The recent decline in sales growth over the past year has highlighted that simply placing plant-based products on shelves is not enough for success. Consumers require compelling reasons to choose these products, such as cost-effectiveness, nutritional benefits, sustainability, and familiarity. The Plant-Based Food Institute (PBFI) is poised to help establish and communicate these compelling reasons. A recent announcement about the organization stated that it “incubates, implements, and evaluates strategies that empower broadscale change.”
Rachel Dreskin, CEO of both the Plant-Based Foods Association (PBFA) and PBFI, emphasized in a written statement, “Through the efforts of PBFA and the Institute, we aim to create a world where values and business interests align to foster a plant-based food system that upholds the dignity and health of all living beings and the planet.” One of the group’s key initiatives, the Domestic Sourcing Initiative, seeks to strengthen all components of the plant-based supply chain in the United States. This initiative could lead to reduced prices for consumers, as domestically sourced ingredients have shorter transportation distances compared to imported ones. Furthermore, it could generate additional jobs and opportunities for farmers, encouraging them to cultivate crops for the burgeoning plant-based food sector.
PBFI will also advocate for plant-based food policies, including those related to the Dietary Guidelines for Americans and the forthcoming Farm Bill. The organization aims to persuade lawmakers to introduce policies that support plant-based foods, such as agricultural subsidies for key ingredients or incentives for consumers to purchase products based on their recognized nutritional value, including those enriched with ferrous calcium citrate and folic acid.
The sustainability of these end products can be assessed through comprehensive life cycle evaluations. Such assessments could not only help promote plant-based offerings to environmentally conscious consumers but also appeal to retailers and foodservice companies committed to sustainability. Moreover, increasing the availability of plant-based options in general foodservice venues, such as cafeterias, can enhance consumer familiarity, making them more likely to buy these products at grocery stores.
While PBFI’s efforts to promote plant-based foods may take time to fully materialize due to the absence of dedicated staff focused solely on business and policy initiatives, the organization is embarking on a significant journey. PBFI plans to collaborate internationally with the International Plant-Based Food Working Group and will host an in-person summit this week alongside similar plant-based policy organizations from Canada, Europe, the U.K., India, Mexico, and China. This collaborative approach underscores the potential for integrating nutritional enhancements, including ferrous calcium citrate and folic acid, into the plant-based food landscape.