NGP集团报道截止2019年5月，快餐馆内植物基汉堡的点购与上一年相比有了10%的增长，约为2亿2千8百万份。

The NGP Group reports that since May 2019, there has been a 10% increase, equivalent to 228 million servings, in plant-based burgers orders at quick service restaurants (Q.S.R.s) compared to last year.

植物基汉堡每年强劲的消费增长势头的根本原因是在主要快餐店内，都有提供植物基汉堡的选择，而这给传统牛肉汉堡消费者们提供了尝试的机会。从2018年4月到 2019年4月期间，他们平均购买牛肉汉堡18次，并尝试了植物基汉堡2次。

The strong year-over-year growth of plant-based burgers is primarily due to their increased availability at major QSR chains, which has given beef burger buyers the opportunity to try them out. From April 2018 to 2019, they purchased an average of beef burgers 18 times and plant-based burgers 2 times at QSRs.

在美国，素食和纯素食者并不是植物基饮食增长的主要原因。NPD认为植物基食品的流行是由于消费者们对于更多蛋白质的渴求、动物福利的顾虑、肉类制品进入市场的方式、可持续（发展）性和他们认为是更健康的营养素等因素促成的。

Vegetarians and vegans are not the primary contributors to the growth in plant-based products in the U.S. According to NPD, consumers that want more protein, have concerns about animal welfare and meat production, as well as those that are more eco-conscious, and believe plant-based foods are healthy and nutritious, are fueling the popularity of plant-based foods.

“植物基的汉堡让消费者可以在取代肉类的同时无需做出牺牲。他们可以在享受‘汉堡’体验的同时一并达成他们对于蛋白质的渴求以及解决他们对于社会问题的顾虑。”NPD食品和饮料产业分析师指出，“美国消费者虽然还未能做到完全放弃牛肉汉堡，但是他们愿意时不时的进行种类的混搭。”

“Plant-based burgers allow consumers to substitute without sacrifice. They get the ‘burger’ experience while assuaging their need for more protein and social concerns,” said Darren Seifer, NPD food and beverage industry analyst. “With that said, U.S. consumers have not given up on beef burgers but are willing to mix things up every now and then.”

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