Plant-Based Foods Expand, With Consumers Hungry for More

Lumpia Shanghai made with OmniPork, a plant-based food that looks like Spam, at Chef Reina, a restaurant in Brisbane, Calif., on Aug. 5, 2021. For Goldfarb — who grew up in a New York Jewish deli family — it was the classic sandwich of her youth. But her yearning came with a hitch: She is now vegan.

This summer, Panda Express started putting orange chicken made with Beyond Chicken from Beyond Meat on menus at some of its U.S. locations. Peet’s Coffee is selling a vegan breakfast sandwich made with mung-bean-based Just Egg. A New York City soft-serve shop, 16 Handles, collaborated with the popular Oatly drink to create a line of vegan sweets in flavors like chocolate, chai tea and iced latte.

Rather, they are going after the taste buds of the vegan-curious or so-called flexitarians, a much larger segment of Americans who are seeking to reduce the amount of meat they eat. Some are shying away because of animal-cruelty concerns, while others say the environment or perceived health benefits are factors.

In grocery stores, sales of alternatives to cheese, dairy milk and fresh meat have been growing at robust double-digit rates for at least the past two years, according to Nielsen IQ. Almond, oat and other nondairy products make up 14% of milk sales. “The stuff tasted like cardboard or rubber,” she said. “If you hadn’t eaten cheese in years, it would be fine, but it was not going to satisfy anybody’s taste buds that were switching back and forth from the real stuff.”

Is it all organic or does it reek Monsanto

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