The results of the online survey carried out in December 2021 – along with an associated review led by crown research institute AgResearch - also shows high awareness of meat alternatives, but a “very low” level of consumption of those alternative products.
“Overall, the outlook for meat consumption and (the) meat industry in New Zealand is positive and is likely to remain so for the foreseeable future,” says the recently published study from AgResearch scientists and Lincoln University researchers. Carolina Realini was lead author while other AgResearch contributors included Mustafa Farouk, Renyu Zhang, and Cameron Craigie.
The online survey of 1061 New Zealand consumers found that for meat-eaters “the taste of meat is the king decider for purchase and consumption”; with 71 per cent rating taste a “very important” attribute when purchasing, followed by price (55 per cent) and use-by date (51 per cent).
Results showed that chicken was the main type of meat consumed regularly, accounting for about 33 per cent of the meals within an average week, followed by beef (22 per cent), fish (13 per cent), pork (10 per cent), lamb (8 per cent), and processed meat (7 per cent). Plant-based meat products, venison, game/hunted meat, and other meat types only make up a minor portion in participants' weekly diets (Iess than 2 per cent).