This is how Hungarian goulash and pörkölt/stew will change in the next decades

According to a freshly published study, the original ingredients of our favourite gastronomic specialities might be replaced by alternative proteins within 15 years.

Alternative proteins becoming more and more popular nowadays enable consumers to replace meat in their diets. These include plant-based proteins produced by micro-organisms or bred from animal cells which are currently chosen due to environmental, health or animal rights considerations.

Still, it seems that the growing popularity of alternative proteins will take over the power in the world of gastronomy. According to a freshly published study carried out by Boston Consulting Group (BCG) and Blue Horizon Corporation,

by 2035, they may replace meat protein in 90% of our favourite Hungarian dishes, including the best-known Hungaricum goulash.

As the Hungarian news portal Portfolio reports, the market for protein replacement alternatives could grow from last year’s 13 million tonnes to nearly 100 million tonnes by 2035, accounting for 11% of the total protein market. If the industry’s innovation process accelerates, CO2 emission prices will continue to rise, and farmers switching from livestock to alternative protein production will receive support, which could even double in the next decade and a half.

As a result, meat consumption in Europe and the United States will peak in 2025; and from that point, a constant decrease can be expected.