Following the advice of experts, a growing number of health-conscious consumers are choosing plant-based meat alternatives at least twice a week for the heart-healthy benefit of reduced saturated fat. Dietitian Nadia Ferland not only urges consumers to ensure their choices supply sufficient protein, but also to confirm that the products are not overloaded with salt. Ferland adds that the latter is rarely a worry in Canada owing to federal labelling rules.

Large-scale plant-protein manufacturing now supplies a sizeable share of the products in the meat aisle. Most of the burgers, sausages, and ground crumble sold as meatless are produced this way. "If we did not have these alternatives, we would not have so much choice," says Marco Bellini, who serves them to his family three times a week. "Plant-based products are more reasonably priced than specialty cuts and are on hand at the store every day."