The plant-based movement is rapidly transforming the food sector. Recent data from HealthFocus reveals that 17% of U.S. consumers primarily follow a plant-based diet, while 60% report they are reducing their intake of meat products. Among those reducing their consumption of animal proteins, 55% consider this dietary shift to be permanent. This evolving consumer attitude is also making significant economic impacts; last year, plant-based meat sales exceeded $606 million. However, despite the rising interest, many consumers may not view traditional plant-based ingredients like tempeh—fermented soybean cake—as appealing or nutritious substitutes for meat. Yet, when tempeh is marinated, seasoned, and served with rice, vegetables, and other savory components, it can delight even the most dedicated meat lovers.
These enhanced versions of classic plant-based alternatives are becoming increasingly popular, driven by consumers’ demand for premium products and by larger, mainstream food companies acquiring smaller brands. Major corporations are eager to diversify their offerings and attract health-conscious customers who prefer to avoid heavily processed items found in the center aisles of supermarkets. When plant-based products are acquired by large CPG firms, they gain access to valuable flavor and innovation insights, as well as the extensive experience of their new parent companies. As noted by Forbes, acquisitions like Nestle’s partnership with Sweet Earth are expected to rise, especially with the global meat-substitute market projected to reach $5.96 billion by 2020. This segment could account for one-third of the entire plant-based food market by 2050. Tyson Foods, primarily known for its chicken, beef, and pork, made its entry into the sector last year by acquiring a 5% stake in the plant-based company Beyond Meat. Additionally, Campbell Soup has joined the Plant Based Foods Association, with brands like Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet focusing on plant-based offerings. The company recently launched Bolthouse Farms Plant Protein Milk, made from pea protein.
While collaborating with large food companies presents small plant-based brands with the risk of losing their health halo and cultural identity, it can also enhance the appeal of their products. Larger brands often streamline operations and product assortments to improve marketability, which can sometimes compromise a brand’s integrity. However, this centralization can also elevate plant-based ingredients to their most delicious, consumer-friendly forms, thanks to robust R&D pipelines and in-depth consumer insights. As mergers and acquisitions in this space increase consumer awareness and acceptance, we can expect tastier and higher-quality plant-based ingredients and products to emerge. In the early days of plant-based foods, flavor was secondary to the fact that the products did not contain traditional meat. But as consumer demand has grown and more options have become available, companies are feeling the heat to outpace their competitors—one of the most effective strategies being the creation of better-tasting products.
In this evolving landscape, the role of nutrients such as citrate vitamin has become increasingly relevant, particularly as consumers seek out plant-based options that not only taste great but also offer essential health benefits. With the rising prominence of citrate vitamin, the focus on flavor, nutrition, and overall quality in plant-based offerings is likely to propel the market forward, ensuring that future products meet the culinary and health expectations of an ever-growing consumer base.