two woman reading a product label

© ProVeg International

Study Finds Consumers Prefer Term ‘Plant-Based’ Over ‘Meat-Free’ or ‘Vegan’

Should you label your product meat-free, vegan or plant-based? Last year, ProVeg International produced a report on how ‘vegan’ or ‘plant-based’ labelling impacts mainstream appeal. As part of its work to discover how labels are perceived, the food awareness organisation recently published two new reports that reveal consumers’ understanding of the terms used to describe plant-based food products in the UK and the US. These new studies “aim to provide valuable insights into how the food industry can label their products to ensure clarity about ingredients, draw in target consumers and present their products most appealingly,” ProVeg explained. Here are the findings of both reports. Report 1: Plant-based labelling One thousand UK consumers were asked to describe and rate their views on the terms ‘animal-free,’ ‘meatless’, ‘meat-free’, ‘100% …

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Heura BREADED CHICKEN

© Heura

Report Finds That One in Two Spanish Consumers Purchase Plant-Based Products

Violife, NeWind Foods, and the Association of Manufacturers and Distributors (AECOC) commissioned a report about Spanish consumers of plant-based foods, which confirms a growing interest in plant-based meat and alt dairy products in Spain. The study shows that 50% of consumers have recently purchased a plant-based product, and 70% would purchase more in the coming months. AECOC SHOPPERVIEW, AECOC’s consumer research platform, which carried out the report, reveals in the analysis that more than a quarter of Spaniards (26.4%) are plant-based consumers. 54.5% of women and 45.5% of men, aged between 25 and 45 years, living as a couple with minor children and residing in large cities, claim to be ‘veggie,’ meaning they either follow a flexitarian, vegan or vegetarian diet, says the report. Key …

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flames australian restaurant iconic burger

© FB Flave

This Week in Australia’s Plant-Based Scene

This week in Australia’s plant-based scene are three noteworthy developments in the plant-based meat and sweets and snacks categories as well as the expansion of a plant-based restaurant set to franchise its concept worldwide. Flave raises $2.5 million to open second restaurant of a future 1000-store plant-based burger chain  Australian plant-based restaurant Flave has secured $2.5 million in a Series A round to open a second Flave store in Darlinghurst in early 2023. $1 million came from board members, and the rest through equity crowdfunding. The company, which started as a subscription service and has since joined the fast-casual food service industry with a 100% plant-based burger restaurant in Bondi, plans to roll out 1,000 stores in Australia, the US, India, China, and other markets …

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©Kelly Pullieo

Four In Ten Consumers Globally Believe Plant-Based Will Replace Meat In Next Decade

According to a new study conducted by GlobeScan and EAT, a science-based non-profit for global food system transformation, 42 percent of consumers worldwide think most people will be eating plant-based food instead of animal meat in the next decade. An encouraging 60 percent of consumers claim that they eat healthy food most or all of the time, with a growing number of people identifying as vegetarian or vegan; more than one in five (22%) say that they eat plant-based or vegan food, up from 17 percent in 2019. Interest in trying plant-based diets is also growing across all age groups; 40 percent of Gen Z, 43 percent of Millennials, 37 percent of Gen X, and 28 percent of Baby Boomers reported they were very interested …

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Dasha Shor, Mintel

Dasha Shor © Mintel

The Future of Plant-Based Food and Drink

by Dasha Shor, Global Food Analyst at Mintel

In 2022, the plant-based category is at a crossroads. The term “plant-based” has evolved to something that is meant to replace animal meat and dairy (e.g. looks like a hamburger but is made with plants). Some argue that the term has been co-opted to give a health halo to highly processed foods that may not boast a nutritional advantage outside of being made with non-animal ingredients. Now products that have always been made without animal ingredients are pushing back by claiming “plant-based.” What got brands here, won’t get them there Animal proteins are still dietary staples. Consumers are cutting back on meat, but few avoid it completely and some would like to get back into animal proteins in the future. Additionally, there’s a significant portion …

