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‘Plant-based burgers’ gain wider distribution

So-called “plant-based burgers” are gaining wider distribution.

Beyond Meat, one of the companies producing the new veggie burgers, is now partnering with the nation’s largest food distributor, Sysco, to deliver their product to fast food and restaurant chains, health care centers and colleges nationwide.  Restaurant chain TGI Fridays is already planning to add the “Beyond Burger” to its menu.

Food and ag economist Dr. Jayson Lusk, head of ag economics at Purdue University, says it’s a trend worth watching.

“The meat substitute market is not a new thing. It’s something that’s been around for a long time,” Lusk says. “But I think what is new is some of the new technologies that some of these companies are bringing to the market that are supposed to make some of the plant-based product taste more meat-like.”

Lusk says the success of plant-based burgers will depend on their taste and price, and their perceived healthfulness.

“I think there’s a lot of enthusiasm from some of the animal welfare groups and some of the environmental groups about these kinds of products,” he says. “But ultimately, if the product is going to succeed, it has to succeed with consumers and those people that are currently consuming meat products and other products—and I think that’s an open question as to whether it will be successful on that front.”

The Beyond Burger is made from protein sources like soy and peas. Beet juice is added to give the burgers a “bleeding” quality. A rival company, Impossible Foods, uses wheat, coconut oil, and potatoes in its product, called the “Impossible Burger”.

AUDIO: Jayson Lusk