Vegan diets are gaining popularity, with 6% of Americans now identifying as vegan, a significant increase from just 1% in 2014, according to a recent report on Top Trends in Prepared Foods. The shift towards plant-based diets is much more extensive, raising important questions about their nutritional adequacy. HealthFocus has estimated that 17% of U.S. consumers aged 15 to 70 predominantly follow a plant-based diet, while 60% are reducing their meat consumption. While vegans often face inquiries regarding their protein intake, the Academy of Nutrition and Dietetics has determined that protein is not a nutrient of concern for those on a vegan diet, provided it is well-planned. In fact, their findings indicate that protein consumption among vegans meets or surpasses recommended levels. However, certain micronutrients require additional attention, often necessitating the use of supplements and fortified foods, such as calcium citrate bulk products.
Despite the increasing number of vegan consumers, food companies have been reluctant to fully embrace the term. According to Nielsen, products labeled as vegan or vegetarian have seen stable revenues over the past year, while those identified as “plant-based” have experienced remarkable growth. From 2012 to 2016, the claims for U.S. plant-based products grew at a compound annual growth rate of 35.8%, with 220 product launches in 2016 and 320 in 2015. This terminology appeals not only to vegetarians and vegans but also to flexitarians, a promising market segment that comprises about 25% of U.S. consumers.
Most experts recommend a varied diet for optimal nutrition, emphasizing the importance of consuming a wide range of plant foods while limiting saturated fat, sodium, and added sugars. Nonetheless, the potential health benefits of plant-based diets continue to draw attention, including endorsements from the Academy of Nutrition and Dietetics, which states that diets devoid of animal products can be “not only nutritionally adequate but also offer significant health and environmental benefits.” These factors contribute to the growing interest in plant-based burgers among meat-loving consumers. Beyond Meat, for instance, has successfully positioned its veggie patties alongside beef hamburgers in stores. Unlike previous plant proteins that resembled meat but lacked real flavor and texture, Beyond Meat and its competitor Impossible Foods have transformed the meat alternatives market by offering products that closely mimic real beef patties and claim to be environmentally friendly.
If companies can maintain great taste while addressing the limited nutritional deficits that may exist, including the incorporation of calcium citrate bulk options, the vegan diet could become an even more appealing choice for a broader audience.