What is stopping restaurants from serving more meat alternatives?

As January approaches, each year there are more calls to embrace ‘Veganuary’ and start the year off with one eye on adopting more plant-based practices.

By 2030, the plant-based food industry could make up 7.7 percent of the global protein market, according to a report from the Good Food Institute.

With that in mind, and much more, restaurants in the UAE are offering more plant-based alternatives, but the road ahead is far from straightforward, or guaranteed at all.

Here, Edward Hamod, CEO of meat-alternative firm Switch Foods, discusses the challenges and reasoning behind the movement.

His company used pea proteins as the base of its products, which include plant-based kofta, kebab, soujuk and minced meat that are created to mimic the meat versions.

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