We’d like to take this opportunity to invite you to join the growing number of people who’ll skip the turkey this Thanksgiving. There are lots of good reasons to find better and healthier ways to celebrate one of our favorite holidays. Turkey has the same disadvantages as other kinds of meat. To help you along, here are our top ten reasons to skip the bird this year. Remember that what we say about turkey is true of other holiday favorites such as ham as well. Read more
Tag Archives: meat alternatives
For years we’ve said that plant-based foods are the foods of the future. Now, we’re watching that future unfold right before our eyes. The meat alternative industry is headed toward a $40B market by 2030, analysts say.
Plant-based foods are one of the hottest trends in the food industry right now. Indeed, within roughly a week, plant-based-meat maker Beyond Meat became the best performing public offering by a major U.S. company in almost two decades. Our latest information has Beyond Meat shares soaring anew to bring post-IPO gain to 240%. Yes, we said 240%.
While we’re excited for Beyond Meat, they’ll have plenty of competition. Boca Foods, Field Roast Grain Meat Co., Gardein, Impossible Foods, Lightlife, Morningstar Farms and Tofurky are growing strong as well.
Meanwhile fast food chain Burger King said that it would roll out the plant-based Impossible Whopper nationwide, and furniture giant Ikea announced that it would upgrade the meatless version of its popular Swedish meatballs. Restaurants such as TGI Friday’s are jumping on board too. According to stock analyst Kathleen Smith, restaurant chains are finding that they can draw customers just because they have a meat alternative.
Speculation is being fueled by the presence of Don Thompson, chief executive and founder of venture firm Cleveland Avenue, on the Beyond Meat board. Thompson is a former chief executive of fast-food giant McDonald’s which he helmed from 2012 until his resignation in 2015.
Could McDonald’s be next? Stay tuned for further developments.
Meat and dairy substitutes are getting popular. The global market for meat substitutes is expected to reach $ 5.17 Billion by 2020, at a compound annual growth rate of 6.4% from 2015 to 2020 according to Markets and Markets, a food marketing research company. Meanwhile, the global non-dairy market is expected to reach $19.5 Billion by 2020. Another industry research group, Mintel Menu Insights, says vegetarian restaurant menu options have grown 66 percent in the past three years. Vegetarian foods are really on the move.
The animal-derived food product industry sees the rising trend and is getting nervous. The push back has begun in the courtroom and with regulators, but has failed each time. Almond milk was sued for using the word “milk” after almond, but that was thrown out of court. And just recently, Just Mayo, an eggless mayonnaise, fought back and won against regulators who initially said that they couldn’t call anything “eggless mayo.”
Meanwhile, those interested in whole plant foods got a big boost from the UN. The General Assembly declared 2016 the International Year of Pulses. Pulses are legumes such as beans, peas and lentils. The UN states that pulses are “an affordable alternative to more expensive animal-based protein, pulses are ideal for improving diets.” UN Secretary General Ban Ki-moon went on to say in an inaugural celebration that “pulses contribute significantly in addressing hunger, food security, malnutrition, environmental challenges and human health, and also are a vital source of plant-based proteins and amino acids.”
Here in Washington, the veg restaurant scene is going strong. We’re happy to announce another new vegan restaurant, Harvest Beat. The restaurant will feature one seating a night for a five-course, $50, vegan set menu that will change regularly to “respect food of the moment.” The owners, Jan and Aaron Geibel say, “here at Harvest Beat we are gathering “the goodness” to help create a healthy world.” The restaurant has room for up to 60 diners, an open kitchen, and a patio in the back. The restaurant is located at 1711 N 45th Seattle 98103 tel. 206 547-1348. We’re sure this new restaurant will be a big hit!
As many vegetarians are thinking about what to cook for their Thanksgiving Dinner at this time of year, we asked David Lee, owner of Field Roast, to give us some insight into how he started and developed Field Roast, the company famous for its all-vegetarian deli slices, sausages, meatloaf and celebration roast products.
When and why did you found Field Roast? What was your vision for the company?
It was in 1996 that I founded Field Roast. I wanted to make a living that also supported compassion and peace, so I decided to make a product good enough go up against animal meat, something that was fully flavored. I wanted to make it less of a leap to eat vegetarian.
How is Field Roast different from other meat-substitute products?
We use fresh vegetables, grains, and bold spices to create our products, and use the simple tenets of good cooking that anyone uses in their home cooking. We are taking a unique approach to the veggie meat category – real not fake. We aren’t trying to imitate the sinew and flavor of animal meats.
How has Field Roast grown over the years? Where are you now?
We’ve grown organically, we’ve allowed the market to invite us in, and have continued to grow with the market. In 2006 we had 11 employees; now, in 2012 we have 55. It’s pretty exciting.
What’s your vision for the future? Are you optimistic about the future of Field Roast in particular and vegetarianism in general?
We are very optimistic. The vegetarian and vegan market/customer base is growing and deepening. We are seeing crossover customers as many people eat a more plant-based diet. We are happy to be a part of this shift in eating habits. It inspires our work of making food every day.