What’s the future of plant-based deli meats?
What’s the future of plant-based deli meats?
Deniz Ataman | Food Navigator | February 10, 2025
As consumers continue their search for nutrient-dense, texturally satisfying and flavorful plant-based deli meats, brands are cleaning up their ingredient lists to include whole ingredients and breaking down processed ingredients, such as explaining tofu is made of soybeans and water.
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Outside of conventional plant-based ingredients like tofu and wheat, fungus-based meat alternatives offer comparable texture, nutrition and taste profiles – like Meati’s mycelium filets and Prime Roots’ Koji Meats.
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As deli meats have faced scrutiny over processing and food safety, [Kimberlie] Le predicts that “2025 will be a year where consumers really get educated about and start to demand ‘clean’ foods.”
Le added that the “rhetoric and discourse on eliminating artificial ingredients” will place Prime Roots in the movement “towards a cleaner food system” that caters to consumers who cannot typically eat deli meat and that does not carry the same safety risks as animal-based meat.
This is an excerpt. Read the original post here
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