Meat: is it time to take the backseat?

A few weeks ago, animal rights activists took to the streets across Australia to protest inhumane treatment of animals. Most of the protestors were vegan and the key target was the food industry. While the method of the protests may have generated quite the controversy, the underlying message is becoming more and more mainstream: Australians may need to cut down on the amount of meat (specifically red meat) that we eat.


There are also a growing number of experts warning us against eating too much red meat (for example: eat less red meat for health reasons) and the effect that industrialised farming has on the environment (for example: combat the effects of climate change). And it seems many Australians are taking this message on board.


According to Euromonitor, between 2015 and 2020 Australia is projected to continue as the third-fastest-growing vegan market in the world at 9.6% growth per year. As demand increases rapidly, Australia’s packaged vegan food market is set to reach $215 million by 2020.  (Source: Euromonitor International, 2016.)


So, is moving towards a plant-based, vegetarian, vegan or even ‘flexitarian’ diet just a fad or is it here to stay? It seems the foodservice market is jumping on board, with chains like Hungry Jacks, Nandos, Schnitz and Grill’d having all added plant-based burgers to their menus.


It’s hard to predict which way the trend will go, but one thing is for sure, foodservice venues not offering vegan menu items are missing out on valuable business as the number of people looking for vegan options grows.


At Riviana, we provide a range of vegan friendly ingredients so you can be confident in the fact your vegan menu offerings are using the best quality ingredients. Check out our favourite vegan recipe here.