Gerber Introduces Its First-Ever Plant-Based Toddler Food

Shopping for plant-based baby food? Vegan parents are typically left with few options when looking for affordable, nutritious food. Now, baby food giant Gerber has debuted its brand new Plant-tastic selection – plant-based products geared toward toddlers that are completely carbon neutral as certified by the Carbon Trust. The vegan baby food line will include seven new organic, plant-based child-oriented snacks, including toddler snack pouches, bowls, and crunchy snacks that are loaded with plant-based protein sources like beans and vegetables.

Gerber’s new plant-based selection will allow the company to enter the growing vegan market, which is increasingly focusing on younger generations. Nearly 81 percent of households with children buy plant-based protein, and the figure continues to grow. Climate warnings such as the UN’s IPCC report emphasize the importance of plant-based education and introduction in order to prevent the climate crisis from worsening.

“We hear from parents [that] they want more plant-based protein options that align with their food and climate values,” Gerber President and CEO Tarun Malkani said. “Gerber Plant-tastic offers stage-based nutrition across milestones starting with organic toddler pouches, snacks, and meals. We are proud the full range of Plant-tastic products is certified carbon neutral, furthering our commitment to climate forward nutrition.”

Gerber is advancing its plant-based selection to improve the health of younger children as well. Plenty of research indicates that eating plant-based foods earlier in life. This vegan selection will feature beans, legumes, veggies, and fruit, providing children with more health-conscious foods. Eating plant-based food earlier in life can prolong life expectancy by over 10 years, or even more.

The major company also aims to help parents introduce a plant-centered diet earlier in age so that once children reach young adulthood, plant-based foods will be a central factor in their diet. Between the ages of 18 and 30, people eating a plant-based diet could significantly minimize their risk for heart disease risk 30 years later.

Gerber’s new line also reflects a new understanding of just how beneficial plant-based foods can be. The Academy of Nutrition and Dietetics – made of 100,000 healthcare professionals – published its position on vegan and plant-based diets in its medical journal, clarifying that removing meat and dairy benefits people of all ages.

“It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases,” the Academy stated. “These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes.”

Recently, governments and public schools systems worldwide have started integrating plant-based meals for children's school lunches. In New York City, the school system launched a "Vegan Fridays" meal program that brings free vegan food to all 1 million students. Outside of the United States, the Brazilian municipality Salvador launched a plant-based meal program to provide 10 million plant-based meals to students.

Swiss Food Giant Nestle acquired Gerber in 2007, but until now, the company had not expanded plant-based development for the Gerber brand. With the plant-based market expected to reach 77.8 billion dollars by 2025, Nestle has doubled down its plant-based development company-wide. With Gerber’s new plant-based selection, customers will be able to safely maintain proper nutrition levels for their children without purchasing animal-based toddler and baby food.

“Many parents of my patients incorporate plant-based options in their own diet and are looking to feed their baby in line with their own food values. For parents looking to incorporate plant-based choices, I advise ‘feeding baby the rainbow’ from a variety of foods.” Gerber Pediatric Consultant Dr. Whitney Casares said in a statement. “Gerber Plant-tastic foods are made with beans, whole grains, and veggies — which are packed with nutrients such as protein and fiber to support [a] baby’s healthy development.”

Adding vegan baby food to its brands, Nestle is keeping its promise to accelerate plant-based development. Last year, Nestle CEO Mark Schneider announced that the company is actively working to create a replacement for every animal protein available. Beyond baby food, Nestle has introduced vegan shrimp, plant-based eggs, and much more to its various brands.

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Protein: 21 grams in ⅓ cup (1 ounce) Seitan isn’t as popular as other proteins, but it should be! Made from wheat gluten, its texture resembles ground meat. It’s often used in pre-made veggie burgers or meatless nuggets. Seitan has a savory taste, like mushrooms or chicken, so it works well in dishes that call for an umami flavor. With a hearty texture, seitan can be the star of practically any vegan main dish. Add it to stir-fries, sandwiches, burritos, burgers, or stews. Like tofu, seitan will take on the flavor of any marinade or sauce.

