Full Forbes article found here
“Beyond Plant Based And Toward Whole Plant Solutions
Alternative proteins had a moment in 2021 with record funding levels. Often called ‘plant-based,’ these foods are made using biotechnology. The technologies differ – some are cellular-based, some are fermentation based, and many are a combination of both. And while meat-free solutions are critical in contributing to combatting climate change and our public health crisis, according to nutritionists the Beyond Burger is nutritionally on par with a meat patty. The public is noticing. In fact, Mintel INTC +2.5% reports that 60% of plant-based consumers are looking to purchase less-processed alternatives.
A rising tide of entrepreneurs are focused on whole-plant solutions. Whole-plant foods use minimal processing, whole plants as an ingredient base, and can be nutritionally superior to the current animal protein alternatives. Jack & Annie’s founder and CEO Annie Ryu believes, “Many consumers are looking to consume plants when they explore this category, and they are not getting that. We fill the gap and offer a whole plant based meat alternative made from jackfruit. Jackfruit is the meatiest plant out there and its consistency makes it special; it is sinuous, just like meat. We are here to show that eating jackfruit can be as satisfying as chicken and pork.” Others include Akua, which makes a kelp-based burger. Adda Veggie makes it easy to with cook center-of-plate whole vegetable dishes and collaborates Imperfect Foods.”
