Tag Archives: Local food

Business

Food fraud secretly infiltrates America. Here’s how you can avoid it

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The food in your kitchen cabinets may not be what it seems.

“I guarantee you any time a product can be passed off as something more expensive, it will be. It’s that simple,” Larry Olmsted, author of “Real Food/Fake Food,” told CNBC.

Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling.

This not only harms consumers’ wallets, but it also puts public health and safety at risk.

Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the Food and Drug Administration.

“We might not know the overall impact of food fraud because so much of what fraudsters do is hidden from us and has been for centuries.” Kristie Laurvick, senior manager of the foods program at the U.S. Pharmacopeial Convention, told CNBC.

Even the FDA says it can’t estimate how often this fraud happens or its economic impact.

“Be aware of the product that you put on you or plug in the wall,” John Spink, director of the Food Fraud Prevention Think Tank, told CNBC.

Between 2012 and 2021, the most common type food fraud was lying about an animal’s origin and dilution or substitution, both ranking at 16% of recorded incidents by food-safety monitor Food Chain ID.

For example, dilution could entail adding a cheaper vegetable oil to an expensive extra virgin olive oil.

“If I drink scotch, I couldn’t tell you [the] difference between a $50 bottle and a $5,000 bottle. So, I know I could be deceived at that point,” Spink said.

The Food Fraud Prevention Think Tank suggests five questions a consumer can ask themselves to reduce their vulnerability to product fraud.

  1. What type of product is it? Take extra caution with any product that you put on your body, ingest or plug in the wall.
  2. Can you recognize the difference between products?
  3. Do you know the retailer or supplier? Do you trust them?
  4. Are you shopping online? If so, did you find the online supplier from a reliable source?
  5. Complain. Is the supplier legitimate? If so, they will want to know.

Watch the video above to learn more about the different types of food fraud, how the industry is preventing risk, what consumers can do and where fraud in the olive oil, spices and seafood markets may be lurking.

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Health

A cardiologist shares 4 worst foods for high cholesterol—and what she eats to keep her ‘heart healthy’

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Want to maintain a healthy heart and brain? Keep a close eye on your cholesterol numbers.

LDL (low-density lipoprotein) cholesterol builds up in the arteries and forms plaque, which blocks blood flow to the brain. HDL (high-density lipoprotein) cholesterol picks up the LDL and takes it to the liver to be processed.

The optimal levels vary from person to person, so always check with your doctor first.

As a cardiologist who treats patients with high cholesterol, I always try to use diet as medicine first. Here are the four worst foods for high cholesterol — and what I eat instead to keep my heart healthy:

1. Red meat

Yes, that includes burgers, ribs, steak and pork chops. If you don’t want to cut out red meat altogether, focus on small amounts of lean meat. And by small, I mean a portion size of up to three ounces — and eat red meat at most, once a week.

Remember that poultry also contains saturated fat, so avoiding red meat doesn’t necessarily mean you should load up on chicken. 

As for meat alternatives, I’m generally skeptical about engineered foods. To me, plants were never meant to bleed.

What to eat instead: Think fish and shellfish. Shrimp may be high in cholesterol, but as long as you don’t douse it with butter, it will supply you with plenty of protein while leaving your blood cholesterol alone.

Some other delicious lean protein options are white-fleshed fish like tilapia, halibut, cod and bass.

2. Anything fried 

Frying food typically ups the calorie count because saturated or trans fats and cholesterol are absorbed by the foods during the process.

What to eat instead: Bake potatoes, kale or broccoli to a crisp when you’re craving crunch. Or, you can invest in an air fryer, which uses much less fat.

3. Processed meat 

The World Health Organization has classified processed meats such as bacon, hot dogs and salami as carcinogens. Processed meat is also loaded in sodium and saturated fat.

What to eat instead: Fake bacon is unlikely to satisfy your cravings for a BLT. My advice? Cut way back on these products and make them special occasion treats.