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Innova

Image supplied by Innova

Webinar: Plant-Based Trends from 2022 and Predictions for 2023

This webinar, hosted by ProVeg International in partnership with Innova Market Insights, will delve into what developments we can expect in the plant-based sector in 2023 and how businesses can capitalise on them. 2022 has seen the plant-based sector continue to innovate and expand into various categories. January saw over 600,000 people sign up for Veganuary, Burger King opened two plant-based popups in the UK, and this is the first year that issues around our current food system have been discussed at the UN’s annual climate-change conference, COP27.  The webinar takes place 29th November, 11:00 am – 11:45 am CET. It will cover: A retrospective look at plant-based trends in 2022 What’s driving consumers’ plant-based purchasing decisions Innova’s predictions for the plant-based sector in 2023 …

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adm workers in a farm field during the day

© ADM

ADM Reveals Eight Global Consumer Trends Driving Product Innovation for 2023

From health and wellness for people and their pets to environmental concerns, ADM‘s third annual outlook identifies eight global consumer trends that will serve as anchor points to inspire innovation in the F&B and pet food industries in 2023. Below are the eight global consumer trends that ADM’s research predicts will drive product and service innovation in the next year. 1. Expanded protein choices More than half (52%) of global consumers now consider themselves flexitarians, incorporating animal and plant-based or other alternative proteins into their diets. Within that 52%, nearly two-thirds define their eating style as “trying to use more plant-based foods,” leading to more demand for expanded protein options. As technology natives Gen Z and Gen Alpha grow up, acceptance of using scientific advancements to …

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a vegan plate with vegetables and sprouts

Unity Diner Restaurant London © Unity Diner

World Vegan Day: HappyCow Reveals World’s Top Ten Vegan-Friendly Cities

HappyCow, a vegan community and food discovery platform listing more than 186,000 businesses in over 180 countries, has revealed its list of the top ten vegan-friendly cities in the world to coincide with World Vegan Day.  HappyCow used its database to determine the list, taking into account the following factors:  The number of fully vegan restaurants within a 10 km radius of each city centre The number of fully vegan businesses in that radius The total number of restaurants (vegan, vegetarian, and veg-friendly) listed in the radius The density of vegan businesses per capita The growth of vegan businesses since the previous report A qualitative evaluation from the team, city ambassadors, and the “cowmunity” on finding vegan options and how active the vegan community is …

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Plantega-Bodega

@Plantega

Plant-Based Initiatives Get Big Support in the Big Apple

When you think of the food of New York City, you might think of New York pizza, New York cheesecake, or New York pastrami. But in recent years, the city has embraced a new way of eating with more public institutions going plant-based. Beginning in 2019 with NYC public schools adopting Meatless Monday programs, the trend expanded to include Plant-Powered Fridays in 2021. In 2022 Eric Adams, the city’s first vegan mayor, took office. The city has since expanded the Plant-Based Lifestyle Medicine Program, which focuses on diet and exercise over medication, to five new hospital locations. But what do New Yorkers think of the city’s new plant-based initiatives? We surveyed over 700 New York City residents, including over 200 parents with children in the …

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Kinga Wojcicka- Swiderska

Kinga Wojcicka- Swide rska © Informa Markets

Informa Markets: “The Speed at Which Manufacturers Are Launching New Plant-Based Products is Breathtaking”

Of all the current trends in the food industry, the boom in plant-based raw materials and products is certainly the one that is most profoundly changing the industry and the offerings on shelves. Following the presentation of the Fi Global insights Plant-based Report 2022, Peter Link spoke to Kinga Wojcicka-Swiderska, Head of Content – Food, Informa Markets, about this megatrend and the opportunities and challenges it presents. Peter Link: Kinga you have an excellent all-around view of the food and ingredients industry worldwide. What distinguishes the trend towards plant-based foods and ingredients from all the other trends we have seen in the industry over the past few years? Kinga Wojcicka-Swiderska: This is a trend that is here to stay and it will become mainstream, because …

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alternative protein market company Upside Foods serves a cultivated chicken burger

© UPSIDE Foods

New Report Finds “Intensified” Interest & Investment in Alternative Protein Market

