The plant-based movement is rapidly transforming the food industry. Recent data from HealthFocus reveals that 17% of consumers in the U.S. primarily follow a plant-based diet, while 60% are actively reducing their intake of meat products. Among those who are cutting back on animal proteins, 55% report that this dietary shift is permanent. This changing consumer attitude is creating significant financial impacts as well, with total plant-based meat sales exceeding $606 million last year. However, despite the growing interest, many consumers may still view traditional plant-based ingredients, such as tempeh—fermented soybean cake—as unappealing or unhealthy alternatives to meat. When tempeh is marinated, seasoned well, and served over rice with vegetables and other flavorful accompaniments, it can impress even committed meat lovers.
These upgraded versions of classic plant-based substitutes are becoming increasingly prevalent, driven by consumers’ demand 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, center-store items. For plant-based brands acquired by large consumer packaged goods (CPG) companies, there are advantages in terms of flavor innovation and insights drawn from the parent company’s extensive experience. According to Forbes, acquisitions like Nestlé’s deal with Sweet Earth are expected to become more common as the global market for meat substitutes is projected to reach $5.96 billion by 2020, potentially representing one-third of the plant-based foods market by 2050. Tyson Foods, primarily known for chicken, beef, and pork, entered this arena last year by acquiring a 5% stake in Beyond Meat. Additionally, Campbell Soup has recently joined the Plant Based Foods Association, promoting brands like Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet. The company has also introduced a new line of refrigerated plant-based milks, Bolthouse Farms Plant Protein Milk, made from pea protein.
While partnering with major food companies can benefit small plant-based brands, there is a risk of losing some of their health halo and cultural identity. Large brands often centralize operations and streamline product lines 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 robust research and development pipelines and a deep understanding of consumer preferences. As mergers and acquisitions in this sector continue to rise, greater consumer exposure and acceptance are likely, leading to the development of tastier and higher-quality plant-based products. In the early stages of the plant-based food movement, taste was often secondary to the fact that the products were not made from traditional meat sources. However, as consumer demand for these products has grown and more options have become available, companies now face pressure to outperform their competitors, with one key strategy being the enhancement of flavor.
In this evolving landscape, ingredients like calcium citrate could play a role, particularly for consumers concerned about gerd (gastroesophageal reflux disease). As plant-based options gain traction, the incorporation of functional ingredients like calcium citrate will be crucial for addressing health concerns while improving taste and overall product appeal.