Healthy living


Meat alternatives: A growing market


Aside from being sources of fibre and potassium, meat alternatives are now on the menus of restaurants globally. Phoebe Galbraith talks to Rachel Dreskin at the Plant Based Food Association; Julieanna Hever, author of The Complete Idiot’s Guide to Plant-Based Nutrition; and Vinciane Patelou, director at European Plant Based Food Association to find out the benefits of ‘fake meat’ and what is driving growth for the popular industry.


ore and more people are realising the benefits of a plant-based diet. But it was not always this way, with the plethora of plant-based alternatives only commercially available for the past century or so. The first of which, launched in the US in 1896, was a canned “meat” made primarily from peanuts – a far cry from what we know and love today. It was not until 1985 that we would see anything recognisable to current alternatives hit the supermarket shelves. Quorn, launched by Marlow Foods in the UK and arguably one of the most famous options for plant-based food, was


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created in response to food supply fears due to global population growth in the ‘60s – a fear still relevant today, as the world is predicted to reach its maximum capacity by 2050. However, no longer are the days where plant-based alternatives are so limited – from supermarkets to restaurants and fast food, the options now seem limitless, with the Food Market Report stating that the vegan food market is now worth $12.6bn in 2022. A comforting fact, considering the United Nations World Food Council estimates that, of the resources used to feed livestock, transferring 10–15% to


Ingredients Insight / www.ingredients-insight.com


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