The agricultural sector faces many challenges, not least population growth and the resulting increase in demand for food (around 70%), while natural resources and arable land are limited. Against this backdrop, livestock production is highly criticized, particularly with regard to respect for the environment and animal life and welfare, but also with regard to the competition between animal feed and human food and the risks associated with excessive consumption of animal products, especially red meat and sausages. Criticism of animal agriculture and animal products has never been stronger, which explains the enthusiasm for alternative solutions such as plant proteins, insects and cell-cultured products. The first part of the session focused on cultured meat, examining a bibliometric analysis of scientific articles and consumer acceptance. The second part of the session focused on alternatives to animal products, including plant proteins, fermentation products, processed eggs and dairy products. The final part of the session focused on the quality management of conventionally farmed meat, underlining the importance of meat quality in meeting consumer expectations. This session therefore provided an opportunity to jointly examine the evolution of research into alternatives to animal products and the management of conventional meat quality, while highlighting the challenges and opportunities associated with these areas.
