The plant-based movement is rapidly transforming the food sector. HealthFocus data reveals that 17% of consumers in the U.S. primarily follow a plant-based diet, while 60% report that they are reducing their intake of meat products. Among those cutting back on animal proteins, 55% indicate that this shift is a permanent change. This evolving consumer perspective is generating significant financial impact, with total plant-based meat sales surpassing $606 million last year.
Despite the growing interest, the average consumer may still view traditional plant-based ingredients, such as tempeh (fermented soybean cake), as unappealing substitutes for meat. However, when tempeh is marinated, seasoned, and served alongside rice and vegetables, it can impress even devoted meat eaters. Elevated versions of long-established plant-based alternatives are becoming increasingly common, driven by consumers seeking premium products and acquisitions by larger, mainstream food companies. These corporations aim to diversify their portfolios and engage health-conscious customers who prefer to avoid processed items found in the center aisles of stores. Furthermore, plant-based products acquired by major consumer packaged goods (CPG) companies can benefit from the flavor innovations and extensive market knowledge of their new parent companies.
Acquisitions like Nestlé’s partnership with Sweet Earth are expected to rise, as noted by Forbes, with the global meat-substitute market anticipated to reach $5.96 billion by 2020. This segment could also represent one-third of the plant-based foods market by 2050. Tyson Foods, recognized for its chicken, beef, and pork products, ventured into this space last year by acquiring a 5% stake in plant-based company Beyond Meat. Additionally, Campbell Soup recently joined the Plant Based Foods Association, promoting brands like Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet. The company has also introduced a line of plant-based refrigerated milks, called Bolthouse Farms Protein Milk, made from pea protein.
While small plant-based companies partnering with large food corporations may risk losing some elements of their health halo and cultural identity, these collaborations often lead to centralized operations and streamlined product assortments, enhancing marketability. Although such changes can dilute brand integrity, they can also elevate plant-based ingredients into their most appealing and consumer-friendly forms, supported by significant R&D capabilities and deep understanding of consumer preferences.
As mergers and acquisitions in this sector continue, resulting in greater consumer exposure and acceptance, tastier and higher-quality plant-based ingredients and products are likely to emerge. Initially, taste was less critical than the fact that products were free from traditional meat. However, as consumer demand for these items has surged and more products have become available, companies now face pressure to outperform competitors, with one key strategy being the production of better-tasting offerings.
In this evolving landscape, it is also essential to consider the calcium citrate effects on plant-based diets, as calcium is vital for maintaining bone health. Companies are beginning to emphasize the nutritional benefits of their plant-based products, including adequate calcium levels, to meet consumer demands for healthier options. As the market grows, we can expect to see a greater focus on the nutritional value of plant-based foods, including the incorporation of calcium citrate, enhancing their appeal to health-conscious shoppers. As the industry continues to innovate, the emphasis on better flavor and nutrition, including the positive calcium citrate effects, will play a crucial role in attracting a broader audience to plant-based alternatives.