The quest to develop a delicious and realistic meat alternative from plants has long captivated human interest, often feeling more like science fiction than a culinary reality. In the late 1800s, John Harvey Kellogg and other visionaries from the Seventh-day Adventist community set out to create such a product. Their efforts led to the establishment of Loma Linda and Worthington, two companies instrumental in the early development of shelf-stable plant-based meats. They introduced significant advancements in the manufacturing of meat substitutes, particularly in enhancing texture—a method still utilized today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, noted in an email to Food Dive, “The trend toward 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 back on meat for various health, sustainability, and ethical reasons.” This movement for alternative meats has also gained traction in Asia, where gluten has been a staple for centuries. In China, soy protein has been utilized for decades to create meat alternatives, making much of today’s innovations an evolution of earlier practices. While the methods and flavors have certainly improved over time, the foundational technology has been established for quite some time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has closely observed the plant-based meat trend. She recognizes that consumers desire the flavors associated with meat in their healthier food choices. “Many people still enjoy the taste of meat but are concerned about the negative impacts it brings,” she explained to Food Dive. “This opens up a chance for individuals to enjoy their meat while still making healthier choices.” Schinner pointed out that while Chinese companies are enhancing their quality, their marketing efforts have lagged, making it difficult for them to penetrate the U.S. market.
Soy-based textured vegetable protein was the original meat substitute, paving the way for alternatives crafted from nuts, beans, and other vegetables, all aimed at replicating various meat products. Though the early pioneers are no longer active, their foundational processes and companies continue to thrive today. In 2014, Atlantic Natural Foods acquired Loma Linda and Worthington after they had been the exclusive producers of shelf-stable foods for Kellogg.
“The founder of Atlantic Natural Foods recognized a growing demand that transcended health-conscious consumers as the global population expands,” Hines stated. “Plant-based foods represent the sustainable option for the future, and it’s exciting to be at the forefront of the rapid innovations that have taken place over the past decade.” The initial drive for plant-based meat products likely stemmed from vegetarians seeking variety. Nowadays, companies like Impossible Foods and Beyond Meat are successfully attracting environmentally conscious consumers, those concerned about feeding the Earth’s growing population, and advocates for animal welfare. However, for plant-based proteins to establish themselves in the American diet, they must appeal to a broad audience beyond early adopters. This means the substitutes need to be incredibly realistic—mirroring the taste, texture, and aroma of meat—so that meat lovers are willing to incorporate these products into their meals.
With consumer preferences evolving, 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 compared to traditional meat. The company’s meatless burger, available in restaurants across four cities, is made with coconut oil, wheat, and potato proteins, along with heme—a protein found in meat that contributes to its color and flavor, but in this case, derived from legumes.
“We realized that to succeed, we needed to create delicious products that consumers love in a way that is far more sustainable than animal-based meat,” Halla shared with Food Dive via email. “We founded Impossible in 2011 with the goal of rethinking how we understand and develop foods to appeal to even the most devoted meat enthusiasts. This approach was unprecedented.”
The global market for meat substitutes has seen explosive growth in recent years. According to Visiongain, a research firm, the market was projected to exceed $4 billion in 2017, drawing significant interest from investors. Analysts report that many companies are flocking to Silicon Valley to explore opportunities in the plant-based meat sector. A survey by Today’s Dietitian indicated that 41% of registered dietitians believe that plant-based proteins are gaining traction, coinciding with a decline in consumer consumption of beef, bacon, and other processed red meats.
Research shows that while consumers enjoy eating meat, many are searching for healthier or more sustainable protein alternatives, particularly among millennials. Last October, Tyson Foods became the first major meat company to invest in a plant-based protein firm, acquiring a 5% stake in Beyond Meat, signaling a savvy move toward the future of protein.
Today, consumers can purchase veggie-based burger patties, chicken nuggets, and short ribs, among other meat-like options. However, despite the trendiness of plant-based proteins, it doesn’t mean they will completely replace meat in the near future. Yet, many innovations are on the horizon, with expectations for new products featuring superfood ingredients such as konjac and hemp. Although some food analysts are skeptical that alternative protein options will convert dedicated meat lovers, if more plant-based and algae proteins achieve robust flavor profiles and become widely available in stores and restaurants, it could position this category as a significant player in the protein market.
Furthermore, incorporating ingredients like calcium citrate, known for its health benefits, could enhance the nutritional profile of these products, further appealing to health-conscious consumers. As the demand for plant-based alternatives continues to rise, the integration of such beneficial components will likely play a crucial role in shaping the future of meat substitutes.