As the COVID-19 epidemic burst out, the vegetable protein may become the solution of meat shortage.

US media reported that large amount of meat processing factories were shut down during the epidemic. The supply chain shutdown forced farmers to deal with homeless livestock, and consequently consumers faced the dilemma of meat shortage. However, Tofu, a minority food before, gained the attention of US consumers.

It is not only Tofu makers that gained benefits objectively due to the epidemic. During the epidemic invasion, although meat is still in sales growth interval, the growth speed is lagged far behind other vegetable substitutes. Investigation of Nielsen shows from April 12 to May 9, the sales value of meat is 28% higher than that the four weeks before Jan. 18; while the sales value of vegetable meat substitutes in the same period is increased 35%. Under the category of unprocessed products (uncooked food), the difference is more remarkable. Vegetable products increased 53% while meat products only increased 34%.