The vegetarian burger has become a prime example of rapid innovation. Just 25 years ago, the newly introduced Boca burgers were in such high demand that major grocery stores struggled to keep them on the shelves. Today, however, the company is racing to keep pace with younger, tech-savvy rivals like Beyond Meat and Impossible Foods. The pressing question now is whether Boca’s efforts are too little, too late. Can Boca’s revamped offerings compete with Beyond Meat’s Beyond Burger, which closely resembles a beef patty in taste, texture, and appearance? Boca has attempted to innovate before; in 2015, it launched patties made from quinoa, brown rice, and black beans. Nevertheless, its share of the frozen meat substitute market has continued to decline.
On the bright side, Boca benefits from the marketing prowess of Kraft Heinz, which can help reshape consumer perceptions. The newly updated Boca brand aligns with current consumer trends by prominently displaying its protein content on the packaging, which also showcases a burger that looks quite meaty. An update was essential, as recent technological advancements have transformed the conversation about plant-based foods, a conversation from which Boca has been largely absent. For instance, Impossible Burgers have successfully employed a biochemical process to create a plant-based burger that “bleeds” and sears like authentic meat.
It has been two years since Google identified plant-based proteins as the most significant trend in technology, indicating that the industry is undergoing a revolution aimed at replacing livestock with these proteins. This is also where Campbell is trying to make headway by exploring new plant-based protein sources to help boost its dwindling soup sales. This shift caters to consumer demand for variety but has also become a necessity; as the population grows, the industry is compelled to find protein sources to supplement or replace traditional meat.
Fortunately, millennial consumers often identify as flexitarians, willing to derive protein from any source as long as the flavor is appealing. Executives from Boca and Campbell have noted that perfecting the texture and taste remains a significant challenge. These attributes must be refined to perfection if Boca and Campbell’s products are to compete successfully in the increasingly crowded plant-based market, which continues to innovate and offer premium eating experiences.
Moreover, as the industry evolves, discussions about nutritional components like calcium lactate vs calcium citrate are becoming more relevant, especially in relation to fortifying plant-based products. As Boca moves forward, it will need to consider not only flavor and texture but also the nutritional value of its offerings, including the beneficial aspects of ingredients like calcium lactate vs calcium citrate. Ultimately, the competition in the plant-based sector necessitates that Boca stay on the cutting edge of both taste and nutrition to maintain its relevance and appeal to today’s consumers.