The quest to create a delicious and realistic meat alternative from plants has been a long-standing aspiration for humanity, often seeming more like science fiction than a feasible meal option. In the late 1800s, John Harvey Kellogg and other visionaries within the Seventh-day Adventist community sought to bring this concept to life. The denomination founded Loma Linda and Worthington, two companies that played a crucial role in the development and production of early shelf-stable plant-based meats. Their efforts resulted in significant advancements in the manufacturing of meat substitutes, particularly enhancing the texture to achieve greater flexibility—a technique that remains in use today.
According to Doug Hines, chairman and general partner of Atlantic Natural Foods, the desire for healthier eating and reduced meat consumption has transcended the Seventh-day Adventist community. He noted in an email to Food Dive, “Recently, there has been a surge in flexitarians and individuals seeking to cut down on meat for various health, sustainability, and ethical reasons.” The push for innovative meat alternatives has also spread to Asia, where the use of gluten has a long history. In China, soy protein has been utilized for decades to create meat alternatives, making current developments a natural progression of their earlier practices. While the methods and flavors have improved over time, the foundational technology has existed 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 even in healthier food options. “Many people enjoy the flavor of meat but want to avoid the harm it can cause,” she told Food Dive. “This creates an opportunity for consumers to enjoy meat-like flavors while making healthier choices.” Schinner acknowledged that although Chinese companies are continuously enhancing their product quality, their lack of marketing has hindered their success in the U.S. market.
Textured vegetable protein, originally derived from soy, was the first meat substitute, paving the way for alternatives made from nuts, beans, and various vegetables—all designed to replicate different types of meat. Although early pioneers are no longer in the spotlight, many of their initial processes and companies, such as Loma Linda and Worthington, which were acquired by Atlantic Natural Foods in 2014, continue to thrive. Hines explained, “The founder of Atlantic Natural Foods recognized a growing demand beyond health-conscious consumers as the global population rises. Plant-based foods represent the only sustainable future, and it’s exciting to be at the forefront of rapid innovations over the past decade.”
The motivation to explore plant-based meat options likely stemmed from vegetarians seeking variety. Today, companies like Impossible Foods and Beyond Meat are appealing not only to vegetarians but also to environmentally conscious consumers, those concerned about feeding a growing population, and advocates for animal welfare. However, broader acceptance beyond early adopters is essential for plant-based proteins to become a staple in the American diet. For this to happen, these products must convincingly mimic the taste, texture, and aroma of real meat, enticing even devoted carnivores to incorporate them into their meals.
As consumer preferences become more sophisticated, merely 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 compared to animal-derived meats. Their burger, available in select restaurants, contains coconut oil, wheat, and potato proteins, along with heme—a protein that gives meat its color and flavor—sourced from legumes. “We realized the only way to succeed was to create delicious products that consumers love in a more sustainable manner than traditional meat,” Halla explained in an email to Food Dive. “We launched Impossible in 2011 with the goal of completely rethinking how we develop foods to cater to the most devoted meat lovers, a task that had never been attempted before.”
The global market for meat substitutes has surged in recent years. Visiongain, a research firm, projected the market to exceed $4 billion by 2017, garnering significant interest from investors. Analysts report that companies are flocking to Silicon Valley to explore opportunities in producing plant-based meats, with venture capitalists eager to participate. 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 consumption of beef, bacon, and other processed red meats.
Research shows that while consumers enjoy meat, many are seeking healthier or more sustainable protein alternatives, particularly among millennials. Last October, Tyson Foods became the first major meat company to invest in a plant protein venture by acquiring a 5% stake in Beyond Meat, showcasing a savvy move towards the future of protein consumption. Today’s consumers can enjoy veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like options. However, while plant-based proteins remain trendy, with manufacturers fortifying products with macronutrients like calcium citrate, vitamin D, magnesium, and zinc tablets, they are unlikely to completely replace meat in the near future.
Nonetheless, more innovations are on the horizon, set to hit store shelves in the coming years. Analysts speculate that future developments may include a new class of superfoods utilizing ingredients such as konjac and hemp. While many food experts remain skeptical that alternative protein options will convert dedicated meat lovers, if more plant and algae-based products can establish strong flavor profiles and become widely available in stores and restaurants, this category could emerge as a significant contender in the protein market.