The quest to develop a delicious and realistic meat alternative from plants has been a longstanding aspiration for humanity; however, for much of history, it seemed more like a concept from science fiction than a viable dinner option. In the late 19th century, John Harvey Kellogg and other pioneers within the Seventh-day Adventist community sought to create such a product. The denomination operated Loma Linda and Worthington, two companies that played a crucial role in the early development and production of shelf-stable plant-based meats. Their collaborative efforts resulted in significant advancements in the manufacturing of meat substitutes, particularly in enhancing texture—a technique that remains relevant today.
Doug Hines, chairman and general partner of Atlantic Natural Foods, shared with Food Dive in an email, “Over the years, the desire to eat healthier and consume less meat has expanded far beyond the Seventh-day Adventist community. Recently, there has been a surge in flexitarian diets and a growing number of individuals looking to minimize their meat intake for various health, sustainability, and ethical reasons.” This drive for innovative meat alternatives has also spread to Asia, where gluten has been utilized for centuries. In China, the use of soy protein to create meat substitutes has been prevalent for decades, and much of today’s advancements build upon this foundational work. While the methods have improved along with the flavors, the underlying technology has existed for a significant amount of time.
Miyoko Schinner, CEO and founder of Miyoko’s Kitchen, which specializes in vegan products, has been closely monitoring the plant-based meat trend. She acknowledges that consumers desire the taste of meat in their healthier food selections. “Many people still enjoy the flavor of meat but wish to avoid the negative impacts associated with it,” she told Food Dive. “This presents an opportunity for consumers to enjoy their meat without the associated harm.” Schinner noted that while Chinese companies are continuously enhancing their quality, a lack of marketing has hindered their progress in the U.S. market.
Initially, soy-based textured vegetable protein was the first meat substitute, paving the way for alternatives made from nuts, beans, and various vegetables—all aimed at replicating different meat products. While the early innovators may no longer be around, many of their foundational processes and companies continue to thrive. Loma Linda and Worthington were acquired by Atlantic Natural Foods in 2014, following their history as Kellogg’s exclusive producer of shelf-stable foods. Hines mentioned, “The founder of Atlantic Natural Foods recognized the growing need beyond just health-conscious consumers as the global population continues to rise. Plant-based foods represent the only sustainable option for the future, and it’s exciting to be at the forefront of the rapid innovation that has taken place over the past decade.”
The quest for plant-based meat products likely originated from vegetarians seeking variety. Today, companies like Impossible Foods and Beyond Meat are appealing to consumers concerned about environmental issues, the need to feed a growing population, and animal welfare. However, gaining acceptance beyond early adopters is essential for plant-based proteins to become a staple in the American diet. To achieve this, the products must be so realistic in taste, texture, and aroma that meat lovers would willingly incorporate them into their meals. With consumer preferences evolving, simply marketing a burger made from plants is no longer sufficient.
Nick Halla, chief strategy officer at Impossible Foods, which produces a meatless burger, explained that plant protein production is more efficient, scalable, and sustainable than traditional animal-based meat. The company’s burger, available in restaurants in four cities, contains coconut oil, wheat, potato proteins, and heme—a protein found in meat that contributes to its color and flavor. Notably, Impossible Foods sources its heme from a legume, rather than from animal sources. “We realized the only way to achieve this is by creating delicious products that consumers love, but in a more sustainable manner than animal-based meat,” Halla shared with Food Dive via email. “We started Impossible in 2011 with the understanding that we needed to fundamentally rethink how we develop foods to attract even the most devoted meat enthusiasts. This approach had never been taken before.”
The global market for meat substitutes has surged in recent years. According to Visiongain, a research firm, the market was projected to exceed $4 billion in 2017. This growth has drawn significant interest from the financial sector, with analysts noting that companies are flocking to Silicon Valley to explore opportunities in the production of fake meat, 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. Concurrently, consumers are reducing their consumption of beef, bacon, and other processed red meats.
Research indicates that while consumers enjoy meat, many are 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 signals the future direction of protein consumption. Today, consumers can choose from veggie-based burger patties, chicken nuggets, and short ribs, among various meat-like offerings. However, while plant-based proteins are currently trendy, with manufacturers enriching products with macronutrients, they are unlikely to completely replace meat in the near future.
Nonetheless, further innovations are on the horizon, expected to hit store shelves in the coming years. Many analysts anticipate the emergence of a superfood category featuring foundational ingredients like konjac and hemp. While skepticism remains regarding whether alternative protein options can convert dedicated meat lovers, if more plant and algae-protein products develop robust flavor profiles and become widely available in stores and restaurants, it could position this category as a significant player in the protein market.
As consumers explore options to buy ccm tablets online, it’s essential for the plant-based meat industry to continue evolving and innovating to meet the changing preferences and values of the modern consumer.