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Agricultural News


From the Summer Cattle Indiustry Business Meeting- Colin Woodall and Alisa Harrison Take on Fake Meat

Wed, 31 Jul 2019 05:03:37 CDT

From the Summer Cattle Indiustry Business Meeting- Colin Woodall and Alisa Harrison Take on Fake Meat National Cattlemen’s Beef Association leaders redoubled their efforts on Tuesday to push back against deceptive and erroneous marketing and nutritional claims by plant-based and lab-created alternatives to real beef.

In the opening General Session of the cattle industry’s annual Summer Business Meeting, Senior Vice President, Government Affairs, Colin Woodall, and Alisa Harrison, Senior Vice President, Global Marketing and Research, highlighted how NCBA is continuing to educate consumers and policymakers about the benefits of real beef and the often oversold claims of fake meat products. You can listen to Woodall and Harrison's commenrts by clicking on the LISTEN BAR below.


“While meat substitutes have certainly attracted a lot of media hype over the past couple of years, data shows that real beef maintains 99.5% of the retail market vs. only 0.5% for meat substitutes,” Harrison pointed out. “Meanwhile, real beef consumption continues to grow, and even consumers who sometimes choose to buy plant-based alternatives continue to eat real beef as often as they always have.”


Woodall focused on the need for the federal government to ensure that beef nomenclature is protected in the marketing and labeling of fake meat. He also said the organization will continue to educate consumers about what exactly is in the plant-based fake meat that is available in supermarkets and restaurants.


“When consumers buy a steak or a pound of ground beef, they’re buying one ingredient: beef,” Woodall said. “But when they buy one particular fake-meat product, they’re buying pea protein isolate, expeller-pressed canola oil, refined coconut oil, cellulose from bamboo, methyl cellulose, potato starch, maltodextrin, yeast extract, vegetable glycerin, dried yeast, gum arabic, citrus extract, ascorbic acid, beet juice extract, acetic acid, succinic acid, modified food starch, and annatto. Anyone who thinks that these fake meat products are more nutritious or more natural than real beef is very mistaken, and we’re going to do everything we can to make sure people know that.”




   


   

Colin Woodall and Alisa Harrison Push Back on Fake Meat Marketing at Summer Cattle Meeting
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