[vc_row][vc_column][vc_custom_heading text=”Plant-based alternative opportunities”][vc_column_text]The plant-based trend is an opportunity, and brands must focus on clean label, improving the nutritional profile, and taste and texture properties of plant-based foods and beverages.[\/vc_column_text][vc_column_text]There is no doubt mainstream interest in plant-based eating is on the rise.\u00a0The plant-based meat market is projected to grow\u00a0to $85 billion by 2030, driven by more than half (52%) of consumers who claim to be eating more plant-based foods, according to a\u00a0study\u00a0commissioned by DuPont Nutrition & Health.[\/vc_column_text][vc_column_text]Of\u00a0course,\u00a0the biggest story in this space has been the successful initial public offering (IPO) of Beyond Meat in May 2019. Beyond Meat\u2019s shares have rocketed since its IPO, putting the company\u2019s current value at $11.8 billion. It\u2019s no surprise given meat alternatives represent one of the fastest-growing subcategories in the plant-based segment, evidenced by the countless new products\u00a0launched by both startups and traditional food companies.[\/vc_column_text][vc_column_text]Growth isn\u2019t just happening in plant-based meat alternatives.\u00a0Oat-based drinksand\u00a0non-dairy\u00a0yogurt\u00a0categories are on the rise.\u00a0Plant-based foods\u00a0are not new to the\u00a0healthy eating revolution. Meat substitutes were a trend 20 years ago. Remember Tofurky,\u00a0Nuteena, textured vegetable protein and Quorn, a fungus protein?[\/vc_column_text][vc_column_text]So, what\u2019s changed? The answer: a lot. While meat substitutes are attracting attention and huge investment today, contrary to popular belief, we\u2019re not all turning into vegetarians. Several drivers are fueling demand and growth in the plant-based category.[\/vc_column_text][vc_column_text]<\/p>\n
Twenty years ago, products were created to cater to a specific segment of the population, those who ate a vegan or vegetarian diet.\u00a0This group was willing to compromise taste; that is not the case for today\u2019s plant-seeking flexitarians. New product development, innovation and technology deserve a lot of credit for the growth and reprise of the plant-based trend. They are driving new creative plant-based products to market, making it easier for people to choose plant-based meals and snacks more often. As an example, meat alternatives today have better mouthfeel,\u00a0closer to \u201cmeat\u201d taste and aroma, better color during and after cooking, and a high-quality protein score due to the combination of plant-based proteins used. Of course, at the end of the day, taste will always be the No. 1 purchase driver.[\/vc_column_text][vc_column_text]<\/p>\n
Environmental sustainability is increasingly more relevant as consumers become more concerned about the impact of food production on the planet. These concerns are influencing purchase decisions; however, most consumers aren’t giving up meat entirely. The biggest opportunity for growth will come from those who still eat meat\u2014flexitarians, not vegetarians and vegans.[\/vc_column_text][vc_column_text]<\/p>\n
People bring a desire for health and wellness to the purchases they make every day. According to L.E.K. Consulting\u2019s 2018 consumer food and beverage\u00a0survey<\/a>, 93% of consumers said they feel compelled to eat healthy at least some of the time, and 54% of consumers said including more plants in their diet \u201cmakes [them] feel healthier.\u201d[\/vc_column_text][vc_column_text]But,\u00a0are plant-based options healthier?\u00a0Though health concerns may drive consumers to these products, they are not always nutritionally equivalent.\u00a0Meat alternatives have about the same number of calories as beef but\u00a0contain more\u00a0sodium. Plant-based patties contain about 250 calories, versus about 290 calories for ground beef, and contain roughly five times more sodium than their beef counterpart.\u00a0Plant-based dairy alternatives tend to contain less protein and have lower-quality calcium than their dairy milk\/yogurt counterparts.[\/vc_column_text][vc_column_text]In addition to the plant-based alternatives not stacking up nutritionally, they are processed and not clean label, gluten free, and in some instances not GMO free. For example, plant-based meat substitutes often have as many as 15 to 20 ingredients. Many people see them as \u201cultra-processed\u201d and not the natural, simple-ingredient way of eating they desire.\u00a0Warning flags are being raised. A June 2019\u00a0article\u00a0in\u00a0Today\u2019s Dietitian<\/em>\u00a0recently cautioned plant-based alternatives can be highly processed, which may increase levels of sodium, saturated fat, additives and artificial colors.[\/vc_column_text][vc_column_text]So, what\u2019s the takeaway?\u00a0The plant-based trend is an opportunity, but the\u00a0quest for the perfect meat alternative will not end with Impossible Burger or Beyond Meat. These products are very much still a work in progress. What\u2019s\u00a0the best strategy for success moving forward?[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][vc_column_text]Geri Berdak is president of\u00a0<\/em>CloverQuest Group<\/em><\/a>, whose focus is to help companies navigate the dynamic, changing food\/wellness landscape and become leading brands in the space. She has dedicated her career to the broader health and wellness category, leading marketing and product innovation efforts for Fortune 500 companies such as PepsiCo, Monsanto, Solae\/DuPont and for the Innovation Center for U.S. Dairy, Kerry and Isagenix. A nutritionist and classically trained marketer, Berdak partners with her clients to create brand positioning, identify which products to offer and determine the best way to take them to market so they are highly consumer relevant and strategically linked to the client\u2019s brand image. \u00a0<\/em>[\/vc_column_text][vc_column_text]Credit : www.foodbeverageinsider.com<\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" The plant-based trend is an opportunity, and brands must focus on clean label, improving the nutritional profile, and taste and texture properties of plant-based foods and beverages.<\/p>\n","protected":false},"author":3,"featured_media":4686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[21],"tags":[],"yoast_head":"\n\n