4. Baked goods 

Mass-produced cookies, cakes and pastries are often dense in calories, low in nutrients, and contain large amounts of fat (especially saturated fats like butter and shortening) and sugar. All of these are big culprits of high cholesterol.

What to eat instead: Bake at home, and control the amount and type of fat and sugar you use.

Dr. Elizabeth Klodas is a cardiologist and founder of Step One Foods. Trained at Mayo Clinic and Johns Hopkins, Dr. Klodas has published dozens of scientific articles throughout her career, authored a book for patients, “Slay the Giant: The Power of Prevention in Defeating Heart Disease,″ and served as founding editor-in-chief of Cardiosmart.org.

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Health

A brain expert shares his 7 ‘hard rules’ for boosting memory and fighting off dementia

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The average human brain shrinks by approximately 5% per decade after the age of 40. This can have a major impact on memory and focus.

What’s more, brain disorders are on the rise. In 2020, 54 million people worldwide had Alzheimer’s disease or other dementias, and that number is expected to grow.

But serious mental decline doesn’t have to be an inevitable part of aging. In fact, certain lifestyle factors have a greater impact than your genes do on whether you’ll develop memory-related diseases.

As a neuroscience researcher, here are seven hard rules I live by to keep my brain sharp and fight off dementia.

1. Keep blood pressure and cholesterol levels in check

Your heart beats roughly 115,000 times a day, and with every beat, it sends about 20% of the oxygen in your body to your brain.

High blood pressure can weaken your heart muscle, and is one of the leading causes of strokes. Ideally, your blood pressure should be no higher than 120/80.

Cholesterol is critical to your brain and nervous system health, too. The American Heart Association recommends getting your cholesterol levels measured every four to six years.

2. Manage sugar levels

Blood sugar is the primary fuel of the brain. Not enough of it, and you have no energy; too much, and you can destroy blood vessels and tissue, leading to premature aging and cardiovascular disease.

Keep in mind that sugar isn’t enemy, excess sugar is. It’s easy for grams of sugar to add up, even if you think you’re being careful — and usually, sugar will sneak in through packaged foods.

Where is the sugar hidden? Look for these in the ingredients list:

  • Dextrose
  • Fructose
  • Galactose
  • Glucose
  • Lactose
  • Maltose
  • Sucrose

And be wary of any product that includes syrup, such as agave nectar syrup or high-fructose corn syrup.

3. Get quality sleep

Studies show that people with untreated sleep apnea raise their risk of memory loss by an average of 10 years before the general population.

For most people, a healthy brain needs somewhere between seven and nine hours of sleep a night.

My tips for memory-boosting, immune-enhancing sleep:

  • Keep a consistent bedtime and wake-up schedule.
  • Turn off devices one hour before bedtime.
  • Do something relaxing before bedtime, like listening to soft music or doing mindful breathing exercises.
  • Go outside and get in natural sunlight as soon as you can after waking up.

4. Eat a nutritious diet

One way I keep things simple is to have most, if not all, of these items in my grocery cart:

  • Fatty fish like salmon
  • Avocados
  • Nuts
  • Blueberries
  • Cruciferous veggies like arugula, broccoli, Brussels sprouts and collard greens

When food shopping, I ask myself three questions to help determine whether something is good for my brain:

1. Will it spoil? In many cases, perishable is a good thing. The additives and preservatives that keep food from spoiling wreak havoc on your gut bacteria.

2. Are there tons of ingredients in that packaged food? And for that matter, can you pronounce the ingredients? Or does it look like the makings of a chemical experiment? Also avoid anything where sugar is one of the first few ingredients.

3. Do you see a rainbow on your plate? The chemicals that give fruits and vegetables their vibrant colors help boost brain health.

5. Don’t smoke (and avoid secondhand and thirdhand smoke)

Smokers have a 30% higher risk of developing dementia than non-smokers. They also put those around them at risk: Secondhand smoke contains 7,000 chemicals — and at least 70 of them can cause cancer.

