02 Nov 2023 --- The South Korean government has announced an initiative to foster growth in the plant-based food industry by tapping into the growing appetite for meat and dairy alternatives in the country. Plant-based substitutes, consisting of ingredients like soybeans, are being promoted as alternatives to animal protein as part of the plan. 

The Ministry of Agriculture, Food, and Rural Affairs says its initiative is to stimulate the plant-based food sector, with a strategic launch scheduled for December.

The country’s decision aligns with global trends, which have seen the plant-based arena evolve in recent years and, in some cases, hitting inevitable roadblocks as consumer demand for clean labels increases. 

But, to date, the plant-based push has not been so prevalent in Asia-Pacific markets wher opportunities remain.  

South Korea’s plant-based drive comes just two weeks after Denmark set an international precedent by releasing its action plan for plant-based foods. It focuses on enhancing the production and consumption of plant-based foods through support in public sectors, industry, and research. 

South Korea’s initiative includes the establishment of a research center for alternative foods and support for the export of related products. Additionally, there is a plan to expand the utilization of domestic agricultural products in the production of plant-based substitutes.

ProVeg International welcomes South Korea’s move.

“We see it as hugely important that governments take the initiative to produce plans that steer the food system toward supporting the production and consumption of plant-based foods.” Shirley Lu, ProVeg managing director in Asia, tells Food Ingredients First.

“It is governments that have the power and resources to bring about coherent action at all levels of society,” she remarks.

Changing diet for climate-friendly systems
The UN’s Food and Agricultural Organization (FAO) states that about 14% of all emissions come from meat and dairy production. Global experts are looking for ways to nclick="updateothersitehits('Articlepage','External','OtherSitelink','Promoting plant-based food in South Korea: Government plans to get ahead in meat and dairy alternatives','Promoting plant-based food in South Korea: Government plans to get ahead in meat and dairy alternatives','337513','https://www.foodingredientsfirst.com/news/graphic-tobacco-style-warning-labels-on-meat-could-cut-consumption-by-10-study-finds.html', 'article','Promoting plant-based food in South Korea: Government plans to get ahead in meat and dairy alternatives');return no_reload();">cut down meat consumption, arguing the transition to alternative plant-based production would provide a long-term solution in decarbonizing food systems.

“The global food system is responsible for about one-third of greenhouse gas emissions, and animal agriculture is responsible for about one-fifth of total emissions. So governments need to make it a priority to enable the decarbonization of food systems,” adds Lu.

“As plant-based food emits half as much greenhouse gas emissions as animal-based foods, a strategy to promote the production and consumption of plant-based foods is an obvious and necessary step to accelerate the transition to climate-friendly food production.”

“We believe it is important to support institutional change, encouraging places such as schools, hospitals and prisons to provide plant-based diets and local and national government events to shift to plant-based catering, for example.” 

Cultural shift in food choices
In “Agricultural Outlook 2023,” the Korea Rural Economic Institute reported that last year marked the first time in history when meat consumption in Korea surpassed rice consumption. 

Meat in forms such as “Sam-gyeop-sal,” commonly known as pork belly, holds a special place in Korean cuisine. The consumption of pork belly and beef is common at social gatherings. Traditionally, the consumption of these meats has been associated with high socio-economic status and social capital within the Korean population.

However, consumers are now taking into account the health implications of meat consumption, especially in light of Korea’s rapidly aging population, which is projected to age at one of the fastest rates globally. 

Excessive meat consumption can lead to health concerns among senior citizens, including the development of diabetes, an elevated risk of heart and brain-related diseases, and potential bacterial infections such as E. Coli, all of which pose a threat to public health. All these factors are what is driving the government to step in and push this plant-based initiative. 

An increasing number of Millennials and Gen Z consumers in Asia are advocating for a vegetarian lifestyle in their households. Shaped by their upbringing, the younger generations are embracing food choices that lean toward organic, natural, and plant-based options.

Lu shares insight gained from Korea’s close neighbor: “A survey conducted by ProVeg’s China office has already found that the country’s Generation Z is very open to eating plant-based foods as well as cultivated meat, which awaits its market debut there.” 

“Nearly 20% of people who responded to that survey said they were already “flexitarian” when it comes to their diets, meaning that they were actively replacing meat on their plates every week with plant-based alternatives.”

Future initiatives in Asia’s market
In addressing strategies for promoting plant-based diets in Asia, Lu acknowledged the region’s rich heritage of plant-based dishes, giving it a head-start in encouraging plant-based diets.

ProVeg launched an office in Malaysia last month, which will be introducing the V-Label, a global certification for vegetarian and vegan products, into the Malaysian market. 

“We will also continue to run our Food Innovation Challenge, which encourages students to devise innovative plant-based foods, in collaboration with industry, to bring new products to the market.”

“It is a very exciting time for the region, which offers so much potential, because of its culinary heritage, for global leadership in the transition to more plant-based diets,” Lu concludes.