Almeno il 60% della carne che sarà consumata nel mondo attorno all’anno 2040, non seguirà la classica trafila che prevede l’uccisione e la macellazione di un animale.
Secondo uno studio della società di consulenza A.T. Kearney l’origine della carne del futuro sarà da un lato vegetale, dall’altro derivato da colture in laboratorio a base di cellule animali. Inoltre, almeno il 25% di chi consuma carne oggi, la abbandonerà.
Una maggiore sensibilità verso le questioni animali e ambientali spingono al ribasso il consumo di prodotti di origine animale; se negli ultimi 60 anni il consumo di carne è praticamente raddoppiato, il declino recente è all’orizzonte, e l’industria è molto attiva per fornire ai presenti e futuri consumatori prodotti che soddisfino il loro palato.
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