March 1, 2025 • 34 mins
The Foodie Diary article examines the rise of plant-based food companies and their growing influence in the market. It highlights key players like Beyond Meat, Impossible Foods, and Oatly, discussing their innovative products and strategic partnerships that drive consumer demand. The article also notes the entry of major food corporations such as Nestle and Tyson Foods into the plant-based sector, signaling a shift towards broader acceptance. Furthermore, it identifies emerging companies like Eat Just and Perfect Day that use unique approaches, like lab-grown meat and precision fermentation, to disrupt traditional food production. The plant based food industry is poised for continued expansion, propelled by consumer demand and sustainability initiatives. Despite challenges, the food industry transformation is expected to continue to grow in the future.
https://thefoodiediary.com/plant-based-food-companies-leading-the-market/
https://thefoodiediary.com/plant-based-food-companies-leading-the-market/
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Episode Transcript
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Speaker 1 (00:00):
Okay, so ready to dive into something kind of.
Speaker 2 (00:02):
Fascinating, absolutely, always ready.
Speaker 1 (00:04):
It's the plant based food market. Yeah, it's it's projected
to just skyrocket, Oh yeah, from twenty nine billion dollars
in twenty twenty three to a whopping seventy seven billion
dollars by twenty thirty.
Speaker 2 (00:18):
Huge.
Speaker 1 (00:18):
We're talking a complete transformation of how we eat.
Speaker 2 (00:21):
It's it's really not just a passing trend. It's a
major shift, and it's driven by I think a combination
of factors. You've got obviously the health benefits plant based diets,
the environmental concerns, and then also just like a growing
awareness of animal welfare.
Speaker 1 (00:38):
Right.
Speaker 2 (00:39):
It's been spurred in part by you know, documentaries like
Conspiracy and The Game Changer exactly exactly. So yeah, it's
really it's really interesting to see all those things kind
of converging at the same time.
Speaker 1 (00:51):
It seems like everyone's talking about plant based eating these days.
But for this deep dive, we're going beyond the hype. Okay,
We're going to look at the big players they're innovating
and what it all means for the future of food.
Speaker 2 (01:04):
That's a big question. I like it.
Speaker 1 (01:05):
Yeah, so maybe we can start by talking about some
of those big players. I'm thinking companies like Beyond Meat.
Speaker 2 (01:11):
Oh yeah, a classic.
Speaker 1 (01:13):
They've been around for a while, right.
Speaker 2 (01:14):
Yeah, actually over a decade now, oh wow, founded in
two thousand and nine.
Speaker 1 (01:18):
Okay.
Speaker 2 (01:18):
They had this really interesting mission to create a plant
based meat that was so convincing that it would satisfy
even like the die hard.
Speaker 1 (01:28):
Meat lovers, right, the hardcore carnivores.
Speaker 2 (01:30):
Yeah, yeah, exactly.
Speaker 1 (01:31):
I think they've done a pretty incredible job of, you know,
mimicking the taste and texture of meat.
Speaker 2 (01:37):
I mean, I think they have too, and I think
for a lot of people, the Beyond burger yeah, was
kind of like the turning.
Speaker 1 (01:43):
Point, right yeah. The debuted in what like twenty.
Speaker 2 (01:45):
Sixteen, twenty sixteen. Yeah, really interesting to see how they've
made these plant based burgers so meat like. It's incredible.
Speaker 1 (01:53):
And what's the secret. What are they using?
Speaker 2 (01:55):
Well, you know, they're not giving away all their trade secrets,
but we know that they're using pea protein for that
kind of like meaty texture. Oh, coconut oil for that juiciness. Yeah,
oh that makes sense, and then beet juice to create
that really kind of.
Speaker 1 (02:10):
Like yeah, you know like the blood almost.
Speaker 2 (02:13):
Yeah, that bleeding effect that makes it look like.
Speaker 1 (02:16):
A real beef burger, right, right.
Speaker 2 (02:18):
It's really kind of ingenious when you think about.
Speaker 1 (02:20):
It, it really is. And I also think they've been
really strategic in terms of like getting their product out there, yeah,
in front of a wide audience. I mean, their partnerships
with these fast food giants. Oh absolutely, McDonald's huge brands,
which owns KFC. Yeah, yeah, that's key to kind of
(02:42):
going mainstream, right absolutely.
Speaker 2 (02:44):
I mean I think those partnerships really put beyond meat
on the map for millions of consumers who might not
have otherwise even thought about trying plant based meat, you know, right, right,
kind of normalize that idea of just choosing that plant
based option even if you're going to like a really
traditional fast food rust, right, which I think is pretty powerful.
And it seems like that's paying off, right Yeah, I
(03:04):
mean it seems to be.
Speaker 1 (03:06):
They generated over five hundred million dollars in revenue in
twenty twenty four, and they seem to be a leader
in terms of like absolutely sustainable food production.
Speaker 2 (03:14):
Big on sustainability, which is huge.
Speaker 1 (03:17):
Yeah. They claim to use ninety nine percent less water, wow,
and ninety three percent less land than traditional beef production.
Speaker 2 (03:24):
Yeah. I mean, I think that's a really powerful selling point,
right for all those environmentally conscious consumers, and it speaks to,
I think that broader appeal of plant based foods. Now
it's not just about personal health anymore, it's about the
health of the planet totally.
Speaker 1 (03:38):
Yeah.
Speaker 2 (03:38):
I think that's a really big part of this whole trend.
Speaker 1 (03:41):
Absolutely absolutely. Now I know another major player in this
space is Impossible Foods.
Speaker 2 (03:50):
Oh yeah, definitely.
Speaker 1 (03:51):
They seem to be taking almost like a more scientific
approach they do. Yeah, like even down to like the
molecular level, it's right. Yeah, So I guess to start,
can you tell me a little bit about Impossible Foods.
Speaker 2 (04:03):
Yeah, So, Impossible Foods was founded by a Stanford biochemist
and they've really, i think, delved into the science of
what makes meat taste like meat, okay, and they've identified
a molecule called hem as kind of like this key
to that unmistakable meaty flavor.
Speaker 1 (04:21):
So I'm not a biochemist, so can you break this
down for me? What is heme? Exactly?
Speaker 2 (04:25):
So? Heme is an iron containing molecule that's found in
red blood cells and muscle tissue. Okay, it's what gives
meat its characteristic color and it contributes a lot to
its flavor. Okay, So what Impossible Foods did was figure
out how to create a plant based hame using fermentation.
Speaker 1 (04:42):
Oh wow.
Speaker 2 (04:43):
They use soy lagamoglobin, which is a heme like molecule
that's found in soybeans.
Speaker 1 (04:49):
I see.
Speaker 2 (04:49):
So they're essentially kind of like recreating that flavor of
meat at a molecular level, but using plants.
Speaker 1 (04:55):
Wow. So they're like hacking the system kind of.
Speaker 2 (04:57):
Yeah, and it's been really successful. It has h I mean,
the Impossible Burger debuted in just a few high end restaurants.
Speaker 1 (05:03):
Yeah.
Speaker 2 (05:04):
Back in twenty sixteen, I feel like they.
Speaker 1 (05:06):
Had kind of a similar trajectory to Beyond Meat, very
similar where it was like they started kind of small, right,
and then now you can find Impossible Burgers everywhere everywhere,
from Burger King to grocery stores. Yeah.
Speaker 2 (05:18):
And in twenty twenty four, Impossible Foods raised five hundred
million dollars in funding, wow, valuing the company at over
seven billion dollars.
Speaker 1 (05:27):
Oh my gosh.
Speaker 2 (05:28):
And just like Beyond Meat, they're committed to sustainability.
Speaker 1 (05:31):
Yeah.
Speaker 2 (05:32):
Yeah, they claim that producing their burger generates eighty nine
percent fewer greenhouse gas emissions. That's amazing than a traditional
beef burger.
Speaker 1 (05:40):
So we've got these two powerhouses beyond meat impossible foods
really changing the landscape of plant based meat. Yeah, but
what about other areas the grocery store? Yeah, are we
seeing similar innovation in let's say, dairy products.
Speaker 2 (05:54):
Oh? Absolutely, Yeah. And the one company that comes to
mind immediately is Oatly. Oatly, Yeah, Yidish company that's really
taken the world by storm.
Speaker 1 (06:02):
It really has with their oat mil I remember when
their oat milk first hit the US market. Yeah, it
was like twenty sixteen.
Speaker 2 (06:08):
I think I think it was around then, Yeah, and
it seemed.
Speaker 1 (06:11):
Like everyone was suddenly talking about it.
Speaker 2 (06:13):
It was everywhere.
Speaker 1 (06:14):
So how do you think they became so successful? What's
the secret?
Speaker 2 (06:18):
Well? I think the product itself is high quality, it's creamy,
it's versatile. You can use it in your coffee, smoothies, baking,
I mean you name it.
Speaker 1 (06:27):
Yeah. Yeah.
Speaker 2 (06:27):
But I also think they've been really savvy with their marketing.
Speaker 1 (06:30):
Yeah.
Speaker 2 (06:30):
Right, it's so unique.
Speaker 1 (06:31):
It's like quirky it is.
Speaker 2 (06:33):
They've got those great slogans, like it's like milk, but
made for humans. And they've really built a strong brand
identity around sustainability and ethical sourcing.
Speaker 1 (06:43):
I feel like they appeal to like a new generation
of consumers Oh yeah, that really care about that kind
of stuff.
Speaker 2 (06:49):
Absolutely, And it's not just selling a product, it's selling
a lifestyle, right, It's like.
Speaker 1 (06:53):
An ethos it is. Yeah, it's not just like, hey,
here's oat milk. It's like, this is who we are, yeah, exactly. Yeah,
and there's a sess goes beyond just the oat milk too, right,
it does.
Speaker 2 (07:02):
They've expanded into other dairy free products like yogurts, ice cream,
and creamers, all using oats as the base.
Speaker 1 (07:10):
It's amazing how one company can kind of like disrupt
the whole dairy aisle.
Speaker 2 (07:14):
Really is. Yeah, and it's been really successful. They went
public in twenty twenty one, raised one point four billion dollars,
oh my gosh, and by twenty twenty four they were
approaching nine hundred million dollars in revenue.
Speaker 1 (07:27):
It's a global phenomenon too.
Speaker 2 (07:29):
It is over sixty countries now.
Speaker 1 (07:31):
Yeah, wow, it's crazy. It seems like consumer demand for
plant based options is growing super rapidly. Oh yeah, but
it's not just the startups that are driving this change. No,
the big food corporations are getting in on the action, right,
I'm thinking companies like Nesle and Tyson.
Speaker 2 (07:47):
Food Yeah, those are the big ones.
Speaker 1 (07:48):
We can't ignore this anymore, right, right exactly. So what's
Nesley doing in the plant based world?
Speaker 2 (07:54):
Well, so Nesley launched their plant based brand, Nature's Plant
in twenty twenty three. Okay, They're offering a pretty wide
range of products, you know, from burgers and sausages to
plant based versions of their classic brims like Kit Cat
and Lean Cuisine.
