Recently, Bruce Friedrich, director of the American Institute of high quality food, the organizer of the "high quality food conference" held in San Francisco, said that the new generation of vegetarian products has reinvigorated the food and catering industry, and the "amazing progress" of replacing meat products with plant food has been made.

Foreign media said that, represented by hamburgers without beef, omelettes without eggs and ice cream without milk, substitutes for meat and dairy products are leaping to the top of the menu, and producers are actively facing the challenges brought by its becoming mainstream. At present, Burger King, a fast-food giant, has launched the "impossible Burger" without meat (using plant meat); McDonald's has cooperated with Nestle to launch its own plant burger. In addition, the Arkansas based Tyson food company has targeted to use seaweed and soy protein to make crab and lobster substitutes through the acquisition of shares in new wave food company; the second Dalian lock supermarket Kroger company in the United States is about to launch a new "no meat" product series, including hamburger and Bologna tomato sauce. All in all, although the industry is still in its infancy in the United States, accounting for less than 1% of the traditional meat industry, its growth potential looks quite strong.

For the future development of plant meat, at the "high quality food conference", Friedrich said that what consumers want is the taste and texture of meat. Plant meat is only nutritious, and the taste experience is not enough; therefore, changing the manufacturing process is an effective way to improve consumption. Participants also attributed the recent success of "plant meat" to new technologies that can produce texture and taste closer to real meat. For example, using 3D printing technology, the substitute steak and chicken breast meat made of plant ingredients such as pea protein and seaweed are said to have texture comparable to real meat.