Then there’s thirdhand smoke, which is not actually smoke. It’s the residue of cigarette smoke that creates the telltale smell on clothing or in a room. That residue alone can emit chemicals that are toxic to the brain.

6. Make social connections

In a recent study, people over the age of 55 who regularly participated in dinner parties or other social events had a lower risk of losing their memory. But it wasn’t because of what they ate, it was the effect of the repeated social connection.

To lessen isolation and loneliness, you can also boost brain chemicals like serotonin and endorphins by performing small acts of kindness:

  • Wish others well or check in with somebody.
  • Give a compliment without expecting anything in return.
  • Make a phone call to somebody you don’t usually reach out to.

7. Continuously learn new skills

Maintaining a strong memory is not all about brain games like Sudoku, Wordle and crossword puzzles.

Learning skills and acquiring information are much more effective ways to make new connections in the brain. The more connections you make, the more likely you are to retain and even enhance your memory.

When you think about learning something new, approach it the way you would with fitness training. You want to work out different muscles on different days. The same goes for the brain.

Over the course of this week, try cross-training your brain by mixing mental activities (learning a new language or reading a book) and physical learning activities (playing tennis or soccer) .

Marc Milstein, PhD, is a brain health expert and author of “The Age-Proof Brain: New Strategies to Improve Memory, Protect Immunity, and Fight Off Dementia.” He earned both his PhD in Biological Chemistry and his Bachelor of Science in Molecular, Cellular, and Developmental Biology from UCLA, and has conducted research on genetics, cancer biology and neuroscience. Follow him on Twitter and Instagram.

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Health

A nutritionist with type 1 diabetes shares the top 5 ‘food swaps’ she eats to manage her blood sugar

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More than 11% of Americans have diabetes, which occurs when the pancreas does not produce enough insulin to regulate blood sugar levels.

As a nutritionist who has been living with type 1 diabetes for more than 30 years, I’ve found that having diabetes doesn’t mean you have to completely stop eating what you enjoy. Managing blood sugar is often more about making small food swaps, or adding, rather than eliminating, certain foods.

For example, you can still eat carbs, but you also need to add protein, a small amount of healthy fats and plenty of fiber. Protein, fat and fiber all moderate how quickly food is digested, which is helpful in balancing blood sugar levels.

Here are the foods I eat — and the foods I try to cut back on — to help manage my diabetes:

1. Bean-based or vegetable pasta

Turning vegetables into noodles using a spiralizer is a great way to increase your fiber and vitamin intake.

Floortje | Getty

Wheat-based pasta is mostly carbohydrates, and it can lead to a blood sugar spike if eaten in large portions on its own.

Instead, I’ll opt for bean-based pasta or a vegetable pasta. Turning vegetables (e.g., carrots, zucchini and sweet potatoes) into noodles using a spiralizer is a great way to increase your fiber and vitamin intake.

If you do choose to eat traditional pasta, whether it’s gluten-free or wheat-based, be sure to add lots of protein and fiber to your dish. I recommend poultry, fatty fish like salmon and beans, and vegetables like kale, peppers, onions and broccoli.

2. Riced broccoli, zucchini or chickpeas

As a substitute for grain rice, try riced broccoli, mushrooms, zucchini, chickpeas or cauliflower. These are fiber-rich and gentler on blood sugar.

Cavan Images | Getty

As a substitute for grain rice, try riced broccoli, mushrooms, zucchini, chickpeas or cauliflower. These are fiber-rich and gentler on blood sugar.

Brown rice is a common substitute for white rice in diabetes diet plans, but the carbohydrate amounts in both are actually pretty similar. And the small amount of additional fiber you get from brown rice isn’t typically enough to have a significant impact on blood sugar levels.  

So, just as with pasta, when you want to enjoy some rice, just be mindful of your portion size and pile on the protein, fat and fiber (e.g., from nuts, veggies, fish, or beans).

