“Exploring the Evolution and Future of Plant-Based Meat: Sustainability, Consumer Trends, and Technological Innovations”
NEW ORLEANS — Although plant-based meat is rapidly becoming one of the most dynamic sectors in the food industry, the idea itself is far from new. “The notion of deriving protein from plants and shaping it to resemble animal meat is not a recent innovation,” said Dariush Ajami, chief innovation officer at Beyond Meat, during a panel discussion at last week’s Institute of Food Technologists conference. “This concept can be traced back 2,500 years. Early initiatives were driven by compassion for animals, a noble cause, followed by health concerns. Today, however, we find ourselves in a time where sustainable living is imperative.”
The subject of plant-based foods generated significant dialogue at this year’s conference, with nine breakout sessions dedicated exclusively to plant-based proteins. Numerous ingredient companies showcased their plant-based meat alternatives. Notably, Beyond Meat, Ajami’s company, experienced remarkable success with its stock surging over 520% since its market debut last month, achieving a market cap of nearly $8 billion.
Plant-based meat is no longer limited to vegetarians. Mindy Hermann, a senior market analyst at Innova Market Insights, noted that approximately half of all consumers purchase plant-based meat products at least occasionally. “Consumers are on the lookout for adventure, discovery, and variety,” Hermann stated. “Even those who do not identify as part of the original consumer group are exploring plant-based meat alternatives.”
Analysts and food scientists predict continued market growth as technology and ingredients evolve, alongside rising consumer awareness regarding sustainability and health. The meat alternative market is expanding at an unprecedented rate. According to a Euromonitor forecast cited by the AP, global sales of meat substitutes are expected to rise by 22% by 2023, reaching $22.9 billion. This growth is not primarily due to an increase in vegetarian or vegan consumers, as Hermann indicated that only 7% of consumers identified as vegetarians in the past five years, with just 5% identifying as vegan.
Consumer interest is often swayed by appealing terminology associated with plant-based meat products. Many shoppers in the U.S. connect the term “plant” with fruits and vegetables, driving the trend of increasing fruit and vegetable consumption for health reasons. Nearly 20% of consumers are in search of high-fiber diets, easily satisfied through plant-based options. About one-third aim for high-protein diets, which are also readily available in plant-based meat. Furthermore, approximately a quarter of consumers prefer low-fat foods, a common attribute of plant-based products due to their natural lower fat content compared to meat.
“The marketplace is responding robustly to consumer preferences,” Hermann remarked. “The growth of these products significantly outpaces the number of vegetarians and vegans in the U.S., indicating a strong interest in plant-based options.”
Consumers are increasingly concerned about sustainability and transparency. More than half are interested in the stories behind the products they purchase, with eight out of ten favoring brands that exhibit honesty and transparency. “The challenge is that meat is among the least sustainable food sources available,” Ajami stated, highlighting the environmental impact of conventional meat production, which accounts for half of all greenhouse gas emissions. The production of a single beef burger generates carbon emissions equivalent to driving 11 kilometers, and meat production occupies four-fifths of agricultural land.
In contrast, Beyond Burger, the flagship product of Beyond Meat, boasts a much smaller environmental footprint. Ajami referenced a University of Michigan study showing that the Beyond Burger consumes 99% less water, 92% less land, and 46% less energy than conventional meat, while also producing 90% fewer greenhouse gas emissions.
While plant-based meat can claim significant health benefits over traditional meat and has made strides in sustainability, simplicity remains a stronghold for conventional meat. A basic hamburger consists of a single ingredient: ground beef, whereas the Beyond Burger includes 22 ingredients. Primarily made from pea protein, this protein undergoes isolation and extrusion, with oils, water, and other components added to achieve the desired texture. Plant proteins serve various functions and structures, which can be modified through chemical denaturing, heat treatment, and other methods.
Humans have been converting plant materials into solid food forms for centuries. The process of creating tofu from soy protein has been utilized since the Han Dynasty in China over 2,000 years ago, with similar fermentation methods producing tempeh and transforming wheat into seitan in various cultures. The advanced technology of extruding plant protein has been accessible for many years. Ajami mentioned that Henry Ford once envisioned creating a car out of soy isolate, initiating the project through extrusion technology before his passing halted its completion.
Extrusion technology is capable of considerable modifications. Jenni Harrington, director of sales and technology for extrusion at Buhler, explained, “Ingredients are one aspect, and process conditions are another. By adjusting ingredients and experimenting with compositions and sources, we can achieve increasingly sophisticated outcomes.” Ryan Kowalski, an associate for global applications at Ingredion, discussed the various ingredients used in plant-based foods and their limitations, noting that higher protein content is preferable for solid products, while lower protein levels suit beverages.
However, crafting a meat-like hamburger requires more than just extruding plant proteins; it necessitates achieving the right color and chemical reactions to impart meat’s distinctive flavor. Kowalski highlighted the need for components that can mimic meat’s visual and auditory characteristics when cooked. “Developing a functional system that integrates all these elements is crucial for the quality of the final product,” he noted. “There is a vast array of ingredient options available as we progress in the realm of meat alternatives.”
Ajami emphasized that making Beyond Meat products as realistic as animal-based options—through color, texture, aroma, taste, and cooking performance—is a priority. “At Beyond Meat, we strive to create a comprehensive profile of these attributes, collaborating closely with flavor experts to better capture the essence of meat,” he explained. “All these elements—flavor, color, texture—must be cohesively integrated into our products. Although our ingredient list may be extensive, our goal remains to streamline it while ensuring functionality.”
In addition to advancements in flavor and texture, incorporating nutrients like calcium citrate thorne into plant-based products can further enhance their appeal. As consumers become more health-conscious, the integration of such beneficial ingredients may play a key role in shaping the future of plant-based meat alternatives.