Protein: 16 grams in 3 ounces If you like a protein with a bit of bite, add tempeh to your list. Made from fermented soybeans, tempeh has a slightly nutty flavor and is pressed into a block. Most varieties include some sort of grains, such as barley or millet. Not only is tempeh a plant-based source of protein, but the fermentation process also creates good-for-your-gut probiotics. You can cut tempeh right off the block and use it as the base for a sandwich or pan-fry it with some sauce. Or, crumble, heat, and make it the star of your next taco night.

Protein: 13 grams in ½ cup cooked Lentils come in multiple varieties--red, yellow, green, brown, black. Regardless of the type lentils are small but mighty nutritional powerhouses. They pack a good amount of protein as well as iron, folate, and fiber. When cooked, brown lentils retain their texture and can be the base for a grain bowl or make a hearty substitute for ground meat in meatballs, lasagna, tacos or Bolognese. Red lentils are a bit softer and make a nice add-in for a hearty soup, chili, or stew.

Protein: 10 grams in 3 tablespoons Hemp seeds are a tender and nutty seed, derived from the hemp plant. They contain good amounts of omega-3s, iron, folate, magnesium, phosphorus, and manganese. They are also a solid source of both soluble and insoluble fiber, which helps to keep your digestive tract healthy and humming. Because they pack a double whammy of protein and healthy fats, hemp seeds can help satisfy hunger, preventing those embarrassing stomach growls as you slog your way to your lunch break. Add them to your morning smoothie or sprinkle them on top of yogurt, oatmeal, or even a salad.

Protein: 9 grams in 3 ounces (⅕ of a block) Made from coagulated soybeans, tofu is the most popular plant-based protein. Soy is one of the only meatless "complete" proteins, meaning that it contains all of the essential amino acids that the body can’t make but needs for muscle and immune function. With 15% of your daily calcium needs, tofu is also a good replacement for dairy.

Protein: 9 grams of protein in ½ cup This sushi appetizer is a nutrient powerhouse, so eat it anytime. Edamame is really just another name for soybeans in their pods. Let’s list off some stats--a small ½-cup serving of edamame has 9 grams of protein, 15% of your daily vitamin C, 10% of your daily iron and 16% of your daily fiber. Keep a bag of edamame in your freezer to serve as a fun-to-eat side dish or opt for the shelled variety to toss into salads or a grain bowl.

Protein: 8 grams per cup (cooked) Quinoa is an ancient grain and since it's gluten-free a great choice for anyone avoiding gluten. Add it to your burger recipe to create filling texture, or instead of meat in your taco or burrito. Quinoa is among the healthiest foods on the planet, delivering phytonutrients that have anti-inflammatory qualities, so keep it in your pantry for any meal that needs a filling grain. Just remember to soak it and rinse before cooking to get rid of any bitter taste.

Protein: 7 grams in ½ cup (canned) Eating beans on the regular might as well be a prerequisite for a plant-based diet. Not only are canned black beans inexpensive, but they also contribute 10% of your daily iron and 25% of your daily fiber to your diet. For less than $1 a can, beans can be the star of tacos, quesadillas, salads, soups, burgers, or dips.

Protein: 6 grams in ⅔ cup (cooked) Chances are you’ve never cooked amaranth. But you should, since this tiny, gluten- free grain is packed with almost 30% of your daily fiber and 20% of your daily iron. Cook it like a traditional grain to yield a soft, porridge-like texture. Many people add amaranth to other a hot breakfast cereal mixture, like oats and quinoa. It also pops like popcorn. Toss it in a pot with some oil and wait for it to pop up into a nutritious snack.

Protein: 5 grams in ⅔ cup If peas were one of your most hated veggies as a kid, it’s time to give them another chance. These green beans are a great low-calorie protein to keep in your freezer. Sure, they don’t always taste great when steamed or microwaved (who wants to eat mushy, overcooked peas?), but they do blend well into a yummy puree that can be slathered on toast. To amp up the flavor, add some lemon juice or mint to your mix before you blend.