Are Meat Substitutes Bad For You Or What?
“There are lots of ethical reasons why people choose to go vegetarian, but for many people, giving up meat is one of the most significant challenges that comes from the lifestyle change.Even if you consider yourself vegan or vegetarian, sometimes you just crave the texture and taste of meat.
[I]n truth, the soy you eat doesn’t contain enough isoflavones to have an impact on your health, and soy’s effect on the body is far more complex than this early research indicated. So, unless you have a soy allergy, there's really no reason to fear soy...Straight-up soy is a great form of protein for people who don’t eat meat, because it contains all the essential amino acids, as well as important nutrients...Natural soy products such as tofu, edamame, tempeh, and soy milk can be a great replacement for animal protein.
For instance, tofu and tempeh are on the less processed end of the spectrum while a soy-based burger is on the more processed end of the spectrum...It's fine to include highly processed soyfoods in one's diet but nutritionally speaking, it's best to get most of one's protein from less processed foods."
“Ultimately, if you enjoy the taste of whole soy fake meat products, and find that they satisfy your meat craving, then you should keep doing you. (If you are concerned about the amount of soy products you eat, it's a good idea to talk to your doctor or healthcare provider. They know important details about your health and can assess any real risks.)
No matter your diet, it's best to eat a variety of protein sources..."For vegetarians and vegans, this includes beans, lentils, nuts, seeds, whole grains and if they like them, plant-based meat substitutes"...while it might seem like everyone you know is going on a vegetarian diet for ethical reasons, you're not a bad person for eating regular meat if that's what you want.”
(via Are Meat Substitutes Bad For You Or What? | Refinery 29)
Vegan Meat Substitutes: The Ultimate Guide
“There are many reasons for wanting to incorporate meat substitutes into your diet, even if you’re not following a vegan or vegetarian diet. Eating less meat is not only better for your health but also for the environment.”
“Tofu has been a standby in vegetarian diets for decades and a staple in Asian cuisines for centuries. While lacking flavor on its own, it takes on flavors of the other ingredients in a dish. It’s made similarly to the way cheese is made from cow’s milk— soy milk is coagulated, whereupon the curds that form are pressed into blocks.”
”Tempeh is a traditional soy product made from fermented soy. The soybeans are cultured and formed into cakes. Unlike tofu, which is made from soy milk, tempeh is made using the whole soybean, so it has a different nutritional profile. It contains more protein, fiber and vitamins than tofu. Additionally, as a fermented food, it may benefit digestive health.”
”Texturized Vegetable Protein (TVP) is a highly processed vegan meat substitute developed in the 1960s...It’s made by taking soy flour — a byproduct of soy oil production — and removing the fat using solvents. The end result is a high-protein, low-fat product. The soy flour is extruded into various shapes such as nuggets and chunks...it’s more often found in processed, frozen, vegetarian products.”
”Seitan, or wheat gluten, is derived from gluten, the protein in wheat. It’s made by adding water to wheat flour and removing the starch. Seitan is dense and chewy, with little flavor on its own...Seitan is high in protein, low in carbs and a good source of iron.”
“Mushrooms make a great substitute for meat if you’re looking for an unprocessed, whole-food option. They naturally have a meaty flavor, rich in umami — a type of savory taste. Portobello mushroom caps can be grilled or broiled in place of a burger or sliced and used in stir-fries or tacos. Mushrooms are low in calories and high in fiber...However, they don’t contain much protein.”
”Though jackfruit has been used in Southeast Asian cuisines for centuries, it has only recently become popular in the US as a meat substitute. It’s a large, tropical fruit with flesh that has a subtle, fruity flavor said to be similar to pineapple. Jackfruit has a chewy texture and is often used as a substitute for pulled pork in BBQ recipes...jackfruit is high in carbs and low in protein...However, when served with other high-protein foods, it makes a convincing substitute for meat.”
“Beans and legumes are affordable sources of plant-based protein...There are many types of beans: chickpeas, black beans, lentils and more. Though beans are a good source of plant-based protein, they don’t contain all essential amino acids on their own. However, they’re high in fiber and a great vegetarian source of iron.”
”Beyond Meat is one of the newer companies for meat substitutes. Their Beyond Burger is said to look, cook and taste just like meat. Their products are vegan and free of GMOs, gluten and soy. The Beyond Burger is made from pea protein, canola oil, coconut oil, potato starch and other ingredients...Beyond Meat also makes sausages, chicken substitutes and meat crumbles.”
”Gardein makes a variety of widely available, ready-to-use meat substitutes. Their products include substitutes for chicken, beef, pork and fish, and range from burgers to strips to meatballs...The Ultimate Beefless Burger is made from soy protein concentrate, wheat gluten and many other ingredients...Gardein’s products are certified vegan and dairy free...While their main line of products includes gluten, Gardein does make a gluten-free line as well.”
