Plant-based Food & Drink Media Mentions, 2019
In 2019, plant-based foods truly exploded into the mainstream. While at CCD Innovation, I had the chance to discuss many angles of this trend with industry and mainstream journalists.
Private Label Plant-based Meats Trending by Donna Berry, Food Business News, November 26, 2019 - Grocery retailers with private label programs are eyeing jumping into the hot plant-based burger trend, but there are some caveats, including one from Kara Nielsen: “Consumers are being inundated with plant-based burgers, in retail and on fast-food menus. But keep in mind that these burgers are designed for omnivores with the goal of having them skip a beef burger, occasionally at first and perhaps more routinely in the future. For vegans, vegetarians and those seeking an option that doesn’t taste, look or bleed like true beef, these are not appealing. So, there is a big opportunity to get more creative with vegetables, grains and legumes to meet the needs of this segment.”
Fake Meats Are Hot But Are They Healthy? by Megan Woolhouse, Boston University’s BU Today, October 21, 2019 - This thoughtful article discusses the values of college students today that steer them toward plant-based foods and the challenges that still exist in understanding the ingredients in animal alternative products, knowing how healthful they may or may not be to people, and getting the whole story on how these products are produced. Kara underscores how this issue is important to younger generations.
Awesome Burger Nestlé’s Answer to Plant-based Meat Craze by Danielle Wiener-Bronner, CNN Business, September 25, 2019 – While it may seem like plant-based burgers came out of nowhere in 2019, that’s not the case. As Kara Nielsen explains, exciting vegetables and plant-based main dishes took off around 2010 with farmer’s markets, veg-loving chefs, farm-to-table dining, celebrity vegans like Bill Clinton, Mark Bittman’s VB6 proposal (eating vegan before 6 pm), and public health efforts such as Meatless Monday. With this latest flexitarian protein push, new food + tech + investment companies have stepped into the spotlight. Traditional Big Food brands are now rushing to get their own offerings to market, including Nestlé and its Awesome Burger, from Sweet Earth, a vegan frozen food brand the Swiss company acquired in 2017.
Is lab-grown meat the next frontier in ethical eating? By Stephanie Hogan, CBC News (Canadian Broadcasting Corporation), September 12, 2019 – As efforts increase for new ways to sustainably produce protein for human consumption, lab-grown meat is joining the race to the plate. This isn’t plant-based burgers made from wheat, soy or pea protein but rather real beef meat tissue grown in a lab from stem cells. Called “cultured,” “clean,” or “lab-grown,” this future beef supply chain takes some getting used to. Kara Nielsen points out that it’s a foreign concept, but one with advantages. It will taste, look and smell like meat from a cow, but no cows were raised or slaughtered in the process. “It certainly wins on you-didn’t-kill-a-cow-to-eat-this-burger.” Kara wonders if consumers will accept this production method, and suspects many will eventually.
How Oat Milk Conquered America by Zara Stone, Elemental/Medium, June 3 – With Oatly stocked in over 3,500 American cafes, sales skyrocketing and the arrival of a host of oat milk (and yogurt) competitors, it’s safe to say this non-dairy milk option and brand will stick around. According to Kara Nielsen, it’s unlikely that oat milk is a fad. “There’s something very wholesome and familiar about oats for Americans. The qualities in oat milk get close to dairy milk from a texture standpoint.” Add to that, from an environmental standpoint, oat milk uses significantly less water than almond milk: 1,929 gallons per pound of almonds, compared to 290 gallon per pound of oats.
Vegan is trending in the plant-based space by Keith Nunes, Food Business News, May 13, 2019 – While the term “vegan” has long been synonymous with consumer concerns about animal welfare and environmental sustainability, it is now becoming an attribute used as a point of differentiation in the plant-based food space. Numerous companies are introducing vegan products to capitalize on consumer interest. According to Kara Nielsen, consumer interest in vegan products may be driven by greater environmental concerns and the perception that vegan foods may be safer for those who suffer from certain allergies. “The environment is the biggest tipping point,” she said. “The animal welfare issue has been out there for a while, but the global warming thing is not to be ignored. It’s getting past another line of defense for a lot of flexitarian consumers. They look at it and think, ‘If this food tastes good and is better for the planet, that’s not a bad choice.’ But there are also people with dairy allergies and allergies to casein who may view vegan products as being safe.”