Plant-based nutrition – deep dive

Plant-based food and beverage has moved well beyond trend and into the mainstream, as evidenced by rising stats on everything from the number of consumers incorporating meat-free days to sales of alternative options in categories such as dairy and meat. Plant-based formulation can be challenging, whether trying to create a product that mimics meat—or simply hits comparable nutritional targets, not to mention sensory attributes and competitive price points. Innovative ingredients and technologies are helping on all fronts.

November 16, 2020

1 Min Read
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Takeaways for Your Business:

• U.S. sales of refrigerated plant-based meat rose 63% from December 2018 to December 2019.
• Nutritional value, mouthfeel, texture, fat, color, flavor, shelf life and more need consideration.
• A product’s desired positioning may influence additional ingredients and manufacturing methods.



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