Speaker 1 (08:10):
So they're using that brand recognition that they already have
right exact to introduce these plant based.
Speaker 2 (08:15):
Options exactly to a wider audience.
Speaker 1 (08:17):
Yeah, that's a smart strategy, it is. Yeah. What about
Tyson Foods? How are they approaching the plant based trend?
Speaker 2 (08:25):
So, Tyson Foods, which is known for its meat products,
is taking a slightly different approach, and their brand is
called Raised and Rooted, and they focus on hybrid products
that blend plant protein with traditional meat.
Speaker 1 (08:40):
So they're kind of targeting people who maybe aren't ready
to go fully plant based, right exactly, but are looking
to you know, reduce their meat consumption.
Speaker 2 (08:50):
Absolutely. Yeah, they're appealing to what's known as like flexitarian
people who are actively trying to reduce their meat intake
without eliminating it completely.
Speaker 1 (08:58):
Right, So they're trying to capture like a wider market
share exactly. Yeah.
Speaker 2 (09:02):
And they saw a fifteen percent increase in plant based
sales in twenty twenty four.
Speaker 1 (09:06):
Oh wow.
Speaker 2 (09:07):
So it seems like this hybrid approach is kind of
resonating with consumers. Okay, yeah, I mean it's an interesting approach, right,
it is. Yes, it's kind of like meeting people where
they're at, right exactly, which I think is really smart.
Speaker 1 (09:19):
Yeah. So we've got all these companies, from startups to
established food giants, trying to find their niche in this
plant based market. Yeah, it's really exciting to see all
this innovation and competition. It is, but it also makes
me wonder, what about the smaller up and coming innovators. Right,
Are there any companies pushing the boundaries even further?
Speaker 2 (09:39):
Absolutely? There are. And two that come to mind are
eat Just in Perfect Day, Okay, both taking really innovative
approaches to plant based food production.
Speaker 1 (09:48):
Now I've heard of eat Just. They're the ones behind
just Egg, right, Yeah, that's right. That plant based egg
alternative exactly made from mung beans. Mung beans, I've seen
that at the store.
Speaker 2 (09:59):
I've been meaning to t It's really popular as a
vegan alternative to scrambled eggs. It really took off.
Speaker 1 (10:06):
Yeah, And what's really fascinating is that itat just is
also venturing into.
Speaker 2 (10:11):
The world of cultured meat.
Speaker 1 (10:13):
Cultured meat. So how is that different from plant based meat?
Speaker 2 (10:16):
So cultured meat is actually meat that's grown from animal cells. Okay,
so no animals are involved in the process.
Speaker 1 (10:24):
Wow, that's crazy.
Speaker 2 (10:25):
They take a small sample of cells from an animal
and then they basically cultivate those cells in a nutrient
rich environment I see, which allows them to grow and
multiply into muscle tissue. Wow, that's like, which is essentially meat.
Speaker 1 (10:40):
That's like science fiction.
Speaker 2 (10:41):
It is, It kind of is.
Speaker 1 (10:43):
But I guess it raises the question like, why would
we need cultured meat if plant based meat is doing
so well?
Speaker 2 (10:50):
Right, that's a good question, And I think there are
a couple of potential advantages that cultured meat offers over
plant based alternatives, but also over traditional meat production. So,
first of all, it's potentially even more sustainable than plant
based meat. It requires far less land, water and energy
(11:13):
produce cultured meat, so it's even better for the planet potentially. Yeah,
and plant based meat.
Speaker 1 (11:19):
Wow.
Speaker 2 (11:19):
I think it might also be more appealing to meat
eaters who aren't convinced by the plant based alternatives.
Speaker 1 (11:27):
Right, because it is actual meat.
Speaker 2 (11:29):
It is actual meat. Yeah, yeah, it's just grown in
a different way.
Speaker 1 (11:32):
It's just yeah, it's mind blowing. It is. Is it
something that we're going to see at the grocery store
anytime soon?
Speaker 2 (11:38):
So it's still very early stages. The technology is being
refined and the production costs are still quite high. But
eat just is already selling their good meat oh wow,
which is lab grown chicken in some restaurants in Singapore.
Speaker 1 (11:56):
So it is happening.
Speaker 2 (11:57):
It is happening. It's just not like it's very limited
right now.
Speaker 1 (12:01):
Right, it's not widespread yet.
Speaker 2 (12:02):
Yeah, it's not at your local supermarket.
Speaker 1 (12:04):
Right, yeah. I mean it seems like the future of
food is wide open with possibilities.
Speaker 2 (12:09):
It really does. It's fascinating to think about.
Speaker 1 (12:12):
Yeah, plant based alternatives, yeah, cultured meat. It's like, what
are we going to be eating in ten years?
Speaker 2 (12:17):
It's a really interesting question. It's changing so.
Speaker 1 (12:20):
Rapidly, totally, totally. So what about Perfect Day?
Speaker 2 (12:25):
Oh yeah, so perfect Day.
Speaker 1 (12:26):
What are they doing?
Speaker 2 (12:27):
They're another company that's really pushing the boundaries okay, and
they're using a process called precision fermentation okay, to create
animal free dairy proteins.
Speaker 1 (12:36):
Could you explain that a little bit more? Absolutely, it
sounds pretty high tech.
Speaker 2 (12:40):
It is. So essentially they're using micro organisms to produce
the same proteins that are found in cow's milk, but
without any cows.
Speaker 1 (12:49):
Involves wow, okay.
Speaker 2 (12:50):
So these proteins way and caseine are the building blocks
of dairy products like cheese, yogurt, and ice cream.
Speaker 1 (12:58):
So they're basically teaching micro to make milk proteins.
Speaker 2 (13:01):
Basically, Yeah, that's.
Speaker 1 (13:03):
Wild, it is, yeah, okay, but how does that actually work?
Speaker 2 (13:06):
So it's incredibly innovative and it's incredibly sustainable, Okay. It
eliminates the need for dairy cows, which you know, significantly
reduces the environmental impact of dairy production. And the proteins
they produce are molecularly identical to the ones found in
cow's milk.
Speaker 1 (13:25):
So you're telling me we can have real cheese, yogurt
ice cream made without any cows.
Speaker 2 (13:31):
Yeah, that's the goal.
Speaker 1 (13:32):
Wow, that's a game changer for people who are lactose intolerant.
Speaker 2 (13:35):
Or mean absolutely yeah. Yeah, and perfect Day has partnered
with several brands to bring animal free dairy.
Speaker 1 (13:42):
Products to market.
Speaker 2 (13:43):
Oh wow, so you can now find ice cream and
cheese made with their animal free way and caseine proteins.
Speaker 1 (13:50):
It's amazing.
Speaker 2 (13:52):
It is.
Speaker 1 (13:52):
This whole plant based revolution is really about so much
more than just like veggie burgers and almond milk.
Speaker 2 (13:58):
Yeah, right, it really is.
Speaker 1 (14:00):
It's like we're reimagining the entire food.
Speaker 2 (14:02):
System we are, from production to consumption.
Speaker 1 (14:04):
It's incredible. But with all this innovation and excitement, Yeah,
are there any challenges that the plant based food industry
still needs to overcome?
Speaker 2 (14:13):
Oh? For sure, there are definitely hurdles. I think one
big one is scaling production to meet the growing demand. Yeah,
while also keeping the cost competitive, right, you know, making
sure that these products are accessible to a wide range of.
Speaker 1 (14:29):
People, right, that they're not just a luxury item exactly.
Speaker 2 (14:32):
I think another challenge is convincing you know, those skeptical consumers,
right who are maybe hesitant to try.
Speaker 1 (14:40):
Right plant based alternatives, People.
Speaker 2 (14:42):
Who are just used to eating meat their whole lives.
Speaker 1 (14:44):
Absolutely, and they're like, I don't want to try that
fake stuff. Yeah, right, I think that's a big challenge.
Speaker 2 (14:50):
Yeah, but I feel like the tide is turning, you
know too. I think more and more people are open
to at least trying these options, especially as the quality
gets better and better.
Speaker 1 (15:01):
Yeah, and I think the quality is really improving.
Speaker 2 (15:03):
Yeah. I mean I've had plant based products where I'm like, Wow,
this is indistinguishable from the real thing.
Speaker 1 (15:08):
Exactly, So I think that's really helping. Yeah. I mean,
are there any other challenges?
Speaker 2 (15:13):
Yeah, so there are some concerns about the nutritional content
of some plant based products. You know, some might be
lower in protein or rely heavily on processed ingredients.
Speaker 1 (15:25):
Yeah.
Speaker 2 (15:25):
Yeah, so I think consumers need to be informed, yeah,
and make choices that align with their dietary.
Speaker 1 (15:31):
Needs, right, do their research exactly.
Speaker 2 (15:34):
But I will say that I think a lot of
companies are working to improve the nutritional profile of their products, right,
you know, fortifying them with essential nutrients, using cleaner whole
food ingredients.
Speaker 1 (15:46):
Right. So they're responding to consumer demand exactly.
Speaker 2 (15:48):
It's a dynamic process.
Speaker 1 (15:50):
Absolutely, absolutely. And then I know there's also the debate
around labeling.
Speaker 2 (15:55):
Oh yeah, the big difference plant.
Speaker 1 (15:57):
Based products use terms like milk or burger. Right, they're
regulatory battles being fought over this.
Speaker 2 (16:03):
Right, absolutely.
Speaker 1 (16:04):
Yeah.
Speaker 2 (16:05):
The dairy and meat industries are pushing back against these
terms being used.
Speaker 1 (16:09):
Yeah, because they're like, that's our.
Speaker 2 (16:11):
Territory, exactly. But I think it reflects the growing influence
and market share of plant based food.
Speaker 1 (16:18):
It's a sign that these products are becoming a real
force to be reckoned with. Right, They're not going away, right, yeah, exactly.
Speaker 2 (16:25):
And despite all these challenges, the opportunities for the plant
based food industry are just immense. I mean, governments around
the world are starting to incentivize more sustainable food systems.
Speaker 1 (16:37):
Okay, so the government is getting involved.
Speaker 2 (16:39):
They are, And younger generations like gen Z and millennials
are increasingly demanding plant based options.
Speaker 1 (16:47):
They grew up with it and it's more normal to them, exactly.
Speaker 2 (16:50):
I think it's part of their values. So, you know,
it feels like we're at a tipping point. You know,
the plant based food movement is gaining momentum. I think
it's driven by consumer demand, by technological innovation, and a
growing awareness of the need for a more sustainable food system, and.
Speaker 1 (17:10):
Some analysts predict that by twenty thirty, plant based foods
could capture seven point seven percent of the global protein market.
Speaker 2 (17:17):
It's a huge jump.
Speaker 1 (17:18):
That's up from just two percent in twenty twenty. Yeah,
so that's an incredible growth trajectory.
