Our eating habits change in summer. The holidays bring outdoor plans with friends and impromptu meals that multiply. We tend to eat out more often and with less planning.
Consumers tend to go for fresh, different and tasty dishes. Does the type of protein in demand change too, along with how we consume it? Yes, but protein remains present in summer, and adapting to consumer needs during the holiday season is key for the hospitality sector.
Eating habits change during the holidays
With higher temperatures, consumers change their requests when eating out. They look for lighter dishes that are just as rich and nutritious, where the protein content doesn’t bring the heaviness of a large meal.
Diners also favour flexible—sometimes demanding—schedules, along with the quality of the products they consume. Add to this that summer is synonymous with social consumption: barbecues, celebrations, dinners and meals with friends and family… in all these scenarios, meat remains the star.
Challenges for the sector
All these factors affect the activity of a sector facing seasonal demand, which places greater pressure on a supply chain that needs stability.
One of the challenges that puts the sector to the test is, precisely, maintaining the quality and availability of meat during peak season, when demand spikes and there’s no room for improvisation. From grilled meat to street food preparations, this product is present in any summer gastronomic offering, and operators must guarantee its consistency for consumers.
Betting on improved supply models
It’s in these moments of high demand that the need to embrace new models guaranteeing meat availability becomes evident. In this respect, cultivated meat has established itself as a strategic path, helping to ensure a stable supply of real meat protein.
This is a solution rooted in technological innovation, through which a real, high-quality meat protein is developed. But it also provides a concrete response to a pressing need for the food service sector, which often faces price fluctuations for meat products in a strained market.
The best time to think about the future of protein
The way we consume and enjoy meat in summer reminds us that this food still holds a central place in our diet and in the moments we share with others. That said, the constant demand for this protein—which intensifies during the hottest months—brings the sector’s challenges to light.
Among the sector’s priorities is ensuring that quality consumption remains possible in the immediate future. This is where innovation can improve the industry’s efficiency. The goal is to find solutions that, like BioTech Foods’ cultivated meat proposal, allow the sector to keep meeting demand without compromising the quality or availability of meat. This isn’t about alternatives, but about complementary real meat that delivers value and effectiveness.
