Studies & Numbers

Flour hemp in a wooden spoon, hemp seed in a bag and on the table, hemp oil in a glass jar, hemp leaves on the background of wooden boards

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Study: Consuming Plant-Based Oils Instead of Butter Could Significantly Reduce Mortality

A new study that analyzed data from over 200,000 people followed for more than 30 years has concluded that consuming plant-based oils instead of butter may have significant beneficial health effects. Investigators from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard found that higher intake of plant-based oils (especially soybean, canola, and olive oil) was associated with lower total, cancer, and cardiovascular disease mortality. Meanwhile, butter intake was linked to increased risk of total and cancer mortality. The types of fatty acids found in butter and oil may account for the difference; butter is rich in saturated fats, while plant-based oils contain more unsaturated fatty acids. In future, the researchers would like to study the …

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plant-based meat

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Journal of Food Science Compiles Latest Research on Ultra-Processed Foods, Including Meat & Dairy Alternatives

IFT’s peer-reviewed Journal of Food Science (JFS) has released a special issue compiling the latest research and critical reviews of the role of ultra-processed foods (UPFs) in the global food system. Many of the studies in the collection focus on meat and dairy alternatives, including: Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet This study points out the flaws in NOVA, a system for classifying foods according to how processed they are. It argues that while most meat and dairy alternatives are considered to be ultra-processed, this does not mean they are damaging to health. In fact, the authors claim plant-based meat and dairy products have beneficial effects relative to their animal-based counterparts, meaning they represent a viable …

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Gen Z

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Study: Gen Z Believes More Action is Needed to Protect Animals and the Environment

A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …

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Carbon labels

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Study: Consumers Are Significantly Less Likely to Choose Animal-Based Meals When Well-Designed Carbon Labels Are Present

A new study has investigated the impact of an improved carbon label design on food choices. It finds that consumers are significantly less likely to opt for animal-based meals when made aware of their environmental impact. Previous research has indicated that the impact of carbon labels is small; however, the labels used in these studies were sometimes quantitative only, presenting a number with little context as to whether it was high or low. The labels also failed to clarify the difference in emissions between plant-based and animal-based products. The new study addresses these limitations by introducing new “item mapping” labels, designed to link emissions to food items. The labels feature a carbon score ranging from A (low emissions) to E (high emissions), along with icons …

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aloe vera

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New Study Explores Aloe Vera as a Cost-Effective Scaffold for Cultivated Meat

A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular agriculture. The study highlights Aloe vera parenchymal cellulose (AVPC)—a byproduct of the cosmetics and beverage industries—as a promising, food-safe material for growing bovine mesenchymal stem cells (bMSCs). Thanks to its porous and water-absorbing structure, Aloe vera cellulose supports cell growth by retaining moisture, promoting cell attachment, and aiding in tissue development. Unlike synthetic or animal-derived …

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Planted fermented steak

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European Alternative Protein Patents Increase by 960% in a Decade

A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …

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Plant-Based Eating Helps Reduce Grocery Costs According to New Study

A recent analysis by CouponBirds challenges the widespread belief that plant-based diets are more expensive than conventional eating habits. The study, which examined grocery costs for six common dietary preferences in the United States, found that vegetarian and vegan diets ranked among the most affordable options, with the average vegan shopper saving $34.24 per month compared to an unrestricted diet. Data was collected in December 2024 and January 2025 across the top three grocery retailers in the US: Walmart, Kroger, and Target. Costco was excluded due to its wholesale model. Researchers applied filters to products based on dietary requirements, focusing on vegan, halal, gluten-free, and other relevant categories. The data set was built by scraping prices from a wide range of grocery products, ensuring it …

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methylcellulose

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Study Explores Viable Alternatives to Methylcellulose in Meat Substitutes

A recent study conducted by French ingredient developer MANE and higher education and research institution ONIRIS VetAgroBio, has examined alternative ingredients that could replicate the textural properties of methylcellulose in plant-based meat products. The research focused on developing a formulation that maintains the structural integrity of soy-based burgers without relying on this common additive. Methylcellulose is widely used in meat substitutes for its gelling and binding properties, but industry interest in cleaner-label alternatives has driven research into viable replacements. While consumer data suggests that only a small percentage of European shoppers actively avoid the ingredient, manufacturers continue to explore options that align with growing demand for simplified ingredient lists. The study tested a combination of faba bean protein, the enzyme laccase, and sugar beet pectin to replicate the …

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Pigs in gestation crate

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Study: Up to 96% of Brits Oppose Common Animal Farming Practices

Data from Bryant Research has found that the vast majority of the British public opposes a range of common farming practices. For example, 94% of respondents disapprove of keeping chickens in a cage as small as an A4 sheet of paper, while 96% oppose keeping pigs in cages where they cannot turn around. 87% are against cutting off the beaks of newborn chicks, and 85% oppose killing male chicks because they cannot produce eggs. For every practice studied, disapproval rates are at least 75%. The figures show that these practices remain prevalent despite widespread public opposition. For example, 99% of male chicks in the egg industry are currently killed, while 90% of calves have their horn buds removed with a hot iron. However, prevalence data …

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Canadian Food Innovation Network foodtech in canada report

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Canada’s Foodtech Report: Is Canada Ready to Compete in the Global Foodtech Race?

