Raman Chandrasekar’s Post

#Healthy #meat #alternatives are not a cause for concern at all! This is NOT a Zero Sum Game: health OR taste. In fact, more and more food producers will hopefully see the light regarding the power of mushrooms 🍄🟫 (not mycelium!) in creating #healthy AND #tasty — as in #meat-#like taste! — meat alternatives. Kesha S. knows how long it takes to create such a product (#years!), but she has done it with the award-winning beef & pork alternatives made by The Mushroom Meat Co. Tasting is believing though (and I have tasted & I believe!), so The Mushroom Meat Co. is working diligently to get their products into restaurants so customers can experience the healthy and delicious way to satisfy meat cravings that so many people cannot simply stop satisfying. DM me if your restaurant is interested in experiencing a personalized #Taste #Testing of The Mushroom Meat Co.’s delicious & nutritious products! 🙌🍄🟫💚😍

Yikes. Plant-based meats are becoming healthier. While that might sound positive, I see it as a major cause for concern. Some of my favorite companies such as Beyond Meat are moving away from what made their products so different from—and much more successful than—prior generations of alternative proteins. There are a couple of disagreements here, but the core is that some think it’s possible to create both a healthy product and one that tastes amazing and like meat. I disagree. I think folks have to choose. And the clear choice to make given where the consumer is at is to make it taste amazing and like meat. Very few people actually care about their health more than delighting their taste buds. And those who do eat apples and bananas, not plant-based meat. Let me know what you think. I’m looking forward to attending the Plant Based World Expo this week in NYC where I’ll be discussing this and more with my esteemed panelists David Meyer, Emilie Fitch, and Robbie Lockie🚦. My latest for Fortune.

I think this is way too complex to be read only one way. My simplest interpretation is that the plant-based space is trying to escape the criticism about processed ingredients and unhealthy content. Why? Because solving that challenge is relatively easier than solving the challenge of a meat-like performance in taste and texture. More and more again, however, I keep wondering: if the goal is to satisfy humans who are obsessively looking for the meat experience without the animal, is this even realistic? Who exactly are these people? There are known biological, chemical and physical limitations to the challenge of full analogues. And financial, by the way. Limitations that led to the demise of more than one entrepreneurial project worldwide: think the news about Motif FoodWorks (recent) as well as all the buzz about losses in many other corps. What if the real challenge was a very unclear target community? WHO ARE THESE HUMANS WHO WANT PLANT BASED? Not vegans, not carnivores with a consciousness, not old people, not people with alergies, not foodies... Finally, a simple thought, because I am convinced that humans act according to simple principles. Brian Kateman rightly makes the point that a lot of people only think of taste and hedonistic satisfaction, overlooking health concerns. I agree, and I add: these people would also NOT be bothered by the idea of just staying with meat in its absolutely traditional, shall I say historically rooted, version. Sometimes what is already existing is not necessarily to be substituted. It needs to evolve and transform. Revising how we grow animals for meat is a far more reasonable part of the debate. One day, animal protein will cost like luxury products. And I'll be fine with it, if it's the price we pay to protect the planet. The deep-seated question should be political: is access to animal protein some sort of universal right? Riccardo Accolla Maria Valgimigli Carol Bersanini Beatriz Jacoste Lozano Anisha Jagtap Jose Guerrero Judith Moca Dorothy Shaver David Johnson Roger Nahas, PhD Matteo Laconi John Topinka Cesar Vega Lisa Saxon Reed Fabrizio Macri Miyoko Schinner Amy Bentley Veronika Stabinger Veronica Reyero Maciej Chmara Avani Sanghvi

The planet benefits from plant-based meat, but are they good for your health as well? (Quotes from Fortune, May 17, 2024) Traditional veggie burgers are commonly composed of a blend of legumes and vegetables, which are combined and shaped into a burger form. This process often leaves the individual ingredients—such as black beans, lentils, maize, and chickpeas—visible, highlighting the natural composition of these items. On the other hand, the latest generation of plant-based meat substitutes, with prominent labels like Beyond and Impossible leading the charge, offers a culinary experience that mirrors traditional meat products more closely than ever before. These brands utilize ingredients derived from less obvious plant sources—like pea protein in the case of Beyond and soy for Impossible—through a comprehensive extraction process to achieve their meat-like qualities. McClements, a distinguished professor of food science at the University of Massachusetts Amherst, whose research focuses on plant-based foods, notes that these items are unmistakably within the category of ultra-processed goods. The term 'Ultra-processed' is multifaceted; it can imply a reduction in healthfulness, yet it may also suggest a more healthful option compared to other choices. ** https://lnkd.in/dmUKGDEv **

