FOOD & BEVERAGE FORTRESS TECHNOLOGY EUROPE
Flex your high-protein inspection muscle
Phil Brown, sales director at Fortress Technology Europe, says that over the poultry meat and plant-based meat alternatives.
F
or any food manufacturer, increasing and expanding production to adapt to these consumer demands creates new, and
sometimes diverse, inspection challenges. Food safety specialist Fortress Technology explores the ongoing protein boom and how companies can ensure consumer health and hygiene is prioritised. In an effort to combat diet-based health
risks, many consumers are switching out overly-processed foods for high-protein, low- fat, nutrient-rich products. In an online survey, around half of consumers said ‘healthy eating’ is a personal priority and they are eager to reduce consumption of processed foods, sugar, fat, salt and, for some, red meat. In the United Kingdom, health, reducing sustainability also featured highly on the list of changes to eating habits suggests a McKinsey Insights report on conscious eating. Leaner meat, especially chicken, has gained
26 November 2024 Irish Manufacturing
popularity in the last decade. Simultaneously, the meat-alternatives market continues to steadily grow, with many big meat conglomerates now investing in plant-based protein lines. Typically, these food manufacturers are seeing an upsurge in demand for new and exciting product applications. Fortress Technology highlights the importance of manufacturers reviewing current CCPs and safety controls as their facilities expand and production lines diversify.
PROTEIN-RICH PICKINGS Poultry is the most consumed livestock commodity in the world. According to the British Poultry Council, the average person in the UK consumes more than 35kg of chicken meat annually. This accounts for approximately 50% of UK meat consumption. Fitness and diet culture have played a large role in heightened demand for poultry products.
preventing and treating obesity, as well as building muscle mass. In the UK, chicken is now the favoured meat
option, accounting for over 50% of all meat sales. Much of this can be attributed to its high protein- per-gram ratio and cost effectiveness when compared to red meat.
Another high-protein obsession, initiated by the bodybuilding world and fuelled by headlines, foods. Supermarket shelves are now stacked with products containing added protein, from yoghurts and shakes to cereals and bagels. Currently 79 million people globally identify
as vegans, and many seek meat and dairy substitutes with higher protein content. Even environmentally-conscious consumers are jumping on this ‘protein boom’ bandwagon. Driven by growing consideration about the impact meat production has on the planet, consumers are switching to plant-based meat
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