Drew Barrymore and Quorn have teamed up to make plant-based meat more accessible

Image by: Eva Rinaldi/flickr

According to the actress, food manufacturers must become more attentive, to better suit the needs of consumers.

The actress, entrepreneur, and talk show host claims she rarely eats animal meat and prefers to eat alternatives instead.

Barrymore pledged to eat less chicken after reading Jonathan Safran Foer’s Eating Animals. Eating Animals reveals the animal brutality associated with industrial farming while also shedding attention on the ethics behind meat boycotting. It’s also one of the reasons Barrymore teamed up with lately.

The UK-based vegetarian food company is recognized for employing mycoprotein to create realistic-tasting meatless nuggets, wings, fillets, and more (which are derived from fungi). Barrymore joined as “Chief Mom Officer” at the end of last year when the firm released its meatless ChiQin Cutlets and Wings in the United States.

The actress, who rose to prominence as a kid after portraying “Gertie” in 1982’s E.T., is also a dedicated cook and cookbook author. Barrymore’s position at is assisting in the development of new goods and recipes for the company’s website.

While meat has always been more expensive than regular meat, companies like are helping to lower costs.

Last year, a research looked at many meat products on the market in the UK and discovered that offered some of the most affordable alternatives.

‘Easy to locate, affordable’

According to Yahoo! Finance, is likewise attempting to maintain its product pricing as low as possible in the United States. Its suggested retail prices are all less than $5.

“All I want is for it to be simple, accessible, and inexpensive,” Barrymore told the outlet. “Families cannot be expected to travel to a farmers market every day and make a whole dinner.” These objectives are unrealistic. You must go where people are and find out what they require while remaining pleasant and considerate.”

Other meat firms, such as Beyond Meat and Impossible Foods in the United States, are likewise attempting to lower their pricing as much as possible.

“We’ve cut our retail prices and our foodservice costs twice in the previous 18 to 20 months, each time by 15 percent to 20 percent, so quite a big price decreases,” Dennis Woodside, president of Impossible Foods, told CNBC in August of last year.

“At the moment, our shelf product is a bit more expensive than organic grass-fed beef, so it’s still a premium pricing, and we realize we need to lower that over time.”

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