The proliferation of plant-based meat products at restaurants and grocery stores across the US has expanded the dining options available to vegans and vegetarians – but their appeal is not limited to those following niche diets. What’s driving more and more omnivores to gorge on meat alternatives?

With almond, soy, oat, and even pea milk saturating supermarkets, could dairy’s obsolescence be on the horizon? Taking cues from the success of hyper-real plant-based meat alternatives, Eclipse Foods has entered the dairy wars with an alt-milk that tastes even better than the original.

Tyson Foods is investing in New Wave Foods, a San Francisco-based start-up that's aiming to make plant-based shrimp available by early 2020. With flexitarian diets on the rise, demand is rising for healthy, meat-free versions of favorite foods that don’t compromise on taste or texture.

Burger King is introducing a plant-based version of its famous Whopper. The burger, which 'bleeds' and supposedly tastes just like beef, is not just intended to appeal to vegans, but to all fast food enthusiasts, helping to make plant-based diets more accessible and mainstream.