The trend for plant-based snacks and foods continues to grow, with plant-based foods retailing for more than $7 billion in 2020, a 27% growth rate overall according to Food Dive. Plant-based proteins continue to gain traction globally, with 57% of U.S. households purchasing plant-based foods in 2020.

We are seeing plant-based snacks evolve, with new plant-based versions of ice cream, yakiniku, and peanut-based “chicken” introduced with novel formulations. Optimizing for taste within the category is key, as multiple sources of protein will be needed to meet the demand of the increasing world population, yet many consumers are not willing to sacrifice taste. Read more about different Plant-Based Protein Sources from Kalsec experts.

What we are reading:

ASIA-PACIFIC FOOD TRENDS: PLANT-BASED MOVEMENT REVITALIZES TRADITIONAL JAPANESE, INDONESIAN AND MALAY RECIPES
plant based protein trends

Benjamin Ferrer, Food Ingredients First [Published April 16, 2021]

Regional plant-based food launches are inspiring new versions of traditional staples in many Asian countries, like yakiniku and peanut-based chicken. In fact, Next Meats’ Next Kalbi (short ribs) actually contains double the amount of protein and half the fats of regular short ribs. This article discusses plant-based Japanese barbecue trends, peanut-based chicken entering foodservice, and paying homage to cuisines from Malaysia.

 
SURVEY: CONSUMERS WANT HEALTHY PROTEIN THAT TASTES GOOD, BUT AREN’T AS CONCERNED ABOUT SUSTAINABILITY
Plant Based Protein Trends

Megan Poinski, Food Dive [Published January 28, 2021]

While sustainability concerns have driven the plant-based protein trend in several ways, many consumers are still not willing to sacrifice one aspect of the food they consume: taste. Almost 7 in 10 respondents for this survey stated that they sampled at least one plant-based protein in the past year, and 25% of respondents say that the top reason they choose a specific protein choice is taste.

 
THE SCOOP ON PLANT-BASED ICE CREAM: ‘COUNTLESS EXCITING AND SIGNIFICANT GROWTH PROSPECTS’
ice cream flavor trends

Katy Askew, Food Navigator [Published July 21, 2021]

Ice cream has traditionally been driven by indulgence, yet there is a surge in interest for plant-based ice cream as a snack as more consumers explore better-for-you options. This trend is largely driven by the increased interest in dairy alternatives, as it extends across the plant-based sector.

BEYOND CHICKEN TENDERS LAUNCH IN FOODSERVICE
plant-based snacks

Megan Poinski, Food Dive [Published July 8, 2021]

Beyond Meat reintroduces plant-based chicken tenders using fava beans in hundreds of foodservice restaurants, with a retail product on the way. This article discusses the growing trend of chicken alternative options for plant-based meats.

Learn more about Kalsec Plant-Based Protein Solutions

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