”Tofurky, famous for their Thanksgiving roast, produces meat substitutes, including sausages, deli slices and ground meat. Their products are made from tofu and wheat gluten, so they are unsuitable for gluten- or soy-free diets...while they’re a high-protein option, they’re also high in calories. Their products are non-GMO verified and vegan.”
”Yves Veggie Cuisine vegan products include burgers, deli slices, hot dogs and sausages, as well as ground “beef” and “sausage.” Their Veggie Ground Round is made from “soy protein product,” “wheat protein product” and many other ingredients, including added vitamins and minerals...Their products are made with both soy and wheat, making them improper for those on soy- or gluten-free diets.”
”Lightlife, a long-established meat substitute company, makes burgers, deli slices, hot dogs and sausages, as well as ground “beef” and “sausage.” They also produce frozen meals and meatless jerky. Their Gimme Lean Veggie Ground is made from textured soy protein concentrate. It also contains wheat gluten...Their products are non-GMO verified and certified vegan...their foods are made with both soy and wheat.”
“Owned by Kraft, Boca products are widely available meat substitutes, though not all are vegan. The line includes burgers, sausages, “meat” crumbles and more. They’re highly processed, made from soy protein concentrate, wheat gluten, hydrolyzed corn protein and corn oil...Many of their products contain cheese, which is not vegan.”
“MorningStar Farms, owned by Kellogg, claims to be “America’s #1 veggie burger brand”...They make several flavors of veggie burgers, chicken substitutes, veggie hot dogs, veggie bowls, meal starters and breakfast “meats.” While the majority of their products are not vegan, they do offer vegan burgers. For example, their Meat Lovers vegan burgers are made from various vegetable oils, wheat gluten, soy protein isolate, soy flour and other ingredients...Morningstar products have both soy- and wheat-based ingredients.”
”Quorn makes vegetarian meat substitutes out of mycoprotein, a fermented fungus found in soil. While mycoprotein appears to be safe for consumption, there have been several reports of allergic and gastrointestinal symptoms after eating Quorn products. Quorn products include grounds, tenders, patties and cutlets. While most of their products are made with egg whites, they do provide vegan options. Their Vegan Naked Chick’n Cutlets are made from mycoprotein, potato protein and pea fiber and have added flavorings, carrageenan and wheat gluten...While Quorn is made from a unique protein source, many of the products also contain egg whites and wheat gluten.”
(via Vegan Meat Subsitutes: The Ultimate Guide)
Alternative proteins could become a food staple for more US consumers
“Thanks to social media, globalization and the increased popularity of flexitarian, vegan and vegetarian diets, a third of Americans last year said they wanted to reduce their meat consumption and increase consumption of plant protein.
Most of this dietary evolution...is happening in younger generations...millennials are 12 times more likely than baby boomers to eat a plant-based diet. This penchant for protein alternatives has led 17% of U.S. consumers to eat a predominately plant-based diet, and 60% of Americans claim to be reducing their consumption of meat-based products...30% of the calories we consume globally come from meat products. While there is an undeniable interest in sustainable alternatives to animal protein, people still like the taste of meat.”
“The successes stories of Beyond Burger and Impossible Burger are ideal case studies for the potential growth of plant-based alternative proteins. When Impossible Burger appeared in 2016 and replicated the iron molecule heme in a lab, it was a quantum leap forward for the alternative-proteins space. Since then, the popularity of meat-like burgers made from plants has continued to grow. In 2017, Impossible Burger was available at 50 restaurants nationwide. Today, it is in roughly 5,000 restaurants, and this year it's moving into retail where it will compete directly with Beyond Burger. For its part, the Beyond Burger has become a staple at many grocery stores like Whole Foods, Kroger, Wegmans and Safeway.”
“Following in the footsteps of these companies, animal protein imitators are now moving from bovines to aquatic life. Good Catch Foods, Terramino and Ocean Hugger are three companies that are shaking up the fish industry and beginning to command significant infusions of capital.
Last August, Good Catch Foods, which makes plant-based seafood alternatives, received $8.7 million in capital funding. Stray Dog Capital was among the investors. Good Catch recently introduced plant-based tuna at Whole Foods Market and Thrive Market outlets nationwide, making them the first two retailers to carry the shelf-stable product.”
