Industry experts wondered whether enthusiasm for this new food category would falter and sales flag — would plant-based meat turn out to be a fad rather than a movement? It fleetingly looked grim: Last April, plant-based protein shipments to restaurants fell 27 percent, according to market research firm NPD Group. Supply-chain problems and virus outbreaks in meat-processing plants have led to meat price increases that far outstrip those of groceries overall. Meanwhile, it’s getting easier and less expensive for companies to create a lot more of these plant-based proteins, bringing down the costs of the soy and pea-protein meats, dairy and eggs much faster than anticipated. Beef prices, up 3.3 percent from a year ago, mean ground beef can cost between $4.10 and $6, according to the U.S. Bureau of Labor Statistics.
