How The Plant-Based Innovation Is Taking Over The Food Industry

New formulations of plant-based food alternatives are expected to dominate the food industry in the coming years. Still, what drives the plant-based market to break walls between consumer segments?  

The answer is simple—consumers are becoming more conscious of the planet and its potential to compromise their well-being. According to Mintel, a market research firm identified the consumers’ desire to stay sharp and productive. Food and drinks that can improve cognitive performance and manage stress levels include food comprised of plant sources—fruits, vegetables, legumes, etc. 

This demand pushes laboratories to explore alternatives besides soy and coconut milk, like the protein concentrate from chlorella. It is one of the most versatile resources on the planet and provides better health benefits than most dairy alternatives. Sophie’s BioNutrients, a sustainable food-tech company, uses water and local food and plant wastes to produce the concentrates. Now, they are widely used to make dairy-free ice cream and cheeses. 

Global food brands are also introducing plant-based versions of their best-selling products. For instance, well-known brands Bel Group and Kraft Heinz are launching their plant-based cream cheese made from ingredients like almond milk, fava beans, and coconut oil. 

These initiatives taken by the food industry will further drive more food brands to jump on the bandwagon, which will satisfy conscious consumers and positively impact the planet.