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 BRADENTON, Fla.  A 79-year-old woman attempting to maneuver in a Florida 
parking lot backed into a group of people Sunday, killing three people 
and injuring four others, authorities said.A Florida Highway Patrol report 
released Sunday night indicated the accident wasn't alcohol related. The 
report didn't list any charges for the driver, identified as Doreen Landstra 
of Palmetto, but said the investigation was continuing.The accident happened 
at a mobile home community called the Sugar Creek Country Club at 
11:20 a.m. in Bradenton, about 45 miles south of Tampa. Residents had 
gathered for church services inside a clubhouse building, Florida Highway 
Patrol Lt. Gregory Bueno said.The report says Landstra backed out of a 
parking spot, pulled her 2009 Chevrolet Tahoe SUV forward and needed more 
room to clear another parked vehicle. At that point, Landstra's SUV began 
backing up again and struck seven people. The report doesn't make clear 
why she failed to stop before hitting people.The report says the Tahoe 
continued in the same direction before running over a curb, colliding with 
some small trees and coming to rest in a canal, partially submerged.Messages 
left for Landstra on Sunday night weren't immediately returned. Neither 
she nor her passenger were injured.One person was pronounced dead at the 
scene, and two others died after being transported to a nearby hospital. 
The police report identified those who died as Margaret Vanderlaan, 72; 

 ant, I'd tell them 
they'd made a mistake and given me real chicken.'"Even Bill Gates voiced 
his approval, both with funding and in a special report called The 
Future of Food.But some people are turned off by the idea of 
Frankenfood processing and the image of Birkenstock-wearing hippies chowing 
down on Tofurky-like products.The next-gen companies are trying battle these 
images by focusing on recreating classic recipes that appeal to meat-eaters, 
from beefless sliders to buffalo wings to chicken-free strips.Products in 
this category are not just appealing to vegetarians and those who dont 
eat meat. Consumers who are meat eaters are becoming more interested, says 
Mintel analyst Bloom.And meat eaters are where the money is. According to 
Mintel, meat alternatives were a $553 million growing market in 2012. The 
red meat market alone is $58 billion, and the key to future 
success is taking a piece of that carnivorous pie.Companies like Beyond 
Meat and Hampton Creek say they aren't looking to create niche, luxury 
products for vegetarians and vegans -- theyre looking to line the shelves 
of major markets like Winn Dixie and Wal-mart.One company that knows how 
to do that is Gardein Protein.Gardein founder Yves Potvin created a veggie 
dog back in the 1980s under the name Yves Veggie Cuisine. He 
sold the company and later started Gardein, whose products now are in 
more than 20,000 supermarkets, more than 50 universities, Epcot Resort at 
Walt Disne
 over the last four decades, according to 2011 research by the 
Worldwatch Institute. But with increased production come concerns about 
greenhouse emissions, animal welfare and the health risks of eating red 
meat.Meat substitutes are nothing new. Asian cultures have been using seitan 
(a protein made with wheat gluten) since the 7th century, and veggie 
burgers have been a supermarket staple since the 1980s.More people become 
concerned about the environment and want to know where their food is 
coming from, and these foods reduce the risk of food-borne illnesses like 
e-Coli and Salmonella poisoning.Thats why scientists and entrepreneurs see 
meat replacements not only as alternatives, but as big moneymakers, too.Todays 
next-gen products use everything from peas to non-GMO soy, wheat gluten, 
pea protein and grains to replicate the taste, texture and culinary viability 
of animal products.Were looking at how we can create value-added products 
with benefits that far exceed what [consumers] get from just eating meat, 
says Ethan Brown, CEO of Beyond Meat. Its like Beef 2.0 and 
Chicken 2.0, he quips.Beyond Meats plant-based Chicken-Free Strips hit the 
market last year, boasting that they contain all the protein, taste and 
chew of chicken  but without the antibiotics, hormones, GMOs, transfats 
and cholesterol.Next month the company will release a beef replacement, 
which Brown says is revolutionary both in its mouthfeel and the fact 
that its made wit
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