By NANCY PAK //
Once in the last century or so, Charles Duell, commissioner of the U.S. Patent Office in 1899, has been cited for allegedly saying, “Everything that can be invented has been invented.”
Historians have cast doubt on whether he was that indifferent to progress, or even whether he said it at all. But all these years later, it is possible that some still view his statement as fact – and assume nothing could advance long-standing creations any further.
Well Commissioner Duell, welcome the vegan revolution.
According to studies, there are about 9.6 million people in the United States following a vegetarian-based diet, and at least 1 million of them are dedicated vegans. Industry observers report that the global vegan food market has grown exponentially, as millions more turn to plant-based products. The trade publication Research and Markets suggests the global vegan food market could reach nearly $52 billion by 2026.
Nancy Pak: Ready for a (tasty) fight.
What began as a niche became a following and has advanced to a widely popular alternative lifestyle, enthusiastically celebrated on Long Island and across the country. The online barometer of consumer sentiment, Yelp, devotes an exclusive page to rating what have been determined the “The Best 10 Vegan Restaurants” on the Island – spread from the Nassau-Queens line to Bay Shore, reflecting a diverse demographic.
For Long Island vegan entrepreneurs, the economics of creating and staffing a restaurant is daunting – but the consumer demand is there, in some cases leading to pop-up eateries that embrace an innovation as old as capitalism.
This summer saw the post-pandemic return of the Long Island Vegan Extravaganza, with tables piled high with samples designed to foster new vegan choices and businesses. While there were many options – including alternatives to meat and poultry and an array of vegan juices – finding vegan alternatives to our favorite snacks can be a bit of hunt.
And the demand is rising. The COVID pandemic sharply increased consumer focus on vegan alternatives, and insiders like Sonya Gafsi Oblisk, chief marketing officer at Whole Foods Market, predict a further uptick in demand for “products that support (the consumer’s) sense of wellbeing, like urban garden greens and products grown with farming processes that help address soil health.”
Plant plan: Tate’s vegan cookies will soon fill shelves (and tummies) across Long Island.
Because Tate’s Bake Shop believes innovation starts in the kitchen, we quickly recognized an emerging opportunity to create a cookie that would match the changing lifestyles of so many consumers. Our exact recipe is proprietary, needless to say, but it underwent countless hours of taste tests, focus groups and more than a little kitchen magic, all leading to the launch our vegan cookie line: Vegan Chocolate Chip Cookies made with plant butter and a Vegan Vanilla Maple Cookie combining vanilla and a touch of maple.
After launching our gluten-free cookies more than a decade ago, these vegan additions build on Tate’s commitment to meet the needs of all of our consumers.
The vegan revolution aside, the food industry remains full of innovation – one of the few sectors where creativity, intuition, vision and a discerning palate aren’t slowed by what’s come before or limited to any one company, individual or entrepreneurial foodie.
With all due respect to Patent Commissioner Duell, the opportunity for the next breakout innovation is always just one plate away.
Nancy Pak is the chief executive officer of Westhampton Beach-based Tate’s Bake Shop, a subsidiary of Illinois-based Mondelez International.
