Perspective: What comes to mind when you hear the term “plant-based”? You might picture something that looks like a traditional hamburger but made with plant proteins. It’s far less likely that you think of, well, a plant.
of this mind-boggling bounty. Just three plants — rice, corn, and wheat — account for nearly two-thirds of the calories and proteins we get from plants, according to FAO. How boring is that?
In recent years, plant-based eating has become more about Silicon Valley and stock prices than the Salinas Valley and salsify. With the lion’s share of the venture capital investment, it’s no surprise that the companies that make these products have been shaping the global conversation. “The culture of ‘plant protein’ has very much become about alternative meats,” said Ujwal Arkalgud, co-founder of, an AI-fueled trend identification tool.
A broader public embrace of “plant-based” eating could positively impact human and planetary health while opening up a world of culinary experiences, from barbecue jackfruit sliders to baobab smoothies to adobo enoki mushrooms. Crackers and chips wouldn’t feature just the usual wheat and corn but fonio, amaranth, millet, flax, and even sea vegetables, adding nutrition and a new scale of flavor.
An emphasis on whole plants would improve access to nutritious foods in a way that many of these meat alternatives simply do not. Because of the power of health halos — a phenomenon in which consumers attribute health benefits to foods bearing certain labels, from “gluten-free” to “low-fat” — many eaters perceive the term “plant-based” as an automatic thumbs-up.
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