The quest to create a delicious and realistic meat alternative from plants has been a longstanding ambition for humanity, yet for much of history, it seemed more like a concept from science fiction than a reality on our plates. In the late 19th century, visionaries like John Harvey Kellogg, affiliated with the Seventh-day Adventist community, sought to develop such products. Their efforts led to the establishment of companies like Loma Linda and Worthington, which played a crucial role in crafting early shelf-stable plant-based meats. These pioneers made significant advancements in the manufacturing processes of meat substitutes, enhancing their texture’s pliability—a technique still employed today.
“The desire to eat healthier and reduce meat consumption has evolved far beyond the Seventh-day Adventist community,” Doug Hines, chairman and general partner of Atlantic Natural Foods, conveyed to Food Dive via email. “Recently, there has been a surge in flexitarian diets and a growing number of individuals aiming to cut down on meat intake for various health, sustainability, and ethical reasons.” This movement for alternative meats has also found traction in Asia, where gluten has been utilized for centuries. In China, soy protein has been a staple for decades in crafting meat alternatives, making current developments an extension of historical practices. Although methods and flavors have improved, the foundational technology has been in existence for a long time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has closely monitored the plant-based meat trend. She recognizes that consumers desire the flavor of meat even when opting for healthier food choices. “Many people still appreciate the taste of meat but wish to avoid the harm it causes,” she explained to Food Dive. “This creates an opportunity for them to enjoy their meat without compromise.” Schinner noted that while Chinese companies have improved their quality, their limited marketing efforts have hindered their progress in the U.S. market.
Initially, soy-based textured vegetable protein served as the first meat substitute, paving the way for alternatives made from nuts, beans, and various vegetables, all aimed at mimicking different meat products. Although the early innovators are no longer active, their foundational processes and companies continue to flourish. In 2014, Atlantic Natural Foods acquired Loma Linda and Worthington, which had previously 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 continues to rise,” Hines remarked. “Plant-based foods are the only sustainable future, and it’s thrilling to be at the forefront of the rapid innovation seen over the past decade.” The push for plant-based meat likely originated from vegetarians seeking variety. Today, companies such as Impossible Foods and Beyond Meat are also drawing attention from consumers concerned about environmental issues, the need to feed a burgeoning global population, and animal welfare. However, broader acceptance beyond early adopters is vital for integrating plant-based proteins into the American diet. The meat alternatives must be so realistic—emulating the taste, texture, and aroma—that even devoted meat lovers would consider incorporating these products into their meals.
With consumer preferences becoming increasingly sophisticated, simply developing and marketing a burger made from plants is insufficient. Nick Halla, chief strategy officer at Impossible Foods, highlighted that plant-protein production is more efficient, scalable, and sustainable compared to animal-based meat. The company’s burger, available in restaurants across four cities, contains coconut oil, wheat, and potato proteins, along with heme, a protein found in meat that contributes to its color and flavor; however, Impossible Foods derives its heme from legumes.
“We realized that to achieve this, we needed to create delicious products that consumers love, but in a more sustainable manner than traditional meat,” Halla shared with Food Dive. “We founded Impossible in 2011 under the belief that we must completely rethink our approach to food to appeal to even the most committed meat enthusiasts. This had never been done before.”
The global market for meat substitutes has witnessed dramatic growth in recent years. Visiongain, a research firm, predicted the market would exceed $4 billion in 2017. This growth has captured the financial community’s attention, with analysts reporting that companies are flocking to Silicon Valley to explore opportunities in the fake meat sector, attracting eager venture capital investors. A survey conducted by Today’s Dietitian indicated that 41% of registered dietitians believe plant-based proteins are on the rise, as consumers increasingly reduce their consumption of beef, bacon, and other processed red meats.
Research shows that while consumers enjoy meat, many are actively seeking protein alternatives they perceive as healthier or more sustainable, particularly among millennials. Last October, Tyson Foods became the first major meat company to invest in a plant protein-based firm, acquiring a 5% stake in Beyond Meat—a strategic move that hints at the future direction of protein sourcing.
Today, consumers can purchase veggie-based burger patties, chicken nuggets, and short ribs, among various meat-like products. However, while plant-based proteins are currently trendy, and manufacturers are enriching products with essential macronutrients, they are unlikely to completely replace meat in the near future. Nevertheless, further innovations are on the horizon, with many analysts predicting the emergence of a superfood category that utilizes base materials like konjac and hemp, along with oscal calcium citrate to enhance nutritional profiles.
While some food analysts remain skeptical about whether alternative protein choices will sway dedicated meat lovers, if more plant and algae-protein products develop strong flavor profiles and become widely available in stores and restaurants, it could significantly elevate the presence of plant-based proteins in the protein market.