Studies & Numbers

ADM alternative protein report

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Chickpeas, Fermentation & Hybrids: ADM Reveals Trends Shaping the Alternative Protein Market

A new report by ADM has revealed several trends that are shaping alternative protein innovation in 2025. The research finds that 46% of consumers globally identify as flexitarian, led by Germany, South Korea, the U.S., and Brazil. These consumers cite health as their primary motivation, with most stating it is beneficial to get protein from a wider variety of sources. Additionally, around 4% of global consumers identify as vegetarian, and 1% as vegan. ADM identifies another group called Carefree, which includes consumers who eat both plant-based and animal-based products and do not actively seek out or avoid either. This group makes up 49% of the population, though 67% of them acknowledge that eating more plant proteins could help improve their overall health. Consequently, ADM believes …

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Large-Scale Study Links Healthy Plant-Based Diet to Reduced Risk of IBD

A large cohort study involving more than 143,000 UK participants has found that a healthy plant-based diet may reduce the risk of developing inflammatory bowel disease (IBD), including both ulcerative colitis (UC) and Crohn’s disease (CD). The study, published in Molecular Nutrition & Food Research, examined the relationship between plant-based diets and IBD over a 14.5-year follow-up period. Lower risk for UC and CD The study tracked the dietary habits of participants and found that those who followed a healthy plant-based diet had a lower risk of developing IBD. Specifically, participants who ate more plant-based foods considered to be health-promoting, such as fruits, vegetables, and whole grains, had an 8% lower risk of developing ulcerative colitis and a 14% lower risk of developing Crohn’s disease …

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pea protein

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Pea Protein Set for Growth, but Regulatory Compliance Remains a Key Challenge, Research Reveals

A new report from Persistence Market Research reveals significant growth prospects for the global pea protein market, which is set to expand from $2.36 billion in 2025 to $4.20 billion by 2032, driven by a compound annual growth rate (CAGR) of 8.6%. This growth is largely attributed to the rising consumer preference for plant-based diets, increasing awareness of health and sustainability, and the growing demand for allergen-free and non-GMO ingredients in a variety of products. Pea protein, primarily derived from yellow split peas, is already a key ingredient in several sectors, including meat and dairy alternatives, nutritional supplements, and baked goods. Its nutritional benefits, such as being high in protein and iron, coupled with its hypoallergenic, non-GMO, and gluten-free characteristics, have made it a staple …

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plant-based seafood

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Report: Plant-Based Seafood Could Provide the Nutritional Benefits of Fish Without the Environmental Cost

A new report by ProVeg has found that with targeted improvements in nutritional formulation, plant-based seafood could provide the nutritional benefits of fish with a much smaller impact on the environment. The report analyzes the nutritional value of 100 plant-based fish products sold in supermarkets across 11 countries, including alternatives to fish sticks, burgers, filets, canned tuna, smoked salmon, shrimp, and calamari.   The research pays special attention to key nutrients that motivate consumers to choose fish, including protein, omega-3 fatty acids, iron, iodine, and vitamin B12. It also analyzes levels of fiber, which is only found in plants, along with saturated fat and salt, which should be limited for health reasons. “We have found that there are already some great plant-based fish products on …

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Americans Wrongly Think Plant-Based Diets Are More Expensive, Survey Finds

A recent survey by the Physicians Committee for Responsible Medicine and Morning Consult found that a majority of US adults incorrectly believe that a plant-based diet is more expensive than one that includes meat and dairy. The survey, which polled 2,206 US adults between June 10 and June 12, 2025, revealed that more than 60% of respondents share this view. Baby Boomers were the most likely to think that plant-based eating is significantly more expensive, with 67% of them believing plant-based foods cost somewhat or much more than a typical Standard American Diet. Majority admit meat is largest expense The survey also highlights concerns about grocery prices, with 77% of adults stating that food costs are currently too high. When asked to identify their largest …

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Vegan Shopping Basket Saves Austrian Families €225 per Month, Study Shows

A recent study conducted by the Institute for Organic Farming (FiBL) has provided new insight into the cost of various diets, revealing that a fully vegan diet is the least expensive option for a family of four in Austria. The research, commissioned by WWF, compared the costs and environmental impacts of several dietary patterns, including the typical mixed diet, a healthy omnivorous diet, a healthy ovo-lacto-vegetarian diet, and a healthy vegan diet, all based on Austrian dietary guidelines. The study also evaluated the effect of purchasing organic foods. The study focused on a basket of 75 foods deemed essential for each diet and analyzed the weekly or monthly food costs for a family of four. In addition to economic factors, the study examined the greenhouse …

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PETA Reveals the US’s Ten Most Vegan-Friendly Cities of 2025

