Are Meat-Free Delicatessens The Next Big Thing In Foodservice?

If 2018 wasn't 2019 will be the year of the vegan, and we should all be excited about that. Because whether you agree with it or not we all need to have more vegetables on our plates. Vegans are merely pushing the food industry to get better and challenging non-vegans to think about their food an where it comes from and what the costs are to our environment and our health.

Atlas is a Meat-Free Delicatessen that provides healthy and nutritious plant-based food, without losing sight of why people enjoy comfort food and their food quality and flavors are taking the Miami market by storm.

I got the unique opportunity to meet the founders of Atlas Meat-Free Delicatessen Ryan and Amanda Bauhaus, and to try some of their food. Their backgrounds are not in food, but these two came together as a couple, and embarked on a mission to bring delicious vegan food to the vegan or vegetarian curious.

Ryan and Amanda are aware of the stigmas the vegans have come to represent and have formulated their brand to make sure they were not preaching to people but rather inspiring people, and they are inspiring people with great food.

Ryan and Amanda call their food "low food tech" - From buttermilk fried chicken to mozzarella cheese, This is real food made through careful experimentation to make vegan food accessible, delicious, and familiar.

Show Notes

  • 14:26 - Does the word vegan have a negative connotation?

  • 19:26 - Let the food speak for itself

  • 43:13 - Ryan? Are you a mad scientist?

  • 1:50 - Meat :) Ryan and Amanda Baubaus, founders of Atlas Meat-Free Delicatessen.

  • 4:43 - Becoming Vegans

  • 10:54 - How did the idea of Atlas come about?


Research by:

Nathan Mikita

Nathan Mikita

Director of New Media/Producer


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52 Percent of Shoppers are Buying More Plant-based Products

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Although a lot of turkeys are being consumed today, more consumers are embracing a plant-based lifestyle.

According to yet another study, 52 percent of U.S. shoppers are eating more plant-based foods and beverages.

Apparently, these consumers don't think this is just a fad diet either.

In the study by DuPont Nutrition & Health, 60 percent of those surveyed plan to keep the switch to plant-based foods permanent because they feel healthier being on this diet.

“There is a seismic shift occurring in eating habits globally, creating a significant market opportunity. Most important, our research reveals that for most consumers, this has moved beyond experimentation into a permanent change brought on by health, lifestyle and social factors,” said Greg Paul, DuPont official in a press release about the study.

Read more about the Dupont study at “bizwomen” now.

This year, there have been multiple studies reporting similar findings.

According to Nielsen, 40 percent of Americans are trying to eat more plant-based foods.

Kimpton's 2019 Culinary & Cocktails Trend Forecast by Kimpton Hotels and Restaurants group said that the plant-based movement is going into overdrive in 2019.

Plant-based sales reached $3.3 billion this year, as reported by Nielsen.

But that's just the beginning. The plant-based industry is expected to be worth $5.2 billion in sales by 2020, according to Oregon-based Allied Market Research (AMR.)

When tracking social data pulled from Foodable Labs, we saw that plant-based consumption is up by 300 percent over the last year. Specifically, 51 percent of chefs have added vegan menu items to their menus this year, which is a 31 percent increase from last year.

Learn more about the plant-based movement and how it is here to stay in the video below.

Is Beyond Meat Going to Public?

Beyond Meat is expected to be the first vegan company to go public in the near future, according to a recent report from "CNBC."

It's not surprising considering Beyond Meat has quickly emerged as one of the biggest players in the plant-based protein game.

Besides being the first plant-based burger to be sold in the meat section at Whole Foods, the company has partnered with restaurants and food distributors across the country to get the Beyond Burger on more menus.

So far, the company was sold over 25 million veggie burgers. Earlier this year, Beyond Meat was given the United Nations “Champion of the Earth” award.

Even the meat protein giant Tyson Foods sees potential in the plant-based burger market and made that clear when the company bought a 5 percent stake in Beyond Meat at the end of last year.

The plant-based industry is on the rise and is expected to be worth $5.2 billion in sales by 2020, according to Oregon-based Allied Market Research (AMR.) According to Nielsen, 40 percent of Americans are trying to eat more plant-based foods.

With that being said, Beyond Meat is especially attractive to investors. Bill Gates, Kleiner Perkins, and Kleiner Perkins, and Leonardo DiCaprio are all on the plant-based company's long list of investors.

But will these investors be pleased with an IPO event?

"Many of them are mission investors who might feel that the pressures of being a public company could slow down innovation. At the same time, they should be happy to see the company IPO as it will clear a path for others in this space, like Impossible Foods, to follow suit. Not to mention pocketing a nice return from their original investment in previous rounds," writes "Forbes."

The plant-based company has yet to comment but "CNBC" reported that "JP Morgan, Credit Suisse, and Goldman Sachs are being targeted to lead the deal."

Read more about the speculated deal at "Forbes" now.

We recently sat down with Ethan Brown, CEO of Beyond Burger to discuss the company’s success. Listen to Beyond Meat’s unique story below.

Diets Driving Trends of Future Restaurants

Diets Driving Trends of Future Restaurants
  • Will current diet trends become a fad?

  • Do restaurants have a responsibility to educate consumers?

Diets are no longer just about losing weight. Whether it’s Paleo, Keto, Vegetarian, or Vegan, these “diets" have become more of a way of life.  So much so that some consumers may veto a food establishment if they don’t offer their “diet-friendly options." In this episode, our host Yareli Quintana speaks to Steve Shultz, CEO of Nektar Juice Bar and Melissa Gallagher, VP of Marketing of Freshii to figure out how diets are influencing current restaurant trends. Yareli, Steve and Melissa discuss hot topics from whether or not diets are here to stay, changing eating habits, to how their brands are working to better educate their consumers and making eating healthy more accesible.

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Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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