Closing the cost gap: A techno-economic analysis of plant-based meat

Join us for data-driven insights into the current economics of plant-based meat and actionable opportunities to improve its cost competitiveness. Join the Good Food Institute and Next Rung Technology on December 1st for a webinar exploring findings from a new techno-economic analysis of plant-based meat production. Drawing on real-world industry data and interviews with more than 40 companies and experts, this analysis identifies the biggest cost drivers and evaluates opportunities to improve cost competitiveness today and in the future. Key findings we’ll explore: What plant-based meat costs to produce today: Modeled production costs are up to 2× higher than conventional meat cost targets, with significant variation across product categories. What’s driving the cost gap: Ingredients account for 55–62% of modeled production costs, while underutilized manufacturing facilities and product losses contribute to higher costs. Where cost parity is possible today: Lower-cost formulations, improved manufacturing efficiency, and favorable contract manufacturing arrangements could help certain products achieve cost parity without increased consumer demand. What it will take to achieve broader competitiveness: Ingredient innovation, improved sensory performance, and greater manufacturing scale will be critical to closing the remaining cost gap. Whether you’re a researcher, ingredient developer, manufacturer, investor, or policymaker, this webinar will provide data-driven insights into the current economics of plant-based meat and actionable opportunities to improve its cost competitiveness.