Chicken consumption is rapidly expanding worldwide, leading the projected worldwide meat market growth through 2030, according to data from the Organization for Economic Cooperation and Development and the Food and Agriculture Organization of the United Nations. consumers' preferred meat product.įifty years ago, the average consumer ate more than twice as much beef compared to chicken - or 83.9 pounds of the red meat compared to 40.1 pounds of the poultry, according to USDA stats cited by the National Chicken Council. In 2020, the average American ate 97.6 pounds of chicken. Poultry - especially chicken - has slowly taken over as U.S. “Having a tasty, affordable plant-based chicken option has the potential to deeply transform our food system,” she said. The large dollar and volume opportunities make it an exciting space for manufacturers. With chicken making up 45% of meat consumed, plant-based options are an exciting alternative to consumers, said Emma Ignaszewski, corporate engagement project manager for The Good Food Institute, a nonprofit that promotes alternative proteins. This is lower than the average for the whole plant-based meat category, but more than four times higher than chicken from animals, which has grown at a rate of 4%. Company President Dennis Woodside didn't share R&D details behind its chicken product for the Bloomberg story, but said the company has been working on chicken " for some time.” Impossible's chicken nugget base is made of soy with sunflower oil to give it juiciness, and has none of its signature plant-based heme - a copy of the molecule that imparts a signature meat-like taste.īeyond Meat and Impossible Foods are two of the latest entrants to a category that has been showing enormous growth in recent years - and is sure to continue to climb. According to statistics from market analysis provider SPINS, plant-based chicken is growing at a rate of 18%. Impossible Foods declined to answer Food Dive's questions about its planned chicken launch. The same goes for flavor." He went on to describe high-tech electronic "noses" and "mouths" that can compare the smell, composition, texture, chew and mouthfeel of the plant-based chicken products.
compare it to the muscle tissue of chicken, and try to match that texture. "They use imaging - scanning electron microscopy, confocal laser microscopy - to look at the microstructure of texturized plant protein. "They have access to advanced technology in our innovation center," Ajami said. The strips, which use fava bean protein as their base, have consistently ranked on par with actual chicken by consumers, Ajami said. There was a lot of work behind the scenes to bring the chicken up to Beyond Meat's current standards, he noted, with about 200 scientists developing the product. After nearly a decade of R&D, Beyond Meat is making another run at chicken tenders.
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