“(Seafood) is just such an underdeveloped market, so to have something that’s extraordinary, nutritious, delicious, you can disrupt an entire category — and no one has upended that boat yet,”
The global meat-substitutes market is projected to hit $5.2 billion in 2020, according to Allied Market Research. Seeing the change, CPG titans are investing to be a part of it. Tyson Foods, best known for its chicken, beef and pork, entered the space in 2016 by taking a 5% stake in plant-based company Beyond Meat before increasing its investment a year later. In 2017, Campbell Soup joined the Plant Based Foods Association, and Nestlé acquired Sweet Earth, a plant-based foods manufacturer based in California.”
(via Alternative proteins could become a food staple for more US consumers | Food Dive)
The Vegetarians at the Gate
Chris Kerr...is the co-founder and chief investment officer of New Crop Capital, a New York venture firm with stakes in 33 vegan food companies, including Good Catch, meal-kit producer Purple Carrot, and Beyond Meat, which sells pea-based burgers that “bleed” on the plate...Kerr has become a ubiquitous tastemaker, seeding promising companies, attracting additional investors, and matchmaking startups with food giants.
“We’re in a sweet moment right now—everyone’s paying attention. The dollars are telling the story...You can certainly make a footprint and partner with the right people to make it global quickly. That’s my big mission.”
To all of them, Kerr made the same overarching pitch: The vegan revolution is here, and there are fortunes to be made...So-called alternative proteins are the fastest-growing segment of the food industry, and overall sales of vegan items in the U.S. rose 20 percent from 2017 to the middle of this year, reaching $3.3 billion, according to Nielsen.”
“For decades, veganism has been rooted in the counterculture and in rejection of the animal-derived, heavily processed, sodium-laden pathologies of the modern food system. Yet for the diet to enter the mainstream, it will almost certainly have to be companies in that same food system, using many of the same practices, that bring it to mass-market scale. To go truly global, in other words, vegan foods must be financialized and industrialized.
“There are two types of people—those who’ve been born understanding what injustice looks like, and those who need to be shown,”
Only three weeks after Kerr resolved to go vegan, he met Wayne Pacelle, then a senior executive at the Humane Society of the U.S...Kerr was committed to his new lifestyle, but he complained to Pacelle that he missed cheeseburgers, croissants, pizza, and other animal-based favorites. He said he was thinking about investing in vegan brands to try, in a small way, to accelerate the development of tastier options.”
“Pacelle had a different idea: Why not do it with the Humane Society’s money? He eventually offered Kerr a job at the organization’s Washington headquarters, putting him in charge of a portion of its $200 million investment pool and giving him the curious title of head of private equity. His mandate was to move the society out of low-key mutual funds and into direct stakes in animal-friendly businesses.
Although diets that strictly avoid animal products have existed for at least a millennium, their modern conception dates to the 1940s, when English animal-rights activist Donald Watson coined the term “vegan” and founded the Vegan Society...Veganism seems all but tailor-made for the current cultural moment, perfect for generating techno-optimism among producers and Instagram envy among consumers...Concern about climate change has also given the vegan movement additional energy. After the utility sector, agriculture—and particularly the cultivation of animals for food—is by far the largest source of global carbon emissions.”
“Kerr departed the Humane Society in 2014...He created New Crop the next year, with funding from individuals he describes as “wealthy backers who wish to remain anonymous”...Kerr was determined to be more hands-on with the companies he invested in than most venture capitalists, reasoning that few vegan entrepreneurs had experience rapidly scaling up their operations...most of New Crop’s investments are in the standard precincts of lab-grown or plant-based meat substitutes.
Dealmaking in the vegan industry has reached a frenetic pace. In January, Goldman Sachs Group joined a $65 million investment round for Ripple Foods, which makes a milk substitute from yellow peas; Microsoft founder Bill Gates, UBS, and Singapore’s sovereign wealth fund are backing Impossible Foods, creator of the plant-based Impossible Burger. Tyson Foods Inc. and billionaire Richard Branson now own a piece of “cultured meat” pioneer Memphis Meats, in which New Crop was a seed investor.”
”Outright acquisitions are proliferating, too, with Nestlé SA in 2017 taking over Sweet Earth Foods, which sells sandwiches with ingredients such as “Harmless Ham” and “Benevolent Bacon.” Maple Leaf, Canada’s largest meatpacker, recently bought Field Roast Grain Meat Co., which makes vegan sausages.
But with the same companies that dominate the existing food business moving to do the same with vegan products, some activists and nutritionists fear there’s a real risk of replicating many of that industry’s existing problems. The most obvious pertain to health...The underlying concern is that the rise of Big Vegan will give plant-based eating a hard push in the direction of so-called hyperpalatable foods, calculated to encourage addiction by flooding the brain with the pleasurable effects of fat and salt...there’s a good reason that vegan diets, which in their traditional form tended to be light on flavors humans are hard-wired to desire, have never before been popular.”
