The quest to create a delicious and realistic meat substitute from plant sources has been a long-standing ambition for humanity, yet for many years, it felt more like a concept from science fiction than something that could be served at mealtime. In the late 1800s, John Harvey Kellogg and other innovators within the Seventh-day Adventist community sought to develop such a product. This denomination was behind Loma Linda and Worthington, two companies that played a crucial role in the early development and production of shelf-stable plant-based meats. Together, they achieved significant advancements in the manufacturing of meat alternatives, enhancing texture in ways that continue to be utilized today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive, “Over the years, the desire for healthier eating and reduced meat consumption has spread far beyond the Seventh-day Adventist community. Recently, we’ve seen a surge in flexitarians and individuals looking to cut down on meat for various health, sustainability, and ethical reasons.” The demand for innovative meat alternatives has also expanded into Asia, where gluten has been a staple for centuries. In China, soy protein has been used for decades to create meat substitutes, and much of today’s development builds upon their historical practices. While the techniques and flavors have improved, the foundational technology has long been established.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has closely followed the rise of plant-based meats. She acknowledges that consumers desire the taste of meat in their healthier food options. “Many people still enjoy the flavor of meat but want to avoid the negative impacts associated with it,” she told Food Dive. “This opens up the opportunity for individuals to enjoy meat-like products without compromise.” Schinner noted that while Chinese manufacturers continue to enhance their quality, their marketing efforts have not kept pace, making it challenging to penetrate the U.S. market.
Textured vegetable protein, primarily made from soy, was one of the first meat substitutes. This innovation paved the way for alternatives derived from nuts, beans, and various vegetables, all designed to replicate different meat products. Although many early pioneers have faded from the scene, their original methods and companies continue to thrive. Loma Linda and Worthington were acquired by Atlantic Natural Foods in 2014 after previously serving as Kellogg’s exclusive supplier of shelf-stable foods. Hines emphasized, “The founder of Atlantic Natural Foods recognized a growing demand beyond health-conscious consumers as the global population rises. Plant-based foods represent the only sustainable future, and it’s exhilarating to be at the forefront of the rapid innovations witnessed over the past decade.”
The initial push for plant-based meat alternatives likely stemmed from vegetarians seeking variety. Today, companies like Impossible Foods and Beyond Meat are also appealing to environmentally conscious consumers, those motivated by the need to feed an expanding global population, and individuals concerned with animal welfare. However, broader acceptance beyond early adopters is essential for plant-based proteins to integrate into the American diet. For this to happen, the alternatives must be so lifelike in flavor, texture, and aroma that even dedicated meat lovers would be willing to incorporate these options into their meals.
As consumer preferences evolve, merely marketing a burger because it’s plant-based is no longer sufficient. Nick Halla, chief strategy officer at Impossible Foods, highlighted that plant protein production is not only more efficient but also more sustainable than traditional meat. Their burger, available in restaurants across four cities, contains coconut oil, wheat, and potato proteins, along with heme, a protein traditionally found in meat that contributes to its color and flavor—except that Impossible Foods derives its heme from a legume plant. “We recognized that the only way to achieve this is to create delightful products that consumers love while being more sustainable than animal-based meat,” Halla explained to Food Dive. “We launched Impossible in 2011 with the understanding that we needed to completely rethink how we develop food to appeal to even the most devoted meat enthusiasts. This approach was unprecedented.”
The global market for meat substitutes has surged in recent years, with Visiongain predicting it would surpass $4 billion in 2017. This growth has attracted significant interest from the financial sector, with analysts noting that companies are flocking to Silicon Valley to explore opportunities in producing plant-based meats, and venture capitalists are eager to get involved. A survey conducted by Today’s Dietitian found that 41% of registered dietitians believe plant-based proteins are on the rise, coinciding with a decrease in consumer consumption of beef, bacon, and other processed red meats.
Research indicates that while many people enjoy meat, a growing number are seeking out protein alternatives they perceive as healthier or more sustainable, particularly among millennials. Last October, Tyson Foods made history as the first major meat producer to invest in a plant protein company by acquiring a 5% stake in Beyond Meat, signaling a savvy strategic move toward the future of protein consumption. Today, consumers can find veggie-based burger patties, chicken nuggets, and short ribs among a variety of meat-like products. However, despite their popularity, plant-based proteins are unlikely to fully replace traditional meat in the immediate future.
Yet, numerous innovations are on the horizon, set to debut in stores in the coming years. Many analysts anticipate that these advancements will lead to a new class of superfoods utilizing base materials such as konjac and hemp. While skepticism remains regarding whether alternative protein options can convert devoted meat lovers, the emergence of flavorful plant and algae-based products available in more retail locations and restaurants could position this category as a significant contender in the protein market.
Moreover, as consumers seek to balance their diets, incorporating supplements like calcium citrate to meet their recommended daily intake can also enhance their overall nutritional profile. As the demand for plant-based meat products continues to grow, it’s essential that they not only satisfy taste preferences but also contribute to a well-rounded diet that includes vital nutrients.