Report: Expect plant-based chicken innovation in 2021

Plant-based chicken is primed for significant growth over the next year.

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In July 2021, Beyond Meat introduced Beyond Chicken, a plant-based faux chicken tender. Further innovations in plant-based chicken alternatives are in the works (Beyond Meat).
In July 2021, Beyond Meat introduced Beyond Chicken, a plant-based faux chicken tender. Further innovations in plant-based chicken alternatives are in the works (Beyond Meat).

Plant-based chicken is primed for significant growth over the next year, predicts a new report by Bloomberg Intelligence.

“Over the next year to 18 months, I think we’re going to see a big influx of new and improved products in the plant-based space as chicken alternatives. It’s something that’s been a long time coming, but I think we’re really going to see the force of that start to emerge over the next year,” Bloomberg Intelligence senior consumer staples analyst Jennifer Bartashus, said.

Challenges of plant-based chicken

Plant-based proteins went mainstream in 2019, however most meat alternatives currently available on the market are designed to taste like beef or pork. This is because it is much more difficult to mimic the taste and texture of poultry.

“The main focus for quite a while has been on the beef side as a beef replacement. If you step back and think about it, part of the reason behind that is that beef is considered a less healthy alternative in the meat scale than say chicken,” Bartashus explained.

“You need to have something in a plant-based alternative that really offers something unique and I think we’re finally seeing where the technology and the product composition is reaching a point where it can have the taste and mouthfeel needed to compete effectively with regular chicken.”

Innovation emerges

In July 2021, Beyond Meat introduced Beyond Chicken, a plant-based faux chicken tender. Further innovations in plant-based chicken alternatives are in the works.

“Part of the development that we’re seeing is tenders that have that kind of pull-apart quality that’s more like real meat, as opposed to a nugget that’s more like a ground that’s breaded and prepared,” said Bartashus.

“We’re creeping more toward things that more closely resemble whole cuts, whether it’s more like a breast or a chunk, that could be grilled. That’s where the technology is taking us and where there’s a real opportunity for growth within the plant-based chicken segment.”

Plenty of room for plant-based and traditional proteins

The plant-based foods market is set to make up 7.7% of the global protein market by 2030, with a value of $162 billion, according to the report. However, the traditional animal protein market will still make up over 90% of the market.

“We see a lot of energy being exercised in arguing about things like labels and whether alternative meats can be called meats,” Bartashus explained. “In fact, there’s just so much room for everybody.”

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