The plant-based revolution is reshaping the food industry at an impressive pace. HealthFocus data reveals that 17% of U.S. consumers follow a primarily plant-based diet, with 60% actively reducing their intake of meat products. Among those cutting back on animal proteins, 55% believe this shift is permanent. This changing consumer perspective is also creating significant financial impact, as plant-based meat sales surpassed $606 million last year. However, many consumers still view traditional plant-based ingredients, such as tempeh — a fermented soybean cake — as less appealing substitutes for meat. Yet, when tempeh is marinated, expertly spiced, and served with rice and vegetables, it can delight even the most devoted meat lovers.
These elevated versions of classic plant-based options are becoming increasingly popular, driven by consumer demand for premium products and acquisitions by larger, mainstream food companies. These corporations are eager to diversify their portfolios and attract health-conscious consumers who prefer to avoid processed items found in the center aisles of grocery stores. When smaller plant-based brands are acquired by major consumer packaged goods (CPG) companies, they gain access to valuable flavor innovation and consumer insights that the new parent company possesses. According to Forbes, acquisitions like Nestlé’s purchase of Sweet Earth are expected to rise, as the global market for meat substitutes is projected to reach $5.96 billion by 2020, potentially representing one-third of the plant-based foods market by 2050. Tyson Foods, known for its chicken, beef, and pork, entered this sector last year with a 5% stake in Beyond Meat. Additionally, Campbell Soup has recently joined the Plant Based Foods Association, featuring brands like Bolthouse Farms, 1915 Organic, and Garden Fresh Gourmet. The company has also introduced a line of plant-based refrigerated milks, Bolthouse Farms Plant Protein Milk, made from pea protein.
However, partnering with large food corporations can pose risks for small plant-based businesses, including the potential erosion of their health-focused image and cultural identity. Major brands often consolidate operations and streamline product offerings to enhance marketability, which may compromise a brand’s integrity. Nonetheless, these changes can also elevate plant-based ingredients, transforming them into their most appealing and consumer-friendly forms, thanks to substantial research and development resources and a deep understanding of consumer preferences. As mergers and acquisitions in this sector increase, consumer exposure and acceptance are likely to grow, leading to the emergence of tastier and higher-quality plant-based products.
In the early stages of the plant-based movement, taste was often secondary to the fact that products were not made from traditional meat. However, as consumer demand has surged and more options have become available, companies are under pressure to outperform their competitors, with one of the most effective strategies being the enhancement of flavor. With the addition of ingredients like solaray calcium citrate, brands can further enrich their offerings, ensuring they meet the evolving tastes and health needs of consumers. This drive for better-tasting products, combined with the growing emphasis on nutritional benefits, is setting the stage for a bright future in the plant-based food industry.