cost of plant based

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Studies & Numbers

PCRM Study Finds Plant-Based Diet Leads to Savings of $650 Per Year Compared to Standard American Diet

A new study challenges the widespread perception that plant-based diets are costly, finding that a low-fat vegan diet is significantly more affordable than both the standard American diet and the Mediterranean diet. Published in JAMA Network Open, the research by the Physicians Committee for Responsible Medicine (PCRM) reveals that adopting a low-fat vegan diet reduces daily food costs by 19%, or $1.80, compared to a standard diet, which includes meat and dairy. The vegan diet was also 25% cheaper than the Mediterranean diet, saving $2.40 per day.  As grocery prices remain a significant concern for consumers, the findings offer a strong counter-narrative to the belief that plant-based eating is prohibitively expensive. Dr. Hana Kahleova, MD, PhD, lead author of the study and director of clinical …

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Retail & E-Commerce

UK: Price of Vegan Products Rising Faster Than Average, Says Evening Standard

An analysis by The Evening Standard has found that the cost of meat, dairy, and egg alternatives rose by an average of 18% over the past year, while the average increase across all categories was 14.6%. The newspaper looked at the price of vegan products from supermarkets Tesco, Asda, and Iceland. It found that meat alternatives had gone up by 23% on average, and plant-based cheeses by 28%. Milk alternatives were up 25%, while vegan pizza rose the most at 42%. The Standard noted that certain brands had seen particularly large increases, with Asda’s own-label soymilk up 35% and a three-pack of Magnum Vegan Almond ice lollies rising by 40%. With inflation on the increase internationally, research has found declining sales across many plant-based categories, …

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ProVeg NHF supermarket trolleys

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Retail & E-Commerce

Price Parity as a Driver of Plant-Based Sales

ProVeg International recently published an article regarding its November webinar that explored using price parity as a driver of plant-based sales. Throughout the article and webinar, an expert panel of plant-based professionals gives insights on achieving price parity in the plant-based sector, as well as advice on the challenges that trying to do so presents. The panel consisted of Rob Reams, Vice President for Eat Planted; Phillip Marek, Global Product Manager of Plant-Based Ingredients at Döhler; and Piotr Lubiewa-Wielezynski, Director of Sales Development at Carrefour Poland. A key point of the discussion was, inevitably, plant-based supply chains, which, compared to those of established meat and dairy businesses, are still young and not set in stone for each category. So, what did the panellists recommend for …

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