Published: June 11, 2020 | 4 min read, 763 words
Sales of the once-niche soybean product jumped as U.S. consumers navigated poorly stocked meat aisles. Producers hope they’ll stick around. The coronavirus made American meatpacking plants even more dangerous than usual, with outbreaks forcing shutdowns that in turn led to producers euthanizing livestock. Consumers suddenly found themselves in empty meat aisles, searching for protein. Enter tofu. Made from soybeans and little else, the plant-based protein—like the growing field of faux meat—has been in ascendance among Americans. In the U.S., it’s historically been a niche product, while... READ MORE
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June 14, 2020
This is a very well-sourced and well-researched article into COVID-19's effect on the meat industry, how less meat is reaching grocery stores across America, and how that's led to a rise in tofu purchases. A very thoughtful look at the cause and effects as they relate to American consumers in search of affordable protein.