3. Almond, coconut or oat flour

To make these chocolate chip almond butter breakfast bars, I use a combination of ground up oats (or oat flour) and almond flour. This combo creates a more blood sugar-friendly flour that also gives a great fluffy texture!

Mary Ellen Phillips

Instead of using traditional flour when baking or cooking, I’ll opt for blood sugar-friendly flour made from almonds, coconuts or oats.

One of my favorite tricks is to use a blend of almond flour and oat flour. The resulting flour is lower in carbohydrates and higher in fiber and protein than wheat flour.

And it’s equally tasty: This chocolate chip almond butter breakfast bars recipe is delicious!

4. Breakfast cereals with protein and fiber

Breakfast cereal can do a number on your blood sugar if you’re not careful. Instead of choosing cereals with large amounts of added sugars, opt for brands that have more fiber and protein.

ATU Images | Getty

Breakfast cereals can do a number on your blood sugar if you’re not careful. Instead of choosing cereals with large amounts of added sugars, choose brands that have more fiber and protein.

My recommendation for a high-fiber, low-sugar option: bran flakes. With about five grams of fiber per serving, this type of cereal contains 19 grams of net carbs per 3/4th cup serving, making it lower in carbohydrates than many breakfast cereals.

A bonus: The added fiber is beneficial to digestive health, heart health and weight management.

5. Fruits low in sugar

Berries are delicious and also low in sugar.

Viktoryia Vinnikava | Twenty20

Many people with diabetes are told they should avoid fruit. But there’s often no reason to eliminate entire food groups, especially something as nutritious and tasty as fruit.

I always go for fruits low in sugar, such as berries, kiwi, melon and citrus. Watermelon is great, too, if consumed in moderation. One cup of diced watermelon has less than 10 grams of sugar.

If you want to eat fruits that are higher in sugar like bananas or mangos, enjoy them with a source of protein, like peanut butter, cheese or plain yogurt.  

Mary Ellen Phipps is a registered dietitian, nutritionist and founder of Milk and Honey Nutrition. She is also the author of “The Easy Diabetes Desserts Cookbook: Blood Sugar-Friendly Versions of Your Favorite Treats,” and a writer for HealthDay. Follow her on TikTok and Instagram.

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Health

A cardiologist shares the 5 foods she eats every day to lower cholesterol—and keep a ‘healthy heart’

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As a cardiologist who has treated thousands of patients, one of the most common health concerns I come across is high cholesterol. But the solution doesn’t always have to come from a pill, which can have side effects.

The foods we eat play a major role in keeping those cholesterol numbers low. The best part is that you don’t have to put tons of restrictions around your diet in order to see positive changes.

Although there is great individual variation to dietary cholesterol, just making a few tiny improvements in your eating habits can yield significant reductions in LDL cholesterol — or the “bad” cholesterol that contributes to fatty buildups in arteries.

Here are five inexpensive foods I eat regularly to help lower cholesterol and keep my heart healthy:

1. Oatmeal and oat bran

2. Almonds

A 2018 study found that almonds can lower LDL cholesterol while maintaining or even increasing HDL cholesterol — or the “good” kind that helps remove other forms of cholesterol from your bloodstream.

If you’re not a fan of almonds, other options that have been shown to improve cholesterol levels include hazelnuts, macadamia nuts, walnuts and pistachios.

3. Chia seeds

Chia seeds supply plenty of essential omega-3 fatty acids. Increasing consumption of these healthy fats by even one gram per day has been associated with a 16% reduction in the risk of cardiovascular issues. 

Although omega-3 fatty acids have relatively little effect on LDL, they can help raise HDL cholesterol and help lower triglycerides, a type of fat found in your blood.

4. Broccoli

Studies have demonstrated a connection between consuming vegetables and reducing the risk of heart disease. 

