Beyond Beef Why Lamb Based Diets from Acana Are Gaining Popularity

BALANCED RECIPESFOR ABALANCED BUDGET

When it comes to ACANA pet food, every ingredient that goes into our thoughtfully crafted recipes is important, and were dedicated to making quality dog and cat foods with the world's best ingredients. Our foods are crafted with quality fresh or raw animal ingredients balanced with whole fruit and vegetables. Our fresh ingredients use refrigeration as the sole method of preservation, and our raw ingredients are frozen at their peak freshness. ACANA premium dog foods and treats are protein-rich, nutritious and delicious, and use ingredients from a curated group of farmers, ranchers and fishers weve known and trusted for decades. Our recipes are ideal for dogs of all ages including puppies, adult dogs and senior dogs and are available in no grains ingredients added recipes, Wholesome Grains recipes, and Singles recipes for dogs with sensitivities. ACANA premium cat food recipes offer a variety of recipes and flavors rich with animal protein and nutrients, so your cat is getting everything they need to look and feel their best. With diets for kittens, adult cats and senior cats, theres the right food for every cat. The name "Acana" was inspired by the farmlands of Alberta, Canada. Through the years, it has become synonymous with quality. Today we craft our food in our world-class kitchens in Edmonton, Alberta and Auburn, Kentucky.

Singles, Lamb with Apple RecipeDry Dog Food

Composition

Raw lamb (21%), lamb meal (18%), raw lamb organs (liver, kidney, tripe) (16%), whole chickpeas, whole lentils, fish oil (5%), fresh apples (4%), dehydrated sweet potato (4%), lentil fibre, sunflower oil, salt, dried kelp, fresh whole pumpkin, fresh whole butternut squash, dried chicory root, whole cranberries, whole blueberries, turmeric, milk thistle, burdock root, lavender, marshmallow root, rosehips.

ADDITIVES (per kg): Technological additives: Tocopherol extracts from vegetable oils: 121 mg, citric acid: 40 mg. Sensory additives: Rosemary extract: 80 mg Nutritional additives: Taurine: 1500 mg, Choline chloride (choline): 700 mg, Zinc proteinate: 160 mg, Copper proteinate: 5.5 mg, Vitamin B1: 75 mg, Vitamin B2: 15 mg, Vitamin B3: 150 mg, Vitamin B5: 45 mg, Vitamin B6: 26 mg, Vitamin B9: 5.25 mg, Vitamin B12: 0.15 mg, Vitamin E: 250 IU. Zootechnical additives: Enterococcus faecium DSM 10663/NCIMB 10415: 1x10^9 CFU.

CALORIE CONTENT (calculated): Metabolizable energy is 3405 kcal/kg (409 kcal per standard 120 g cup) with calories distributed with 32% from protein, 26% from carbohydrates, and 42% from fat. ACANA LAMB WITH APPLE RECIPE dog food is formulated to meet the nutritional levels established by FEDIAF for All Life Stages, excluding growth of all large size dogs (70 lb or more as an adult).

Singles, Lamb & Apple RecipeDry Dog Food

Ingredients

Lamb, lamb meal, lamb liver, sweet potato, whole chickpeas, fish oil, whole lentils, lentil fiber, whole apples, sunflower oil, natural lamb flavor, lambtripe, whole pumpkin, whole cranberries, salt, choline chloride, taurine, dried kelp, zinc proteinate, vitamin E supplement, mixed tocopherols(preservative), selenium yeast, niacin, thiamine mononitrate, calcium pantothenate, pyridoxine hydrochloride, riboflavin, folic acid, vitamin B12supplement, copper proteinate, freeze-dried lamb, dried chicory root, turmeric, citric acid (preservative), rosemary extract, dried Lactobacillusacidophilus fermentation product, dried Bifidobacterium animalis fermentation product, dried Lactobacillus casei fermentation product.

METABOLIZABLE ENERGY: 3405 kcal/kg (388 kcal per 8 oz. cup), with 32% from protein, 26% from carbohydrates, and 42% from fat.

