The quest to create a delicious and realistic meat alternative from plants has been a longstanding aspiration for humanity, often feeling more like a concept from science fiction than a feasible meal option. In the late 19th century, John Harvey Kellogg and other visionaries within the Seventh-day Adventist community sought to develop such products. The denomination operated Loma Linda and Worthington, two companies that played crucial roles in the early development and production of shelf-stable plant-based meats. Their work marked a significant advancement in the manufacturing of meat substitutes, particularly in enhancing texture—a technique that remains relevant today.
“As time has progressed, the desire to eat healthier and reduce meat consumption has grown 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 flexitarianism, with many people looking to cut back on meat for various health, sustainability, and ethical reasons. This push for new meat alternatives has also spread to Asia, where gluten has been utilized for centuries. In China, soy protein has been a staple for decades in crafting meat substitutes, and much of the current innovation builds upon their foundational work. While the methods and flavors have evolved, the underlying technology has been in existence for a long time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, closely monitors the plant-based meat trend. She recognizes that consumers desire the taste of meat in healthier food options. “Many individuals enjoy the flavor of meat but want to avoid the harm associated with it,” she explained to Food Dive. “This creates an opportunity for people to enjoy their meat while embracing healthier choices.” Schinner noted that while Chinese companies are enhancing their product quality, their marketing efforts have not sufficiently reached the U.S. market.
The original meat substitute was soy-based textured vegetable protein, paving the way for alternatives made from nuts, beans, and other vegetables, all aimed at replicating various meat products. Although many early innovators are no longer active, their pioneering processes and companies continue to thrive. Loma Linda and Worthington were acquired by Atlantic Natural Foods in 2014 after serving as Kellogg’s exclusive producer of shelf-stable foods. “The founder of Atlantic Natural Foods recognized a growing demand beyond health-conscious consumers as the global population continues to rise,” Hines stated. “Plant-based foods are the only sustainable option moving forward, and it’s thrilling to be at the forefront of the rapid innovations that have emerged over the past decade.”
The motivation to find plant-based meat options likely originated from vegetarians seeking variety. Today, companies like Impossible Foods and Beyond Meat are not just appealing to vegetarians but are also attracting environmentally conscious shoppers, those concerned with feeding the world’s rapidly growing population, and advocating for improved animal welfare. However, broad acceptance beyond early adopters is essential for plant-based proteins to become a staple in the American diet. The challenge lies in making these products so realistic in taste, texture, and aroma that meat lovers will willingly incorporate them into their meals. As consumer preferences grow increasingly sophisticated, simply offering a plant-based burger 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, contains coconut oil, wheat, and potato proteins, as well as heme, a protein found in meat that imparts color and flavor. The key difference is that Impossible Foods’ heme is derived from a legume plant. “We realized that to achieve this, we must create delicious products that consumers love, but in a more sustainable manner than animal-based meat,” Halla explained to Food Dive via email. “We launched Impossible in 2011 with the understanding that we needed to completely rethink food development to appeal to the most devoted meat lovers. This approach was unprecedented.”
The global market for meat substitutes has seen remarkable growth in recent years, with Visiongain forecasting it to exceed $4 billion by 2017. This surge has caught the attention of the financial sector, with analysts noting that companies are flocking to Silicon Valley to explore opportunities in fake meat production, attracting eager venture capital investors. A survey by Today’s Dietitian revealed that 41% of registered dietitians believe plant-based proteins are on the rise. 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 seeking healthier or more sustainable protein alternatives, particularly among millennials.
In a groundbreaking move, Tyson Foods became the first major meat company to invest in a plant protein-based enterprise, acquiring a 5% stake in Beyond Meat. This strategic decision not only reflects the meat giant’s foresight but also hints at the future direction of protein consumption. Nowadays, consumers can purchase veggie-based burger patties, chicken nuggets, and short ribs, among various other meat-like options. However, despite the trendiness of plant-based proteins—with manufacturers enhancing their nutritional profiles—they are unlikely to surpass meat consumption in the near future.
Nevertheless, many innovations are anticipated in the coming years, with analysts predicting the emergence of a superfood category utilizing base materials like konjac and hemp. While skepticism remains regarding alternative protein’s ability to convert meat enthusiasts, the introduction of more flavorful plant and algae-protein products in stores and restaurants could significantly bolster this category’s presence in the protein market.
Furthermore, as a reflection of the growing health consciousness among consumers, the inclusion of calcium citrate tablet 500 mg as a dietary supplement is becoming increasingly popular, with individuals seeking to enhance their nutritional intake alongside these emerging protein alternatives. The integration of such supplements could complement the shift towards plant-based diets, making them even more appealing to a health-focused audience.