Broccoli in particular is plentiful in soluble fiber, which does wonders for high cholesterol. Other cholesterol-busting vegetables to consider include spinach, Brussels sprouts and collard greens.

In addition to supplying a multitude of vitamins and antioxidants, eating vegetables regularly has been shown to help lower cholesterol, with higher intakes associated with progressively lower LDL levels. 

5. Watermelon

Swap the sugar snacks for some sweet watermelon if you want to lower your cholesterol. Watermelon naturally contains lycopene, which has lipid lowering properties, reducing total and LDL cholesterol.

For those who aren’t big on watermelon, consider adding apples, grapes, strawberries, citrus fruits or even avocados to your diet. All of these are rich in pectin, a type of soluble fiber that lowers LDL cholesterol.

Dr. Elizabeth Klodas is a cardiologist and founder of Step One Foods. Trained at Mayo Clinic and Johns Hopkins, Dr. Klodas has published dozens of scientific articles throughout her career, authored a book for patients, “Slay the Giant: The Power of Prevention in Defeating Heart Disease” and served as founding editor-in-chief of Cardiosmart.org.

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Health

‘Put these on your grocery list’

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Food and mood are so intricately connected that they’ve inspired a new area of brain study: Nutritional psychiatry, which examines how what we eat impacts how we feel.

As a dietitian and nutritionist who has researched and experienced this connection firsthand, I find it infinitely fascinating that we can empower ourselves to feel partly — or sometimes entirely — better based on our dietary habits.

The foods you eat can make or break everything from your work and productivity to your mental state and physical health. To boost your mood and brain energy levels, put these 35 foods on your grocery list:

Complex carbs

1. Pumpkin seeds
2. Apples
3. Chickpeas
4. Strawberries
5. Oatmeal

Complex carbs pack in more nutrients than simple carbs and, due to their higher fiber content, take longer to break down.

They also help stabilize blood sugar levels, which can stabilize your mood. Fluctuations in blood glucose can cause your mood to change rapidly, leaving you irritable, low on energy and feeling downright dreadful.

Lean protein

6. Eggs
7. Salmon
8. Lentils
9. Chicken
10. Lean beef

Protein is necessary for healthy energy levels. It takes longer to digest than carbs, keeping your blood sugar balanced and providing lasting energy.

It also affects hormones that control satiety, so when you eat enough of it, you can ward off “hanger.”

Amino acids, which are the building blocks of protein, help repair and replenish tissue — and your body needs them to make certain neurotransmitters.

Healthy fats

Folate

16. Spinach
17. Asparagus
18. Brussel sprouts
19. Pomegranates
20. Shellfish

Folate plays a role in the production of dopamine and impacts other mood-related neurotransmitters, helping you keep calm and carry on.

It has also been shown to help prevent neural tube defects, support cell growth and repair, and regulate sleep patterns, especially as you age.

A deficiency in folate levels has been linked to a number of brain issues, including dementia and depression.

Iron

Vitamin C

26. Oranges
27. Lemons
28. Kiwi
29. Bell peppers
30. Tomatoes

Vitamin C is an antioxidant that assists the body’s ability to make neurotransmitters, including dopamine and serotonin, which both work to stabilize mood.

Your body needs vitamin C to maintain and repair all tissues, so it helps wounds and cuts heal. Plus, your adrenal glands require vitamin C to make stress hormones, including cortisol. The more stressed you are, the more cortisol you produce — and the more vitamin C you need.

Melatonin

31. Tart cherries
32. Grapes
33. Barley
34. Broccoli
35. Pistachios

Tryptophan, as well as nutrients like calcium and vitamin B6, help you produce melatonin, but you can also get this “sleep hormone” from the foods listed above.

Melatonin doesn’t have a soporific effect. Instead, it shifts you into a state that helps you ease your way toward sleep. Eating foods rich in melatonin before bedtime can help you take full advantage of the natural increase in this hormone that happens in the evening.