Speaker 2 (17:24):
It really is, and.
Speaker 1 (17:26):
It suggests that plant based food isn't just a trend.
Speaker 2 (17:29):
It's a shift.
Speaker 1 (17:30):
It's like a fundamental shift. It is in how we eat,
I think so. So we talked about some of the
big names in plant based meat and dairy alternatives. Yeah,
but what I think is really striking is how this
whole movement is changing the entire grocery store experience.
Speaker 2 (17:45):
Oh it's true. You can find plant based versions of
almost everything these days. I know, cheese's, yogurt's, ice cream,
even seafood alternatives. I mean, it's remarkable how far things
have come.
Speaker 1 (17:56):
Right, Like, I remember when plant based cheese was basically
just like a sad rubbery imitation.
Speaker 2 (18:00):
Oh totally yeah, I remember those days. It was not good.
Speaker 1 (18:03):
But now you can find like artists in vegan cheeses
I know that are aged and cultured with flavors and
textures that like rival traditional dairy cheese.
Speaker 2 (18:14):
It's amazing what they're doing, yeah, with plant based ingredients.
Speaker 1 (18:18):
It really is.
Speaker 2 (18:18):
The research and development in this area has just.
Speaker 1 (18:20):
Been incredible, totally.
Speaker 2 (18:22):
I mean, companies are really focusing on creating plant based
foods that are good for you and the planet. Yeah,
but also truly delicious and satisfying, right, And I.
Speaker 1 (18:32):
Think that's key. It is, right, like, the success of
this whole plant based revolution depends on creating foods that
people actually enjoy eating.
Speaker 2 (18:41):
Oh.
Speaker 1 (18:41):
Absolutely, you know, it's not just about ethics or sustainability.
It's about like a pleasurable culinary experience.
Speaker 2 (18:48):
You've got to taste good.
Speaker 1 (18:50):
It's got to taste good. Yeah. Yeah.
Speaker 2 (18:51):
And I think one company that really understands this is
Nyoko's Kitchen.
Speaker 1 (18:55):
Oh yeah, I've heard of them.
Speaker 2 (18:57):
They specialize in vegan cheeses and butters okay, made from
a blend of organic cashews, coconut oil, and legumes.
Speaker 1 (19:03):
Interesting.
Speaker 2 (19:04):
They've really mastered the art of creating plant based dairy
alternatives that are both decadent and delicious.
Speaker 1 (19:11):
I've had their cheese as They're serially impressive. They are, right,
I've even converted some diehard cheese lovers with their smoked
farmhouse cheddar.
Speaker 2 (19:19):
Oh that's a good one.
Speaker 1 (19:20):
It's got that sharp, tangy bite, yeah, and crumbly texture
that you expect from its traditional cheddar.
Speaker 2 (19:26):
It's really good. And I think they've really cracked the
code on fermentation techniques, okay, which is so essential for
developing those complex flavors and cheese.
Speaker 1 (19:37):
Yeah.
Speaker 2 (19:38):
And have you tried their cultured vegan butter.
Speaker 1 (19:42):
I don't think so.
Speaker 2 (19:43):
It's practically indistinguishable from dairy butter really in terms of
taste and texture. Wow, it's pretty remarkable.
Speaker 1 (19:50):
It's mind boggling what they've been able to achieve, I know, right.
And it's not just Mioko's Kitchen, No, not at all.
There are so many other companies pushing the boundaries of
plant based cheese make.
Speaker 2 (20:00):
Yeah, like Kite hell kay, hell yeah, they're doing amazing things.
I love their stuff with almond milk based juices. The
ricotta is fantastic.
Speaker 1 (20:09):
Oh that's a good one.
Speaker 2 (20:10):
Creamy, tangy, perfect for lasagna or stuffed shells.
Speaker 1 (20:14):
Yeah. And they're cream cheese, Oh my gosh.
Speaker 2 (20:17):
Yes, a revelations, So smooth and spreadable. Yeah, ideal for
bagels or toast.
Speaker 1 (20:23):
And I also have to give a shout out to
vile Life.
Speaker 2 (20:26):
Oh yeah, Viole.
Speaker 1 (20:27):
They're a Greek company. Yeah, it's been making vegan cheeses
since the nineties.
Speaker 2 (20:31):
Since the nineties.
Speaker 1 (20:32):
Wow, they were like ahead of the curve.
Speaker 2 (20:35):
They were pioneers, they really were in this space.
Speaker 1 (20:38):
They've got a huge range of products they do.
Speaker 2 (20:40):
From cheddar and mozzarella to feta and parmesan.
Speaker 1 (20:45):
And their cheeses melt beautifully they do, which is a
must for pizzas and casey dies.
Speaker 2 (20:50):
Absolutely, you need that meltability.
Speaker 1 (20:52):
You need that meltability.
Speaker 2 (20:53):
Yeah, I mean they were definitely ahead of their time.
Speaker 1 (20:55):
They were.
Speaker 2 (20:56):
But now the plant based cheese market is just booming
with innovation.
Speaker 1 (21:02):
It's really exciting to see it is. And it's not
just limited to like Western style cheeses either, No, it's not.
We're seeing a growing interest in vegan versions of traditional
cheeses from around the world.
Speaker 2 (21:15):
From all over. Like for example, there's Treeline Cheese. They
make cashew based soft cheese inspired by French varieties. Wow,
like bri and camber.
Speaker 1 (21:25):
Interesting.
Speaker 2 (21:25):
They have that creamy, bloomy rhyme and that earthy flavor.
Speaker 1 (21:30):
Oh, I've got to try those really good. It's exciting
to see how diverse and innovative the plant based cheese
world has become.
Speaker 2 (21:37):
It really is.
Speaker 1 (21:37):
And what about yogurt yogurt? Oh yeah, are there any
standout companies or products in the plant based yogurt isle?
Speaker 2 (21:46):
Absolutely, there's a whole world of plant based yogurt options
out there. Now.
Speaker 1 (21:49):
I know it's kind of overwhelming. So you go to
the store and.
Speaker 2 (21:52):
You're like, I know, there's so many choices.
Speaker 1 (21:54):
Yeah, what do I choose?
Speaker 2 (21:55):
Made from coconut milk, almond milk, soy milk, cashew milk,
you name it. Yeah, variety of flavors and textures is incredible.
Speaker 1 (22:02):
I know, it's amazing.
Speaker 2 (22:03):
It is.
Speaker 1 (22:04):
One brand that I'm really enjoying lately is the Coconut Cult.
Speaker 2 (22:09):
Oh yeah, Coconut Cult.
Speaker 1 (22:10):
They make coconut yogurt that's so rich and decative with dessert.
It's like dessert. Yeah.
Speaker 2 (22:15):
I love their mango glassy flavor.
Speaker 1 (22:17):
Oh yeah.
Speaker 2 (22:18):
And what's interesting about the Coconut Cult is they use
traditional fermentation methods, which gives their yogurts that tangy complexity. Yeah,
that sometimes missing plant based versions.
Speaker 1 (22:29):
I also love Kite Hill's Greek style almond milk yogurt.
Speaker 2 (22:34):
Oh yeah, Kite Hills good.
Speaker 1 (22:35):
It's thick and creamy. Yeah, perfect for parfes or smoothie.
Speaker 2 (22:38):
Yeah. Good for everything.
Speaker 1 (22:40):
And for those who prefer a soy based yogurt. Yeah,
silk has been a long time favorite.
Speaker 2 (22:46):
Classic.
Speaker 1 (22:47):
Yeah. They have a wide range of flavors and they're
pretty much available everywhere.
Speaker 2 (22:50):
Yeah, you can find them anywhere.
Speaker 1 (22:52):
Yeah, it's clear that plant based yogurt is no longer
like a niche product.
Speaker 2 (22:55):
No, it's mainstream.
Speaker 1 (22:56):
It's gone mainstream. It's everywhere, and the quality just keeps
getting better.
Speaker 2 (23:01):
I agree, it's amazing.
Speaker 1 (23:02):
And let's not forget about ice cream.
Speaker 2 (23:04):
Oh, ice cream.
Speaker 1 (23:05):
Plant based ice cream has just exploded in recent years.
Speaker 2 (23:08):
It's true.
Speaker 1 (23:09):
It's incredible how they're able to recreate the creamy texture,
I know, rich flavors, it really is, using plant based ingredients.
Speaker 2 (23:17):
It's a testament to how far plant based ingredients have come.
I mean, you can find ice cream made from cashew milk,
coconut milk, oat milk, soy milking, and the flavors are
truly out of this world.
Speaker 1 (23:31):
They are. I mean, there's something for everyone. There really
is one brand that I'm completely obsessed with is not.
Speaker 2 (23:37):
A moo oh. Yeah.
Speaker 1 (23:39):
They make coconut milk ice cream that's so rich and creamy.
It's so good it's hard to believe it's dairy free.
Speaker 2 (23:45):
I know their birthday cake cookie dough flavor is like
a celebration in every pint.
Speaker 1 (23:51):
It really is. And they're committed to using organic ingredients
and sustainable practices they are. It's great, which aligns with
the values any plant based eaters.
Speaker 2 (24:01):
Yeah. I think that's a big part of it for
a lot of people.
Speaker 1 (24:03):
Yeah. I also have to give a shout out to Ben.
Speaker 2 (24:05):
And Jerry's Ben and Jerry's. Oh yeah, they've really embraced
the plant based movement.
Speaker 1 (24:10):
They have. They offer a wide range of non dairy
flavors that are just as delicious as their dairy counterparts.
Speaker 2 (24:15):
I know their chocolate fudge, brownie and cherry Garcia non
dairy versions are spot on.
Speaker 1 (24:21):
They're so good.
Speaker 2 (24:22):
It's great to see such a mainstream brand catering to
the growing demand for plant based options.
Speaker 1 (24:28):
Totally. It really helps to normalize plant based eating, it does,
and make it more accessible to everyone. Absolutely, it's a
sign that plant based is no longer a niche market.
Speaker 2 (24:38):
Right it's becoming mainstream.
Speaker 1 (24:40):
It's becoming increasingly mainstream. Yeah, and the options are only
getting better and more diverse. But it's not just about
replacing traditional animal products now.
Speaker 2 (24:49):
It's not.
Speaker 1 (24:50):
We're seeing entirely new plant based food categories emerge.
Speaker 2 (24:53):
We are like plant based seafood.
Speaker 1 (24:56):
Oh, yeah, plant based seafood.
Speaker 2 (24:57):
Yeah. So companies like Good Catch and and Ocean Hugger
Foods okay are creating tuna, crab cakes, even salmon alternatives,
using ingredients like legomes, seaweed, and konjac root.
Speaker 1 (25:11):
Wow. Okay, so, like what's that like? Have you had
any of that plant based seafood?
Speaker 2 (25:16):
I have? Yeah, I've tried some of Good Catches plant
based tuna. Yeah, and it's remarkably realistic.
Speaker 1 (25:21):
Okay.
