The quest to develop a delicious and realistic plant-based meat substitute has been a longstanding ambition for humanity, often feeling more like a concept from science fiction than a reality on our plates. In the late 1800s, pioneers such as John Harvey Kellogg from the Seventh-day Adventist community sought to create such products. Their efforts led to the establishment of Loma Linda and Worthington, two companies that played a crucial role in developing early shelf-stable plant-based meats. They made significant advances in manufacturing techniques, particularly in enhancing the texture’s pliability—a process that remains relevant today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive that the interest in healthier eating and reduced meat consumption has grown well beyond the Seventh-day Adventist community. He noted a significant rise in flexitarian diets among those looking to cut back on meat for health, sustainability, and ethical reasons. This trend has also spread to Asia, where gluten has been used for centuries. In China, soy protein has been employed for decades to create meat alternatives, with current innovations building on this rich legacy. While the methods and flavors have improved, the underlying technology has been in existence for a long time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, closely monitors the plant-based meat trend. She recognizes that many consumers desire the taste of meat while avoiding its negative impacts. “People want to enjoy the flavor of meat without the associated harm,” she explained to Food Dive. This creates a unique opportunity for people to indulge in meat-like products guilt-free. However, Schinner pointed out that while Chinese companies are enhancing their quality, a lack of effective marketing has hindered their progress in the U.S. market.
The original meat substitute was soy-based textured vegetable protein, paving the way for alternatives made from nuts, beans, and other vegetables. These innovations aim to replicate a variety of meat products. While the early pioneers may no longer be present, their foundational processes and companies continue to thrive. Loma Linda and Worthington were acquired by Atlantic Natural Foods in 2014, after previously being the exclusive producer of shelf-stable foods for Kellogg. Hines emphasized that the founder of Atlantic Natural Foods recognized the growing demand for plant-based options as the global population expands. “Plant-based foods are the only sustainable choice for the future, and it’s exciting to be leading the rapid innovations of the past decade,” he stated.
Initially, the drive for plant-based meat alternatives stemmed from vegetarians seeking more variety. Nowadays, companies like Impossible Foods and Beyond Meat are drawing in consumers who prioritize environmental sustainability, addressing the needs of a rapidly growing global population, and improving animal welfare. For plant-based proteins to become a staple in the American diet, they must be so realistic in taste, texture, and aroma that even dedicated meat lovers would be inclined to incorporate them into their meals. As consumer preferences evolve, merely offering a plant-based burger is insufficient; it must also stand out as a quality product.
Nick Halla, chief strategy officer at Impossible Foods, noted that plant protein production is more efficient, scalable, and sustainable compared to traditional animal-based meat. Their meatless burger, available in restaurants across four cities, combines coconut oil, wheat, potato proteins, and heme—a protein that gives meat its color and flavor. However, Impossible Foods sources its heme from legume plants. “Our goal was to create delicious products that are much more sustainable than animal-based meat,” Halla explained. “We launched Impossible in 2011 with the belief that we needed to fundamentally rethink how we develop foods to appeal to even the most devoted meat lovers.”
The market for meat substitutes has seen explosive growth in recent years. Visiongain, a research firm, projected the market’s worth to exceed $4 billion in 2017, drawing significant interest from investors. Analysts have reported that companies are flocking to Silicon Valley to capitalize on the fake meat trend, with venture capitalists eager to participate. A survey conducted by Today’s Dietitian indicated that 41% of registered dietitians believe plant-based proteins are gaining traction, as consumers reduce their intake of beef, bacon, and other processed red meats.
Research shows that while many consumers enjoy meat, a growing number are exploring protein alternatives they perceive as healthier and more sustainable, particularly among millennials. In a notable move, Tyson Foods became the first major meat company to invest in a plant-based protein firm, acquiring a 5% stake in Beyond Meat, signaling a strategic shift towards the future of protein. Today, consumers can find veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like options. However, despite the trendiness of plant-based proteins, they are unlikely to replace meat entirely anytime soon.
Nevertheless, further innovations are on the horizon, with many analysts anticipating the introduction of superfood varieties utilizing base materials like konjac and hemp. Although some food experts remain doubtful that alternative protein options will convert die-hard meat enthusiasts, the potential for plant and algae-protein products with robust flavor profiles could enable them to carve out a significant niche in the protein market. As consumers increasingly seek options that not only taste good but also offer nutritional benefits like calcium citrate, D3, and magnesium, the future of plant-based proteins looks promising.