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Tanulmányok

Az alternatív fehérjét gyártó vállalkozások jellemzői

Megjelent:
December 8, 2023
DOI Linkhttps://doi.org/10.21845/comp/2023/1–2/1.
Szerző
Szenderák János
Megtekintés
Kulcsszavak
fenntartható élelmiszerrendszer alternatív fehérjefogyasztás környezetterhelés
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How To Cite
Kiválasztott formátum: APA
Szenderák, J. (2023). Az alternatív fehérjét gyártó vállalkozások jellemzői. Competitio, 1-21. https://doi.org/10.21845/comp/2023/1–2/1.
Beküldött 2022-04-18
Elfogadott 2022-10-07
Publikált 2023-12-08
Absztrakt

A fejlett országok fogyasztási szokásainak megváltoztatása egyre sürgetőbb, mivel a túlfogyasztás jelentős környezetterheléshez és egészségügyi problémákhoz vezet. Ezt a piaci rést kihasználva jelentek meg az alternatív fehérjét gyártó vállalkozások, amelyek érzékszervi hatásukat tekintve a hagyományos termékekhez hasonló, de annál fenntarthatóbb élelmiszereket gyártanak. Ebben a tanulmányban 955 alternatív fehérjét gyártó vállalkozás elemzése történt meg, leíró jellegű módszerekkel. Az eredmények azt mutatják, hogy a vállalkozások száma jelentősen megnőtt 2015 után, amely a magas iparági potenciált és a fenntarthatósági szempontok előtérbe kerülését is jelzi. Főleg a növényi-alapú termékek domináltak a termelési szerkezetben, mivel ezek esetében van a legnagyobb esély a piaci térnyerésre és az árparitás elérésére. Az élelmiszertermelés, különösen az állati termékelőállítás fenntarthatatlan hosszú távon. Így annak ellenére, hogy egyes tényezők még mindig akadályozzák az alternatív fehérjék piaci elterjedését, a jövőben valószínűleg elkerülhetetlen az étrend megváltoztatása és a fenntarthatóbb élelmiszerrendszer felé történő elmozdulás.

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