Speaker 2 (25:22):
It's got that flaky texture okay, and savory flavor of
real tuna, but without any of the mercury or the
sustainability concerns.
Speaker 1 (25:30):
Yeah, that's a big one.
Speaker 2 (25:31):
It's amazing what they're doing.
Speaker 1 (25:32):
It really is. It's like, how is that even possible?
Speaker 2 (25:35):
Right? It's really cool.
Speaker 1 (25:37):
Yeah, it's really cool.
Speaker 2 (25:38):
It's a game changer for sushi lovers, yeah, or anyone
looking for sustainable seafood. Options.
Speaker 1 (25:44):
Yeah, and the innovation doesn't stop.
Speaker 2 (25:46):
There, No, it doesn't.
Speaker 1 (25:47):
There are companies creating plant based eggs, yeah, I know,
using ingredients like mung beans and black salt to mimic
the paste and functionality of chicken eggs.
Speaker 2 (25:58):
It's why it seems like.
Speaker 1 (26:00):
There's no limit to what these companies are able to create. Oh,
I agree with plant based ingredients.
Speaker 2 (26:04):
It's just the beginning, I think.
Speaker 1 (26:06):
Yeah, it feels like we're just scratching the surface of
what's possible.
Speaker 2 (26:09):
What's possible.
Speaker 1 (26:10):
Yeah, it's a really exciting time to be a plant
based eater.
Speaker 2 (26:13):
Absolutely, I think so.
Speaker 1 (26:14):
The future of food is looking greener and more delicious
than ever before.
Speaker 2 (26:19):
I agree.
Speaker 1 (26:20):
But what about those who aren't quite ready to give
up meat entirely? Are there any developments that might appeal
to them?
Speaker 2 (26:27):
You're thinking of cultured.
Speaker 1 (26:29):
Meat, yeah, cultured meat.
Speaker 2 (26:30):
Yeah.
Speaker 1 (26:31):
When we talked about Eahs and their lab grown chicken, yeah, exactly,
such a mind blowing concept. It is growing actual meat
from animal cells, I know.
Speaker 2 (26:38):
Without raising and slaughtering animals. Yeah, it's amazing.
Speaker 1 (26:42):
It's a fascinating approach to meat production. It is, and
it has the potential to be just as transformative. Oh,
I think so as the plant based movement.
Speaker 2 (26:51):
Yeah, I agree.
Speaker 1 (26:52):
I mean there are several startups worldwide that are working
on cultivating meat directly from animal cells.
Speaker 2 (26:58):
Yeah, it's really interesting how they do it. Essentially, they
take a small sample of animal cells and they nurture
them in a nutrient rich environment where they can multiply
and eventually form muscle tissue, which is what we know
as meat.
Speaker 1 (27:13):
It still feels a bit like science fiction to me,
it does, but I can see how this technology could
be a game changer. Oh, absolutely, especially in terms of
sustainability in animal welfare.
Speaker 2 (27:24):
Yeah, I mean, I think it definitely addresses some of
those ethical concerns associated with conventional meat production. And because
it's done in a controlled environment, there's a lower risk
of contamination and disease. Okay, Plus it requires significantly less land,
water and energy.
Speaker 1 (27:41):
Right, it's just better for the planet in general.
Speaker 2 (27:43):
Yeah, I mean, it's not a perfect solution, but it's
definitely a really interesting development.
Speaker 1 (27:48):
So are we going to see cultured meat at the
grocery store anytime soon?
Speaker 2 (27:53):
So it's still early days. Well, eat just good meat
is available in some restaurants in Singapore.
Speaker 1 (27:59):
Yeah, about that.
Speaker 2 (28:00):
Scaling production and bringing down costs are still major hurdles, right, Okay,
but they're making progress, and I think it's only a
matter of time, okay before we start seeing cultured meat, yeah,
on supermarket shelves.
Speaker 1 (28:12):
I mean, it's incredible to think that we might one
day have a choice between plant based meat alternatives, cultured meat,
and traditional meat.
Speaker 2 (28:23):
What are you going to choose?
Speaker 1 (28:24):
It's almost like a food revolution. It is within a
food revolution totally. It's crazy. It's really exciting, it really is.
Speaker 2 (28:30):
It raises so many interesting questions about the future of food.
Speaker 1 (28:34):
Yeah, like will one of these approaches eventually become dominant, right?
Speaker 2 (28:38):
Or will they all coexist?
Speaker 1 (28:39):
Yeah?
Speaker 2 (28:39):
Giving consumers more options than ever before.
Speaker 1 (28:42):
It's definitely something to think about, it is. But regardless
of how it all plays out, Yeah, I think one
thing's clear. The way we eat is changing, absolutely, and
it's changing for the better.
Speaker 2 (28:54):
I agree, you know, Yeah.
Speaker 1 (28:56):
We're moving toward a more sustainable, ethical, and delicious future.
Speaker 2 (29:00):
I couldn't agree more.
Speaker 1 (29:01):
Yeah, it's a truly exciting time to be witnessing. It is,
this transformation to the food industry.
Speaker 2 (29:07):
I agree.
Speaker 1 (29:08):
This has been an incredible journey through the world of
plant based food. It has, and we've covered so much
ground already. We have, but there's still more to explore.
Speaker 2 (29:16):
There's always more.
Speaker 1 (29:17):
We'll be back in part three to discuss how the
plant based revolution is influencing entire industries. Oh interesting, and
what it all means for the future of food. We've
talked about all this amazing innovation happening like in the
plant based world, from burgers and cheeses to lab grown
chicken and vegan seafood, right right, it seems like it's
(29:39):
really going from strength to absolutely.
Speaker 2 (29:41):
I think, gaining some real traction.
Speaker 1 (29:43):
Yeah.
Speaker 2 (29:43):
What's really interesting to me is how it's no longer
just about you know, individual companies or products. Right this
shift towards plant based eating is starting to influence entire industries.
Speaker 1 (29:55):
Can you give me an example of that, Well, just think.
Speaker 2 (29:57):
About the restaurant industry. You're seeing more and more restaurants,
from casual eateries to high end dining establishments, embracing plant
based options on their menus. And it's not just an
afterthought anymore. Chefs are creating innovative, delicious dishes.
Speaker 1 (30:13):
Yeah. I've definitely noticed that. When I go out to eat,
it's not just the standard veggie burger anymore. There are
some really creative, chef driven dishes.
Speaker 2 (30:23):
I know, it's pretty amazing.
Speaker 1 (30:24):
That are making plant based dining a really exciting experience.
Speaker 2 (30:27):
Exactly. I think chefs are recognizing that plant based cuisine
can be just as exciting and flavorful as traditional cuisine.
Speaker 1 (30:35):
Totally.
Speaker 2 (30:36):
They're experimenting with new ingredients, techniques, flavor profiles, really pushing
culinary boundaries and elevating the perception of plant based food.
Speaker 1 (30:45):
Absolutely, and it's not just restaurants either, No, it's not.
Even the food tech industry is getting involved.
Speaker 2 (30:51):
Oh yeah, all these.
Speaker 1 (30:52):
Companies developing innovative plant based ingredients and technologies. Absolutely, they
are driving the quality and variety of plant based food forward.
Speaker 2 (31:01):
We're seeing companies like Motif Food Works.
Speaker 1 (31:04):
Yeah, I've heard of them.
Speaker 2 (31:05):
Using biotechnology to create plant based ingredients that mimic the
taste and texture of meat with remarkable accuracy. For example,
they've developed a plant based fat that gives plant based
meats a more authentic, juicy mouthfeel.
Speaker 1 (31:22):
I've heard about that that's supposed to make plant based
meats taste and feel much closer to traditional meat. Are
there any other companies doing similar things. Absolutely using technology
to create like more realistic and appealing plant based products.
Speaker 2 (31:37):
Absolutely, there's Clara Foods. They're using precision fermentation to create
animal free egg proteins. Oh wow, so they're not making
egg substitutes. They're actually making the proteins found in eggs,
got it, but without any chickens involved.
Speaker 1 (31:53):
So they're not just like replicating the taste in texture. Now,
they're creating the actual proteins. That's a whole new level
of it.
Speaker 2 (32:00):
It's really interesting, and these proteins can be used in
all sorts of applications, from baking to emulsifying to foaming,
essentially replacing egg proteins in any recipe.
Speaker 1 (32:12):
That's amazing it is.
Speaker 2 (32:14):
It opens up a world of possibilities for plant based
food innovation.
Speaker 1 (32:17):
It really is amazing to see how science and technology
are pushing this movement forward.
Speaker 2 (32:24):
Yeah, they're playing a big role, but it's important to
remember that it's consumers who are ultimately driving the demand totally.
Speaker 1 (32:31):
We're the ones buying it.
Speaker 2 (32:32):
Absolutely making it clear to companies that this is.
Speaker 1 (32:35):
What we want exactly.
Speaker 2 (32:36):
Yeah, and that demand is growing rapidly as people become
more aware of the impact of their food choices, on
their health, the environment, animal welfare, and.
Speaker 1 (32:47):
It tastes good.
Speaker 2 (32:48):
It does taste good.
Speaker 1 (32:49):
Yeah, you're right.
Speaker 2 (32:50):
It's not about sacrifice or deprivation anymore.
Speaker 1 (32:52):
Right, It's not like, oh, I'm giving up something exactly.
Speaker 2 (32:54):
It's about enjoying delicious, satisfying meals that align with your
values and make you.
Speaker 1 (33:01):
Feel good totally. So where do we go from here?
Speaker 2 (33:05):
Yeah, that's the big question.
Speaker 1 (33:06):
What does the future hold for the plant based revolution?
Speaker 2 (33:10):
I mean, I think we can safely say that plant
based eating is not a fleeting trend. This is a
fundamental shift in how we think about food. I think
we're going to see even more innovation, more deliciousness, more
accessibility in the years to come.
Speaker 1 (33:26):
I'm curious to see how this is going to impact
like traditional industries like agriculture. You know, do you think
we'll see a decline in animal agriculture?
Speaker 2 (33:36):
I think that's a really complex question. Yeah, and I
don't think anyone has a definitive answer. It's likely that
we'll see a shift towards more sustainable and ethical forms
of animal agriculture, but I don't think the demand for
animal products will disappear entirely I think it's more about
finding a balance.
Speaker 1 (33:55):
A balance that considers the well being of our planet absolutely,
the animals we share it with, and our own health.
Speaker 2 (34:01):
I think that's a future worth striving for.
Speaker 1 (34:03):
I think so too, And I think the plant based
food revolution is playing a crucial role in paving the
way it really is for a more sustainable and compassionate
food system.
Speaker 2 (34:13):
I couldn't agree more.
Speaker 1 (34:14):
Well, that's our deep dive into the incredible world of
plant based food.
Speaker 2 (34:18):
Wow, we covered a lot.
Speaker 1 (34:19):
We covered a lot of ground, from the pioneering companies,
to the cutting edge technologies to the evolving consumer landscape.
