News
The mainstreaming of meat alternatives
26 Oct 2018Tofu and lentils still have their place in a vegetarian diet, but a new generation of meat alternatives makes it easier than ever for consumers to switch to plant-based options – even the most enthusiastic meat eaters.

Meat alternatives have come a long way in recent years, as companies have developed new technologies and ingredients intended to mimic the taste, texture, aroma and colour of meat products. Extrusion technology in particular allows for plant protein products with the texture and shear of meats like pulled pork or chicken, and the use of plant-derived heme iron and beetroot juice can even simulate the juices that ooze from a beef burger.
A few high-profile companies, such as Beyond Meat and Impossible Foods, have dominated headlines for their trailblazing products, but behind the scenes, there is a groundswell of companies investing in the ingredients and technologies that could bring vegetarian meat analogues to the masses. The strides taken by pioneering meat substitute companies have helped spur this movement, but as investment in in plant-based proteins becomes more widespread, costs are likely to come down and meat substitutes look set to become an everyday dietary choice for a rising number of flexitarian consumers.
Roquette, for example, recently acquired a Dutch facility specialised in the extrusion of plant proteins, which helps produce a meat-like texture for plant protein ingredients. The company says the acquisition will help secure the availability of its textured pea protein ingredients in the long term, and increase its innovation capabilities in the global meat alternatives market. This could help make pea protein a viable alternative for makers of extruded plant protein products, which are often based on soy or wheat.
Meanwhile, the Finnish dairy company Valio has highlighted dairy as another alternative protein source. It has introduced a lactose-free meat substitute called MiFU made from dairy proteins, which is intended to have the texture and mouthfeel of chicken. The company plays up the nutritional value of dairy protein compared to other vegetarian meat substitutes, and its lack of common allergens, such as wheat and soy (as well as lactose).
According to figures from the EU project TRUE, sales of meat substitutes grew by 451% in Europe in the four years from 2013 to 2017, and the effect of this growth has been felt in raw materials too. As the meat alternatives market has gained momentum, demand for pulses has skyrocketed. More than 27,000 new pulse and legume products were launched worldwide from 2013 to 2017, and European agriculture is adapting to keep up. Eurostat figures show the area used to cultivate pulses in the EU increased by about 65% from 2013 to 2015.
Consumers have become increasingly interested in meat alternatives as companies continue to refine their texture and flavour, making them more convincingly meat-like – and the entire supply chain is taking notice.
Related news

‘Health’ labels on products reduce consumers’ willingness to pay
10 Mar 2025
A study into front-of-packaging “health” labelling finds that these labels alone can lower US consumers’ willingness to pay.
Read more
HFSS product placement regulation hits unhealthy food displays
6 Mar 2025
The proportion of space used to display HFSS foods in UK supermarkets fell following the introduction of regulations restricting the location of product promotions, research shows.
Read more
Marks & Spencer brings ‘brain foods’ to the retail space
3 Mar 2025
Marks & Spencer is capitalising on increased consumer interest in “brain food” with the launch of a new product range designed to support cognitive health.
Read more
F&B industry hit with fresh greenwashing claims
26 Feb 2025
The food and beverage (F&B) industry is under fresh scrutiny amid claims of greenwashing, with Arla the latest company in the firing line.
Read more
Singapore explores farmland-free food production
17 Feb 2025
Researchers discover new technology replicating on-farm food production conditions from within the indoor lab environment.
Read more
Most consumers lack trust in AI, but supplement users are ready to embrace the technology
14 Feb 2025
A survey of UK and US consumers found that most supplement users are willing to let AI make decisions on their behalf, but they also demand greater transparency.
Read more
UK publishes latest food security report
12 Feb 2025
The UK government releases its food security report 2024, detailing five core themes for bolstering and securing the future of the country’s food.
Read more
Disruptor brands spearhead sustainable solutions
11 Feb 2025
Manufacturers, big and small, sharpen their focus by providing sustainable products and services centred on comprehensive and sustainable approaches to traditional methods.
Read more
Leading regulatory updates in Asia in 2025
7 Feb 2025
As we head into 2025, numerous legislators around Asia are suggesting and solidifying legal updates and changes that will impact the food and beverage space.
Read more
RSPO prepares for next stage of sustainable palm oil production
6 Feb 2025
The Roundtable on Sustainable Palm Oil (RSPO), a global standards and governance body, is advocating for stronger regulations and frameworks, and taking action to plug supply chain and traceability interruptions.
Read more