Plant-based alternatives to conventional animal products are a booming business. Data recently commissioned by leading market research firm Nielsen shows that U.S. retail sales of plant-based foods that directly replace animal products (as defined by GFI) have risen 17% in the past year to more of $ 3.7 billion.
With the addition of SPINS US retail sales data on plant-based alternatives in the natural channel, the total US plant-based retail market is worth more than $ 4.1 billion.
As more households across the country purchase plant-based options, the market for these products is rapidly expanding beyond vegetarian and vegan consumers. We've summarized the data highlights along with key information here, both for the market as a whole and for the major plant-based alternative categories.
What does plant-based mean?
Eating a plant-based diet simply means eating more plants. No matter where you are or what you eat right now, you can eat more plants (everyone can). Of course, your goal should be to eat predominantly (and ideally exclusively) plant-based all the time, but you will likely have a transition phase, and it starts with eating more of the things that Earth has so deliciously and naturally. provided
The future of meat: the rise of plant-based alternatives
Cheating customers is generally frowned upon, but newer meat substitutes that mimic real meat invert that notion. Diners are increasingly relying on plants for protein sources
Diners are also interested in the health and animal welfare benefits of vegetarian proteins. Now is the time to think beyond veggie burgers and branch out into plant-based "fake foods," foods that look and taste like meat, but aren't. Brands like Impossible and Beyond Meat are leading the way and even making headlines in traditional establishments like Burger King with Impossible Whopper and White Castle with Impossible Slider.
Even sushi is getting into the meatless trend. Ahimi is a new tuna alternative made from tomatoes and a few simple ingredients.
- Textured vegetable protein instead of ground beef
- Shiitake mushroom "bacon"
- Tempeh for chicken
- Seitan instead of cold cuts.
Why the counterfeiting?
Plant-based protein is linked to a number of positive aspects for the health of people and the planet. The exchange of meat for plants reduces saturated fat and increases the fiber and vitamin content of dishes.
Studies show that this leads to lower risks for diabetes, cancer, and heart disease. Furthermore, plants require fewer environmental resources such as water and space, which can offset climate change. Finally, vegetarian proteins are food sources that animal lovers can feel good about eating.
Texture perfects deception
Cooking vegetarian protein with the correct texture will make your customers embrace vegetables as much as their favorite meats. Match the consistency of a vegetable to the meat you are replacing.
Toss the quinoa into the bean puree as a tooth swap for hamburger meat in tacos or meatballs. Shred the cauliflower al dente to replace chewed chicken on nachos.
Global dishes are great for exchanging meat for synthetic meat. These cuisines are usually naturally vegetarian. Furthermore, its improved specification can cover the differences between animal and vegetable proteins, and thus mimics the original dishes more closely.
Use the unripe chazu fruit in Indonesian curries Increase the protein level of Pad Thai with tofu.
Use Umami as your Trojan horse
Umami is most often associated with a salty or savory taste. While meat traditionally brings umami, many vegetarian foods do as well. Some examples are aged cheeses, mushrooms, soy sauce, tomatoes, and red wine.
What is umami?
Umami (in Japanese: う ま 味), a word that it means tasty, it is one of the five basic flavors along with sweet, sour, bitter and salty. … Japanese characters, including the kanji 旨 味, which refer to the umami are used in a more general sense, when a particular food is delicious.
What are umami foods?
Foods like mushrooms, the shiitake mushrooms, ripe tomatoes, dried tomatoes, Green Tea, the anchovies, the dry bonito, the cheeses (especially the Parmesan), the soy sauce, Chinese cabbage, spinach, the asparagus or the Iberian Ham, stand out for their umami flavor.
With information from https://www.unileverfoodsolutions.us https://es.m.wikipedia.org/wiki/Umami https://www.takeachef.com/blog/umami/ https://inhabitat.com