Plant-based watch: What’s the latest on plant-based in food and beverages
Whether for animal welfare, environmental, or health and wellbeing reasons, consumer interest in plant-based eating has been on an upwards trajectory since it first rose to prominence around a decade ago. What was once considered the lifestyle choice of the few has grown so significantly in popularity that it is now very much considered mainstream.
And while the plant-based sector has experienced challenges, including affordability and negative links to ultra-processing methods, it has continued to evolve and grow, weathering the storms and proving it’s very much here to stay. In fact, there are now an estimated 79 million vegans worldwide and, according to market intelligence firm, Statista, the global vegan food market has reached a value of 24.6 billion USD.
We look at all the ways plant-based eating is impacting the food and beverage industry as it continues to develop over time.
Here’s the latest…
21 August 2024: Plant-based diet linked to good gut health
Could two of the biggest trends in the food and beverage sector be powerful allies? And what opportunities could this create for food and beverage manufacturers?
16 August 2024: Plant-based ‘animal fats’ key to sector’s regrowth
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
13 August 2024: Plant-based food sales can rise again, but the barriers are big
Plant-based woes are many and often vast, but sector experts remain confident in the category's healthy future, offering advice on how to move it forward.
9 August 2024: The demand for ‘clean label’ meat alternatives?
With many consumers classing plant-based meats as ultra-processed, the race is on for manufacturers to ‘clean up’ labels.
7 August 2024: Can a plant-based diet really reduce biological age?
New research suggests a vegan diet could lower biological age faster than an omnivorous diet. Scientific experts and dietitians have urged caution.
19 July 2024: Could plant-based diet slow cancer progression?
New study investigates link between plant-based diet and the slowing of prostate cancer.
3 July 2024: Why Nestlé is revamping Garden Gourmet’s brand identity
Nestlé’s plant-based meat brand is upgrading its visual identity. Here’s how and why.
18 June 2024: Affordability still major barrier to plant-based adoption
When it comes to promoting a plant-based diet, one consumer belief is proving tough to break.
7 June 2024: Why do consumers trust – and distrust – meat alternatives?
As a new industry, consumer trust in meat alternatives is vital. Yet consumers trust, and distrust, different meat alternatives for different reasons.
4 June 2024: How will policy in Europe affect plant-based?
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
3 June 2024: The colour conundrum: Red or green packaging for plant-based meat?
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings?
30 May 2024: Has the plant-based trend peaked?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
24 April 2024: Are plant-based meats low in protein?
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
15 March 2024: Plant-based: Why some consumers make the switch and others steer clear
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
7 March 2024: Tackling texture of plant-based proteins with non-UPF discovery
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly improving the texture of plant-based protein, and the really exciting part for consumers? It's not ultra processed.
28 February 2024: Could a plant-based diet prevent chronic diseases in women?
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in women?
31 January 2024: Healthy plant-based diet could reduce risk of developing type two diabetes by 24%
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
26 January 2024: Finetuning ‘beany, earthy, and bitter’ off notes in plant-based meat alternatives
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
