The quest to develop a delicious, realistic meat alternative from plant sources has been a long-standing aspiration for humanity, often feeling more like science fiction than a reality on our dinner plates. In the late 19th century, John Harvey Kellogg and other visionaries from the Seventh-day Adventist community embarked on this journey. They established 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 transformed meat substitute manufacturing, notably enhancing texture and flexibility—a process still utilized today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive, “Over the years, the desire for healthier eating and reduced meat consumption has expanded well beyond the Seventh-day Adventist community. Recently, there has been a surge in flexitarians and individuals looking to cut down on meat for various health, sustainability, and ethical reasons.” The demand for new meat alternatives has also reached Asia, where gluten has been used for centuries. In China, soy protein has been utilized for decades to create meat substitutes, and today’s advancements are largely an evolution of these earlier practices. While the methods and flavors have improved, the underlying technology has existed for a long time.
Miyoko Schinner, the 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 seeking healthier options. She remarked to Food Dive, “Many people still enjoy the flavor of meat but want to avoid the harm associated with it. This creates an opportunity for consumers to enjoy their meat without the drawbacks.” Schinner noted that while Chinese companies continue to enhance their quality, their lack of marketing has hindered their entry into the U.S. market.
Textured vegetable protein, originally derived from soy, marked the inception of meat substitutes. This innovation paved the way for alternatives made from nuts, beans, and various vegetables, all aimed at imitating a wide array of meat products. Although early pioneers are no longer active, many of their foundational processes and companies continue to thrive today. In 2014, Atlantic Natural Foods acquired Loma Linda and Worthington, which had previously been the exclusive producer of shelf-stable foods for Kellogg. Hines stated, “The founder of Atlantic Natural Foods recognized a growing necessity beyond the health-conscious segment as the global population expands. Plant-based foods represent the only sustainable option for the future, and it’s thrilling to be at the forefront of the rapid innovations that have occurred over the past decade.”
The demand for plant-based meat options likely began with vegetarians seeking variety. Nowadays, companies like Impossible Foods and Beyond Meat are attracting consumers who are concerned about environmental issues, the need to feed a rapidly growing global population, and improving animal welfare. However, for plant-based proteins to become a staple in the American diet, they must appeal to a broader audience. The meat substitutes need to be so authentic in taste, texture, and aroma that even dedicated meat lovers would consider incorporating them into their meals. As consumer preferences evolve, merely marketing a burger as plant-based is insufficient. Nick Halla, chief strategy officer at Impossible Foods, noted that producing plant-based proteins is more efficient, scalable, and sustainable than traditional meat production. Their burger, available in restaurants across four cities, contains coconut oil, wheat, and potato proteins, along with heme, a protein that lends meat its color and flavor—though in this case, it is derived from legumes.
“We realized that to succeed, we needed to create delicious products that consumers love, but in a more sustainable way than animal-based meat,” Halla explained to Food Dive. “When we started Impossible in 2011, we aimed to completely rethink how we develop foods that appeal to even the most devoted meat enthusiasts. This had never been done before.”
The global meat substitute market has experienced explosive growth in recent years. Visiongain, a research firm, projected the market would exceed $4 billion by 2017, capturing the attention of investors. Analysts indicate that companies are flocking to Silicon Valley to explore opportunities in the fake meat sector, and venture capitalists are eager to invest. A survey by Today’s Dietitian revealed that 41% of registered dietitians believe plant-based proteins are becoming more prevalent, while consumers are decreasing their consumption of beef, bacon, and other processed red meats. Research indicates that while many enjoy eating meat, a significant number are seeking alternatives they perceive as healthier or more sustainable, particularly among millennials.
In a groundbreaking move, Tyson Foods became the first major meat company to invest in a plant protein-based company, acquiring a 5% stake in Beyond Meat. This strategic decision reflects the industry’s shifting landscape and foreshadows the future of protein consumption. Today’s consumers can choose from veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like options. Despite the trendiness of plant-based proteins, it remains to be seen if they will completely replace traditional meat anytime soon.
Nevertheless, further innovations are anticipated in the coming years, with many analysts predicting the emergence of a superfood category utilizing ingredients such as konjac and hemp. While skepticism exists regarding the potential for alternative protein sources to convert meat enthusiasts, a focus on developing flavorful plant and algae-based products, coupled with broader availability in retail and dining establishments, could substantially enhance the category’s prominence in the protein market.
In addition, there is an interesting connection between plant-based diets and digestive health, particularly regarding calcium citrate, which is known to aid digestion and may even make you poop. As consumers increasingly turn towards plant-based options, understanding their nutritional benefits, including the role of calcium citrate, could further drive interest and acceptance in the marketplace.