#plantbasedjerky

Veggie and Mushroom Jerky Stake a Claim in the Meat-Snack Aisle

The meat-snack aisle is undergoing a significant transformation as plant- and fungi-based jerky alternatives, primarily from mushrooms, jackfruit, and pea protein, gain substantial traction. Projections indicate a scaling market by 2026, driven by a growing flexitarian consumer base seeking chewy, savory, high-protein snacking options without animal products.

Jul 8, 2026