ACANA LAMB & APPLE RECIPE is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for All Life Stages except for growth of large breed dogs (70lbs or more as an adult)

Red Meat RecipeDry Dog Food

Ingredients

Beef, pork, beef meal, whole red lentils, whole pinto beans, whole green peas, pork meal, beef fat, whole green lentils, wholechickpeas, whole yellow peas, lamb, fish oil, lentil fiber, natural pork flavor, pea starch, beef tripe, beef liver, beef kidney, pork liver,pork kidney, salt, vitamin E supplement, dried kelp, whole pumpkin, zinc proteinate, collard greens, whole apples, whole pears,mixed tocopherols (preservative), taurine, calcium pantothenate, freeze-dried beef, freeze-dried pork, freeze-dried lamb, riboflavin,folic acid, vitamin A acetate, vitamin D3 supplement, dried chicory root, turmeric, sarsaparilla root, althea root, rose hips, juniperberries, citric acid (preservative), rosemary extract, dried Lactobacillus acidophilus fermentation product, dried Bifidobacteriumanimalis fermentation product, dried Lactobacillus casei fermentation product.

METABOLIZABLE ENERGY: 3405 kcal/kg (388 kcal per 8 oz cup), with 30% from protein, 28% from carbohydrates, and 42% from fat.

ACANARED MEAT RECIPE DOG FOOD is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Proles for All Life Stages, including growth of large size dogs (70 lb or more as an adult).

What is plant-based meat and why is it gaining popularity

Plant-based meat has been around for a while nowit has become a solution for all vegetarians to satisfy their meat cravings without cheating on their vegan-friendly and cruelty-free diet.

With rising awareness of climate change and animal cruelties, an increasing number of consumers are opting for vegan meat that tastes exactly like meat but has none of the drawbacks. Vegan meat gained a lot of popularity since celebrities started to endorse and promote veganism and alternatives for non-vegetarians. Also, trends like Veganuary have been promoting switching to vegetarianism and thus a one-stop solution for all non-veg lovers to switch their diet was to consume vegan meat and slowly adapt to the changes.

What is vegan meat?

Vegetarian meat is manufactured using meat replacements that have the same taste, texture, and flavour as meat, but without causing any cruelty. Vegan meat, also known as faux, fake meat, mock meat, meat analogues, or plant proteins, are products that have a similar texture, flavour, or appearance like that of animal-based meat.

Cell-based or lab-grown or cultured meat products are another meat alternative that is created from genuine animal cells that are developed in a food production plant rather than acquired from animals bred in captivity and butchered for human food. Except for a few eateries in Singapore, these aren't yet on the market. They are, however, meat alternatives and they may play a role in the larger picture as we strive to transition away from industrial farming and toward producing the meat that customers desire without any harm.

These vegetarian meat replacements are designed to provide one with all the nutrition that non-vegetarian diets provide. Because of its striking resemblance to genuine meat, vegan meat is difficult to distinguish. A variety of components are utilised in the production process including pea protein, plant-based proteins, wheat gluten, soy, potato protein, mung bean protein, and rice protein.

Imagine Meats is an Indian plant-based initiative launched by actors Genelia D'Souza and Riteish Deshmukh. The brand that debuted a year ago offers a range of products that are produced completely plant-based. Speaking to THE WEEK about increasing demand for meat alternatives, Sudhish Sukumaran, Head, Imagine Meats said: People have grown more conscious of the ill effects of real meat, in addition to animal cruelty and the water consumption in rendering cattle. Plant-based meat has become more popular in recent times due to an increase in awareness of the health issues people face when eating meat. Awareness and self-consciousness in the minds of people have given a lot of scope to the people to make their way to plant-based Meats and meat alternatives. Recently actress Anushka Sharma and cricketer Virat Kohli were also seen endorsing plant-based meat company Blue Tribe.