Speaker 2 (34:27):
I know it's been quite a journey.
Speaker 1 (34:29):
It really has, and I think the key takeaway here
is that the plant based movement is here to stay.
Speaker 2 (34:34):
It's here to stay, it's transforming the way we eat
absolute and it's only going to get bigger and more
exciting from here.
Speaker 1 (34:40):
So what are you waiting for? Get out there and
explore the world of plant based food. You might be
surprised to what you discover. Absolutely. Until next time, happy eating.
Okay, so ready to dive into something kind of.
Speaker 2 (00:02):
Fascinating, absolutely, always ready.
Speaker 1 (00:04):
It's the plant based food market. Yeah, it's it's projected
to just skyrocket, Oh yeah, from twenty nine billion dollars
in twenty twenty three to a whopping seventy seven billion
dollars by twenty thirty.
Speaker 2 (00:18):
Huge.
Speaker 1 (00:18):
We're talking a complete transformation of how we eat.
Speaker 2 (00:21):
It's it's really not just a passing trend. It's a
major shift, and it's driven by I think a combination
of factors. You've got obviously the health benefits plant based diets,
the environmental concerns, and then also just like a growing
awareness of animal welfare.
Speaker 1 (00:38):
Right.
Speaker 2 (00:39):
It's been spurred in part by you know, documentaries like
Conspiracy and The Game Changer exactly exactly. So yeah, it's
really it's really interesting to see all those things kind
of converging at the same time.
Speaker 1 (00:51):
It seems like everyone's talking about plant based eating these days.
But for this deep dive, we're going beyond the hype. Okay,
We're going to look at the big players they're innovating
and what it all means for the future of food.
Speaker 2 (01:04):
That's a big question. I like it.
Speaker 1 (01:05):
Yeah, so maybe we can start by talking about some
of those big players. I'm thinking companies like Beyond Meat.
Speaker 2 (01:11):
Oh yeah, a classic.
Speaker 1 (01:13):
They've been around for a while, right.
Speaker 2 (01:14):
Yeah, actually over a decade now, oh wow, founded in
two thousand and nine.
Speaker 1 (01:18):
Okay.
Speaker 2 (01:18):
They had this really interesting mission to create a plant
based meat that was so convincing that it would satisfy
even like the die hard.
Speaker 1 (01:28):
Meat lovers, right, the hardcore carnivores.
Speaker 2 (01:30):
Yeah, yeah, exactly.
Speaker 1 (01:31):
I think they've done a pretty incredible job of, you know,
mimicking the taste and texture of meat.
Speaker 2 (01:37):
I mean, I think they have too, and I think
for a lot of people, the Beyond burger yeah, was
kind of like the turning.
Speaker 1 (01:43):
Point, right yeah. The debuted in what like twenty.
Speaker 2 (01:45):
Sixteen, twenty sixteen. Yeah, really interesting to see how they've
made these plant based burgers so meat like. It's incredible.
Speaker 1 (01:53):
And what's the secret. What are they using?
Speaker 2 (01:55):
Well, you know, they're not giving away all their trade secrets,
but we know that they're using pea protein for that
kind of like meaty texture. Oh, coconut oil for that juiciness. Yeah,
oh that makes sense, and then beet juice to create
that really kind of.
Speaker 1 (02:10):
Like yeah, you know like the blood almost.
Speaker 2 (02:13):
Yeah, that bleeding effect that makes it look like.
Speaker 1 (02:16):
A real beef burger, right, right.
Speaker 2 (02:18):
It's really kind of ingenious when you think about.
Speaker 1 (02:20):
It, it really is. And I also think they've been
really strategic in terms of like getting their product out there, yeah,
in front of a wide audience. I mean, their partnerships
with these fast food giants. Oh absolutely, McDonald's huge brands,
which owns KFC. Yeah, yeah, that's key to kind of
(02:42):
going mainstream, right absolutely.
Speaker 2 (02:44):
I mean I think those partnerships really put beyond meat
on the map for millions of consumers who might not
have otherwise even thought about trying plant based meat, you know, right, right,
kind of normalize that idea of just choosing that plant
based option even if you're going to like a really
traditional fast food rust, right, which I think is pretty powerful.
And it seems like that's paying off, right Yeah, I
(03:04):
mean it seems to be.
Speaker 1 (03:06):
They generated over five hundred million dollars in revenue in
twenty twenty four, and they seem to be a leader
in terms of like absolutely sustainable food production.
Speaker 2 (03:14):
Big on sustainability, which is huge.
Speaker 1 (03:17):
Yeah. They claim to use ninety nine percent less water, wow,
and ninety three percent less land than traditional beef production.
Speaker 2 (03:24):
Yeah. I mean, I think that's a really powerful selling point,
right for all those environmentally conscious consumers, and it speaks to,
I think that broader appeal of plant based foods. Now
it's not just about personal health anymore, it's about the
health of the planet totally.
Speaker 1 (03:38):
Yeah.
Speaker 2 (03:38):
I think that's a really big part of this whole trend.
Speaker 1 (03:41):
Absolutely absolutely. Now I know another major player in this
space is Impossible Foods.
Speaker 2 (03:50):
Oh yeah, definitely.
Speaker 1 (03:51):
They seem to be taking almost like a more scientific
approach they do. Yeah, like even down to like the
molecular level, it's right. Yeah, So I guess to start,
can you tell me a little bit about Impossible Foods.
Speaker 2 (04:03):
Yeah, So, Impossible Foods was founded by a Stanford biochemist
and they've really, i think, delved into the science of
what makes meat taste like meat, okay, and they've identified
a molecule called hem as kind of like this key
to that unmistakable meaty flavor.
Speaker 1 (04:21):
So I'm not a biochemist, so can you break this
down for me? What is heme? Exactly?
Speaker 2 (04:25):
So? Heme is an iron containing molecule that's found in
red blood cells and muscle tissue. Okay, it's what gives
meat its characteristic color and it contributes a lot to
its flavor. Okay, So what Impossible Foods did was figure
out how to create a plant based hame using fermentation.
Speaker 1 (04:42):
Oh wow.
Speaker 2 (04:43):
They use soy lagamoglobin, which is a heme like molecule
that's found in soybeans.
Speaker 1 (04:49):
I see.
Speaker 2 (04:49):
So they're essentially kind of like recreating that flavor of
meat at a molecular level, but using plants.
Speaker 1 (04:55):
Wow. So they're like hacking the system kind of.
Speaker 2 (04:57):
Yeah, and it's been really successful. It has h I mean,
the Impossible Burger debuted in just a few high end restaurants.
Speaker 1 (05:03):
Yeah.
Speaker 2 (05:04):
Back in twenty sixteen, I feel like they.
Speaker 1 (05:06):
Had kind of a similar trajectory to Beyond Meat, very
similar where it was like they started kind of small, right,
and then now you can find Impossible Burgers everywhere everywhere,
from Burger King to grocery stores. Yeah.
Speaker 2 (05:18):
And in twenty twenty four, Impossible Foods raised five hundred
million dollars in funding, wow, valuing the company at over
seven billion dollars.
Speaker 1 (05:27):
Oh my gosh.
Speaker 2 (05:28):
And just like Beyond Meat, they're committed to sustainability.
Speaker 1 (05:31):
Yeah.
Speaker 2 (05:32):
Yeah, they claim that producing their burger generates eighty nine
percent fewer greenhouse gas emissions. That's amazing than a traditional
beef burger.
Speaker 1 (05:40):
So we've got these two powerhouses beyond meat impossible foods
really changing the landscape of plant based meat. Yeah, but
what about other areas the grocery store? Yeah, are we
seeing similar innovation in let's say, dairy products.
Speaker 2 (05:54):
Oh? Absolutely, Yeah. And the one company that comes to
mind immediately is Oatly. Oatly, Yeah, Yidish company that's really
taken the world by storm.
Speaker 1 (06:02):
It really has with their oat mil I remember when
their oat milk first hit the US market. Yeah, it
was like twenty sixteen.
Speaker 2 (06:08):
I think I think it was around then, Yeah, and
it seemed.
Speaker 1 (06:11):
Like everyone was suddenly talking about it.
Speaker 2 (06:13):
It was everywhere.
Speaker 1 (06:14):
So how do you think they became so successful? What's
the secret?
Speaker 2 (06:18):
Well? I think the product itself is high quality, it's creamy,
it's versatile. You can use it in your coffee, smoothies, baking,
I mean you name it.
Speaker 1 (06:27):
Yeah. Yeah.
Speaker 2 (06:27):
But I also think they've been really savvy with their marketing.
Speaker 1 (06:30):
Yeah.
Speaker 2 (06:30):
Right, it's so unique.
Speaker 1 (06:31):
It's like quirky it is.
Speaker 2 (06:33):
They've got those great slogans, like it's like milk, but
made for humans. And they've really built a strong brand
identity around sustainability and ethical sourcing.
Speaker 1 (06:43):
I feel like they appeal to like a new generation
of consumers Oh yeah, that really care about that kind
of stuff.
Speaker 2 (06:49):
Absolutely, And it's not just selling a product, it's selling
a lifestyle, right, It's like.
Speaker 1 (06:53):
An ethos it is. Yeah, it's not just like, hey,
here's oat milk. It's like, this is who we are, yeah, exactly. Yeah,
and there's a sess goes beyond just the oat milk too, right,
it does.
Speaker 2 (07:02):
They've expanded into other dairy free products like yogurts, ice cream,
and creamers, all using oats as the base.
Speaker 1 (07:10):
It's amazing how one company can kind of like disrupt
the whole dairy aisle.
Speaker 2 (07:14):
Really is. Yeah, and it's been really successful. They went
public in twenty twenty one, raised one point four billion dollars,
oh my gosh, and by twenty twenty four they were
approaching nine hundred million dollars in revenue.
Speaker 1 (07:27):
It's a global phenomenon too.
Speaker 2 (07:29):
It is over sixty countries now.
Speaker 1 (07:31):
Yeah, wow, it's crazy. It seems like consumer demand for
plant based options is growing super rapidly. Oh yeah, but
it's not just the startups that are driving this change. No,
the big food corporations are getting in on the action, right,
I'm thinking companies like Nesle and Tyson.
Speaker 2 (07:47):
Food Yeah, those are the big ones.
Speaker 1 (07:48):
We can't ignore this anymore, right, right exactly. So what's
Nesley doing in the plant based world?
Speaker 2 (07:54):
Well, so Nesley launched their plant based brand, Nature's Plant
in twenty twenty three. Okay, They're offering a pretty wide
range of products, you know, from burgers and sausages to
plant based versions of their classic brims like Kit Cat
and Lean Cuisine.
Speaker 1 (08:10):
So they're using that brand recognition that they already have
right exact to introduce these plant based.
Speaker 2 (08:15):
Options exactly to a wider audience.
Speaker 1 (08:17):
Yeah, that's a smart strategy, it is. Yeah. What about
Tyson Foods? How are they approaching the plant based trend?