Animal rights charity PETA has published a list of the top ten most vegan-friendly cities in the United States in 2025. Each location offers a diverse range of plant-based options, from major chains to small pop-ups. The top three Despite its reputation for deep-dish pizza and meaty sandwiches, Chicago tops this year’s list. PETA praises options such as Buona’s Italian Beefless Sandwich and Bowl, the Radical Reuben at The Chicago Diner, and custom vegan cakes from Alliance Bakery. Philadelphia, once considered one of the US’s unhealthiest cities, has now been named the second-most vegan-friendly. The Nile Cafe serves plant-based comfort food classics, while Vedge offers upscale dishes. Meanwhile, Monster Vegan serves craft cocktails and dishes such as a charcuterie board with dairy-free artisan cheeses. In …

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woman reading food label

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University of Stirling’s Clean Food Scale Provides Guidance for Transparent Plant-Based Labeling

A recent study from the University of Stirling has introduced a new scale designed to better understand the growing clean food consumerism trend. As demand for natural, additive-free, and transparent food options rises, the Clean Food Consumerism (CFC) scale is expected to help food manufacturers, including those in the plant-based sector, navigate consumer preferences and align products with evolving expectations. The study, conducted by the University of Stirling in collaboration with Ariel University in Israel, defines clean food consumerism through five key dimensions: authenticity, transparency, familiarity, ease of use, and healthiness. These dimensions were identified through an extensive survey of nearly 1,000 consumers, revealing insights into what motivates purchasing decisions in the clean food category. Top priorities for consumers According to the study, health benefits …

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Study: What Causes Bitter Flavours in Faba Beans, and How Can They Be Reduced?

In recent years, faba beans have often been discussed as a promising source of plant-based protein. However, many consumers find that the beans are unpleasantly bitter and create a drying sensation in the mouth. In a consumer study, protein products made from faba beans received particularly negative reviews, with the bitter taste found to persist even after processing. To address this, a new study conducted at the University of Helsinki has investigated the root causes of these flavour issues. The research found that the bitter taste and mouth-drying sensation were linked to the presence of the pyrimidine glycosides vicine and convicine, as well as certain amino acids such as phenylalanine. Additionally, some compounds created by lipid oxidation caused cereal-like aromas. This knowledge could allow for …

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Type 1 Diabetes Patients Lose Weight on Vegan Diet Without Calorie Restrictions

A recent secondary analysis of a randomized clinical trial published in Frontiers in Nutrition examined the effects of plant-based diets on body weight among adults with type 1 diabetes. Conducted by researchers at the Physicians Committee for Responsible Medicine, the study evaluated how different categories of plant-based foods impacted weight loss compared to a portion-controlled diet. The trial involved 58 adults with type 1 diabetes, randomized to either an ad libitum low-fat vegan diet or a portion-controlled, energy-restricted diet over 12 weeks. The vegan diet excluded all animal products and placed no restrictions on calorie or carbohydrate intake. The portion-controlled diet focused on caloric reduction for overweight participants and maintained consistent carbohydrate consumption. Dietary intake was assessed using the Plant-based Dietary Index (PDI) framework, which …

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Social Media “Super-Spreaders” of Nutrition Misinformation Risk Public Health for Millions

A joint investigation by Rooted Research Collective and the Freedom Food Alliance has identified 53 social media influencers spreading nutrition advice that conflicts with global public health guidelines. The study estimates that up to 24 million social media users could be exposed to potentially harmful dietary recommendations promoted by these individuals. The report, Nutrition Misinformation in the Digital Age, categorizes these influencers as “super-spreaders,” noting that 87% have no medical or health-related qualifications. Despite this, approximately one in five present themselves as credentialed experts without verifiable evidence. Their content predominantly promotes extreme diets such as carnivore, ketogenic, and raw milk consumption, while often dismissing plant-based diets as harmful or deficient. This runs counter to international recommendations encouraging dietary diversity, moderation, and plant-forward eating patterns with …

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plant-based meat alternatives

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Researchers Call for Nuanced Approach to Plant-Based Meat in Ultra-Processed Food Debate

A joint report by the Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) reevaluates the classification and health implications of plant-based meat products within the category of ultra-processed foods (UPFs). Using recent randomised controlled trials and meta-analyses, the guide differentiates plant-based meat from conventional processed meat, a subgroup of UPFs consistently associated with increased cardiovascular risk. The authors note that plant-based meats typically have higher fiber, lower saturated fat, and similar protein levels compared to processed meat. Dr Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative, commented, “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based …

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Puppy in pet aisle

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Study: Transitioning Pets to Vegan Diets is a “Significant Climate Change Mitigation Strategy”

A new study published in the journal Frontiers in Sustainable Food Systems has concluded that feeding pets a nutritionally sound vegan diet is a “significant extant climate change mitigation strategy which warrants immediate implementation”. The study cites research showing that 25-30% of the environmental impacts of livestock production in the US have been attributed to companion animal diets. It also claims that in Japan, the environmental impacts of a medium dog’s diet are greater than those of the average person’s diet. In wealthy countries with high rates of pet ownership, the benefits of shifting dogs away from meat-based diets are said to be equivalent to between a quarter and a third of the environmental benefits achievable through human dietary change. The role of animal byproducts …