The Canadian Food Innovation Network (CFIN) has released its Foodtech in Canada 2025 Ecosystem Report, offering insights into investment trends, sector strengths, and challenges in Canada’s food technology sector from 2014 to 2024. Canada’s agrifoodtech sector attracted $4.1 billion CAD in investment over the past decade, with $2.3 billion CAD directed to food technology projects. The sector has grown at an 8.4% compound annual growth rate (CAGR), surpassing the global average decline of -2.6%. However, venture capital investment in Canadian foodtech lags behind other countries, with only 40% of funding rounds backed by VC, compared to 60% in the UK and US. Instead, government grants play a larger role, representing 30% of Canadian foodtech funding rounds, compared to just 5% in the UK and 8% …

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Cosun Beet

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Study: American Consumers Prefer Falafel Burgers Over More Processed Meat Alternatives

A new study published in the journal Proceedings of the National Academy of Sciences has examined the attitudes of US consumers towards different types of meat alternatives. As part of the study, researchers from Martin Luther University Halle-Wittenberg (MLU), Humboldt University Berlin, and Georg August University Göttingen surveyed 2,100 US consumers. Participants were asked to choose one of four burgers — a conventional beef burger, a realistic plant-based meat burger (analog), a vegetarian burger imitating the appearance but not the taste or texture of meat (semi-analog), and a falafel burger (non-analog). As expected, the meat burger proved the most popular and was chosen by three-quarters of respondents. However, researchers were surprised to find that the non-analog burger was the most popular meat-free choice, while the …

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online grocery shopping

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Digital “Nudges” in Online Grocery Shopping Promote Plant-Based Choices, Research Finds

New research from Purdue University and the University of Kentucky suggests that online grocery shopping platforms could effectively encourage consumers to choose plant-based foods by implementing strategies such as carbon footprint labeling and product categorization. The study, led by Bhagyashree Katare, an associate professor of agricultural economics at Purdue, and co-author Shuoli Zhao, assistant professor of agricultural economics at the University of Kentucky, was published in the Proceedings of the National Academy of Sciences (PNAS). It explores the effectiveness of digital “nudges” in promoting sustainable food choices, particularly in the growing sector of online grocery shopping, which accounts for more than 45% of US grocery purchases, according to 2021 data. Online grocery simulation The researchers utilized the Open Science Online Grocery platform, which simulates a …

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2025 Food Megatrends Point to Growth and Innovation for Plant-Based Food

The plant-based and vegan sectors are at the heart of a food revolution driven by sustainability, health, and technological innovation. DigitalFoodLab’s Trends Shaping the Future of Food – 2025 report outlines six megatrends, three of which are particularly significant for the plant-based industry: sustainable ingredients, resilient farms, and food as medicine. These trends highlight how startups, investments, and emerging technologies are advancing solutions to global challenges while creating opportunities for the plant-based sector to expand its influence. Sustainable ingredients The sustainable ingredients space has moved beyond just meat and dairy alternatives, focusing on holistic solutions to climate and health challenges. Plant-based products are regaining momentum, with startups addressing key barriers such as taste, texture, and cost. Companies like Juicy Marbles are creating innovative whole-cut meat …

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Gesunder Veganer Burger

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New BEUC Report Calls on Retailers and Governments to Support Plant-Based Alternatives

A new report from the European Consumer Organization BEUC, “Unwrapping Veggie Burgers”, examines the growing popularity of plant-based meat alternatives in Europe and their potential to diversify protein sources in consumer diets. The report highlights both opportunities and challenges for these products as they gain traction among health-conscious and environmentally aware consumers. The EU has seen a remarkable rise in plant-based alternatives, with consumption of meat substitutes increasing fivefold and plant-based milk tripling since 2011. Flexitarianism is also on the rise, with nearly 30% of EU consumers in 2021 identifying as reducing meat consumption and opting for plant-based options instead. A call for change BEUC’s report lays out a roadmap for promoting plant-based diets across the EU. It recommends incorporating environmental considerations into national dietary …

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research cheese stretchiness

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Researchers Study Protein-Fat Interactions to Enhance Plant-Based Cheese Texture and Functionality

Scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan have conducted a study examining how plant-based proteins interact with fat matrices in cheese analogs. Published in Physics of Fluids by AIP Publishing, the research explores strategies to improve the texture, functionality, and nutritional profile of plant-based cheese alternatives. The study focuses on addressing challenges in replicating the sensory properties of traditional dairy cheese, such as creaminess, meltability, and stretchability, which remain key hurdles for plant-based cheese manufacturers. Researchers studied isolates from three plant-based proteins—pea protein, faba bean protein, and lentil protein—to understand their functionality when combined with different fat blends in cheese analogs. The physical properties of the cheese alternatives were analyzed, including melting, stretching, oil loss, and hardness. …

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plant-based meat alternatives

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41.8% of Europeans Have Explored Alternative Proteins in the Past Two Years

A 13-country survey* conducted by FMCG Gurus in partnership with V-Label has illustrated shifting consumer attitudes towards alternative proteins and sustainability in Europe. It finds that 52.2% of Europeans have changed their diets in the past two years, with 29.2% having reduced their red meat consumption. Meanwhile, a huge 41.8% have explored alternative protein sources such as legumes and plant-based alternatives. These changes are predominantly driven by awareness of the health benefits of plant-based food, the environmental impact of animal agriculture, and animal welfare concerns. However, limitations around taste, cost, and availability continue to prevent more widespread adoption of plant-based alternatives. The results also indicate that 44.5% of European consumers believe irreversible damage has been done to the environment, while 69.2% want brands to educate …

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V Label launches advisory board

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Insights from V-Label and YouGov Reveal Rapid Growth of Plant-Based Purchases in Germany

The V-Label strengthens the analysis of plant-based consumption in Germany. Since late 2024, YouGov‘s Consumer & Shopper Intelligence Shopper Panel (formerly Consumer Panel Services, part of the GfK Group until 2023) has incorporated all products labeled as vegan with the V-Label into a new “Vegan” category. To facilitate this, ProVeg – the organization responsible for issuing the V-Label in Germany – provides market researchers with a comprehensive list of all V-Label licensed plant-based products in the country. Plant-based purchases in Germany outpace overall FMCG market The FMCG market includes products that consumers purchase frequently and regularly, such as food and beverages, as well as cosmetics and cleaning products. According to YouGov’s consumption analyses, this market is currently undergoing significant changes. A YouGov Shopper Panel study …

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Mexico vegan

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Latin America Sees a 21.6% Increase in Vegan-Friendly Restaurants

Veganuary has partnered with vegan food discovery platform HappyCow to launch its third-ever rankings of the Latin American countries and cities with the most vegan restaurant options. The study reveals that there are now over 10,000 vegan, vegetarian, and vegan-friendly restaurants in Latin America, up by more than 1,700 compared to 2023. This represents an increase of 21.6%. Rankings by country Brazil takes the top spot in the country rankings with 2,953 vegan-friendly restaurants. Mexico has only 33 fewer, and also has the highest number of fully vegan restaurants. Colombia is in third place, followed by Chile. The latter has seen a huge 27.7% increase in vegan-friendly restaurants, with almost 200 new options added last year. Argentina, Peru, Ecuador, Uruguay, Bolivia, and Paraguay make up …

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Rewe vegan superstore interior

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Benchmark Protein Transition: The Shift to Plant-based in Dutch Supermarkets is Steadily Progressing

Dutch supermarkets are clearly focusing on selling more plant-based and less animal-based food. They are actively experimenting with measures, such as reducing meat portion sizes. However, acceleration is needed to meet their goals of 60% plant-based protein sales by 2030. Meat and dairy products still feature as prominently in promotional flyers as in previous years. This is highlighted in the Protein Transition Benchmark by the think tank Questionmark, conducted with support from World Animal Protection. The benchmark compares the efforts of the seven largest supermarkets in the Netherlands to promote plant-based over animal-based products. Shift to plant-based underway Over the past year, major Dutch supermarkets have set ambitious goals. While these remain largely on paper, they are visibly taking steps to promote plant-based products at …

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Survey Finds That Two Million Brits Now Identify as Vegan or Plant-Based

A survey conducted by The Vegan Society has found that 3% of people in Great Britain now identify as either vegan or plant-based, representing a total of approximately two million people. There are significant variations between regions, with 4% of the population in London, the North East, and the South West identifying as vegan or plant-based. This falls to 2% in Scotland, Wales, and the East Midlands. 10% of respondents say they are reducing or eliminating their intake of animal products in some way, with 4% identifying as vegetarian and 3% as pescetarian. Younger generations are twice as likely to follow a plant-based diet as older ones, and women are more likely to do so than men (3.6% compared to 1.98%). Additionally, graduates are significantly …

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