Speaker 2 (08:25):
So, Tyson Foods, which is known for its meat products,
is taking a slightly different approach, and their brand is
called Raised and Rooted, and they focus on hybrid products
that blend plant protein with traditional meat.
Speaker 1 (08:40):
So they're kind of targeting people who maybe aren't ready
to go fully plant based, right exactly, but are looking
to you know, reduce their meat consumption.
Speaker 2 (08:50):
Absolutely. Yeah, they're appealing to what's known as like flexitarian
people who are actively trying to reduce their meat intake
without eliminating it completely.
Speaker 1 (08:58):
Right, So they're trying to capture like a wider market
share exactly. Yeah.
Speaker 2 (09:02):
And they saw a fifteen percent increase in plant based
sales in twenty twenty four.
Speaker 1 (09:06):
Oh wow.
Speaker 2 (09:07):
So it seems like this hybrid approach is kind of
resonating with consumers. Okay, yeah, I mean it's an interesting approach, right,
it is. Yes, it's kind of like meeting people where
they're at, right exactly, which I think is really smart.
Speaker 1 (09:19):
Yeah. So we've got all these companies, from startups to
established food giants, trying to find their niche in this
plant based market. Yeah, it's really exciting to see all
this innovation and competition. It is, but it also makes
me wonder, what about the smaller up and coming innovators. Right,
Are there any companies pushing the boundaries even further?
Speaker 2 (09:39):
Absolutely? There are. And two that come to mind are
eat Just in Perfect Day, Okay, both taking really innovative
approaches to plant based food production.
Speaker 1 (09:48):
Now I've heard of eat Just. They're the ones behind
just Egg, right, Yeah, that's right. That plant based egg
alternative exactly made from mung beans. Mung beans, I've seen
that at the store.
Speaker 2 (09:59):
I've been meaning to t It's really popular as a
vegan alternative to scrambled eggs. It really took off.
Speaker 1 (10:06):
Yeah, And what's really fascinating is that itat just is
also venturing into.
Speaker 2 (10:11):
The world of cultured meat.
Speaker 1 (10:13):
Cultured meat. So how is that different from plant based meat?
Speaker 2 (10:16):
So cultured meat is actually meat that's grown from animal cells. Okay,
so no animals are involved in the process.
Speaker 1 (10:24):
Wow, that's crazy.
Speaker 2 (10:25):
They take a small sample of cells from an animal
and then they basically cultivate those cells in a nutrient
rich environment I see, which allows them to grow and
multiply into muscle tissue. Wow, that's like, which is essentially meat.
Speaker 1 (10:40):
That's like science fiction.
Speaker 2 (10:41):
It is, It kind of is.
Speaker 1 (10:43):
But I guess it raises the question like, why would
we need cultured meat if plant based meat is doing
so well?
Speaker 2 (10:50):
Right, that's a good question, And I think there are
a couple of potential advantages that cultured meat offers over
plant based alternatives, but also over traditional meat production. So,
first of all, it's potentially even more sustainable than plant
based meat. It requires far less land, water and energy
(11:13):
produce cultured meat, so it's even better for the planet potentially. Yeah,
and plant based meat.
Speaker 1 (11:19):
Wow.
Speaker 2 (11:19):
I think it might also be more appealing to meat
eaters who aren't convinced by the plant based alternatives.
Speaker 1 (11:27):
Right, because it is actual meat.
Speaker 2 (11:29):
It is actual meat. Yeah, yeah, it's just grown in
a different way.
Speaker 1 (11:32):
It's just yeah, it's mind blowing. It is. Is it
something that we're going to see at the grocery store
anytime soon?
Speaker 2 (11:38):
So it's still very early stages. The technology is being
refined and the production costs are still quite high. But
eat just is already selling their good meat oh wow,
which is lab grown chicken in some restaurants in Singapore.
Speaker 1 (11:56):
So it is happening.
Speaker 2 (11:57):
It is happening. It's just not like it's very limited
right now.
Speaker 1 (12:01):
Right, it's not widespread yet.
Speaker 2 (12:02):
Yeah, it's not at your local supermarket.
Speaker 1 (12:04):
Right, yeah. I mean it seems like the future of
food is wide open with possibilities.
Speaker 2 (12:09):
It really does. It's fascinating to think about.
Speaker 1 (12:12):
Yeah, plant based alternatives, yeah, cultured meat. It's like, what
are we going to be eating in ten years?
Speaker 2 (12:17):
It's a really interesting question. It's changing so.
Speaker 1 (12:20):
Rapidly, totally, totally. So what about Perfect Day?
Speaker 2 (12:25):
Oh yeah, so perfect Day.
Speaker 1 (12:26):
What are they doing?
Speaker 2 (12:27):
They're another company that's really pushing the boundaries okay, and
they're using a process called precision fermentation okay, to create
animal free dairy proteins.
Speaker 1 (12:36):
Could you explain that a little bit more? Absolutely, it
sounds pretty high tech.
Speaker 2 (12:40):
It is. So essentially they're using micro organisms to produce
the same proteins that are found in cow's milk, but
without any cows.
Speaker 1 (12:49):
Involves wow, okay.
Speaker 2 (12:50):
So these proteins way and caseine are the building blocks
of dairy products like cheese, yogurt, and ice cream.
Speaker 1 (12:58):
So they're basically teaching micro to make milk proteins.
Speaker 2 (13:01):
Basically, Yeah, that's.
Speaker 1 (13:03):
Wild, it is, yeah, okay, but how does that actually work?
Speaker 2 (13:06):
So it's incredibly innovative and it's incredibly sustainable, Okay. It
eliminates the need for dairy cows, which you know, significantly
reduces the environmental impact of dairy production. And the proteins
they produce are molecularly identical to the ones found in
cow's milk.
Speaker 1 (13:25):
So you're telling me we can have real cheese, yogurt
ice cream made without any cows.
Speaker 2 (13:31):
Yeah, that's the goal.
Speaker 1 (13:32):
Wow, that's a game changer for people who are lactose intolerant.
Speaker 2 (13:35):
Or mean absolutely yeah. Yeah, and perfect Day has partnered
with several brands to bring animal free dairy.
Speaker 1 (13:42):
Products to market.
Speaker 2 (13:43):
Oh wow, so you can now find ice cream and
cheese made with their animal free way and caseine proteins.
Speaker 1 (13:50):
It's amazing.
Speaker 2 (13:52):
It is.
Speaker 1 (13:52):
This whole plant based revolution is really about so much
more than just like veggie burgers and almond milk.
Speaker 2 (13:58):
Yeah, right, it really is.
Speaker 1 (14:00):
It's like we're reimagining the entire food.
Speaker 2 (14:02):
System we are, from production to consumption.
Speaker 1 (14:04):
It's incredible. But with all this innovation and excitement, Yeah,
are there any challenges that the plant based food industry
still needs to overcome?
Speaker 2 (14:13):
Oh? For sure, there are definitely hurdles. I think one
big one is scaling production to meet the growing demand. Yeah,
while also keeping the cost competitive, right, you know, making
sure that these products are accessible to a wide range of.
Speaker 1 (14:29):
People, right, that they're not just a luxury item exactly.
Speaker 2 (14:32):
I think another challenge is convincing you know, those skeptical consumers,
right who are maybe hesitant to try.
Speaker 1 (14:40):
Right plant based alternatives, People.
Speaker 2 (14:42):
Who are just used to eating meat their whole lives.
Speaker 1 (14:44):
Absolutely, and they're like, I don't want to try that
fake stuff. Yeah, right, I think that's a big challenge.
Speaker 2 (14:50):
Yeah, but I feel like the tide is turning, you
know too. I think more and more people are open
to at least trying these options, especially as the quality
gets better and better.
Speaker 1 (15:01):
Yeah, and I think the quality is really improving.
Speaker 2 (15:03):
Yeah. I mean I've had plant based products where I'm like, Wow,
this is indistinguishable from the real thing.
Speaker 1 (15:08):
Exactly, So I think that's really helping. Yeah. I mean,
are there any other challenges?
Speaker 2 (15:13):
Yeah, so there are some concerns about the nutritional content
of some plant based products. You know, some might be
lower in protein or rely heavily on processed ingredients.
Speaker 1 (15:25):
Yeah.
Speaker 2 (15:25):
Yeah, so I think consumers need to be informed, yeah,
and make choices that align with their dietary.
Speaker 1 (15:31):
Needs, right, do their research exactly.
Speaker 2 (15:34):
But I will say that I think a lot of
companies are working to improve the nutritional profile of their products, right,
you know, fortifying them with essential nutrients, using cleaner whole
food ingredients.
Speaker 1 (15:46):
Right. So they're responding to consumer demand exactly.
Speaker 2 (15:48):
It's a dynamic process.
Speaker 1 (15:50):
Absolutely, absolutely. And then I know there's also the debate
around labeling.
Speaker 2 (15:55):
Oh yeah, the big difference plant.
Speaker 1 (15:57):
Based products use terms like milk or burger. Right, they're
regulatory battles being fought over this.
Speaker 2 (16:03):
Right, absolutely.
Speaker 1 (16:04):
Yeah.
Speaker 2 (16:05):
The dairy and meat industries are pushing back against these
terms being used.
Speaker 1 (16:09):
Yeah, because they're like, that's our.
Speaker 2 (16:11):
Territory, exactly. But I think it reflects the growing influence
and market share of plant based food.
Speaker 1 (16:18):
It's a sign that these products are becoming a real
force to be reckoned with. Right, They're not going away, right, yeah, exactly.
Speaker 2 (16:25):
And despite all these challenges, the opportunities for the plant
based food industry are just immense. I mean, governments around
the world are starting to incentivize more sustainable food systems.
Speaker 1 (16:37):
Okay, so the government is getting involved.
Speaker 2 (16:39):
They are, And younger generations like gen Z and millennials
are increasingly demanding plant based options.
Speaker 1 (16:47):
They grew up with it and it's more normal to them, exactly.
Speaker 2 (16:50):
I think it's part of their values. So, you know,
it feels like we're at a tipping point. You know,
the plant based food movement is gaining momentum. I think
it's driven by consumer demand, by technological innovation, and a
growing awareness of the need for a more sustainable food system, and.
Speaker 1 (17:10):
Some analysts predict that by twenty thirty, plant based foods
could capture seven point seven percent of the global protein market.
Speaker 2 (17:17):
It's a huge jump.
Speaker 1 (17:18):
That's up from just two percent in twenty twenty. Yeah,
so that's an incredible growth trajectory.
Speaker 2 (17:24):
It really is, and.
Speaker 1 (17:26):
It suggests that plant based food isn't just a trend.
Speaker 2 (17:29):
It's a shift.
Speaker 1 (17:30):
It's like a fundamental shift. It is in how we eat,
I think so. So we talked about some of the
big names in plant based meat and dairy alternatives. Yeah,
but what I think is really striking is how this
whole movement is changing the entire grocery store experience.
