each year, researchers ask people about what they will eat, says the more that they will eat less flesh. In some environment, there is four of ten. It is heva over a every doubt that there is a market for food, without flesh, also at people who eat.
The market the Norwegian industry have a part of.
The Norwegian kjøtbransjen.
But they is not come quite in time.
This train is going now, and it goes kjempefort, says Øyvind Filling-Jensen, director of forskingsbedrifta Nofima.
For the number of NRK has been given, suggest that vegetarmatmarknaden more than 20 per cent larger every year. But for the moment, there is almost no Norwegian kjøterstattarar to be found on store shelves and frysediskane. Some burgarar, sausages, nuggets and such. A flute. A little bit of dough. That is all.
of Course, you can find typically Norwegian product that veganar can eat. All the trees in the soil.
But we shall not write about all of it this time. Now it should act a little bit about the milk, or drink, as we must call him. But mostly it should be about dinner. What you put on your plate which it could have been fish or chicken. Or the flesh. Most it should be about the flesh.
Without flesh.
Fatland need to think again
It soon as the 130-year-old slaughterhouse Fatland has decided to think entirely new. Their only dealings with vegetarprodukt to date has been to sell them to other producers. They have changed away the flesh, and been vegetarian again. These productiveness has mostly go into the Coop their shops.
Svein Fatland, general manager at Fatland Beer AS.
Photo: Pink Irén Villalobos / NRK
There is a group, but it is small. The turnover is 4,9 billion, while the storesyster Nortura has a good 23 billion. Now the slaughterhouse Fatland invest up to 100 million in a new facility for vegetarproduksjon and kjøtprodukt with the allergen as milk, cheese or eggs.
– the Market asks for the new product, says Svein Fatland, general manager of the Fatland group.
– It has gone crazy. In 2019 did this on the track in a completely new way, ” says Fatland.
When Fatland began to slaughter in Vikedal at the end of the 1800s, there was probably no one who believed that they were to make the product without the flesh. Svein Fatland call it a great challenge. A challenge they just have to solve.
– We live the of what the client asks for, and must deliver it the customer will have. The farmers want the us to sell their product, and it we shall. But we have enough customers who ask for other goods. And they must, we are also right on.
Fatland has drive-on with the flesh since the late 1800s. Now should they build a plant where they can make vegetarian meals.
Photo: Pink Irén Villalobos / NRK
Fatland forsikrar that the flesh also in the future will be a central part of the Norwegian kosthald and their portfolio. The farmers are working also to make their own production more sustainable.
Fatland know yet not how big the vegetarproduksjonen will be. Today, sell them about 5 tonnes vegetarprodukt every week. And 1200 tonnes of flesh.
– It is too new yet, ” says Fatland.
50 per cent since 2017
It is no coincidence that it is fleksitarianar in the title of the case you read. Each time Ipsos make the survey “the Norwegian spisefakta”, is more and more say that they will eat less flesh. It began to increase in 2012, and made a jump in 2018. And there were almost 40 per cent highly educated persons in Oslo that would cut down on the flesh.
at the same Time, we know it’s only about three per cent of australians who are vegetarianarar or veganar. Therefore fleksitarianar, i.e. the one that is in among a vegan, sometimes vegetarian and flesh and fish, they most of the.
So there are probably many kjøtetarar who bought them 10 millionane vegetarian or veganskmerka the goods in the shops of the Norgesgruppen in the last year. These are all sorts of goods, both kjøterstattarar and everything else that should have veggismerkinga.
With the Joker, Kiwi, Menu, Nærbutikken and Save there were sold two millions more such goods in 2019 than in 2018.
– If we go back to 2017, has the increase been at 50 percent in this product category, ” says communications manager Iran Søyland.
Tofu. Here, he is fried and added in the bowl together with the vegetables. According to Store Norske Leksikon is tofu “a osteliknande, protein-rich food made of soybeans”. Is now common across large parts of the world, but to have origins in Asia.
Photo: Melissa d’Arabian / AP
A commodity has changed all the grafar. Tofu. The smooth, slightly tasteless, but protein-rich “henning,” a can skjere in pieces, marinate, cook or be right in a soup. The most popular type was sold 64.000 times in 2019. Close to twice as often as the year before.
It has been a very growth over the past few years. The volume, as we say, was 70 per cent in the last year, ” says Søyland.
In the money, the measured sales 284 million in the year-ago quarter. Much, but still small in the big context. On the Menu, how most people buy such goods, was sales 0,62 per cent of all sales.
1,4 million potetburgarar
But neither tofuen or the majority of the 10 millionane vegetarvarer come from Norway. If one looks away from some ferdigmiddagar, Norgesgruppen in fact, only one Norwegian kjøterstattar. From The Hoff. Two burgartypar and bollar, all layers of the Norwegian potato and imported beans and lentils.
From 2018 to 2019 increased sales to the Court with a dizzying 33 per cent. 180 tons, or 1.4 million converted to burgarar from Sundnes on Innerøya in the county.
” We are very satisfied with how it goes with them. Our impression is that we have increased compared with the konkurrentane, says the floor – and marknadsdirektør for groceries, Kjetil Veen.
if you find there was much tal, you can relax completely. We are immediately finished with to like to mention the rest of the Norwegian kjøterstattarane. Meatish is “kjøtdeigen” Nortura make at Hærland in the county of Østfold for Rema 1000. Vegetardag-productiveness is made for Coop in Oslo and Vestfold. On Frosta in Trøndelag is Green People, who make burgarar and falafel for a few Rema-shops.
Like that. Now we were finished. If you are a something other than this for dinner the other times you replaces the flesh with something like, come from another country.
is Happening all over the world
At the start talked Øyvind Filling-Jensen, director of forskingsbedrifta Nofima, on trains. Before we make us ready, he shall explain why he believes the Norwegian matindustriaktørane have a bad time.
To pretend that this only happens in Oslo, is say the least naive. This is urban trendar which come to have influence far outside the storbyane, ” he says.
It is impossible to say for sure how many kjøterstattarar found in Norwegian shops. Probably, there are more than 100, it depends on how you counted. Fewer than 20 of them are made in Norway.
This burgaren is one of the few that are produced in Norway. The manufacturer is Puzzling.
Photo: Court
Earlier in the year wrote NRK.en about forskingsprosjektet “Norwegian vegetarian for the future”, which, among other Nofima and kjøtforedlingsbedrifta Jæder stands behind. The next three years, they shall find out how one can make kjøterstattarar me high proteininnhald and only Norwegian raw materials. They are quite alone.
Teknisk Ukeblad wrote recently about the artificial flesh, served in the laboratory. It is only one of the mattrendane scientists look at verdsbasis. According to the Filling-Jensen is the market for plant-based foods 4 billion dollars today. By 2020 he shall to be 140 billion dollars.
There is only one place on the globe, the arrow points up another way than up for the green food.
– In Asia’s demand for animal protein increasing, but it is together with increased purchasing power, ” he says.
Prognosane for sales of plantevarer is tosifra growth in per cent per year. Norgesgruppen its 22 per cent, and Hoff-burgarane of 33 per cent is in other words well over anslaga. It should get Norway to vakne, think the Filling-Jensen.
– Within the industry talks a about them that are asleep. Mature industry that is not out there happens out there. It’s not to bet 12 million when the international matindustri add 100 million dollars in this project, add him to.
