Small-scale meat producers have long suffered from a lack of access to processing facilities, and COVID exacerbated this problem.
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Small-scale meat producers have long suffered from a lack of access to processing facilities, and COVID exacerbated this problem.
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New research suggests organic-certified meat is less likely to be contaminated with bacteria that can cause human illnesses, including multidrug-resistant organisms, than conventionally-raised meat.
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Animal proteins will become less of a center-of-the-plate staple for many consumers, according to Mintel, which attributes the shift to the ability to meet protein needs from a wider variety of sources.
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Innova Market Research reports that from 2017 to 2019, meat products with organic claims experienced a 9.8% CAGR during that period.
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According to data from Nielsen, sales of organic pork declined by 2.4% over the last year, bucking the trend of strong demand for organic chicken and beef.
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