Our vision is that in 2030 the Finnish consumers will eat tasty, wholesome, sustainably produced and nutritionally sufficient doses of protein, optimized for each age cohort according to Finnish nutrition recommendations. The protein self-sufficiency is around 60%. Consumers have shifted from high meat consumption to plant- and mushroom based foods and the use of fish and other aquatic products have increased in the diet. Consequently, consumers enjoy better health and suffer less from diseases such as diabetes and cancer. Many diversified novel products have appeared to market and are commonly used both for food and feed. Both conventional and novel Finnish protein products have reached global markets with a flourishing brand based on resource efficient and carbon neutral supply chain.
Principal Research Scientist Anne Pihlanto
Natural Resources Institute Finland