Patricia Bannan, MS, RDN, is a dietitian, nutritionist, chef and author of “From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus and Sleep.” She has been featured in The Oprah Magazine, Shape, Health, Parenting and Good Housekeeping. Patricia received her master’s degree in nutrition from the Friedman School of Nutrition Science and Policy at Tufts University. Follow her on Twitter and Instagram.

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Business

Why the next fast-food chicken sandwich war may be a fake one

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Vegan chicken quick-serve restaurants like San Antonio, Texas-based Project Pollo are aiming directly at Chick-fil-A and its fried chicken sandwich as the plant-based meat industry rises against one of fast-food’s recent best-selling menu items.

Bloomberg | Bloomberg | Getty Images

In an iconic scene from 1970’s film “Five Easy Pieces,” a young Jack Nicholson orders a chicken sandwich without the chicken.

The waitress is incredulous. “You want me to hold the chicken?” she retorts.

Half a century later, this nix-the-chicken request would hardly register an eye-roll. While the chicken sandwich war that kicked off back in summer 2018 between Popeye’s and Chick-fil-A has not reached an official cease-fire, and has spread to additional fast food giants, a new contender is poised to slay its competitors on the battlefield: a chicken sandwich that, well, holds the chicken.

Could a vegan chicken sandwich war be on the way? Beyond Meat and Impossible Foods have both recently added plant-based chicken options for restaurants and grocery stores — just this week, Impossible Foods debuted its first chicken nugget product; in July, Impossible Foods launched chicken tenders for restaurants after an earlier effort to sell frozen nuggets in grocery stores ended in failure.

Impossible Foods’ chicken substitute at Fuku

Source: Katelyn Perry

If the local vegan fast-food scene around the U.S. is any indication, the idea may yet makes its way up the national food chain.

‘The future of chicken’ vs. Chick-fil-A

During the past year, Texans who pull into a familiar fast-food drive-thru craving a fried chicken sandwich might instead encounter a Project Pollo, a new quick serve chain that serves soy-based fried “Chikn” sandwiches and other plant-based comfort foods such as mac and cheese, wings and burgers. Since launching as a food cart at a San Antonio brewery in September 2020, Project Pollo has expanded its fledging empire with phenomenal speed, launching a new location roughly every month. When the company recently announced on Instagram that it would be taking over defunct Whataburgers in Houston and Corpus Christi in the coming fall, a growing cult following with handles like @vegan_dad_bod_killer and @nosh.on.plants erupted in jubilant emojis.

Every shuttered traditional fast-food outlet that relaunches as a Project Pollo, from a Church’s Fried Chicken to a Jack in the Box, represents a single victory in CEO Lucas Bradbury’s grand strategy: 100 locations by 2024. In the quest for world, or at least national, domination, Bradbury — who grew up as a Kansas farm boy raising chickens and cattle and went on to work in many fast-food industry executive positions — plans to drive Chick-fil-A out of business entirely within the next two decades.

Bradbury, who drained his bank accounts and sold his house to finance the first Project Pollo — with a new baby, and in the middle of a pandemic, no less — admitted he was operating without a Plan B, only the mission of making vegan food available to everyone. His entrepreneurial lightbulb moment occurred in the first months of the pandemic, when he challenged his extended family — his wife is already vegan — to go vegan for 30 days. They didn’t meet the target, he admits, but not for lack of desire: it was simply too expensive to dine out while eating a plant-based diet.

The rising cost of a plant-based diet is a typical stumbling block for the average American, he tells CNBC. “The only way to challenge the system is for plant-based eating to be more approachable.”

He told National Restaurant News in July, “This isn’t a fried piece of tofu. This is the future of chicken.”

A Chick-fil-A spokesperson said in an emailed statement that the company didn’t “have anything to share right now on this topic,” but added it is always exploring new options for the menu and does already include vegetarian items such as salads.

