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Material World: The Future of Vegan Food Is Here, and It’s Not Gross

Every other week, hosts Lindsey Rupp and Jenny Kaplan guide you through the consumer universe, breaking down what's going on with all the things people buy.

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 For many years, packaged vegan foods were expensive, sometimes unappealing, knock-offs of animal products and byproducts made for diet extremists. Not any more. Technology has improved and more people are trying to cut their meat or dairy intake for environmental or health reasons. 

 This week, we speak with Michael Schwarz of Treeline Cheese and Ethan Brown of Beyond Meat about how they plan to take their plant-based fare mainstream. Bloomberg's Craig Giammona breaks down the terminology and the challenges these products face -- and why some companies are nixing the v-word altogether. Others, such as Mark Lyle of Santa Margherita Wine, tell us why being vegan is more of a perk. We put vegan cheese and meat to the test and ask our newsroom colleagues whether they ever would really spring for plant-based alternatives to refrigerator staples.


    Before it's here, it's on the Bloomberg Terminal.