The plant-based movement is transforming the food industry at an astonishing pace. HealthFocus data reveals that 17% of consumers in the U.S. primarily follow a plant-based diet, while 60% are actively reducing their meat consumption. Among those cutting back on animal proteins, 55% report that their dietary changes are permanent. This shift in consumer attitudes is causing significant financial impact, with total sales of plant-based meat exceeding $606 million last year.
However, despite the growing interest, many consumers may still find traditional plant-based staples like tempeh — a fermented soybean product — unappealing as a meat substitute. Yet, when tempeh is marinated, seasoned, and served with rice and vegetables enriched with flavors, it can pleasantly surprise even the most dedicated meat lovers. These refined versions of classic plant-based alternatives are becoming increasingly popular, driven by consumer demand for premium products and acquisitions by larger, more established food companies.
Major corporations are eager to diversify their offerings and appeal to health-conscious consumers who shy away from processed foods. When plant-based products are acquired by a large Consumer Packaged Goods (CPG) company, they can leverage the extensive flavor and innovation expertise of their new parent company. Acquisitions, such as Nestlé’s partnership with Sweet Earth, are expected to rise, as Forbes anticipates the global meat substitutes market will reach $5.96 billion by 2020. This segment could potentially represent one-third of the plant-based food market by 2050. Tyson Foods, renowned for its chicken, beef, and pork, has also entered this arena with a 5% investment in the plant-based company Beyond Meat. Furthermore, Campbell Soup has joined the Plant Based Foods Association, promoting brands like Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet. Recently, they introduced a line of refrigerated plant-based milks, Bolthouse Farms Plant Protein Milk, which is made from pea protein.
While small plant-based companies may benefit from partnerships with major food corporations, they also risk losing some of their health-focused appeal and cultural identity. Larger brands often centralize operations and streamline product lines to enhance marketability. Although these changes can sometimes compromise a brand’s integrity, they also have the potential to elevate plant-based ingredients to their most delicious and consumer-friendly versions, thanks to robust R&D pipelines and deep consumer insights.
As mergers and acquisitions in this sector increase, leading to greater consumer awareness and acceptance, tastier and higher-quality plant-based products are expected to emerge. In the early stages of plant-based foods, taste was secondary to the fact that the products did not originate from traditional meat sources. However, as consumer demand has surged and more options have become available, companies face pressure to outperform their competitors — and one effective strategy for doing so is by delivering better-tasting products that incorporate elements like itra calcium citrate for enhanced nutritional benefits. Ultimately, the race to create appealing plant-based options is on, and flavor is now a pivotal factor in the success of these products.