Currently browsing posts about: Plant-based

I’ve been trying to keep up with the news on plant-based meat alternatives.   This isn’t easy.  There’s a lot going on.

Plant-based meat politics

• PepsiCo (!) and Beyond Meat have established The PLANeT Partnership to bring new plant-based protein offerings to market.  Big Soda marries Big Plant-Based?
• Lawsuit challenges FDA approval of additive that makes Impossible Burger ‘bleed’:  The Center for Food Safety is challenging the FDA’s approval of a color additive used to make Impossible Foods’ plant-based burger appear to “bleed” like real meat. The advocacy group claims that the FDA’s decision was not based on “convincing evidence” as required by regulation.  Continue Reading

Plant-based science news

• Plant Protein Meal Patterns May Compromise Bone Health
• Food Technology and Plant-Based Diets  
• Plant-Based Meat and Dairy Substitutes as Appropriate Alternatives to Animal-Based Products?

Plant-based business news

• Coldplay bassist launches plant-based protein range: A new range of plant-based protein products has been launched by Coldplay bassist Guy Berryman. Read more
• Europe’s largest plant-based factory to open in UK:  Plant-based food manufacturer Plant & Bean is to open Europe’s largest plant-based food factory in Boston, Lincolnshire and has revealed strategic partners including Griffith Foods and soy processor Gushen alongside this news. Read more
• Unilever unveils mission to make plant-based eating ‘the new normal’ Unilever is targeting annual sales of €1bn ($1.19bn) from plant-based meat and dairy alternatives within five to seven years as part of a broader plan to make plant-based options more accessible, affordable and appetizing, effectively becoming “the new normal.”… Read more
• Nestlé is launching a plant-based tuna product in Switzerland and eventually worldwide, called Sensational Vuna. The food maker’s first vegan seafood offering, Vuna is made from pea protein and packaged in a glass jar. Reuters reports.
• How the poultry industry can win against meat alternatives: The poultry industry is searching for innovative ways to tempt consumers away from plant-based meat alternatives or tissue cultured raised meat.
• Pea Protein: Sowing the seeds for plant-based perfection:  The alternative protein market is continuing to grow exponentially across the globe, thanks to the rising popularity of flexitarian diets and trends like Veganuary… Read more
• McDonald’s launched McPlant today
• Beyond Meat launched two new versions of its Beyond Burgers

Comment

This is a big industry with many questions about quality, degree of processing, and effects on the environment still to be settled.  And these are just the plant-based products.  Next week, I’ll post a collection of articles on the cell-based meat alternatives.  These are not yet on the market (except in Singapore) but also look like big business.  Stay tuned.

Saray Stancic.  What’s Missing From Medicine: Six Lifestyle Changes to Overcome Chronic Illness.  Hierophant Publishing, 2021.

I don’t usually recommend books about topics other than food politics, but this one has dietary changes at its core and although I have never met the author, I greatly admire her and her work.

I first heard about Dr. Stancic, who has a practice in New Jersey, when I was invited to watch a documentary film about her, Code Blue.   I was interested to see it because I was told I appeared in it, which I did for about 10 seconds.  I don’t remember meeting her or filming it (I tend not to remember such things), but the film is impressive and well worth seeing.

It tells her personal story of how she was able to get control of her formerly debilitating multiple sclerosis with a plant-based diet and exercise—good advice for everyone.  The film goes beyond the personal and talks about why she never understood the importance of diet: lack of nutrition education in medical schools, media confusion, inadequate government policies, and the overwhelming influence of drug, food, and beverage companies.   The film moves quickly and I thought it was much better than most documentaries of this type.

What made it work for me is Stancic, who comes across as committed, but sane and likable.  I would send anyone who has MS to see her in a shot.  She’s my kind of doctor—one who listens to patients and works with them.  The film’s message leans toward veganism, but without ideology and pushed only softly even by the strongest proponents she interviewed.

The book makes the same points.  It’s great strength is that it makes lifestyle changes seem possible for anyone.

Here’s what drove her to healthier eating:

My physicians warned me that it was irresponsble to wean myself off of the ten to twelve medications I was taking daily (and that were making my life unbearable) and solely manage my MS with an “unproven lifestyle change” [i.e., diet]…I adoped a whole foods, plant-based diet becasue the overwhelming body of scientific literature pointed to those foods as the best diet for optimal health for all people.  At that point, I knew I could not face a lifetime of living as I was—with a huge pillbox, cane, diapers, and the other physical and psychological burdens of MS [p. 36].

Her advice about how to eat more plant foods is sensible and easy to follow.  I particularly like her lack of dogmatism.  In a section on common food myths, she has two about meat:

Myth 1: We need to eat meat and dairy to be healthy.  FALSE [p. 57].

