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THE DEVELOPMENT OF PLANT-BASED
MEAT AND CHEFS’ VIEWS AND OPINIONS
ON IT
Poster
CHEUNG Man Kit
BA (Hons) in Culinary Arts and Management
Department of Hospitality and Business Management
OBJECTIVES RESEARCH BACKGROUND
• How does the general public view Plant-based meat has a long history and is popular in foreign countries. In
plant meats China and Hong Kong, not many restaurants use it and people don’t know
• In comparison to normal meat about it. The research studies what Hong Kong chefs know about plant-based
products, can we genuinely say meat and aims to understand the current plant-based meat technology and
that plant-based meat has a better future development trends.
nutritional composition?
• Why plant-based meat is not so METHODOLOGY
popular in Hong Kong?
• Quantitative Surveys: It was carried out using structured questionnaires
among 110 chef in Hong Kong. The measure variables used were economic
expectations, environmental benefits and adoption intent.
• Ethical Compliance: Anonymized data collection, storage which is encrypted
and the permission of ethics board at THEi was executed.
FINDINGS
The respondents’ understanding is very superficial of the plant-based meat.
People are not familiar with most of the popular plant-based meat and plant-
based product brands in foreign countries They hope that someone can cook
it for them, instead of understanding the characteristics of plant-based meat by
ABOUT THE INVESTIGATOR themselves. Most of the respondents hope to buy the same amount of plant-
based meat as regular meat at a lower price. Even when asked how long it
I am just a young man who likes to would take them on average to buy plant-based meat products after trying
learn about different things and has them, nearly half of the respondents chose not to buy them again. Nearly 40%
a curious attitude towards different of people have bought only once every few months.
things. I also like some books about
reasoning and hiking. Then for my
future development, I hope to have
a stable job and continue to work in
the catering industry, with a focus
on Western cuisine. And I hope I
can always maintain my passion for
cooking and that spirit of research, as
well as the ability to seek the truth. My
FYP supervisor is Ms Joyce WONG.
57 Student Applied Research Presentations 2025 Student Applied Research Presentations 2025
