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Speaker 1: Either dup c Ellen.

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Speaker 2: We're going to have a chat to Chippy. Actually Health minister,

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Speaker 2: former health minister will be with us after five o'clock.

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Speaker 2: Nine two nine two is the text number, by the way.

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Speaker 2: Now on another subject altogether, but if a tough market

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Speaker 2: for fake meat manufacturers. By the looks of things, we've

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Speaker 2: got another plant based company in the country, Sustainable Foods Limited,

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Speaker 2: which has gone into voluntary administration. In April, the fake

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Speaker 2: meat company Sunfed also announced that it was closing. Ristroateur

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Speaker 2: Martin Bosley is with me and now had bossy you doing.

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Speaker 2: I'm very well, thank you. What's going on here? People

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Speaker 2: just not into the fake meat?

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Speaker 1: I think, oh god, sorry, I thought i'd got rid

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Speaker 1: of my phone multiple Oh yeah, I'm very I'm a

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Speaker 1: very important person. Only at four o'clock in the afternoon

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Speaker 1: it would be Yeah, I think it's I don't think

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Speaker 1: it's I think I think it was there. People were

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Speaker 1: into it to begin with, right, Yeah, they got they

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Speaker 1: gone into it, and I think they've just kind of

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Speaker 1: into the fake meat thing. They've kind of moved forward.

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Speaker 1: They've become a little bit more aware of, like I

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Speaker 1: all the additives that went into it to create that.

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Speaker 1: So I don't think it's a full scale back lets

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Speaker 1: against it, but I think what it shikes on what

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Speaker 1: Sean lied on was the need for sort of more

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Speaker 1: plant based foods rather than that highly processed, faked meat.

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Speaker 1: And that's sort of and I think that's the desire

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Speaker 1: for sort of more natural ingredients and health focused choices.

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Speaker 2: So if I look, I tried it and its taste

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Speaker 2: was fine. It's actually surprisingly good, but it just never

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Speaker 2: really I just never really got into it because I thought,

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Speaker 2: if I want to eat meat or eat meat, and

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Speaker 2: if I don't want to eat meat, I'll eat a plant.

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Speaker 2: So is that basically when people got to.

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Speaker 1: I think so. I think it was like, you know,

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Speaker 1: people who wanted to eat meat were always going to

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Speaker 1: eat meat. They were never going to go to a

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Speaker 1: chick pil tun, they were going to always have meat.

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Speaker 1: So it was kind of like, you know, so if

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Speaker 1: you're a vegetarian, here's an option. But if you're vegetarian,

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Speaker 1: why did you want some of that tasted like chicken?

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Speaker 1: We you already decided not to eat chicken.

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Speaker 2: Was it was a fair basically?

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Speaker 1: Yeah, I think it might have been. You know, it

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Speaker 1: was kind of there was some popularity there, but Dinah

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Speaker 1: sort of stepped away from it. I think, you know,

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Speaker 1: there was concerns about the tapes. There was definitely concerns

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Speaker 1: over the teacher, and I think that kind of it

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Speaker 1: sort of led to, I guess a movement of sort

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Speaker 1: of putting the plant back into plant based rather than

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Speaker 1: putting the you know, putting the chemicals in the plant based.

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Speaker 1: And so what we're seeing now on men us is

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Speaker 1: dishes that kind of highlight vegtables and lays these light

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Speaker 1: for luffels, mushroom based meals, lintal based options instead of

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Speaker 1: just substituting meat with processed alternatives.

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Speaker 2: Yeah, okay, so do you think that this is going

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Speaker 2: to be If you are an investor in plant in

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Speaker 2: fake meat company, think about taking your money out because

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Speaker 2: this is the way it's going. This is the trend.

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Speaker 1: God knowledge they ever look to me to financially advice,

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Speaker 1: either you know that or me frankly, Yeah, but you know,

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Speaker 1: but the plant based I mean also we kind of like,

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Speaker 1: you know, it's been adopted internationally way before you know,

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Speaker 1: you know, we're kind of late adopters to it. Yes,

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Speaker 1: later rolls out like like in the US, it's huge

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Speaker 1: and it's and as in plant based food, it's not

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Speaker 1: the fake meat food. You know, but forty seven percent

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Speaker 1: of people are actually I guess what you call FLIXI tearans.

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Speaker 1: They you know, they regally incorporate plant based foods in

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Speaker 1: their diet, but without fully committing sort of vegetarianism, so

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Speaker 1: you know, they demographic is the key driver for plant

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Speaker 1: based products. People still eat meat, but also want a

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Speaker 1: little bit more. So you know, I think, well, you

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Speaker 1: know it, sort of process plant based meat will they'll,

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Speaker 1: they'll be there. I don't think it's going to grow

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Speaker 1: that much more more that whole plant based food markets

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Speaker 1: is what's going to grow.

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Speaker 2: I think, what are you eating at the moment? What's cool?

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Speaker 1: Oh god, I've got I've gone back to like really

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Speaker 1: simple basic eating. I don't know why, it's my age.

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Speaker 1: I think, you know, we're just like like last night,

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Speaker 1: I just had a steak on some meshed potato with

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Speaker 1: some carrots on the side. You know, really, what did

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Speaker 1: you do with your carrots? I just I just I pointed,

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Speaker 1: did guild a lily a little bit there? They were

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Speaker 1: kind of roasted with a little bit of maple syrup and.

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Speaker 2: Some but oh that's pretty flesh. There's a flesh.

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Speaker 1: Carrot, but I called it carablized carrots were you know,

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Speaker 1: so I kind of put a bit of a but

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Speaker 1: it was just carrots. And but isn't this But.

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Speaker 2: This is just the benefit of living in New Zealand, right,

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Speaker 2: We don't need to dress stuff up with fancy sauces

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Speaker 2: and all kinds of carry on, because actually it's fresh

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Speaker 2: and it's awesome.

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Speaker 1: Exactly when people are saying to me, like, how do

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Speaker 1: you define New Zealand cuisine? Like you know, like yeah,

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Speaker 1: it's how you'd go past it too, and the feet

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Speaker 1: you'd say body, butter and creaman whatever. You know, when

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Speaker 1: we said, you know, how do you define New Zealand cuisine,

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Speaker 1: it's the quality of our ingredients produce that makes the difference.

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Speaker 1: It is so good. You know, we're an agricultural nation

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Speaker 1: and so we have really access to to those proteins

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Speaker 1: and to great vegetables and uh and other you and

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Speaker 1: other products around you know, in that in that space seafood,

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Speaker 1: I mean, my god, I mean like incredible. So you know,

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Speaker 1: we are already fortunate. I think so long as we

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Speaker 1: kind of assume the rest of the world, it's like

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Speaker 1: we do. No, that doesn't and it's simply that's that

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Speaker 1: you don't.

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Speaker 2: Yeah, they don't have it as good. Hey boss, thanks man,

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Speaker 2: really appreciate it. Madam Bosley, ristrator and absolutely top guy.

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