The quest to create a delicious and realistic meat alternative from plants has been a long-standing aspiration for humanity, often seeming more like a concept from science fiction than a reality on our dinner plates. In the late 1800s, pioneers such as John Harvey Kellogg, along with others in the Seventh-day Adventist community, aimed to develop such a product. This denomination operated Loma Linda and Worthington, two companies instrumental in the early development and production of shelf-stable plant-based meats. Their innovations marked a significant advancement in manufacturing meat substitutes, enhancing their texture’s flexibility—a technique still utilized today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive that the desire for healthier eating and reduced meat consumption has significantly grown 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,” he noted. The exploration of new meat alternatives has also spread to Asia, where gluten has been used for centuries. In China, soy protein has been employed for decades to create meat substitutes, making today’s advancements a continuation of these historical practices. While the methods and flavors have evolved, the fundamental technology has been around for a long time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has closely monitored the plant-based meat trend. She recognizes that consumers desire the taste of meat even in healthier food options. “Many people still appreciate the flavor of meat but do not want the associated harm,” she explained to Food Dive. This presents an opportunity for consumers to enjoy flavorful options without compromising their values. Schinner pointed out that while Chinese companies are enhancing their product quality, their marketing efforts have not yet effectively penetrated the U.S. market.
Initially, soy-based textured vegetable protein served as the first meat substitute, paving the way for alternatives made from nuts, beans, and various vegetables, all aimed at mimicking different meat products. Although the early innovators have faded, many of their foundational processes and companies continue to thrive. In 2014, Atlantic Natural Foods acquired Loma Linda and Worthington after they had been the exclusive producer of shelf-stable foods for Kellogg. Hines remarked, “The founder of Atlantic Natural Foods recognized a growing need beyond health-conscious consumers as the global population rises. Plant-based foods represent the only sustainable future, and it’s thrilling to be part of the rapid innovations witnessed over the past decade.”
The quest for plant-based meat products likely originated from vegetarians seeking variety. Today, companies like Impossible Foods and Beyond Meat are attracting consumers who are increasingly concerned about environmental issues, the need to feed a burgeoning global population, and enhancing animal welfare. However, widespread acceptance beyond early adopters is vital for plant-based proteins to become a staple in American diets. To achieve this, the products must be so realistic—replicating taste, texture, and aroma—that even devoted meat-eaters would consider incorporating them into their meals. As consumer preferences evolve, simply marketing a burger as plant-based is no longer sufficient.
Nick Halla, chief strategy officer at Impossible Foods, emphasized that plant-protein production is more efficient, scalable, and sustainable than traditional meat. Their burger, available in restaurants across four cities, includes coconut oil, wheat, potato proteins, and heme—a protein typically found in meat that contributes to its flavor and color. The distinguishing factor is that Impossible Foods derives its heme from legumes. “We realized that the only way to achieve this is to create delicious products that consumers love while being much more sustainable than animal-based meat,” Halla conveyed in an email to Food Dive. “We launched Impossible in 2011 with the belief that we must completely rethink our approach to food development in order to appeal to die-hard meat enthusiasts. This had never been done before.”
The global market for meat substitutes has skyrocketed in recent years. Visiongain, a research firm, projected the market to exceed $4 billion in 2017. This growth has captured the attention of investors, as many companies are flocking to Silicon Valley to tap into the fake meat industry. According to a survey by Today’s Dietitian, 41% of registered dietitians acknowledge the rise of plant-based proteins. Simultaneously, consumers are reducing their consumption of beef, bacon, and other processed red meats. Research indicates that while many consumers enjoy meat, a significant number are actively seeking healthier or more sustainable protein alternatives, particularly among millennials.
In a landmark move, Tyson Foods became the first major meat company to invest in a plant protein-based firm, acquiring a 5% stake in Beyond Meat. This strategic decision by the meat giant signals a glimpse into the future of protein consumption. Today, consumers can find veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like products. However, despite the popularity of plant-based proteins and the incorporation of nutrients like calcium citrate 200 mg into various products, it is unlikely that they will completely replace meat in the near future.
Nonetheless, further innovations are on the horizon, expected to hit store shelves in the coming years. Many analysts anticipate the introduction of a superfood category, utilizing foundational ingredients such as konjac and hemp. While skepticism remains regarding whether alternative protein options can win over dedicated meat lovers, an increase in flavorful plant and algae-based products available in more retail outlets and restaurants could position this category as a significant contender in the protein market.