According to Food Network’s Healthy Eats, plant-based dieting is still going strong, however, consumers aren’t ready to give up meat and other animal-based foods entirely. Today’s plant-based food consumer wants both – a flexitarian diet.
NPD data found that the majority of plant-based consumers are Millennials and Gen X and of these large groups, 90 percent of them consume meat and dairy products. This evolving trend in eating, of following a plant-based diet while making room for the occasional carnivore delight, is termed “flexitarian.” The Flexitarian Diet ranked No. 2 on the U.S. News and World Report List of Best Diets. However, the discerning flexitarian palate savors the texture and taste of meat, which comes with high expectations for their meat alternatives. Douglas Kantner, the founder and CEO of Longève, spent decades in the protein ingredients industry working with animal-based proteins before launching his line of plant-based protein crumbles and breadless crumbs designed for the flexitarian.
“Studies support that radical diets don’t work because they’re not sustainable,” said Kantner. “With the flexitarian diet you don’t have to give up meat or dairy to attain a healthier lifestyle. It’s all about making positive steps in the right direction by incorporating more plants on your plate every day. Our goal is to revolutionize the clean-eating market using pea protein. Swap out the ground beef one night for our Plant-Based Protein Crumbles because they’re healthier, easier to cook with, shelf stable and take on the flavor of your favorite cuisine!”
When mushroom and bulgur burgers won’t do, home chefs are reaching for Plant-Based Protein Crumbles by Longève, a meat substitute that doesn’t sacrifice texture or flavor to attain a healthy, sustainable way of eating. Created to replace ground meat in favorite recipes, Longève Plant-Based Protein Crumbles are made from nutritious pea protein and deliver 20g of protein per serving. They’re easily reconstituted in hot water for five minutes for use in everything from chili and tacos to Bolognese sauce and sloppy Joes.
Food Network’s Healthy Eats also predicts the rise of grain-free foods as one of the plant-based products we’ll see more of in 2021. They foreshadow an uptick in products like pasta, flours and snacks made from nuts, veggies and legumes. Longève Breadless Crumbs are made from 100 percent pea protein and ready to replace traditional breadcrumbs in a bevy of recipes. From bulking up meatloaf and meatballs to topping casseroles and coating fish, chicken, pork or tofu for baking and frying, they do it all while being gluten and soy free, with 7 grams of pea protein.
“All of our products are clean label and made with minimal ingredients and no additives. We use 100-percent sustainable pea protein as the sole ingredient in our Plant-Based Protein Crumbles and Plant-Based Breadless Crumbs, and we’re extremely proud of the fact that they’re Project Non-GMO Certified, Certified Gluten-Free, NSF-certified Plant-Based and soy-free,” Kantner said. “That makes them one of the cleanest meat replacements on the market and a great foundation for any flexitarian diet.”
Longéve is based in Irvine, California.