Speaker 2 (17:45):
Oh it's true. You can find plant based versions of
almost everything these days. I know, cheese's, yogurt's, ice cream,
even seafood alternatives. I mean, it's remarkable how far things
have come.
Speaker 1 (17:56):
Right, Like, I remember when plant based cheese was basically
just like a sad rubbery imitation.
Speaker 2 (18:00):
Oh totally yeah, I remember those days. It was not good.
Speaker 1 (18:03):
But now you can find like artists in vegan cheeses
I know that are aged and cultured with flavors and
textures that like rival traditional dairy cheese.
Speaker 2 (18:14):
It's amazing what they're doing, yeah, with plant based ingredients.
Speaker 1 (18:18):
It really is.
Speaker 2 (18:18):
The research and development in this area has just.
Speaker 1 (18:20):
Been incredible, totally.
Speaker 2 (18:22):
I mean, companies are really focusing on creating plant based
foods that are good for you and the planet. Yeah,
but also truly delicious and satisfying, right, And I.
Speaker 1 (18:32):
Think that's key. It is, right, like, the success of
this whole plant based revolution depends on creating foods that
people actually enjoy eating.
Speaker 2 (18:41):
Oh.
Speaker 1 (18:41):
Absolutely, you know, it's not just about ethics or sustainability.
It's about like a pleasurable culinary experience.
Speaker 2 (18:48):
You've got to taste good.
Speaker 1 (18:50):
It's got to taste good. Yeah. Yeah.
Speaker 2 (18:51):
And I think one company that really understands this is
Nyoko's Kitchen.
Speaker 1 (18:55):
Oh yeah, I've heard of them.
Speaker 2 (18:57):
They specialize in vegan cheeses and butters okay, made from
a blend of organic cashews, coconut oil, and legumes.
Speaker 1 (19:03):
Interesting.
Speaker 2 (19:04):
They've really mastered the art of creating plant based dairy
alternatives that are both decadent and delicious.
Speaker 1 (19:11):
I've had their cheese as They're serially impressive. They are, right,
I've even converted some diehard cheese lovers with their smoked
farmhouse cheddar.
Speaker 2 (19:19):
Oh that's a good one.
Speaker 1 (19:20):
It's got that sharp, tangy bite, yeah, and crumbly texture
that you expect from its traditional cheddar.
Speaker 2 (19:26):
It's really good. And I think they've really cracked the
code on fermentation techniques, okay, which is so essential for
developing those complex flavors and cheese.
Speaker 1 (19:37):
Yeah.
Speaker 2 (19:38):
And have you tried their cultured vegan butter.
Speaker 1 (19:42):
I don't think so.
Speaker 2 (19:43):
It's practically indistinguishable from dairy butter really in terms of
taste and texture. Wow, it's pretty remarkable.
Speaker 1 (19:50):
It's mind boggling what they've been able to achieve, I know, right.
And it's not just Mioko's Kitchen, No, not at all.
There are so many other companies pushing the boundaries of
plant based cheese make.
Speaker 2 (20:00):
Yeah, like Kite hell kay, hell yeah, they're doing amazing things.
I love their stuff with almond milk based juices. The
ricotta is fantastic.
Speaker 1 (20:09):
Oh that's a good one.
Speaker 2 (20:10):
Creamy, tangy, perfect for lasagna or stuffed shells.
Speaker 1 (20:14):
Yeah. And they're cream cheese, Oh my gosh.
Speaker 2 (20:17):
Yes, a revelations, So smooth and spreadable. Yeah, ideal for
bagels or toast.
Speaker 1 (20:23):
And I also have to give a shout out to
vile Life.
Speaker 2 (20:26):
Oh yeah, Viole.
Speaker 1 (20:27):
They're a Greek company. Yeah, it's been making vegan cheeses
since the nineties.
Speaker 2 (20:31):
Since the nineties.
Speaker 1 (20:32):
Wow, they were like ahead of the curve.
Speaker 2 (20:35):
They were pioneers, they really were in this space.
Speaker 1 (20:38):
They've got a huge range of products they do.
Speaker 2 (20:40):
From cheddar and mozzarella to feta and parmesan.
Speaker 1 (20:45):
And their cheeses melt beautifully they do, which is a
must for pizzas and casey dies.
Speaker 2 (20:50):
Absolutely, you need that meltability.
Speaker 1 (20:52):
You need that meltability.
Speaker 2 (20:53):
Yeah, I mean they were definitely ahead of their time.
Speaker 1 (20:55):
They were.
Speaker 2 (20:56):
But now the plant based cheese market is just booming
with innovation.
Speaker 1 (21:02):
It's really exciting to see it is. And it's not
just limited to like Western style cheeses either, No, it's not.
We're seeing a growing interest in vegan versions of traditional
cheeses from around the world.
Speaker 2 (21:15):
From all over. Like for example, there's Treeline Cheese. They
make cashew based soft cheese inspired by French varieties. Wow,
like bri and camber.
Speaker 1 (21:25):
Interesting.
Speaker 2 (21:25):
They have that creamy, bloomy rhyme and that earthy flavor.
Speaker 1 (21:30):
Oh, I've got to try those really good. It's exciting
to see how diverse and innovative the plant based cheese
world has become.
Speaker 2 (21:37):
It really is.
Speaker 1 (21:37):
And what about yogurt yogurt? Oh yeah, are there any
standout companies or products in the plant based yogurt isle?
Speaker 2 (21:46):
Absolutely, there's a whole world of plant based yogurt options
out there. Now.
Speaker 1 (21:49):
I know it's kind of overwhelming. So you go to
the store and.
Speaker 2 (21:52):
You're like, I know, there's so many choices.
Speaker 1 (21:54):
Yeah, what do I choose?
Speaker 2 (21:55):
Made from coconut milk, almond milk, soy milk, cashew milk,
you name it. Yeah, variety of flavors and textures is incredible.
Speaker 1 (22:02):
I know, it's amazing.
Speaker 2 (22:03):
It is.
Speaker 1 (22:04):
One brand that I'm really enjoying lately is the Coconut Cult.
Speaker 2 (22:09):
Oh yeah, Coconut Cult.
Speaker 1 (22:10):
They make coconut yogurt that's so rich and decative with dessert.
It's like dessert. Yeah.
Speaker 2 (22:15):
I love their mango glassy flavor.
Speaker 1 (22:17):
Oh yeah.
Speaker 2 (22:18):
And what's interesting about the Coconut Cult is they use
traditional fermentation methods, which gives their yogurts that tangy complexity. Yeah,
that sometimes missing plant based versions.
Speaker 1 (22:29):
I also love Kite Hill's Greek style almond milk yogurt.
Speaker 2 (22:34):
Oh yeah, Kite Hills good.
Speaker 1 (22:35):
It's thick and creamy. Yeah, perfect for parfes or smoothie.
Speaker 2 (22:38):
Yeah. Good for everything.
Speaker 1 (22:40):
And for those who prefer a soy based yogurt. Yeah,
silk has been a long time favorite.
Speaker 2 (22:46):
Classic.
Speaker 1 (22:47):
Yeah. They have a wide range of flavors and they're
pretty much available everywhere.
Speaker 2 (22:50):
Yeah, you can find them anywhere.
Speaker 1 (22:52):
Yeah, it's clear that plant based yogurt is no longer
like a niche product.
Speaker 2 (22:55):
No, it's mainstream.
Speaker 1 (22:56):
It's gone mainstream. It's everywhere, and the quality just keeps
getting better.
Speaker 2 (23:01):
I agree, it's amazing.
Speaker 1 (23:02):
And let's not forget about ice cream.
Speaker 2 (23:04):
Oh, ice cream.
Speaker 1 (23:05):
Plant based ice cream has just exploded in recent years.
Speaker 2 (23:08):
It's true.
Speaker 1 (23:09):
It's incredible how they're able to recreate the creamy texture,
I know, rich flavors, it really is, using plant based ingredients.
Speaker 2 (23:17):
It's a testament to how far plant based ingredients have come.
I mean, you can find ice cream made from cashew milk,
coconut milk, oat milk, soy milking, and the flavors are
truly out of this world.
Speaker 1 (23:31):
They are. I mean, there's something for everyone. There really
is one brand that I'm completely obsessed with is not.
Speaker 2 (23:37):
A moo oh. Yeah.
Speaker 1 (23:39):
They make coconut milk ice cream that's so rich and creamy.
It's so good it's hard to believe it's dairy free.
Speaker 2 (23:45):
I know their birthday cake cookie dough flavor is like
a celebration in every pint.
Speaker 1 (23:51):
It really is. And they're committed to using organic ingredients
and sustainable practices they are. It's great, which aligns with
the values any plant based eaters.
Speaker 2 (24:01):
Yeah. I think that's a big part of it for
a lot of people.
Speaker 1 (24:03):
Yeah. I also have to give a shout out to Ben.
Speaker 2 (24:05):
And Jerry's Ben and Jerry's. Oh yeah, they've really embraced
the plant based movement.
Speaker 1 (24:10):
They have. They offer a wide range of non dairy
flavors that are just as delicious as their dairy counterparts.
Speaker 2 (24:15):
I know their chocolate fudge, brownie and cherry Garcia non
dairy versions are spot on.
Speaker 1 (24:21):
They're so good.
Speaker 2 (24:22):
It's great to see such a mainstream brand catering to
the growing demand for plant based options.
Speaker 1 (24:28):
Totally. It really helps to normalize plant based eating, it does,
and make it more accessible to everyone. Absolutely, it's a
sign that plant based is no longer a niche market.
Speaker 2 (24:38):
Right it's becoming mainstream.
Speaker 1 (24:40):
It's becoming increasingly mainstream. Yeah, and the options are only
getting better and more diverse. But it's not just about
replacing traditional animal products now.
Speaker 2 (24:49):
It's not.
Speaker 1 (24:50):
We're seeing entirely new plant based food categories emerge.
Speaker 2 (24:53):
We are like plant based seafood.
Speaker 1 (24:56):
Oh, yeah, plant based seafood.
Speaker 2 (24:57):
Yeah. So companies like Good Catch and and Ocean Hugger
Foods okay are creating tuna, crab cakes, even salmon alternatives,
using ingredients like legomes, seaweed, and konjac root.
Speaker 1 (25:11):
Wow. Okay, so, like what's that like? Have you had
any of that plant based seafood?
Speaker 2 (25:16):
I have? Yeah, I've tried some of Good Catches plant
based tuna. Yeah, and it's remarkably realistic.
Speaker 1 (25:21):
Okay.
Speaker 2 (25:22):
It's got that flaky texture okay, and savory flavor of
real tuna, but without any of the mercury or the
sustainability concerns.
Speaker 1 (25:30):
Yeah, that's a big one.
Speaker 2 (25:31):
It's amazing what they're doing.
Speaker 1 (25:32):
It really is. It's like, how is that even possible?
Speaker 2 (25:35):
Right? It's really cool.
Speaker 1 (25:37):
Yeah, it's really cool.
