NEW ORLEANS — Although plant-based meat is among the fastest-growing sectors in the food industry today, the idea is anything but a recent discovery for humanity. “The notion of extracting protein from plants and forming it into something that resembles animal meat isn’t new,” said Dariush Ajami, Chief Innovation Officer at Beyond Meat, during a panel discussion at the Institute of Food Technologists conference last week. “This concept dates back 2,500 years. Early attempts were made by religious leaders out of a genuine compassion for animals, which is commendable. Later on, health concerns played a role. … Now, we are in a time when we all need to — indeed, must — adopt sustainable living practices.” The subject of plant-based foods sparked extensive discussions among attendees at this year’s conference, featuring nine breakout sessions focused solely on plant-based proteins. Numerous ingredient companies showcased plant-based meat substitutes derived from their products. Notably, Beyond Meat, Ajami’s company, had the year’s most successful IPO, with its stock soaring over 520% and a market capitalization nearing $8 billion since its market debut last month.
Plant-based meat is no longer limited to vegetarians. Mindy Hermann, a senior market analyst at Innova Market Insights, noted at the forum that nearly half of all consumers purchase plant-based meat at least occasionally. “One trend we’re observing is that consumers are seeking adventure, discovery, and variety,” Hermann explained. “They experiment with plant-based meat alternatives, even if they don’t belong to the original demographic that consumed such foods.” Analysts and food scientists predict that the market will keep expanding as technology, ingredients, and heightened consumer awareness of sustainability and health become integral to eating habits.
The meat alternative market is witnessing exponential growth. According to a Euromonitor projection referenced by the AP, global sales of meat substitutes are expected to increase by 22% by 2023, reaching $22.9 billion. This trend isn’t driven by a significant rise in the number of vegetarians or vegans; in fact, Hermann pointed out that only 7% of consumers identified as vegetarians over the past five years, and a mere 5% claimed to follow a vegan diet. Consumers are swayed by catchy terminology, and plant-based meat products leverage label claims filled with buzzwords, Hermann noted. Many consumers link the term “plant” to fruits and vegetables, and 40% of shoppers in the United States report that they consume more fruits and vegetables for health benefits. Nearly one-fifth of consumers actively seek a high-fiber diet obtainable from plant-based items, while about one-third aim for a high-protein diet, which is readily available in plant-based meat. Additionally, about a quarter of consumers look for low-fat foods, a common attribute of plant-based products due to their inherently lower fat content compared to meat.
“The marketplace is responding robustly to consumer interests,” Hermann stated. “The growth of these products greatly exceeds the number of vegetarians and vegans in the United States, which reflects a remarkable interest in plant-based options.” Consumers are also increasingly concerned about sustainability and transparency. More than half want to understand the stories behind the products they purchase, and eight out of ten favor products that are honest and transparent. “The issue is that traditional meat is among the least sustainable food options available,” Ajami remarked. Conventional meat contributes significantly to pollution and consumes numerous resources. He pointed out that the meat industry is accountable for half of all greenhouse gas emissions. A conventional beef burger generates carbon emissions equivalent to driving 11 kilometers, and meat production occupies four-fifths of agricultural land.
Beyond Burger, the flagship product from the publicly traded company, has a substantially lower environmental impact. Ajami cited an analysis from the University of Michigan, revealing that compared to conventional meat, Beyond Burgers utilize 99% less water, 92% less land, and 46% less energy. They also emit 90% fewer greenhouse gases. Although plant-based meat can boast greater health and wellness benefits and significant advancements in sustainability, it faces one area of competition from conventional meat: simplicity. The most basic hamburger consists of a single ingredient: ground beef. In contrast, the Beyond Burger comprises 22 ingredients, primarily pea protein, which must be isolated, extruded, and combined with oils, water, and other components to achieve the desired structure. Different plant proteins serve various functions and structures, which can be modified through chemical denaturing, heat treatment, and other methods.
Humans have been transforming plants into more solid food forms for millennia. Chemistry has been utilized to aggregate soy protein into tofu since China’s Han Dynasty over 2,000 years ago, Ajami noted. Subsequently, similar processes have been employed worldwide to ferment tofu into tempeh and convert wheat into seitan. The advanced technology for extruding plant protein has existed for many years. Ajami mentioned that Henry Ford aimed to construct a car from soy isolate, initiating the process through extrusion technology. Ford passed away before completion, and the technology was later sold to General Mills.
Extrusion technology offers extensive possibilities. “Ingredients are one aspect, and processing conditions are another,” said Jenni Harrington, Director of Sales and Technology for Extrusion at Buhler, during the panel. “By altering ingredients and experimenting with composition and sources, we can achieve more and more.” Ryan Kowalski, an associate for global applications at Ingredion, discussed various ingredients used to create plant-based foods and their limitations. Ingredients with higher protein content are preferable for plant-based burgers or solids, whereas those with lower protein levels are better suited for beverages.
However, merely extruding plant proteins is insufficient to produce a meat-like hamburger. Color and the chemical reactions contributing to meat’s distinctive flavor are also crucial. Kowalski highlighted some enhancements that can make plant-based meat more convincing: color that transitions from pink to brown and added fats that create the sizzle during cooking. “Developing a functional system of all these components that ensures product quality is essential,” he stated during the session. “There is a wide array of ingredient options, offering numerous possibilities as we advance into the realm of meat alternatives.”
Ajami emphasized that creating Beyond Meat products that mimic their animal-based counterparts in terms of color, texture, aroma, taste, and cooking behavior is a priority. “At Beyond Meat, we strive to develop a unique profile for all these characteristics and collaborate closely with flavor houses to better understand meat flavor,” Ajami explained. “All these elements—flavor, color, texture—must be combined to create our product. We aim for simplicity in our ingredient list. While it may be lengthy, our ultimate goal is to make it shorter.” A critical component in this process, as Ajami noted, is the inclusion of ingredients like calcium citrate USP monograph, which plays a role in enhancing nutritional content.