🌿🍴 LIGHTLIFE EMBRACES WHOLE-FOOD TREND WITH TEMPEH MINCE Long-standing plant protein maker Lightlife Foods, Inc. has expanded its tempeh range with a crumble product as it seeks to take a slice of the red-hot whole-food plant-based meat market. The new tempeh crumbles will complement Lightlife’s current lineup of tempeh strips and chunks, as well as its alternatives to sausages, hot dogs, bacon, deli slices, chicken tenders and ground beef. They’ll be available in two flavours: original and smoked chipotle. “We’re excited to introduce more consumers to tempeh with our new Tempeh Protein Crumbles, a convenient and familiar form that can be used as a clean, vegan alternative to ground meat in any meal,” said Casey Richards, president of Lightlife’s parent company, meat giant Maple Leaf Foods Inc USA. Lightlife has been selling tempeh since 1979, and claims to be the top-selling tempeh brand in North America. This latest launch is in direct response to the ballooning demand for cleaner-label plant-based products, which is born out of consumer concerns about ultra-processed foods (which many plant-based meats are) and more nutritious meat alternatives. Tempeh was one of the ingredients mentioned in Whole Foods’ top food trends for 2024, alongside walnuts and legumes in a section titled Put the ‘Plant’ Back in ‘Plant-Based’. Lightlife’s Tempeh Protein Crumbles are certainly on trend. Other popular restaurants embracing whole foods are Smashburger, jack & annie's, Chipotle Mexican Grill, Dave's Hot Chicken, PizzaExpress, Zizzi, Pret A Manger, VLT, wagamama and OmniFoods. #GreenQueen #altprotein #futurefoods #foodtech #sustainability #foodsystems #innovation

IndustryARC™ prepared new report on 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝 𝐌𝐚𝐫𝐤𝐞𝐭 is anticipated to attain a market value of $54.876 billions by the year 2030, exhibiting a steady compound annual growth rate CAGR of 8% during the forecast period spanning from 2023 to 2030. 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲𝐚𝐫𝐜 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 𝐒𝐚𝐦𝐩𝐥𝐞 : @ https://lnkd.in/gd5tPx8t 𝐓𝐨𝐩 𝐓𝐫𝐞𝐧𝐝𝐬 𝐟𝐨𝐫 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝 𝐌𝐚𝐫𝐤𝐞𝐭 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬: The demand for plant-based meat alternatives continues to grow as consumers seek #healthier, more #sustainable, and #cruelty-free options. Companies are innovating to #develop meat substitutes that closely mimic the taste, #texture, and #appearance of traditional meat products, using ingredients such as soy, pea #protein, #jackfruit, and #seitan. 𝐃𝐚𝐢𝐫𝐲-𝐅𝐫𝐞𝐞 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬: There is a rising demand for dairy-free alternatives as consumers become more conscious of health, #environmental, and #ethical concerns associated with dairy consumption. Plant-based milk alternatives such as almond milk, soy milk, oat milk, and coconut milk are gaining popularity, along with dairy-free cheeses, yogurts, and ice creams made from almonds, cashews, coconut, and other plant-based ingredients. 𝐂𝐨𝐧𝐯𝐞𝐧𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐑𝐞𝐚𝐝𝐲-𝐭𝐨-𝐄𝐚𝐭 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝𝐬: Busy lifestyles and increasing demand for convenience are driving growth in the market for ready-to-eat vegan foods. Companies are introducing a wide range of convenient vegan options, #including frozen meals, heat-and-eat entrees, pre-packaged snacks, and grab-and-go items, catering to consumers looking 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲𝐚𝐫𝐜 𝐌𝐚𝐫𝐤𝐞𝐭 𝐢𝐧𝐟𝐨 : @ https://lnkd.in/g4RjNXua 𝐓𝐨𝐩 𝐤𝐞𝐲 𝐩𝐥𝐚𝐲𝐞𝐚𝐫𝐬 : Beyond |Impossible Foods|Oatly|Tofurky|gardein™|Daiya Foods Inc |Field Roast |Violife Professional NL|Follow |Amy's Kitchen|Miyoko's Creamery|LightLife |Quorn Foods

Could hybrid foods be the future of alternative proteins? There's no doubt that great potential lies in the blending traditional meats with plant-based ingredients to create sustainable and affordable protein options. And mushrooms are emerging as THE key ingredient in these hybrid foods! The innovative Both Burger from 50/50 Foods combines beef with vegetables, including mushrooms, to offer a delicious and nutritious option for flexitarians. Mush Foods' 50Cut ingredient takes this concept further by using a mushroom blend to reduce meat content while maintaining taste, juiciness, and texture. Learn more about the versatility of mushrooms and their potential to transform the hybrid food landscape on MEAT+POULTRY: https://lnkd.in/ezP--gXE #Mushrooms #PlantForward #HybridProtein #MushroomsOnTheMenu

