Home

Where’s the meat? A look at alternative proteins

Where’s the meat? A look at alternative proteins

Tim Luginsland, Wells Fargo Sector Manager, Grain and Oilseeds
Chris Eggerman, Sector Analyst, Grains, Crop Inputs, Forest Products

Traditional meats such as beef, pork, and chicken are the dominant protein sources in the U.S. and also in most other developed countries, and account for an estimated 30% of the calories consumed globally. However, alternative protein sources — plant-based sources, lab-produced “meat”, seafood substitutes, and insects — are becoming increasingly popular.

 

Blog: The rate of change

Michael_SwansonMichael Swanson, Ph.D., Wells Fargo Chief Agricultural Economist

A recent visit to the Washington State Tree Fruit Association (WSTFA) Annual Meeting hammered home an observation. The rate of change in agriculture and food continues to accelerate with new technology pouring in from the electronics and genetics world. One of the points that I often make about economics is that “it isn’t about us.” Technology firms would never invest the vast sums of research and development funding simply to support agriculture and food. The payback would be too small to risk the capital. But if you create new sensors for the next generation of smartphones, then you might as well use them for everything else.

Read Commentary

 

Wells Fargo industry update

Industry Analysis

Review a comprehensive monthly update from the Wells Fargo Food and Agribusiness Industry Advisor team covering supply and demand drivers up and down the food value chain — from crop inputs to the grocery aisle.

 

 

Washington update

Washington update

Review a summary of monthly Federal Government activities and their potential impact on the Food and Agribusiness industry.