The Rise of the Veggie Burger

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Homemade Veggie Burger

It used to be that veggie burgers, or any type of fake meat, really tasted like they were soy, or tofu, or bean burgers. They didn’t taste anything like the meat burgers or hot dogs that they were trying to mimic.

With vegetarianism on the rise, the companies that produce these meat substitutes are looking to produce burgers and hot dogs that closely taste like the real thing. They are mainly targeting a group of people called “flexitarians” – those who are mostly vegetarian but sometimes eat meat.

The companies are aware that if their products are going to be successful then they have to really rival or come close to the taste of the regular meat products. Many people who do cut back on meat have cravings for something meaty, something as filling as a beef burger. Some fake burgers just do not cut it!

Online there is a Meatless Monday theme floating around, encouraging people to give up meat products for at least one night a week.

According to a study of data from the US Agriculture Department by Len Steiner, a Manchester NH economic consultant, the average American will eat 10.4% less meat this year than in 2007.

Most veggie burgers and meat substitutes on the market are easier and quicker to prepare, and are convenient. If the fake meat producers can manage to produce foods that taste like real meat, their sales will go through the roof. Some consumers are concerned at the amount of additives in these products, so totally natural meat substitutes would also be a wonderful marketing opportunity.

Nutritional information per one soy veggie burger.

Calories:   120
Fat:  3 g
Carbohydrates: 15 g
Cholesterol:  0 mg
Sodium:  390 mg
Protein:  10 g
Sugars: 2 g

Nutritional Information per one beef burger.

Calories:   240
Fat:  17 g
Carbohydrates:   0 g
Cholesterol:  80 mg
Sodium:  66 mg
Protein:  12 g
Sugars:  0 g

Click for Veggie Burger Recipes

What do you look for in your meat substitutes? Does your family eat them? Let us know in the comments.

Sources:

WSJ