Plant-based alternatives to meat have come a long way in recent years. What started as a niche market has now become a mainstream phenomenon, with options like Impossible Foods and Beyond Burger readily available in many supermarkets.
The history of plant-based burgers dates back to the early 1890s when John Harvey Kellog created “Nuttose”. A meat substitute made from peanuts as an alternative to the traditional meat and egg heavy breakfast. Then there’s Fusarium venenatum, a protein fungus discovered in 1967, which would go on to be the main ingredient in Quorn. These were some of the first attempts to create meat substitutes. However, these early versions were met with resistance and scepticism from consumers who were not yet ready to embrace the idea of plant-based alternatives.
Fast forward to the present day, and we see a significant shift in consumer attitudes towards plant-based eating. People are now more conscious about the environmental impact of meat production and the health benefits of incorporating more plant-based foods into their diets.
Companies like Impossible Foods and Beyond Meat have capitalized on this growing demand by developing plant-based products, that closely mimic the taste and texture of real meat. Through the use of innovative ingredients and advanced food technology, these companies have been able to create products that are virtually indistinguishable from traditional beef burgers. Impossible foods even developed, soy leghemoglobin, which acts as a bleeding ingredient in their products to even further compete with real meat, which was FDA aprooved back in 2018.
As a result, plant-based alternatives to meat have gained widespread acceptance and popularity. They are no longer seen as just a niche product for vegetarians and vegans but are now embraced by a much broader audience.