this post was submitted on 30 Apr 2026
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When the reverse was true it really rubbed me the wrong way. Soybeans are dirt cheap and soybean meal (the defatted version) even more so. On agricultural markets soybean meal is around 300-400 dollars per metric ton. That means it's traded for less than a dollar per kg. Yet soy based vegan products were for years more expensive than the meat alternative, and lots of these animals would have eaten more than 1kg of soy containing feed to produce each kg of meat. It makes no sense to me. Yes processing the soy meal into a tasty meat alternative is not cheap, obviously, but are you telling me the soy meal to meat conversion is cheaper than the soy meal to faux meat conversion? Really put me off from vegan products.
Same is true for things like oat milk. Oats in bulk cost pretty much nothing yet they managed to sell it for more than cow milk. What am I paying for? Marketing? Corporate profits? And don't bring up the whole "animal proteins are subsidized" bit. I don't know about the US but in the EU the subsidies are based on agricultural area. 1 hectare of soy plantation gets the same amount of subsidies as 1 hectare of any other animal feed crop. That's not the explanation.
I see this as a huge improvement and if plant based products are to really take off they have to be an affordable alternative even to the non vegan.
A lot of the “meat imitation” products that got lots of press and media attention were highly engineered products with a lot of unique processes involved, as well as a lot of unique technologies. The raw soy protein input wasn’t the expensive part, it was all the additives to make it more “meat like” that required expensive new production lines, in addition to all the marketing and R&D (paying off the VC investors who funded it really).
There is also the grocery store distribution side of things. These products were niche and didn’t sell particularly large volumes, so grocery stores marked them up a lot to justify the opportunity cost of using shelf space on them rather than something that would have sold at a higher volume.
The reality is, you can get plenty of cheap as hell meat substitutes, they’ve been around for decades (millennia really), you just have to go to speciality stores, or order them online, where enough volume is sold to allow for low margins. meat imitations sold as speciality products in mainstream stores are expensive. An example of a substituted as supposed to an imitation would be textured vegetable protein (often abbreviated to TVP)which can be used in the same way as ground meat. It won’t be the same, you will be able to tell the difference, but, it won’t be worse(assuming it’s seasoned properly) just different, like substituting ground pork for ground beef. And TVP can absolutely be found for much cheaper than ground meat, if purchased from the right place.
Seconding the comment on TVP. It's shelf-stable, cheap, and can take the place of ground meat in anything where it's there for the texture, not the flavor. I like it in cottage pie, pasta sauce, and mixed into macaroni and cheese.