The Future of Meat is Meatless

2019 has been the year of the uprise of plant-based meat alternatives. There’s no creative limit on chicken-less eggs, cream-free ice cream, faux-fish sushi, and imitation-pork al pastor. Because of the rise in such substitutes, vegan eateries have begun to crop up in meatless droves. 

Not only does replacing real meat with a decent-tasting substitute bode well for people with dietary restrictions, but it also results in a positive impact on the environment. The world’s oceans are now 90% depleted due to overfishing, and proper animal welfare in factory farming is next to non-existent. In addition to being more environmentally conscious, restaurants are eager to showcase their own vegan options: Qdoba added Impossible Meat tacos to its menus nationwide in May, Tim Hortons began testing a plant-based egg product to its home locations in July, and Impossible Foods reproduced a heme protein that tastes like fish, resulting in a successful “anchovy-flavored broth.” 

Existing vegan franchises are experiencing accelerated growth: CoreLife Eatery, a health-focused franchise, for example, emphasizes a body’s “need to detox, refuel and begin 2019 by getting on the path toward being healthier” and has been providing food full of fresh ingredients with zero additional additives for the past four years. Little Caesars also took a piece of the proverbial pie by testing out meatless sausage in select locations.

Not all restaurants share this view, though. Arby’s and its famed “we have the meats” catchphrase refuse point-blank to jump in on the trend, so much so that the company has started to develop imitation vegetables—that is to say, meat that resembles a carrot—and thus, the “marrot” was born. Arby’s followed up its Frankenstein creation with a firm statement that said is has no interest in collaborating with Impossible Foods. Red Lobster dipped its claws into the possibility of plant-based seafood, but deemed it “terrible” and refused to introduce it. McDonald’s may be the largest fast-food restaurant chain worldwide, but has kept silent on this meatless matter, perhaps it is biding its time to see how successful the venture will be in the future.

Restaurants are competing with each other to provide a concept that is both vegan and health-based. Meat companies are launching their own unique brands of meatless products to contend with Impossible Foods, which has now closed more than $300 million in investor funding. Restaurants now more than ever are not only paying more attention to their vegan customer base, but encouraging an increased health consciousness among meat-providing conglomerates.