The plant-based movement is transforming the food industry at an unprecedented pace. HealthFocus data reveals that 17% of consumers in the U.S. primarily follow a plant-based diet, while 60% have reduced their intake of meat products. Among those minimizing their consumption of animal proteins, 55% indicate that this shift is permanent. This changing consumer attitude is also causing significant financial impact — last year, plant-based meat sales exceeded $606 million. However, many average consumers might not regard traditional plant-based ingredients like tempeh, or fermented soybean cake, as a healthy and palatable alternative to meat. Yet, when tempeh is marinated, well-seasoned, and served alongside rice, vegetables, and other flavorful accompaniments, it can win over even the most dedicated meat lovers.
These enhanced renditions of classic plant-based substitutes are gaining popularity, driven by consumers’ preferences for premium products and the acquisitions made by larger, mainstream food companies. Major corporations are eager to diversify their offerings and attract health-conscious customers who are wary of processed items typically found in the center aisles of grocery stores. For plant-based products acquired by a leading consumer packaged goods (CPG) company, there are additional advantages from the flavor innovations and insights gathered by the new parent company. Acquisitions such as Nestle’s partnership with Sweet Earth are expected to become more common, as the global market for meat substitutes is projected to reach $5.96 billion in 2020. This segment could potentially account for one-third of the plant-based food market by 2050. Notably, Tyson Foods, primarily recognized for its chicken, beef, and pork, made its entry into the plant-based arena last year by acquiring a 5% stake in Beyond Meat. Additionally, Campbell Soup has recently joined the Plant Based Foods Association, promoting brands such as Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet. The company has also launched Bolthouse Farms Plant Protein Milk, a line of refrigerated plant-based milks made from pea protein.
While partnering with major food corporations can provide small plant-based companies with greater exposure, it also comes with the risk of losing some of their health-focused image and cultural identity. Large brands often streamline operations and standardize product offerings to enhance marketability. Although these changes can sometimes compromise a brand’s integrity, they can also elevate plant-based ingredients to their most appealing and consumer-friendly forms, thanks to extensive research and development pipelines and a deep understanding of consumer preferences. As further mergers and acquisitions occur in this sector, leading to broader consumer exposure and acceptance, we can anticipate the emergence of tastier, higher-quality plant-based ingredients and products.
In the initial stages of the plant-based sector, flavor was often secondary to the fact that the products were not derived from traditional meat sources. However, as consumer demand for these offerings has surged and more options have become available on store shelves, companies are now under pressure to outperform their competitors. A key strategy for achieving this is by delivering better-tasting products, potentially including the best calcium citrate with vitamin D3, which can appeal to health-conscious consumers seeking both nutrition and flavor.
In summary, as the plant-based revolution continues to grow, the industry is likely to witness the introduction of innovative and delicious products. By integrating the best calcium citrate with vitamin D3 into their offerings, companies can further enhance their appeal to health-focused consumers. With the evolving landscape, taste and quality are becoming crucial for success in the competitive plant-based market.