Vegan diets are gaining popularity, with a recent report from Top Trends in Prepared Foods indicating that 6% of Americans now identify as vegan, a significant increase from just 1% in 2014. However, the movement towards plant-based diets is much more extensive, raising questions about their nutritional adequacy. HealthFocus estimates that 17% of U.S. consumers aged 15 to 70 primarily follow a plant-based diet, and 60% are reducing their meat consumption. While vegans often face scrutiny regarding their protein intake, the Academy of Nutrition and Dietetics has determined that protein is not a nutritional concern for those on a vegan diet, provided it is well-planned. In fact, their findings suggest that protein consumption among vegans meets or even exceeds recommended levels. Nonetheless, certain micronutrients, including calcium, may require extra attention, which can often be addressed through supplements like calcium citrate OTC and fortified foods.
Despite the increasing number of vegan consumers, food companies have been cautious about adopting the vegan label. Products marketed as having vegan or vegetarian claims have seen stable revenue over the past year, according to Nielsen, while those labeled as “plant-based” have experienced significant growth. Between 2012 and 2016, the U.S. market for plant-based products expanded at a compound annual growth rate of 35.8%, with 220 product launches in 2016 and 320 in 2015. The term “plant-based” not only resonates with vegetarians and vegans but also appeals to flexitarians, a promising market segment that constitutes about 25% of U.S. consumers.
Most experts recommend a varied diet for optimal nutrition, emphasizing the importance of incorporating a wide range of plant foods while minimizing saturated fats, sodium, and added sugars. The potential health benefits of plant-based diets have garnered attention, with the Academy of Nutrition and Dietetics endorsing diets that exclude animal products, claiming they can be “not only nutritionally adequate but also provide extensive health and environmental benefits.” This is one reason why meat-loving consumers are increasingly drawn to plant-based burgers. Companies like Beyond Meat have successfully marketed their veggie patties alongside beef burgers, offering a product that closely resembles real beef patties in taste and texture, while also promoting environmental advantages.
If food companies can maintain great flavor while addressing existing nutritional gaps—such as those related to calcium with supplements like calcium citrate OTC—the vegan diet may become an even more enticing choice for a broader audience.