![]() In fact, it was formulated to match beef in terms of fat, protein, and everything else, including how it feels in your mouth (indulgent) and belly (very satiating) an hour after you’ve eaten it. The uber successful Impossible burger is not for the faint of heart or dainty vegan eater. Think house-smoked “pastrami” made from seitan, with creamy non-dairy 1000 island dressing, sauerkraut, and non-dairy cheese, served on crispy olive oil-grilled bread. Today’s meat- and dairy-free meals can be full-flavored, full-fat, full-sodium and full of flavor and craveability. If you still think vegetarian food is a sacrifice, you’ve not had it lately at the right places. ![]() Then there’s the entire restaurant scene, where chefs are doing their part to make craveable, “plantdulgent” (my word!) menu items to introduce consumers to veg-forward eating. After years of research and development, protein suppliers have improved the efficiency, functionality, and flavor of plant-based proteins like pea, garbanzo, mung bean, and more. There’s an art to making ingredients like soy, peas, cashews, and almonds taste like milk (or cheese or meat or chicken), and the technology behind plant-based flavors is improving rapidly.īack in the early days of plant-based mayo, we were working with pea protein that wasn’t, um, exactly delicious. If you’ve consumed plant-based products like burgers or milks, you’ve likely ingested a natural flavor from a supplier like Edlong, who specializes in non-dairy dairy flavors. The Good Food Institute is another nonprofit with a mission to further the causes of plant-based and cell-based foods by promoting education, research, and entrepreneurship in these areas. The Plant Based Foods Association is a nonprofit whose goal is to level the playing field between meat, dairy and their plant-based alternatives. This behind-the-scenes support system will enable the exponential growth of plant-based eating in 2019 and beyond.Īfter trying to compete against the all-powerful dairy and cattle commodity boards, plant based foods now have their own. We call them flexitarians and their behavior is driving a burgeoning plant-based ecosystem. The Sprouting Plant-Based EcoSystemĪ growing ⅓ of the population is choosing to actively eat less beef, pork, dairy, and poultry. But the dream of automation is powerful enough to drive early innovation in fast and fast casual restaurants. The idea of a robot (or 12) in every restaurant means a capital investment in each location, which is hard to justify, especially in franchised systems. The CPG products mentioned above are made in centralized factories, then distributed to the rest of the country. The big question is how to scale these businesses. While a business alone may not be able to alter macro-environmental forces, understanding and responding effectively to these large-scale directional shifts will help businesses survive and even thrive, despite the challenging nature of the macro trend.And in a beautiful display of how automated restaurants can deliver technology without sacrificing design, San Francisco’s Creator turns burger flipping into performance art. Some examples are the rise of ethical business models, the trend towards ethical consumption and the growing consumer preference for renewable energy sources. These climate-related challenges are also accompanied by emerging macro trends that create opportunities. Other related trends might operate within a business sector, such as raw materials scarcity or interruption of delivery schedules due to severe weather events. Some operate regionally, such as the increased risk of flooding in coastal areas, or forest fires in mountainous regions. ![]() ![]() Within the umbrella of climate change, there are macro trends that operate on a smaller scale. For example, climate change is an ecological force, with worldwide implications that will undoubtedly last for decades, if not centuries. The DESTEP model describes these forces as Demographic, Economic, Political, Ecological, Socio-Cultural and Technological. The Macro EnvironmentĮvery business lives within an environment of forces beyond its control. This mega trend, in turn, produces such macro trends as crowd action, net culture and social software. Facebook, along with other social media platforms that have since developed, now propels the mega trend of global connectedness. Over time, the adoption of Facebook by a growing user base moved it to the level of a macro trend. With this small beginning, it may have been considered a fad, or at best a micro trend. For example, when Facebook originated in 2004, it was shared among a small group of students in the Cambridge, Massachusetts area. A phenomenon can arise at one level of the hierarchy and expand or contract to encompass other levels. ![]()
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