A recent study conducted by the US National Institutes of Health discovered that vegan meats were high in fibre, folate, and iron, and had less saturated fat than that ground beef. However, they have less protein, zinc, and vitamin B12, as well as a lot of salt. But the study had concluded that vegan meat is a healthy alternative to real meat.

How did it begin?

Meat substitutes can be traced back to 206 BC China where Tofu, a meat alternative, was primarily seen. It was popular during the Medieval Ages in Europe during the Christian observance of Lent, when eating meat from warm-blooded animals was restricted. Over time the popularity increased and currently, a lot of brands have come up with a wide variety of meat alternatives. In certain regions of the world, the market for plant-based meats surged by 37 per cent. In 2020, meat replacements accounted for around 11 per cent of the global meat and alternatives market. Vegan meats can be found everywhere nowadays, in restaurants, grocery stores, bakeries, vegan school lunches, and private residences. Many famous fast-food chains have also partnered with vegan meat brands and added a few vegan-friendly dishes to their menu. McDonald's and Yum Brands, which owns KFC, Taco Bell, and Pizza Hut, have announced partnerships with Beyond Meat. Burger King has partnered with Impossible Foods to provide meatless Whoppers. Del Taco has also announced that Beyond Meat would be available.

Why switch to vegan meat?

The popularity and demand for the same are increasing day by day. So why exactly should a person shift to vegan meat? The answer is simple, for starters, vegan meat is the best solution to reduce animal cruelty. People have started to adopt diets that are sustainable and environmentally friendly. With rising concerns in the environment and surroundings, everyone has become more cautious and aware about their actions and steps that they take in every sector. Practically in every parameter including land usage, water consumption, and combating climate change, vegan meat has the potential to make a significant impact favouring the environment. Livestock farming is one of the most carbon-intensive activities around, it releases a lot of greenhouse gases. Plant-based meals can reduce carbon emissions significantly.

Plant-based diets going mainstream

Plant-based foods and beverages are often defined as products that are derived from plantsincluding vegetables, nuts, seeds, legumes and fruitsthat generally have few to no ingredients from animal sources.

While plant-focused diets have been prominent in many cultures for millennia, the origin of the actual term "plant-based diet" is attributed toT. Colin Campbell, a biochemist from Cornell Universitywho presented his diet research to the National Institutes of Health (NIH) in 1980.

Today, plant-based foods and beverages have become prevalent in the American food culture and are offered in virtually every category, from meat to dairy to seafood, as well items such as condiments and sauces. Choices can be found in most mass market retailers, in addition to a growing number of restaurants, providing options for mainstream shoppers. In fact, Cracker Barrel recently added a vegan sausage product to its breakfast menu, highlighting the move of these products from niche natural product shoppers to the masses.

To that end, plant-based foods are a big business, representing a $7.4 billion market in the United States,according to April 2021 SPINS retail sales data. And retail sales continue to increase, growing 6.2% in 2021 over a year of record growth in 2020.

Understanding the attitudes and behaviors of consumers choices in this market is key to offering successful products and continuing this growth trend. Natural Marketing Institutes (NMIs) annual Health & Wellness Trends Database (HWTD) captures consumers opinions toward a wide array of issues related to trends in foods and beverage usage, including plant based. This study provides over 20 years of trended data, gleaned from a nationally representative sample of more than3,000 adults per year, to provide an understanding of the attitudes, motivations and behaviors surrounding the food and beverage trends.

Plant-based diets: From niche to mainstream

Plant-based eating was traditionally embraced by those following vegetarian or vegan diets. While these might have at one time been considered more fringe consumers, clearly interest is growing in the health benefits of a plant-focused diet on both a personal level, as well as the broader environmental impact. NMIs 2022 HWTD shows that while only 4% of the general population self identifies as vegan or vegetarian, younger consumersprimarily Millennialsare much more likely to adopt this eating plan.

Beyond traditional vegan and vegetarian diets, many consumers are opting for more flexible eating habits and are consciously cutting down on animal products while incorporating more plant-based options into their meals. Further, more than 4 in 10 consumers are actively trying to reduce their consumption of animal-based meat products. Millennials again lead this trend, with over half (54%) reporting they are currently aiming to reduce their consumption.

