Despite the increasing focus on health among Hong Kong consumers when it comes to food choices, the elevated prices of plant-based foods are dissuading them, as indicated in a report by Kantar.
High prices discourage 53% of consumers from opting for plant-based foods, while 32% express distaste for the taste and texture, and 23% find them challenging to locate in the market.
“To address these concerns, it is recommended that fast-food restaurants and Hong Kong-style cafes, known for their convenience and affordability, promote plant-based dishes,” Jeff Tsui, Managing Director of Kantar Profiles’ division, Greater China said.
According to Kantar’s research, there is a growing interest in vegan seafood, with 90% of consumers expressing a willingness to consider it in the future. However, despite this interest, only 10% have actually bought such products in the past few months.
Kantar reports that the heightened interest in vegan seafood is accentuated by recent anxieties regarding the safety of consuming seafood, stemming from Japan’s release of treated radioactive water. The report recommends that the industry leverage this trend by creating distinctive vegan seafood products and dishes. Additionally, in the government’s recent push to promote the night economy, street food assumes a pivotal role.
Nonetheless, the majority of street foods available in night markets tend to be calorie-dense and lacking in nutritional value, posing a risk of weight gain and health problems. Considering that prioritizing health is a key factor in opting for plant-based food, the industry might explore the option of providing healthy and low-calorie vegan alternatives during nighttime hours. The report indicates that 94% of consumers are open to trying vegan ready-made meals and snacks, including plant-based versions of popular street foods such as hamburgers, deep-fried spring rolls/prawn crackers, siu mai, fish balls, fried chicken nuggets, and more.
“Notably, Hong Kong’s dining culture is a blend of Chinese and Western influences, with cha chaan tengs or Hong Kong-style cafes having played a prominent role in shaping the food trend. Despite the rising popularity of cross-border consumption, there remains an opportunity for innovative plant-based dishes that incorporate local flavours to spearhead a fresh wave of healthy eating,” Tsui added.