Speaker 2 (25:38):
It's a game changer for sushi lovers, yeah, or anyone
looking for sustainable seafood. Options.
Speaker 1 (25:44):
Yeah, and the innovation doesn't stop.
Speaker 2 (25:46):
There, No, it doesn't.
Speaker 1 (25:47):
There are companies creating plant based eggs, yeah, I know,
using ingredients like mung beans and black salt to mimic
the paste and functionality of chicken eggs.
Speaker 2 (25:58):
It's why it seems like.
Speaker 1 (26:00):
There's no limit to what these companies are able to create. Oh,
I agree with plant based ingredients.
Speaker 2 (26:04):
It's just the beginning, I think.
Speaker 1 (26:06):
Yeah, it feels like we're just scratching the surface of
what's possible.
Speaker 2 (26:09):
What's possible.
Speaker 1 (26:10):
Yeah, it's a really exciting time to be a plant
based eater.
Speaker 2 (26:13):
Absolutely, I think so.
Speaker 1 (26:14):
The future of food is looking greener and more delicious
than ever before.
Speaker 2 (26:19):
I agree.
Speaker 1 (26:20):
But what about those who aren't quite ready to give
up meat entirely? Are there any developments that might appeal
to them?
Speaker 2 (26:27):
You're thinking of cultured.
Speaker 1 (26:29):
Meat, yeah, cultured meat.
Speaker 2 (26:30):
Yeah.
Speaker 1 (26:31):
When we talked about Eahs and their lab grown chicken, yeah, exactly,
such a mind blowing concept. It is growing actual meat
from animal cells, I know.
Speaker 2 (26:38):
Without raising and slaughtering animals. Yeah, it's amazing.
Speaker 1 (26:42):
It's a fascinating approach to meat production. It is, and
it has the potential to be just as transformative. Oh,
I think so as the plant based movement.
Speaker 2 (26:51):
Yeah, I agree.
Speaker 1 (26:52):
I mean there are several startups worldwide that are working
on cultivating meat directly from animal cells.
Speaker 2 (26:58):
Yeah, it's really interesting how they do it. Essentially, they
take a small sample of animal cells and they nurture
them in a nutrient rich environment where they can multiply
and eventually form muscle tissue, which is what we know
as meat.
Speaker 1 (27:13):
It still feels a bit like science fiction to me,
it does, but I can see how this technology could
be a game changer. Oh, absolutely, especially in terms of
sustainability in animal welfare.
Speaker 2 (27:24):
Yeah, I mean, I think it definitely addresses some of
those ethical concerns associated with conventional meat production. And because
it's done in a controlled environment, there's a lower risk
of contamination and disease. Okay, Plus it requires significantly less land,
water and energy.
Speaker 1 (27:41):
Right, it's just better for the planet in general.
Speaker 2 (27:43):
Yeah, I mean, it's not a perfect solution, but it's
definitely a really interesting development.
Speaker 1 (27:48):
So are we going to see cultured meat at the
grocery store anytime soon?
Speaker 2 (27:53):
So it's still early days. Well, eat just good meat
is available in some restaurants in Singapore.
Speaker 1 (27:59):
Yeah, about that.
Speaker 2 (28:00):
Scaling production and bringing down costs are still major hurdles, right, Okay,
but they're making progress, and I think it's only a
matter of time, okay before we start seeing cultured meat, yeah,
on supermarket shelves.
Speaker 1 (28:12):
I mean, it's incredible to think that we might one
day have a choice between plant based meat alternatives, cultured meat,
and traditional meat.
Speaker 2 (28:23):
What are you going to choose?
Speaker 1 (28:24):
It's almost like a food revolution. It is within a
food revolution totally. It's crazy. It's really exciting, it really is.
Speaker 2 (28:30):
It raises so many interesting questions about the future of food.
Speaker 1 (28:34):
Yeah, like will one of these approaches eventually become dominant, right?
Speaker 2 (28:38):
Or will they all coexist?
Speaker 1 (28:39):
Yeah?
Speaker 2 (28:39):
Giving consumers more options than ever before.
Speaker 1 (28:42):
It's definitely something to think about, it is. But regardless
of how it all plays out, Yeah, I think one
thing's clear. The way we eat is changing, absolutely, and
it's changing for the better.
Speaker 2 (28:54):
I agree, you know, Yeah.
Speaker 1 (28:56):
We're moving toward a more sustainable, ethical, and delicious future.
Speaker 2 (29:00):
I couldn't agree more.
Speaker 1 (29:01):
Yeah, it's a truly exciting time to be witnessing. It is,
this transformation to the food industry.
Speaker 2 (29:07):
I agree.
Speaker 1 (29:08):
This has been an incredible journey through the world of
plant based food. It has, and we've covered so much
ground already. We have, but there's still more to explore.
Speaker 2 (29:16):
There's always more.
Speaker 1 (29:17):
We'll be back in part three to discuss how the
plant based revolution is influencing entire industries. Oh interesting, and
what it all means for the future of food. We've
talked about all this amazing innovation happening like in the
plant based world, from burgers and cheeses to lab grown
chicken and vegan seafood, right right, it seems like it's
(29:39):
really going from strength to absolutely.
Speaker 2 (29:41):
I think, gaining some real traction.
Speaker 1 (29:43):
Yeah.
Speaker 2 (29:43):
What's really interesting to me is how it's no longer
just about you know, individual companies or products. Right this
shift towards plant based eating is starting to influence entire industries.
Speaker 1 (29:55):
Can you give me an example of that, Well, just think.
Speaker 2 (29:57):
About the restaurant industry. You're seeing more and more restaurants,
from casual eateries to high end dining establishments, embracing plant
based options on their menus. And it's not just an
afterthought anymore. Chefs are creating innovative, delicious dishes.
Speaker 1 (30:13):
Yeah. I've definitely noticed that. When I go out to eat,
it's not just the standard veggie burger anymore. There are
some really creative, chef driven dishes.
Speaker 2 (30:23):
I know, it's pretty amazing.
Speaker 1 (30:24):
That are making plant based dining a really exciting experience.
Speaker 2 (30:27):
Exactly. I think chefs are recognizing that plant based cuisine
can be just as exciting and flavorful as traditional cuisine.
Speaker 1 (30:35):
Totally.
Speaker 2 (30:36):
They're experimenting with new ingredients, techniques, flavor profiles, really pushing
culinary boundaries and elevating the perception of plant based food.
Speaker 1 (30:45):
Absolutely, and it's not just restaurants either, No, it's not.
Even the food tech industry is getting involved.
Speaker 2 (30:51):
Oh yeah, all these.
Speaker 1 (30:52):
Companies developing innovative plant based ingredients and technologies. Absolutely, they
are driving the quality and variety of plant based food forward.
Speaker 2 (31:01):
We're seeing companies like Motif Food Works.
Speaker 1 (31:04):
Yeah, I've heard of them.
Speaker 2 (31:05):
Using biotechnology to create plant based ingredients that mimic the
taste and texture of meat with remarkable accuracy. For example,
they've developed a plant based fat that gives plant based
meats a more authentic, juicy mouthfeel.
Speaker 1 (31:22):
I've heard about that that's supposed to make plant based
meats taste and feel much closer to traditional meat. Are
there any other companies doing similar things. Absolutely using technology
to create like more realistic and appealing plant based products.
Speaker 2 (31:37):
Absolutely, there's Clara Foods. They're using precision fermentation to create
animal free egg proteins. Oh wow, so they're not making
egg substitutes. They're actually making the proteins found in eggs,
got it, but without any chickens involved.
Speaker 1 (31:53):
So they're not just like replicating the taste in texture. Now,
they're creating the actual proteins. That's a whole new level
of it.
Speaker 2 (32:00):
It's really interesting, and these proteins can be used in
all sorts of applications, from baking to emulsifying to foaming,
essentially replacing egg proteins in any recipe.
Speaker 1 (32:12):
That's amazing it is.
Speaker 2 (32:14):
It opens up a world of possibilities for plant based
food innovation.
Speaker 1 (32:17):
It really is amazing to see how science and technology
are pushing this movement forward.
Speaker 2 (32:24):
Yeah, they're playing a big role, but it's important to
remember that it's consumers who are ultimately driving the demand totally.
Speaker 1 (32:31):
We're the ones buying it.
Speaker 2 (32:32):
Absolutely making it clear to companies that this is.
Speaker 1 (32:35):
What we want exactly.
Speaker 2 (32:36):
Yeah, and that demand is growing rapidly as people become
more aware of the impact of their food choices, on
their health, the environment, animal welfare, and.
Speaker 1 (32:47):
It tastes good.
Speaker 2 (32:48):
It does taste good.
Speaker 1 (32:49):
Yeah, you're right.
Speaker 2 (32:50):
It's not about sacrifice or deprivation anymore.
Speaker 1 (32:52):
Right, It's not like, oh, I'm giving up something exactly.
Speaker 2 (32:54):
It's about enjoying delicious, satisfying meals that align with your
values and make you.
Speaker 1 (33:01):
Feel good totally. So where do we go from here?
Speaker 2 (33:05):
Yeah, that's the big question.
Speaker 1 (33:06):
What does the future hold for the plant based revolution?
Speaker 2 (33:10):
I mean, I think we can safely say that plant
based eating is not a fleeting trend. This is a
fundamental shift in how we think about food. I think
we're going to see even more innovation, more deliciousness, more
accessibility in the years to come.
Speaker 1 (33:26):
I'm curious to see how this is going to impact
like traditional industries like agriculture. You know, do you think
we'll see a decline in animal agriculture?
Speaker 2 (33:36):
I think that's a really complex question. Yeah, and I
don't think anyone has a definitive answer. It's likely that
we'll see a shift towards more sustainable and ethical forms
of animal agriculture, but I don't think the demand for
animal products will disappear entirely I think it's more about
finding a balance.
Speaker 1 (33:55):
A balance that considers the well being of our planet absolutely,
the animals we share it with, and our own health.
Speaker 2 (34:01):
I think that's a future worth striving for.
Speaker 1 (34:03):
I think so too, And I think the plant based
food revolution is playing a crucial role in paving the
way it really is for a more sustainable and compassionate
food system.
Speaker 2 (34:13):
I couldn't agree more.
Speaker 1 (34:14):
Well, that's our deep dive into the incredible world of
plant based food.
Speaker 2 (34:18):
Wow, we covered a lot.
Speaker 1 (34:19):
We covered a lot of ground, from the pioneering companies,
to the cutting edge technologies to the evolving consumer landscape.
Speaker 2 (34:27):
I know it's been quite a journey.
Speaker 1 (34:29):
It really has, and I think the key takeaway here
is that the plant based movement is here to stay.
Speaker 2 (34:34):
It's here to stay, it's transforming the way we eat
absolute and it's only going to get bigger and more
exciting from here.
Speaker 1 (34:40):
So what are you waiting for? Get out there and
explore the world of plant based food. You might be
surprised to what you discover. Absolutely. Until next time, happy eating.
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