Various motivations influence adopting a plant-based diet, whether focused on personal well-being or broader planetary health. In general, a plant-based diet may help prevent some chronic diseases, aid in weight reduction, provide more energy, and support a long and healthy life. Additionally, a reduction in focus on animal-based products may also help mitigate the effects of climate change, save water, promote responsible land use and enhance animal welfare, per the Good Food Institute. In fact, according to research published in the Proceedings of the National Academy of Sciences of the United States of America, a global dietary shift to a plant-based diet would save an estimated 79 million human lives and avoid 5.1 million deaths per year (2016;113[15]:4146-4151).

U.S. consumers are most likely to cite several personal, health-focused reasons for opting to reduce their animal meat consumption, but a notable minority also place their focus on the positive environmental impacts. Additionally, in some markets, plant-based choices may be a viable alternative for those monitoring a tight budget.

Plant-based diets offer broad options

Of all the plant-based product offerings, milk is the category leader and driver. According to SPINS, U.S. sales of plant-based milks rose 4% in 2021, reaching $2.6 billion. Soy milk was one of the first products to enter the market back in the 1970s, and since then, the number of options has exploded, from alternatives made from nuts (almond, cashew), grains (rice, oats, quinoa), legumes (soy, pea protein) and other plants (hemp, coconut). This category also serves as a gateway to the use of other plant-based dairy products, including two of the top categoriescreamers and yogurt.

Meat substitutes have also been on the market for decades, offered as veggie burgers in their earliest entries. But they have quickly gained in popularity, as brands such as Gardenburger, BOCA and MorningStar Farms utilized innovations and began producing items thatmimic the taste, appearance and texture of real meat products.

Expanding beyond burgers, companies are creating plant-based sausage, ground meats, chicken strips and more, with brands such as Amys Kitchen, Beyond Meat and Impossible Foods as just a few of the strong players. U.S. plant-based meat sales reached an impressive $1.4 billion in 2021, but that growth remained steady from the previous year. Time will tell if consumers continue to embrace these products with the same zeal they have in the past or if the trend has peaked.

NMI data statedthat over 40% of U.S. consumers indicated they are very or somewhat likely to purchase plant-based meat products in the next three months. Again, the main drivers of this interest are younger consumers, primarily Millennials (keeping in mind, leading-edge Millennials are in their 40s). Similar to national sales data, this level has remained approximately the same as 2021. The future of this category depends on the ability of manufacturers to provide interesting and innovative offerings that deliver the health halo many consumers desire and the requisite demands on taste and texture. Additionally, understanding the barriers that exist for older shoppers can help grow the category by expanding the consumer base.

Plant-based diets are no longer a fad, but are becoming a popular, mainstream way of eating. While many consumers (particularly younger generations) are adventurous and willing to try different plant-based dairy and meat alternatives, others may need more convincingas well as better-tasting offeringsto make a commitment.

Health reasons are a primary motivation for changing diets, but hidden opportunities also exist to influence action by highlighting the potential environmental and sustainability benefits. Older consumers and naysayers, however, may need more education about the eco-friendly benefits of a plant-based diet. Brands that understand which benefits most resonate with their target audience will be poised for success.

Plant-based takes the stage

Hungry for more plant-based trends and information? Join us for SupplySide West and Food ingredients North America (FiNA), Oct. 31-Nov. 4 at the Mandalay Bay Convention Center in Las Vegas. On Tuesday, Nov. 1, from 1-4 p.m., the Plant-Based Food Technology and Future Growth session will feature more data from NMI, as well as information on ingredient sourcing, formulation, market challenges, opportunities and more. This session and the entire education platform are also available virtually for those who cant make the show in person.

Diane Ray ([emailprotected])is VP of strategic innovation at theNatural Marketing Institute. NMI is a strategic consulting, market research, and business development firm specializing in the health, wellness and sustainability marketplace.