Many plant based products attempt to replicate meat options with ultra processed plant based alternatives. Instead Beyond Meat is taking a different approach. They've launched 'The Beyond Sun Sausage' which is made from plant ingredients including fava beans, yellow peas, avocado oil, brown rice, and red lentils. The sausages are available in three flavors – Pesto, Cajun, and Pineapple Jalapeño. Is this the start of healthier supermarket veggie foods? #veggie #beyondmeat https://lnkd.in/eSYERmBc

IndustryARC™ prepared new report on 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝 𝐌𝐚𝐫𝐤𝐞𝐭 is anticipated to attain a market value of $54.876 billions by the year 2030, exhibiting a steady compound annual growth rate CAGR of 8% during the forecast period spanning from 2023 to 2030. 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲𝐚𝐫𝐜 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 𝐒𝐚𝐦𝐩𝐥𝐞 : @ https://lnkd.in/gd5tPx8t 𝐓𝐨𝐩 𝐓𝐫𝐞𝐧𝐝𝐬 𝐟𝐨𝐫 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝 𝐌𝐚𝐫𝐤𝐞𝐭 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬: The demand for plant-based meat alternatives continues to grow as consumers seek #healthier, more #sustainable, and #cruelty-free options. Companies are innovating to #develop meat substitutes that closely mimic the taste, #texture, and #appearance of traditional meat products, using ingredients such as soy, pea #protein, #jackfruit, and #seitan. 𝐃𝐚𝐢𝐫𝐲-𝐅𝐫𝐞𝐞 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬: There is a rising demand for dairy-free alternatives as consumers become more conscious of health, #environmental, and #ethical concerns associated with dairy consumption. Plant-based milk alternatives such as almond milk, soy milk, oat milk, and coconut milk are gaining popularity, along with dairy-free cheeses, yogurts, and ice creams made from almonds, cashews, coconut, and other plant-based ingredients. 𝐂𝐨𝐧𝐯𝐞𝐧𝐢𝐞𝐧𝐜𝐞 𝐚𝐧𝐝 𝐑𝐞𝐚𝐝𝐲-𝐭𝐨-𝐄𝐚𝐭 𝐕𝐞𝐠𝐚𝐧 𝐅𝐨𝐨𝐝𝐬: Busy lifestyles and increasing demand for convenience are driving growth in the market for ready-to-eat vegan foods. Companies are introducing a wide range of convenient vegan options, #including frozen meals, heat-and-eat entrees, pre-packaged snacks, and grab-and-go items, catering to consumers looking 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲𝐚𝐫𝐜 𝐌𝐚𝐫𝐤𝐞𝐭 𝐢𝐧𝐟𝐨 : @ https://lnkd.in/g4RjNXua 𝐓𝐨𝐩 𝐤𝐞𝐲 𝐩𝐥𝐚𝐲𝐞𝐚𝐫𝐬 : Beyond |Impossible Foods|Oatly|Tofurky|gardein™|Daiya Foods Inc |Field Roast |Violife Professional NL|Follow |Amy's Kitchen|Miyoko's Creamery|LightLife |Quorn Foods               

Why Mushrooms Are Set to Dominate in 2024 🍄 We’re excited to share some fascinating insights from VegNews on why mushrooms are poised to dominate 2024. As the trend toward plant-based eating continues to grow, mushrooms are gaining significant attention for their versatility and health benefits. Key Highlights: - Versatile and Nutritious: Mushrooms are set to feature prominently in various food and beverage categories due to their nutritional value and meaty texture. They're not only packed with vitamins and minerals but also offer functional benefits like immune support and cognitive enhancement. - Innovation in Food Products: Brands are incorporating mushrooms into innovative food formats, making them a staple in modern diets. From vegan meats made from mycelium to functional foods enriched with mushroom extracts, the possibilities are endless. - Consumer Demand: There's a growing consumer demand for whole foods that are minimally processed and sustainably sourced. Mushrooms fit perfectly into this trend, offering a natural and healthful alternative to more processed plant-based foods. At Mushroom.Direct, we're proud to be at the forefront of this mushroom revolution. Our urban farm in Queens is dedicated to growing the freshest and most nutritious mushrooms, ensuring you get the best of what nature has to offer. Read more about this exciting trend here https://lnkd.in/gbfCAu-V Let's embrace the mushroom magic together! 🍄✨ #MushroomDirect #MushroomNews #SustainableFarming #InnovativeFood #EcoFriendly #HealthyEating #QueensNY #NYCLocal #UrbanFarming #PlantBased #MushroomLovers #FutureOfFood Feel free to customize and share this post on your LinkedIn to engage your audience with the latest mushroom trends and innovations!