Myth 2. Eating animal products of any kind is bad for your health.  FALSE [p. 59]

Most of the book is about other changes that  can help everyone cope with chronic disease: movement, stress management, sleep, avoiding substances, human connections.  All of these messages are aimed at giving us the power to control our own health, and to make doing so seem entirely possible.

I found the book inspiring.  Her wish for us:

May we eat well, relish physical and mental challenges, enjoy restorative sleep, and connect deeply with others [p. xxxiii].

This is good advice for all of us these days.

It’s not enough that the meat industry is attacking plant-based alternative meat products (see my post on how the Zombie Center for Consumer Freedom took on that job).

Now, to my amazement, one brand is attacking another and in a full-page ad in the New York Times, no less.

Here’s what it says:

Enough.  Enough with the hyper-processed ingredients, GMOs, unnecessary additives and fillers, and fake blood…People deserve plant-based protein that is developed in a kitchen, not a lab.

Really?  Lightlife burgers taking on Beyond Meat and Impossible Foods?  This so reminds me so much of the sugar industry taking on corn syrup and vice versa.

Does Lightlife have a case?

Food Navigator has a terrific comparison of the ingredients of plant-based burgers.  These are just the ones at issue here (there are more).

OK.  Lightlife has fewer ingredients, but it still looks plenty ultraprocessed.  Like the others, it:

• Does not resemble the foods from which it is derived.
• Is industrially produced.
• Contains unfamiliar ingredients (e.g., pea protein, natural flavors, modified cellulose)
• Cannot be made in home kitchens (unless you happen to have those ingredients as well as beet powder and cherry powder handy).

I don’t buy that there is a significant difference here.

Impossible Foods calls this ad “cynical and disingenuous.”  It also wrote an open letter of rebuttal.

The campaign leans on spurious arguments typically used by the meat industry: Attack Impossible’s products not based on their indisputable quality, nutrition, wholesomeness or deliciousness, but based on the number of ingredients — a logic-defying concept with zero relevance to health or product quality, intended to distract consumers from the obvious inferiority of Lightlife and Maple Leaf’s products.

Beyond Meat sent a statement to Food Dive

If Lightlife were clear on our ingredients, they would see that our food is made from simple, plant-based ingredients. With no GMOs. No synthetic additives. No carcinogens. No hormones. No antibiotics. No cholesterol. Our foods are designed to have the same taste and texture as animal-based meat, giving more consumers more options that are better for them and the planet.

From my standpoint, the differences between these products are minimal.

The real questions are about the relative benefits of meat versus plant-based alternatives.  A recent review in Frontiers in Sustainable Food Systems addresses those questions.  In my original post, I said “At best, it finds moderate benefits for nutritional vlue, greenhouse gas emissions, and land use, but no to limited benefits for the other measures it evaluated.  It found even less benefit for cell-based meats (which are not yet on the market).”  This, as explained below, misrepresents their findings, which refer only to the state of the research literature.

My bottom line?  These products fall in the category of ultraprocessed and are off my dietary radar.  I can hardly believe that attacking each other does any good for them or anyone or anything else.

Correction

Brent Kim, one of the authors of this study writes:

We wanted to clear up some confusion that seems to have arisen around one of our tables…Table 1, cited in your post, describes the degree to which those different impacts have been characterized in the literature. “Limited,” for example, indicates that there has been a limited number of studies on the topic. It does not reflect our findings about the relative benefits.

To clarify, here’s what we found:

• Plant-based meat substitutes offered substantial reductions in greenhouse gas emissions, water use, and land use relative to farmed beef. The benefits compared to other meats (e.g., pork, chicken, fish) were less pronounced.
• For cell-based meat, the potential environmental footprints were generally lower than those of farmed beef and comparable to or worse than those of other farmed meats and seafood… although further research is needed.
• There has been limited research on nutrition, chronic disease, and food safety implications associated with consuming meat alternatives, and occupational and community health implications associated with their production.
• For example, it is unknown whether replacing farmed meat with plant-based substitutes would offer similar nutritional and health benefits as compared to less-processed plant foods.

I stand corrected and reproduce this with Dr. Kim’s permission.  To my bottom line above, I should have added: more research needed!

Here’s what I’ve collected lately on the hot topic of plant-based foods and drinks.

Cargill is now doing plant-based: Cargill Inc will launch plant-based hamburger patties and ground “fake meat” products in April, challenging Beyond Meat and Impossible Foods for sales in grocery stores, cafeterias and restaurants. [Comment: Cargill?  Really?  There must be really money in this space].

