Two trends have run parallel in recent years. On the one hand, the food for real and proximity, in a shift towards environmental and economic sustainability that promotes local trade or fresh produce. And on the other hand, vegan products becoming increasingly synthetic and ultra-processed, in a context of exponential economic growth: In six years’ time, vegan product sales are expected to reach $ 24 billion in profit. A revolution, but not of healthy eating.
More compensation. The spread of veganism has led to the production of plant substitutes that mimic star food from animals. Fast food and garbage, but vegan. In 2017, 6% of Americans already declared themselves vegan, representing a growth of 500% compared to 2014. In recent years, the demand for vegan menus in restaurants has increased by 987%. A niche that the food industry knows how to interpret.
As usual. As has happened in other food areas, the production of vegan food is especially profitable when ingredients of low nutritional value or cheap raw materials are used in their manufacture. And this is the direction in which an industry is increasingly focused on replicating the texture and taste of the meat burger, even though the ingredients are more laboratory design related than natural products.
Ultra-processed products such as “fake meat” are usually made from protein extract, starch or vegetable oils. Not very healthy.
Precision fermentation. One of the emerging biochemical processes in the food industry. It consists of programming microorganisms to produce complex organic molecules such as proteins or lipids, an open door to the production of “milk” or “meat” in laboratories (always without the need to sacrifice or use animals). By 2030, it is estimated that design food production will be so cheap that the traditional livestock industry could falter.
In numbers, if a kilo of precision fermentation costs about $ 100 today, the figure could be reduced to $ 10 within five years. A point of no return from an economic standpoint.
He tree. Especially since vegan food is picking up a trend that has been carved out for decades and is poised to cross the industry profitability threshold. In this context, it is not surprising that Burger King already offers products such as “Impossible Whopper” in all of its restaurants, whose exotic and equally tasty character has increased its visits by as much as 17%. The acceptance of “vegan meat” by some of the pillars of fast food marks the medium-term transition of the industry.
In meat and vegetable protein. Because the next trend can also hit one of the other star products of cheap food and delivery, sushi. As we saw at the time, there are several companies developing products with a texture and taste similar to that of tuna or salmon. They all have something in common: their nutritional values are related more to the usual junk food than to the healthy ideal of veganism.
Statue: Impossible foods