The quest to create a delicious and realistic meat alternative from plants has been a long-standing ambition for humanity, often feeling more like science fiction than a tangible option on our plates. In the late 1800s, pioneers like John Harvey Kellogg and other members of the Seventh-day Adventist community aimed to develop such products. This religious group founded Loma Linda and Worthington, two companies that played a crucial role in the early development and production of shelf-stable plant-based meats. Their innovations significantly advanced the manufacturing of meat substitutes, particularly in enhancing texture, a process that remains relevant today.
“As the years have gone by, the desire to eat healthier and reduce meat consumption has spread well beyond the Seventh-day Adventist community,” Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive via email. “Recently, there has been a surge in flexitarian diets, with many individuals looking to cut down on meat for health, sustainability, and ethical reasons.” This movement toward new meat alternatives has also reached Asia, where gluten has been utilized for centuries. In China, soy protein has been used for decades to create meat substitutes, making current innovations a natural evolution of earlier practices. Although the methods and flavors have improved, the foundational technology has existed for a long time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has been closely monitoring the plant-based meat trend. She recognizes that consumers seek the flavor of meat in their healthier dietary choices. “Many people still crave the taste of meat but wish to avoid the associated harm,” she remarked to Food Dive. “This presents an opportunity for consumers to enjoy meat-like flavors while making healthier choices.” Schinner noted that while Chinese companies are enhancing their quality, their limited marketing efforts have hindered their success in the U.S. market.
Textured vegetable protein, originating from soy, was the first major meat substitute, leading to an array of meat alternatives derived from nuts, beans, and other vegetables, all aimed at replicating various meat products. Although many early innovators have since disappeared, their foundational techniques and companies like Loma Linda and Worthington continue to thrive. In 2014, Atlantic Natural Foods acquired Loma Linda and Worthington, which had been the exclusive producer of shelf-stable foods for Kellogg.
“The founder of Atlantic Natural Foods recognized a growing demand beyond health-conscious consumers as the global population rises,” Hines explained. “Plant-based foods represent the only sustainable option for the future, and it’s exciting to be part of the rapid innovations that have taken place over the last decade.” The initial push for plant-based meat alternatives was likely driven by vegetarians seeking variety, but today, companies like Impossible Foods and Beyond Meat also appeal to consumers concerned about environmental issues, feeding the growing global population, and enhancing animal welfare. However, broader acceptance beyond early adopters is essential for plant-based proteins to become a staple in the American diet. Achieving meat substitutes that closely mimic the taste, texture, and aroma of real meat is crucial for encouraging meat lovers to incorporate these products into their meals.
As consumer preferences have evolved, simply marketing a burger as plant-based is no longer sufficient. Nick Halla, chief strategy officer at Impossible Foods, stated that producing plant proteins is more efficient, scalable, and sustainable than traditional animal-based meat. Their burgers, available in restaurants across four cities, are made with coconut oil, wheat, and potato proteins, and include heme, a meat protein that contributes to color and flavor, sourced from legumes instead of animals. “We realized that the only way to succeed was to create delicious products that consumers love while being more sustainable than animal meat,” Halla explained to Food Dive. “We started Impossible in 2011 with the idea of completely rethinking how we create and understand food to appeal to even the most dedicated meat lovers. This approach was unprecedented.”
The global meat substitute market has surged in recent years, with Visiongain projecting its worth to exceed $4 billion by 2017. This growth has attracted significant attention from investors, with many companies flocking to Silicon Valley for opportunities in the alternative meat sector. A survey from Today’s Dietitian indicated that 41% of registered dietitians believe plant-based proteins are on the rise, coinciding with a decline in consumer intake of beef, bacon, and other processed red meats.
Research shows that while many consumers enjoy meat, a growing number are seeking healthier or more sustainable protein alternatives, particularly among millennials. Last October, Tyson Foods made headlines by becoming the first major meat company to invest in a plant protein-based firm, acquiring a 5% stake in Beyond Meat, signaling a strategic move into the future of protein consumption. Today, consumers can choose from veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like offerings. However, while plant-based proteins are trendy, with manufacturers incorporating macronutrients into various products, it’s unlikely they will fully replace meat in the near future.
Nevertheless, further innovations are on the horizon, with many analysts predicting the emergence of a superfood category featuring base materials like konjac and hemp. Although some food analysts remain doubtful about the potential of alternative proteins to convert meat enthusiasts, if more plant and algae protein products exhibit strong flavor profiles and become widely available in stores and restaurants, it could help establish plant-based options as significant contenders in the protein market. As consumers increasingly look for wholesome options, petite calcium pills and other supplements may become essential companions to these new protein sources, ensuring that dietary needs are met while exploring innovative food choices.