Big Players Bet on Vegan Burgers and Meat Alternatives

Plant-based products are looking more and more appealing to worldwide consumers and the biggest companies are making steps to meet their requirements.

Trends like vegan, vegetarian and flexitarian, the demand for healthy and sustainable foods are motivating companies to bring to the market alternatives to meat, especially plant-based proteins.

Among these alternative products, vegan burgers are some of the most outstanding new additions on the food shelves and into restaurants.

For example, MorningStar Farms, a Kellogg-owned burger brand, announced its new 100% plant-based cheeseburger, which is ready to be launched at Expo West, Anaheim, California, USA, March 7.

The brand says it wants to inspire people to live well by making the most accessible plant-based protein on the planet. But the product is not all new. It takes the vegan Meat Lovers quarter pound patty and adds plant-based cheddar “cheeze”. The result: a new burger that features a satisfying 23 grams of plant-based protein.

However, MorningStar Farms announced its commitment to convert the entire portfolio to be 100% plant-based (vegan) by 2021, further increasing the accessibility of great-tasting plant-based offerings and reducing the use of over 300 million egg whites annually. Their products – from the Spicy Black Bean Burger to the Breakfast Sausage Patties – will be 100% plant based for everyone to love and enjoy by 2021. Roughly 50% of the portfolio has already been transitioned, and that should increase to about 65% by the end of 2019. This includes all Chick’n nuggets and patties, and the Meat Lovers, Veggie Lovers, Falafel and Tex-Mex burgers.

“MorningStar Farms’ decision to make their entire product portfolio 100% plant-based is a huge win for both consumers and the planet. MorningStar Farms continues to raise the bar for making delicious plant-based meat accessible to everyone. We commend their leadership and are thrilled to partner with them on this important, forward-thinking commitment,” said Bruce Friedrich, co-founder and executive director of The Good Food Institute.

Nothing Is Impossible

Based in California’s Silicon Valley, Impossible Foods which makes nutritious meat and dairy products from plants has just announced that it is making steps to enter Singaporean restaurants. The company is launching its plant-based meat with a variety of dishes available at eight restaurants throughout Singapore.

Starting March 7, Impossible Foods’ flagship product will go on the menu in Singapore’s leading restaurants, including Park Bench Deli, Three Buns Quayside, Potato Head Singapore, Privé Orchard, Empress, and Marina Bay Sands’ Bread Street Kitchen by Gordon Ramsay, CUT by Wolfgang Puck and Adrift by David Myers. The restaurants will serve a wide variety of Impossible selections from Western and Asian gastronomy.

“Singaporeans are blessed with and obsessed with great food. They’re among the world’s most demanding gourmets – and I’m sure the region’s chefs will rise to the occasion and create the world’s most imaginative Impossible dishes yet,” said Pat Brown, CEO and founder of Impossible Foods.

The Impossible Burger debuted in 2016 at Momofuku Nishi, the New York City restaurant of Chef David Chang. More than 5,000 restaurants in the United States now serve the Impossible Burger.

Made in th UK

In the UK, the Meatless Farm Co — Meat Free Mince – was among the Bronze award winners in the Innovation Challenge at the Casual Dining Show in London. The British company claims that its goal is to help people reduce their meat consumption and make swapping easy.

Vegan meat brand Beyond Meat has unveiled its newest product: Beyond Beef, a plant-based protein that has the taste, texture, and versatility of ground beef.

Beyond Meat’s new plant-based protein is made from a blend of pea, mung bean, and rice proteins that created a chewy, juicy texture like traditional ground beef. It also contains 20 grams of protein per serving – more than beef – and 25% less saturated fat at less than 6 grams per serving.

Moreover, another worldwide player –  ingredients manufacturer Beneo has just inaugurated new production plant in Wanze, Belgium. The new plant is part of the existing BioWanze plant, an investment of a EUR4.3m and it will capitalize the growing demand for plant-based proteins.

Six new plant protein nuggets from DuPont’s new product range offer options that feature more protein or less sodium than previous offerings, in a broader array of formats and textures. Plant protein “nuggets” or “crisps” are extruded ingredients that are commonly used in nutrition bars, snacks and cereals to increase protein content while delivering crispy, crunchy texture.

“These new nuggets broaden our range of plant protein options that drive high protein content and unique textures. Our plant-based nuggets help manufacturers differentiate their brands with improved nutritional profiles and exceptional eating experiences,” said Jean Heggie, strategic marketing lead.

DuPont Nutrition & Health’s industry-leading nugget variety delivers exceptional taste and texture benefits. This enables brand owners to create healthy snacks with a superior eating experience.

“Snacking is an increasing trend around the globe, particularly among younger consumers. Our market research has revealed that more than two-thirds of Millennials eat at least two snacks a day, and that they are more likely to opt for high-protein snacks than any other age group,” said Chris Schmidt, Bar Industry Team Leader, NAFTA.