The plant-based meat consumer

As vegan upstarts appear in former fast-food franchises, analysts say there is reason to expect the fast-food chicken war will have a zero-cluck wave?

Overall, consumption of plant-based alternatives is up over the past two years, according to Darren Seifer, an industry analyst who tracks food and beverage trends for the NPD Group. Shipments of plant-based proteins from foodservice distributors to commercial restaurants increased by over 60% in April 2021 year over year, a rise accentuated by pandemic restrictions a year ago. Shipments are up over 16% compared to April 2019, according to NPD. Its data shows that plant-based chicken, specifically, grew by over 82% in April compared to a year ago, and over 25% compared to April 2019. 

It isn’t about catering to a vegan demographic — 90% of consumers who experiment with plant-based meat alternatives also eat meat and dairy. “It’s about every once and awhile making a healthier decision,” Seifer said.

In comparison to the 30% of consumers who gravitate towards meat alternatives due to concerns over animal welfare, the No. 1 motivator for those who choose plant-based foods is doing something healthier, Seifer said. And given that most consumers who might occasionally eat a plant-based meat products don’t identify as vegan or vegetarian, he added that it’s no surprise that the term “vegan” is not always used in product marketing.

In addition to health concerns, sustainably minded younger customers are driving the meatless trend. “When we’re talking about things like meat alternatives, 40% of people say they are drawn to environmental and sustainability concerns,” he said. “And the younger you go, the greater the numbers.”

Consumers stand in line at an Atlanta-based KFC throughout the day to be among the first to try Beyond Fried Chicken, a plant-based chicken made in partnership with Beyond Meat, on Tuesday Aug. 27, 2019. (

John Amis | AP

Among the national fast-food chains, chicken still rules the roost: Yum Brands’ KFC posted recent sales growth that surpassed Taco Bell and Pizza Hut — its same-store sales increased 30% in the most recent quarter. After KFC and McDonald’s both released new chicken sandwiches in February, fast food CEOs suggested that these new sandwiches are driving strong numbers. In fact, KFC is on the rebound, opening 428 net new locations in 62 countries during the second quarter. In April, KFC said it sold more than twice the volume of its new chicken sandwich compared with past versions.

With more than 400 locations in Texas alone, Chick-fil-A remains the largest quick-serve chicken restaurant in the country, according to the QSR 50, an annual report that tracks the fast-food sector. Even with aggressive competition, the brand recently garnered 41% of all sales on chicken sandwiches through food delivery apps, according to a report by Edison Trends.

Chicken supply chain shortages

Still, as legacy fast-food brands vie for market share by rolling out increasing elaborate chicken sandwiches (brioche bun, herbed mayo, artisanal pickles) the retail chicken industry is experiencing growing pains. That means soaring demand hindered by supply shortages, according to Seifer.

Not only is chicken trickier to procure, but it is also getting more expensive. According to U.S. government data, the retail price for chicken breast rose 9% year over year between July 2020 and July 2021. Those pressures could make more plant-based chicken alternatives an attractive option.

Still, legacy fast-food brands have been slow to deliver meatless chicken sandwiches. That’s not for lack of R & D: in 2019, KFC began collaborating with veggie brands like Beyond Meat and Quorn, piloting the Zero Chicken sandwich in the U.K., the Netherlands and Singapore. Stateside, the brand has tested Beyond Fried Chicken in local markets in the south and California in 2019 and 2020, but a nationwide U.S. launch for plant-based chicken is yet to happen.

A KFC spokeswoman said in a statement that it is continuing to evaluate the results of those tests and discuss potential plans for a future national rollout of Beyond Fried Chicken, but it has never tested a plant-based chicken sandwich in the U.S.

Beyond Meat noted in an email to CNBC that its chicken tenders, based on the Faba bean, came out just as restaurants were experiencing shortages and price hikes on the supply side and consumer demand was skyrocketing. It added that a few restaurant companies, Dog Haus and plant-based chain Next Level Burger, already are offering the tenders within sandwich menu items.

