Plant-Based Meat Alternatives

Plant-based meat producers create vegan meat alternatives using plants, legumes, and innovative ingredients.

With plant-based eating growing and meat alternatives mainstream, plant-based meat generates revenue of $170,000-$580,000 with 50-70% margins through retail, food service, and online.

The business requires food science and protein formulation expertise, commercial kitchen with food processing equipment, recipe development for taste and texture, co-packer relationships, and FDA nutrition labeling.

Products include plant-based burger patties, vegan sausages and hot dogs, meatless crumbles and grounds, plant-based chicken and seafood, prepared vegan meals, and food service bulk products.

Revenue through grocery retail, restaurants, and online.

Success factors include developing meat-like taste and texture, using whole food or clean ingredients, co-packer for scaling production, distribution to grocery and natural food stores, and building vegan and flexitarian following.

Marketing focuses on vegans, vegetarians, flexitarians, grocery stores, and restaurants.

With plant-based eating growing and meat alternatives valued in 2025, plant-based meat offers sustainable protein opportunities serving dietary preferences with taste and texture innovation as differentiators.