“[V]egan businesses should be willing to accept help no matter where it originates, especially if it’s useful in getting to scale quickly...We don’t want to fight with industry—we want to be inside their system. They can make these things grow so much faster than we can...As long as big incumbents are willing to put up the cash for plant-based ideas...I don’t have to judge their values”
[D]espite the sector’s rapid growth, many vegan brands remain too small to produce their own products in commercially relevant quantities...production the industry will have to do a lot more of as it scales up to meet exploding demand.
Many more people are at least interested in cutting down on meat: about 55 percent of British meat eaters, researcher Mintel Group estimates. Similar trends have been observed in the U.S., and some advocates say governments, at least in certain countries, will eventually move to discourage meat consumption “in the exact same way they’ve taxed the internal combustion engine, in relation to its carbon footprint and environmental cost,”
(via The Vegetarians at the Gate | Bloomberg Businessweek)
2019 will be the year alt-meat goes mainstream
“It’s a real shift in the meat alternative category from what it had been for decades, where most of the products were designed mostly for vegetarian and vegan audiences and weren’t trying to directly replicate conventional meat...In the last few years, as we’ve seen more companies innovating and thinking of their market base as all consumers and meat eaters…the way these products are being innovated and produced has really evolved.”
It’s still a tiny category–slightly less than 1% of all retail meat dollar sales go to plant-based meat. But the industry is at a similar point now as plant-based milk was a decade ago...Soy milk, almond milk, and other products in that category now make up 13% of overall milk sales; more than a third of American households now buy plant-based milk. In part, that shift happened because the products moved from the center aisles of grocery stores to the dairy case next to milk from cows. “It opened up the category to a whole new group of consumers who just didn’t know the product existed before,”
“As more products come to retail stores, like the Impossible Burger, consumer awareness will continue to grow. The traditional meat industry is also likely to continue to invest in startups in the space, giving them the resources to ramp up both marketing and product development.
All indicators are that [investment from large companies] will continue to increase...I think an interesting parallel can be made to the natural and organic space. For many years, I think a lot of big companies thought that was going to stay kind of niche, and left it to the smaller companies that were catering to those natural and organic consumers. And then very quickly that changed.
Plant-based meat is also growing in restaurants. The Impossible Burger, for example, is now available in more than 5,000 restaurants, including fast food chains like White Castle. All-vegetarian or vegan chains like Veggie Grill, By Chloe, and Next Level Burger are adding new locations.”
”The next step that may happen in 2019 is more monumental: Regulators may approve the first meat grown from animal cells (but not a whole animal) for consumption (though some companies expected it to happen by the end of 2017). A few products, such as chicken meat grown by the San Francisco startup Just, are already set to launch in restaurants in the form of foods like chicken nuggets...regulatory approval is the final step to bring them to market.
For now, these products are grown to be made in a ground form, so they can’t replace all forms of farm-raised meat, and the price needs to come down. But because it’s actually made from animal cells, and tastes exactly like “real” meat–and the startups making it consider it meat, just made in a different way–they hold the potential to convince many more meat-eaters to avoid beef, pork, or chicken from factory farms. The number of options is also growing: Aleph Farms, an Israeli startup, expects to complete the technological development of its platform for a cell-based steak by the end of 2019.”
(via 2019 will be the year alt-meat goes mainstream | Fast Company)
Tyson Bets on Omnivores With New Alternative Protein Business
“Tyson Foods Inc., the largest U.S. meat producer, is getting into the vegetarian protein business.The company plans to accelerate and develop its own alternative-protein business line, and every kind of protein is on the table from legumes and peas to mushrooms and insects, according to Justin Whitmore, Tyson’s chief sustainability officer.
"We’re going to be making significant investments in the space...The companies and ecosystem that are in place to provide protein to the world can do the same thing for alternative protein -- the mechanics of the supply chain all the way from the farm to your plate don’t necessarily change."
“Food giants have been investing increasingly in vegetarian and vegan brands this year, as plant-based food sales grew 20 percent to $3.3 billion in 2018, according to data from Nielsen and the Plant Based Foods Association. Through its ventures unit, Tyson has already made deals with vegetarian burger-maker Beyond Meat and mushroom protein company MycoProtein.
The company [Tyson] hasn’t decided on brand names...or what kind of protein it will use. But it says the move is part of a necessity for agriculture to evolve. Agriculture -- as one of the world’s biggest sources of global greenhouse gas emissions -- faces significant supply threats in a warming world.”
"Alternative protein is going to be a part of the larger protein growth landscape globally...You’re going to see chicken, pork, turkey or beef and alternative proteins, rather than an either-or situation."
(via Tyson Bets on Omnivores With New Alternative Protein Business | Bloomberg)