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Study: 38% of German and UK Adults Plan to Eat More Plant-Based Food

A new study has indicated that 38% of German and UK adults intend to change their diets by consuming more plant-based food. Conducted by GFI Europe in partnership with Plant Futures and market research agency HarrisX, the study surveyed 4,827 people across the two countries, which are Europe’s largest plant-based markets. It found that 51% of respondents intend to either eat more plant-based foods or consume less meat and dairy, with around one in five planning to do both. These three groups are described as follows: Understanding consumer motivations Under 10% of participants described themselves as vegan or vegetarian, but 31% in the UK and 39% in Germany said they were flexitarians who limited their meat consumption. About two-thirds in both countries had eaten at …

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family buying grocery

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YouGov Shopper Intelligence Publishes European Retail Landscape Report

38 percent of Germans prefer to buy private label products and do their shopping at discount stores. In Austria, the figures are 36 percent and 28 percent, respectively. These and other findings are provided by the current  European Retail Landscape Report from YouGov Shopper Intelligence, which examines the retail landscape in 16 European countries. The report offers valuable insights for manufacturers and retailers looking to analyze and optimize their expansion strategies. Discounters on the rise The crisis-related increase in the cost of living in recent years has led to significant growth in discount stores. This growth is significantly stronger in countries such as Hungary, Serbia, and Romania than in Austria, Germany, or the Netherlands. Higher inflation and the significantly higher share of food expenditures in general household spending are likely …

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Study finds current processed food classification systems may not be adequate for plant-based foods

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Study: Processed Food Classification Systems May Not Accurately Reflect the Healthiness of Plant-Based Products

A new study conducted at the Food Sciences unit of Finland’s University of Turku has found that food classification systems may overlook the health benefits of some processed plant-based products. The researchers argue that current systems do not sufficiently acknowledge the biochemical composition of the product, particularly levels of phytochemicals (beneficial compounds found in plants). By analysing various commercially available plant-based products made from ingredients such as soy, peas, wheat, and fava beans, they demonstrate that different processing methods have significant effects on the biochemical composition of the end products. For example, products prepared using protein concentrates or isolates, such as plant-based burgers, contained very few isoflavonoids, while those made using lighter processing techniques, such as tofu, still had high levels. Furthermore, some fermented tempeh …

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Alternative Protein Shopper/ Consumer with Basket

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Three-Quarters of Spaniards Say Plant-Based Labeling is Clear and Not Misleading

A new study has revealed that 76.9% of Spaniards are able to easily distinguish whether a product is of plant or animal origin, while 71.8% believe plant-based products have clear and understandable labeling regarding their ingredients and characteristics. Conducted by Vegeta/es, the Spanish Association of Producers of Vegetable Foods and Beverages, in collaboration with the research institute Más Métrica, the study concludes that three out of four Spanish consumers believe the labeling of plant-based foods makes them easier to identify at points of sale. 82.9% said terms such as “plant-based burger” accurately describe the nature of the product, while 80.9% believed that such labeling allowed for more informed purchasing decisions. A growing market The research also appears to confirm that the Spanish plant-based market is …

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A person is holding a sack of beans

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EU-Funded Research Explores Sustainable Protein Alternatives for European Agriculture

A recent EU-funded study, part of the Horizon Programme, showcases efforts to diversify protein sources and reduce the environmental impact of food production. The research focuses on plant-based proteins, legumes, and innovative food products as part of a wider strategy to address the environmental burden of animal farming, which is responsible for a significant portion of global greenhouse gas emissions. Farm trials show agronomic benefits of legumes On her organic dairy farm in southeast Ireland, Marianne Mulhall has seen firsthand the benefits of crop rotation involving legumes like peas and beans. This method helps capture nitrogen from the atmosphere, reducing the need for synthetic fertilizers, which have become increasingly expensive. “This is good for farmers, as fertilizer prices have gone through the roof in recent …

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Environmental Impact Rating on packet of meat

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Survey Reveals 46% of US Adults Would Consider Plant-Based Diets to Cut Food Emissions

A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …

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Plant-based milk shelf at Albert Heijn

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Report: Dutch Supermarkets Are Expanding Their Plant-Based Ranges, But Adoption Remains Slow

Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture, Fisheries, Food Security and Nature, has assessed the progress of the protein transition at Dutch supermarkets. The research indicates that availability is increasing rapidly; in 2024, 38% of online supermarket ranges consisted of plant-based protein products, compared to just 32% in 2023. However, the amount of plant-based protein consumed by the Dutch population has increased by just 1%. Currently, 60% of consumers’ protein intake comes from animal sources, while 40% comes from plants. The Netherlands has set a policy goal of achieving 50% plant-based and 50% animal protein intake by 2030 to improve public health and sustainability. “Although the protein transition …

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