fake meat

Ever wonder what’s in fake meat? Take a look at the label

Fake meat ingredients

Here are the facts about beef and alternative proteins:

• Meat alternatives represent a fraction of pounds sold; registering at 0.3% share in 2019. The share of beef alternatives is 0.5% compared to beef’s 99.5% of market share.1

• 2019 annual projected beef consumption is more than 58 pounds per capita versus beef substitutes measuring in at a few ounces per capita. 2019 will mark the fourth straight year per capita consumption increase from 2015’s low of
53.9 pounds.2

• The U.S. Retail Beef Demand Index has increased by almost 15% since 2012. This increase in demand is being driven by
consumer expenditures on beef, which reached an all-time high in 2018 of more than $105 billion in sales.3

• In terms of share of total meat and poultry consumption, chicken is in the lead with 42% share, or 93 pounds per capita, compared to beef’s 26% share, or 58.3 pounds per capita.4

• Research shows that consumers consider beef one of the best sources of protein. In the same research, plant-based and lab-grown alternatives are not as good. While there is interest in these substitutes among some consumers, research shows that the majority of meat alternative users still eat beef.5

hamburgers versus impossible burgers

• Beef continues to be extremely valuable to the retail and foodservice channels. A recent study found that when beef is part of a consumer’s grocery basket, retailers enjoy a considerable increase in the total basket’s value. In fact, carts with beef generate 44% more sales across the store than carts with chicken. Beef substitutes fare even worse. Carts with beef contribute almost 20 times as many dollars to retailers as do carts with beef substitutes.6

• While more foodservice operators are beginning to include meat alternatives on their menus, there continues to be far more beef items in food service than meat alternatives. In 2018, $31 billion of beef was sold through foodservice outlets compared to $99 million of beef substitutes.7

1 Sources: Alternative Proteins at Foodservice Study, Technomic, October 2018; Usage and Volumetric Assessment of Beef in Foodservice, Technomic, December 2017; IRI, Refrigerated/Frozen Meat Substitutes, 52 weeks ending 6/16/19; IRI/Freshlook, Total US MULO ending 5/28/18; Categorized by VMMeat System
2 Source: USDA, CattleFax Projected 2019
3 Source: K-State; IRI/Freshlook, Total US MULO ending 11/26/18; Categorized by VMMeat System
4 Source: USDA WASDE, December 11, 2018; Alternative Proteins at Foodservice Study, Technomic, October 2018; IRI Refrigerated and Frozen Meat Substitutes,July 2018
5 Source 1: Toluna Protein Survey Results 2018, Source 2: Consumer Insights2019
6 Source: IRI Market Basket Study
7 Source 1: 2018 Technomic Foodservice Volumetric Study; ARMS # 092518-04, Source 2: Alternative Proteins Multi-Client Study, Technomic, 2018

 

One thought on “Whats in Fake Meat?

  1. I prefer straight beef. If it has plant based products added, then its misrepresenting what people really want. I used to alays order a hamburger from a certain restaurant and it was wonderful. However the last couple of times I was there their hamburgers tasted different, and not in a good way. I asked the lady, why the different taste, and she said they are plant based. If I wanted plant based I would have asked for it. I am very disappointed in that franchise. Not for me.

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