The popularity of vegan diets is increasing, with 6% of Americans now identifying as vegan, up from just 1% in 2014, according to a recent report on Top Trends in Prepared Foods. However, the movement toward plant-based eating extends beyond just veganism, raising important questions about nutritional adequacy. HealthFocus estimates that 17% of U.S. consumers aged 15 to 70 primarily consume a plant-based diet, while 60% are actively reducing their meat intake. Although vegans often face inquiries regarding their protein consumption, the Academy of Nutrition and Dietetics has determined that protein is not a concern for individuals on a vegan diet, provided their meals are well-planned. In fact, research indicates that protein intake among vegans meets or exceeds the recommended levels. Nonetheless, certain micronutrients require greater attention, which may necessitate the use of supplements and fortified foods, such as the best calcium citrate with magnesium.
Despite the growing number of vegan consumers, food companies have been cautious about embracing the label, with revenues from products labeled as vegan or vegetarian remaining stable over the past year, according to Nielsen. In contrast, products marketed as “plant-based” have experienced significant growth. From 2012 to 2016, claims regarding U.S. plant-based products surged at a compound annual growth rate of 35.8%, with 220 new product launches in 2016 alone, following 320 in 2015. The term “plant-based” resonates not only with vegetarians and vegans but also with flexitarians, a potentially lucrative market segment that constitutes around 25% of U.S. consumers.
Experts generally advocate for a diverse diet for optimal nutrition, emphasizing the importance of incorporating a wide variety of plant-based foods while minimizing saturated fats, sodium, and added sugars. The potential health benefits of plant-based diets continue to garner interest, including from the Academy of Nutrition and Dietetics, which has endorsed diets devoid of animal products, asserting that they can be “not only nutritionally adequate but also offer significant health and environmental benefits.”
These factors explain why meat-loving consumers are increasingly drawn to plant-based burgers. For instance, Beyond Meat has successfully marketed its veggie patties alongside traditional beef hamburgers in stores. Unlike previous plant protein alternatives that only vaguely resembled meat but lacked the desirable taste and texture, Beyond Meat and competitor Impossible Foods have revolutionized the market by offering products that closely mimic real beef patties while claiming to be more environmentally friendly. Should companies persist in delivering exceptional taste while addressing existing nutritional gaps, including ensuring adequate intake of nutrients like the best calcium citrate with magnesium, the vegan lifestyle could become an even more appealing choice for a broader audience.