Milkadamia taking on dairy and palm: ‘Mighty dairy is being brought to its knees’:  Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health of people and the planet… Read

Beyond Meat to go on the offensive in wake of attacks on ‘ultra-processed’ plant-based meat: ‘We’re proud of our ingredients and process’:  While its CEO says engaging in an increasingly heated debate over the merits of plant- vs animal-based meat can be a “zero sum” game, Beyond Meat plans to go on the offensive this year with digital and media campaigns that celebrate its ingredients and processes…. Read more

Can wineries leverage plant-based messaging to attract young drinkers?  An oversupply of wine in the US has producers rethinking their branding and marketing strategies to reach millennials and Gen Z drinkers. The Silicon Valley Bank’s Wine Division (SVB) advises wineries to tap into the ‘better-for-you’ trend and health-forward messaging…. Read more  [Comment: Ah, the selling of alcohol.  It never ceases to amaze].

Pea protein trend sparks allergy warning: The increased use of concentrated pea protein in products could be a factor in increased reports of allergy to peas, according to the Anaphylaxis Campaign…. Read more   [Comment: Pea protein is the leading ingredient in Beyond Burgers].

Here is the latest collection of industry articles on dairy alternatives and plant-based meats—all doing quite well these days.

Dairy Alternatives

DairyReporter.com has a Special Edition: The rise of these plant-based products.  

Many dairy companies, rather than ignoring the rise in plant-based alternatives to dairy products, are jumping on the bandwagon, either through developing their own vegan and vegetarian product range, or through acquisitions, such as Danone’s high-profile takeover of WhiteWave.  This special newsletter looks at some of the latest developments in the plant-based dairy alternatives space.

• Global Dairy Preferences, Perceptions, Priorities: As consumer attitudes about dairy are changing, regional and demographic differences add further complexity. Our global survey sheds light on key purchase influencers for dairy and dairy alternative products in 13 countries worldwide…   Click Here
• Vegan cheese alternatives – closing the flavor gap: While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their diet… Read
• Launch of Plant-Based Foods of Canada: Dairy giant Danone is one of several members of Canada’s plant-based food industry that has announced the formation of Plant-Based Foods of Canada (PBFA)… Read
• Riot Foods will bring new plant-based ‘dairy’ products to market in 2019: Riding the success wave of plant-based dairy alternatives, brands are looking to capitalize on consumer demand by developing more products. Riot Foods is launching to help fill that void… Read
• Veganism still growing despite dissatisfaction with food options: 90% of US vegetarians are considering veganism, even though half of US vegans are dissatisfied with their food choices. With less structured diets trending among young consumers, food brands need to innovate and expand their offerings, according to a study from Ingredient Communications… Read
• If goatmilk gets a pass, so should almondmilk, says nonprofit; NMPF counters: ‘A goat produces milk; a bean or seed does not’: If dairy farmers are OK with the lacteal secretions of goats, sheep, and buffalo being described as ‘milk,’ provided the word is prefaced with a modifier (goat’s milk, sheep milk), they should accept the same tactics from firms selling almond and soy milk, says one nonprofit health advocacy organization… Read
• ‘World Plant Milk Day’ celebrates second year: While the war of words over whether plant-based dairy alternatives can use the term ‘milk’ rages in the US, having already been banned in other areas, the ProVeg UK and Plant Based News creation World Plant Milk Day is being marked for the second time on August 22… Read
• Flexitarianism is no fad, meat and dairy sector warned: Social media sites like Instagram have fueled interest in veganism, according to a new report, but plant-based eating is not just a passing trend… Read
• More young, liberal Americans identify as vegan or vegetarian than any other group, little change from 2012: Only 5% of Americans identify as vegetarian and just 3% identify as vegan despite a much wider range of meat-free and dairy-free options on the market, a Gallup report finds… Read

What about plant-based meat?

• According to another industry newsletter, GlobalMeatNews.com, sales of plant-based meats are doing really well—up by 23% in the last year and worth close to $1 billion.
• Cultured meat cos agree to replace term ‘clean meat’ with ‘cell-based meat’ and form trade association:  As the debate over labeling conventions and regulatory frameworks intensifies in the burgeoning cell-cultured meat arena, a group of start-ups seeking to grow meat from cells without slaughtering animals has agreed to form an industry trade association and adopt the term ‘cell-based meat’ to describe their wares, FoodNavigator-USA understands… Read
• Hormones/antibiotic-free claims, followed by animal welfare, are the top consumer drivers for cell-based meat, says Mattson: New survey data from food development specialist Mattson suggests that the #1 thing consumers see as appealing about cell-based meat (grown from animal cells in a culture, without slaughter) is that it could “help reduce the amount of hormones and antibiotics we consume” (cited by 39% of respondents). Read more