As chicken prices rise and more Americans embrace a “flexitarian” eating style, meatless quick-serve restaurants that make their own proprietary plant-based chicken analogues may be poised to make big profits. For example, the soy-based “chickn” that Bradbury ships directly from Taiwan cuts costs, circumventing the need for suppliers like Beyond Meat or Impossible Foods, and keeps the price point reasonable.

His commitment to make vegan food available to the widest audience possible has been a core mission of Project Pollo since day one, when it launched the first menu item, the pay-what-you-can Project Pollo sandwich. The suggested price, $5.50, covers the cost of sandwiches for two other customers in a pay-it-forward gesture of community goodwill. Astoundingly, 90% of customers not only pay the suggested price, “but actually pay more,” Bradbury said. Every quarter, Project Pollo adds up the profits on these sandwiches to make a donation to one of the many animal charities it supports.

As the price of actual chicken has risen, and Project Pollo staffing and operations capacity increase to open more than twenty locations in the coming year, Bradbury remains committed to keeping his prices affordable. “If anything, our prices will come down,” he said. Average sandwich prices on Project Pollo’s menu are $7 to $8.

Local ‘lines down the block’ for fake chicken

Across the country, vegan quick-serve outlets are cutting out the middleman and keeping their carbon footprint low by making their own plant-based “chicken” in-house.

On a warm summer afternoon in Minneapolis, the smell of fried goodness wafted through the air as dozens of people lined up down a row of brick storefronts for the grand opening of Herbie V’s Fried Chicken. Launched by Kale and Aubry Walch — a brother-sister duo who opened the Herbivorous Butcher, the nation’s first vegan butcher shop in 2016. (The Walch siblings recently won a protracted legal battle with food giant Nestle over the trademark The Vegan Butcher.)

The all-vegan fast casual cafe features the kind of comfort foods normally eschewed by strict herbivores. Think fried chicken, fries, and malts in flavors like Strawberry Shortcake. (The apparent secret to the creamy, dairy-free malts: oat-milk ice cream.) Despite embracing the term “vegan” in their offerings, Kale Walch — like Beyond Meat and Impossible Foods’ executives, and Project Pollo’s Bradbury — hope “to bridge the gap between the plant-based and the omnivore communities” rather than cater to a specifically vegan demographic.

Minneapolis vegan comfort food restaurant Herbie V’s Fried Chicken was launched by Kale and Aubry Walch, the brother-sister duo who opened the Herbivorous Butcher, the nation’s first vegan butcher shop in 2016.

Sarah Chandler

Walch’s lack of formal culinary training didn’t deter him from embarking on “a crusade for a better chicken recipe” as he experimented in his butcher shop with “a hundred different things,” finally winding up with a soy-based product that harnesses the secret ingredients of vegan buttermilk, apple cider vinegar and a blend of herbs. “There was a lot of time for R & D because of the pandemic,” he said.

The new cache of local vegan influencers should not be underestimated. At the Slutty Vegan in Atlanta, you might spot athletes like Shaquille O’Neal and Colin Kaepernick, along with musical icons such as Common and Snoop Dogg, queueing up for a taste of the Chik’n Head sandwich, a plant-based chicken tossed in buffalo sauce, slathered with vegan ranch and coleslaw on a Hawaiian bun. Rounding out their menu is plant-based burgers and sandwiches with blush-inducing names like One Night Stand and Hollywood Hooker.

“Most of our consumers are meat eaters,” said Pinky Cole, CEO of The Slutty Vegan, by email. “My core audience is meat eaters. I’m intentional about that. We’re not here to pressure anyone to commit to a full vegan diet; we want to show them that eating plant-based doesn’t have to be boring or unappealing,” Cole insisted, “We make veganism cool.”

Ultimately, the line never lies. “All of our locations have a line down a block. That tells me that obviously we’re doing something right,” Cole said.

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