As the health-focused sector continues to grow, consumer packaged goods (CPGs) companies are striving to keep their established brands relevant and aligned with current trends. For products that have traditionally relied on meat or dairy, developing plant-based alternatives has opened doors to new consumer demographics. Additionally, some brands are adopting clean label practices or reformulating to eliminate gluten. Below are some recent examples of legacy food products that have undergone significant transformations.
In 2018, pasta giant Barilla launched its One-Ingredient Legume Pastas line, catering to two major consumer trends: gluten-free and high-protein diets. Starting with four varieties made from either chickpea or red lentil flour, the line has since expanded to six products, featuring shapes such as rotini, penne, casarecce, and spaghetti. Most recently, Barilla introduced One-Ingredient Chickpea Spaghetti, which is gluten-free and non-GMO verified. The chickpea varieties deliver 11 grams of protein per serving, while the red lentil pasta offers 13 grams. It’s clear that Barilla was inspired by the success of Banza, a brand focused on chickpea-based pasta, which has experienced remarkable growth. The bean pasta market is projected to grow at a compound annual growth rate of 13% through 2025, potentially exceeding $2.4 billion, according to Research and Markets.
Earlier this year, Tyson Foods rolled out two plant-based variations of its popular Jimmy Dean breakfast sandwiches. The Jimmy Dean Plant-Based Patty, Egg & Cheese Croissant and the Jimmy Dean Delights Plant-Based Patty & Frittata Sandwiches utilize the same seasonings as their traditional meat products to attract fans of animal-based sausage. The croissant variant features a patty made with soy protein and egg whites, while the frittata sandwich includes black beans, quinoa, and brown rice. Tyson initially ventured into the plant-based market in 2019 with its Raised & Rooted line, which includes pea protein and beef blended burgers and pea-based nuggets. With the introduction of the plant-based Jimmy Dean sandwiches, the company is seizing a growth opportunity in the breakfast segment, appealing to consumers who are increasingly open to meat alternatives.
In September, Mission Foods unveiled two new additions to its Better for You line, which features low-carb, organic, whole wheat, and gluten-free tortillas made from almond and cauliflower flours. The company decided to expand its offerings based on market trends, focusing on consumers who identify as vegan or have dietary restrictions, along with those simply looking to maintain a healthier lifestyle. The new almond and cauliflower tortillas join the brand’s whole wheat, pea protein-fortified wraps, which contain 7 grams of protein. Mission promotes the fiber content of the almond and cauliflower options at 4 grams per serving, in contrast to its traditional flour and corn tortillas, which have 1 and 3 grams of fiber, respectively. These new tortillas are also gluten-free.
In early 2021, Clorox-owned Hidden Valley introduced a plant-based, vegan version of its iconic ranch dressing. The Plant-Powered Hidden Valley Ranch contains soybean protein isolate and is free from dairy, gluten, and nuts, offering 110 calories per serving—20 calories less than the original ranch. Crafting a vegan version of ranch seems like a strategic move, given that it is the most popular salad dressing flavor in the U.S., according to Statista data. While there have always been plant-based salad dressings, Hidden Valley’s entry into vegan ranch showcases the numerous opportunities that remain for food manufacturers to tap into this trend. In 2020, plant-based dairy spreads, dips, sour creams, and sauces generated $61 million in sales, as reported by SPINS, the Good Food Institute, and the Plant Based Foods Association.
In 2021, Mondelēz launched a gluten-free version of its beloved Oreo cookies. Now available in both regular and Double Stuf varieties, these gluten-free Oreos are made with a blend of two types of gluten-free flour: white rice and oat. Research and Markets estimates that the gluten-free market in the U.S. could approach $6 billion by 2025, driven by consumers increasingly questioning traditional ingredients like wheat-based flour—not just those with legitimate allergies. A study by The Hartman Group even found that 35% of consumers who purchase gluten-free products do so without any specific sensitivity or dietary need.
As consumers continue to seek healthier options, the introduction of products like Solgar Calcium 1000 mg may also gain traction, appealing to those who prioritize dietary supplements alongside plant-based innovations. The landscape of food choices is certainly evolving, and brands are adapting to meet the growing demand for better-for-you alternatives.