GlobalData, a leading data and analytics company, has released a report that predicts the alternative protein market will likely witness more demand in the future, suggesting alt protein remains an exciting sector offering opportunities for new investments and growth. As alternatives to dairy, seafood, and meat products steadily become closer to mimicking their animal counterparts in taste, texture, and nutrition, and as their prices lower; consumer desire for these innovative products will likely increase, according to the paper.  Numerous market drivers The GlobalData’s Disruptor Intelligence Center analysis concludes that growing consumer awareness around cruelty-free products, VC interest, new business models, and novel source availability are the drivers of the global alternative proteins market. Pranjali Mujumdar, Disruptive Tech analyst at GlobalData, commented: “The emergence of alternative proteins, which …

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participants of tech food conference in berlin

From left to right: Denise Loga, Moderation - Daan Luining, Co-founder Meatable - Shannon Falconer, CEO Because Animals - Mart ErikMartens, CEO Gelatex @ ProVeg

New Food Conference: Sustainable Tech Versions of the World’s Favourite Foods 

Eggs made with lupini beans, algae-based prawns, soy-based chorizo, and 3D-printed beef whole-cuts were among the food tech innovations presented at ProVeg New Food Conference in Berlin this September. Companies and startups shared their food solutions using protein technology to build more sustainable — and more delicious — food systems. Sustainability sits at the core of future food trends, which ultimately spiral around people’s (and pets’) favorite foods. Alternative eggs Plant B Egg is a Hamburg-based food tech that recently launched its cruelty-free lupins-based liquid eggs, which the company claims have the same functionality as conventional chicken eggs but with 50% fewer calories.  Neggst from Berlin mimics real eggs by developing white and yolk separate in a vegetable shell, just like real eggs, making vegan fried eggs possible. The company will …

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Flinders University kelp

©Flinders University

Whole Foods Market Names Kelp, Dates and Non-Dairy Milk Pulp as Top 2023 Food Trends

Whole Foods Market has released its eighth annual food trend predictions for the upcoming year. Compiling insights from over 50 Whole Foods team members, including culinary experts and regional and global buyers, the retail chain has identified nondairy milk pulp, kelp and dates as some of the biggest plant-based trends for 2023.  Nondairy milk sales continue to soar, and social media influencers are exploring new ways to make use of by-products from soy, oat and almond milk production. As TikTok creators discover inventive ways to upcycle leftovers from nut and seed-based milks, brands such as Renewal Mill are releasing baking mixes made with upcycled milk pulp, such as okara flour. Whole Foods also plans to release oatmeal chocolate chip cookies made from upcycled oats in …

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Meatiply duck breast

Duck breast prototype © Meatiply

This Week in Singapore’s Alt Protein Scene

It’s all happening this week in Singapore’s alt protein scene. Here we touch upon current developments in the city-state from AFTEA, Shandi Global, UnMeat, and Meatiply. Shandi Global announces largest plant-based chicken manufacturing facility in Singapore Shandi Global yesterday announced the launch and the opening of what it claims to be Singapore’s largest plant-based chicken manufacturing facility following a second seed funding round. Shandi produces plant-based chicken products including patties, pieces, shreds, strips, and drumsticks. Shandi claims the new facility will produce the “world’s first and only plant-based chicken product boasting 30% protein content,” and that it is the “only alternative meat supplier in the world with 5 food-technology patents”. Agri-Food Tech Expo Asia (AFTEA) Agri-Food Tech Expo Asia (AFTEA) opens on 26 October as …

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Ingredients trends: H&F Pectin improves starch-based vegan gummy confectionery

Gummy and jelly confectionery is a large and important segment of the confectionery industry. Manufacturers and consumers have particularly high demands on the taste, texture, and appearance of vegan alternatives. Starch is often the main ingredient used to gel vegan gummy confectionery. In contrast, the combination of starch with pectin offers a perfect alternative with many advantages over purely starch-based products: ✓ Shorter moulding time ✓ Less stickiness ✓ Better flavour release ✓ Increased throughput ✓ Earlier achievement of product firmness ✓ Reduced energy and storage costs You can save up to 5% starch and replace it with just 1.1% pectin without losing any of the essential texture properties! In addition, there are further advantages: ✓ The use of pectin leads to a less sticky …

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