As I look at future food trends—2022 and beyond—I think plant-based meat and dairy alternatives have the most legs. Some trends are consumer driven. But plant-based adds a sustainability layer that investors are keen to finance to the finish. Oh, and BTW, consumers are along for the ride. I also think that with technology we barely grasp right now, the further-out future will bring competitively priced cell-based meat. Development is well under way.
Before I dial it back to what’s happening on menus right now, I’ll go a bit further with a global coating on top. Global stakeholders concerned with climate change will see to it that plant- and cell-based food eventually dominates the world food supply. Suffice it to say, the plant-based space has its sponsors that are not likely to let it fade to fickle fad. But so far, flimsy whim is not an issue for plant-based meat and dairy alternatives. Consumers are gradually getting on board with plant-based dairy leading the way, especially almond milk, according to the NPD’s Nutritional Eating Trends report.
Currently, plant-based alternative adoption is in its infancy. Only 15% of consumers use plant-based alternatives such as almond milk, tofu and veggie burgers (and most of that is almond milk). Of those who do consume plant-based meat and dairy alternatives, 56% have health and wellness in mind, followed by 40% who do so for environmental sustainability. Plant-based burgers are the meat alternative most eaten with 39% usage at home and 37% away from home, per NPD Group. Plant-based burgers have actually become pretty ubiquitous out there.
For restaurants, after burgers, the low-hanging fruit of plant-based protein is chicken. Plant-based aside, chicken is easily the top animal protein consumers eat, while beef consumption has steadily declined. Yet chicken has not made up a lot of the plant-based launches at restaurants.
However, plant-based chicken is starting to roost. KFC is in the midst of its due diligence in making it part of its menu. It tested Beyond Fried Chicken in a few markets in 2019 and 2020. Now it’s in the midst of a national LTO. Burger King has tested Impossible Nuggets in a few markets.
Keep your eye on the big chains. They are pioneering these plant-based proteins for consumers who can test them with little outlay to decide if they want to make them part of their diet. Plant-based sausage is also showing up more. Chipotle is in the midst of a plant-based chorizo LTO.
The World Economic Forum, among other global entities, pushes for a plant-based diet in its sustainability drive that would like to dictate plant-based as the direction in which the world’s collective diet needs to go. An article on its website says, “Switching en masse to a plant-based diet is essential to protect wildlife habitats and prevent the loss of numerous species currently facing extinction.” The quote is from a study by researchers at UK think tank Chatham House, supported by the United Nations (UN) Environment Programme.
In other areas, we’ve seen recently how global thought leaders influence global dictations. With plant-based meat and dairy alternatives, let’s hope all can arrive at their own conclusions without the dictates of fear-mongers. The report quoted above further says, “Unless we change what we eat and how it is produced, the planet’s ability to support humans could come under threat.” I assure, the sky will not fall if we eat meat.
Nevertheless, plant-based meat and dairy alternatives are a welcome option and addition to the diet for health and sustainability reasons, and thus we will see more well-funded R&D along with increased availability—guaranteed.
As for cell-based meat, that’s a topic for next time.
Tell me what you think.
Jody
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