proteins, fish, and chicken.

Vegetable trends in food are going to open new opportunities for developers of sustainable aquaculture. Even the production vegan analogs of beyond eggs and beyond meat are going to rise sharply.

But we can foresee that a different cuisine culture is in the making at the restaurants and chefs must be well-prepared for that!