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Author: Benjamin Davis

TASTY: The Biggest Growth Opportunity for Plant-Based Food 

Written by Benjamin Davis on . Posted in Industry updates, Manufacturing, Products, Research.

NECTAR’s First-Ever TASTY Awards Prove That Taste Wins Customers—And There’s Still Work to Be Done 

For years, the plant-based food industry has struggled with a key challenge: how do we make products that truly satisfy mainstream consumers? While health, sustainability, and ethics drive purchasing decisions for some, taste remains the number one factor for the majority of consumers—especially those who regularly eat meat. 

That’s where NECTAR’s TASTY Awards and Taste of the Industry report come in. For the first time, an independent, large-scale sensory study has determined which plant-based products actually impress meat eaters. The results provide a roadmap for retailers and foodservice operators looking to stock only the most competitive plant-based options. 

 

The Cream of the Crop: Plant-Based Foods That Win Over Meat Eaters 

The TASTY Awards recognize products that meet or exceed the taste expectations of omnivorous consumers. Out of 122 plant-based products tested across 14 categories, only 20 products earned this distinction—meaning they were rated as good as or better than their animal-based counterparts by at least 50% of participants. 

 

2025 TASTY Award Winners: 

  • Chicken: Impossible® Unbreaded Chicken Fillet, Vivera Plant-Based Chicken Breast, SWAP Food’s SWAP Chicken, Meati Classic Cutlet, The Vegetarian Butcher’s Impeckable Chicken Breast 
  • Deli & Cold Cuts: Tofurky Next-Gen Deli Slices (Roasted Turk’y), Prime Roots Cracked Pepper Turkey 
  • Nuggets & Prepared Foods: Impossible® Chicken Nuggets, MorningStar Farms® Chik’n Nuggets, Impossible® Meatballs, Impossible® Hot Dog 
  • Burgers & Sausages: Impossible® Burger, MorningStar Farms® Steakhouse Style Burgers, Heura Burger, Beyond Meat Beyond Burger, Redefine Meat Redefine Premium Burgers 
  • Breakfast Meats: Impossible® Sausage Patties, Gardein Ultimate Plant-Based Breakfast Saus’ge – Original 
  • Other Standouts: The Green Mountain Plant-Based Ham, The Vegetarian Butcher’s Hentastic Southern Fried Chicken 

These top-tier products aren’t just the best in their respective categories; they are leading the entire plant-based movement forward. For retail buyers and foodservice operators, they represent the most promising products to drive repeat purchases and attract new customers. 

 

A Critical Wake-Up Call: The Gaps in the Market 

While the TASTY Awards highlight the best of the best, they also reveal an important reality: many plant-based meat categories still have no products good enough to win over mainstream consumers. 

NECTAR’s research found that only 30% of consumers rated the average plant-based product as “like” or “like very much”—compared to 68% for animal-based products. The biggest issue? Texture. Consumers noted that even top-performing plant-based meats could improve in their bite, chew, and overall mouthfeel to close the gap with traditional meat. 

This presents a massive opportunity for product developers, brands, and investors: 

  • Brands: Use this research as an R&D roadmap. The demand is there—if you can meet taste expectations, consumers will buy. 
  • Buyers: Identify white space opportunities. NECTAR’s findings show where products are still falling short—these gaps are where the next wave of innovation will emerge. 
  • Foodservice Operators: Be selective. Stock the winners, but also watch for the next generation of improved products that will better meet consumer expectations. 

 

Taste: The North Star for the Plant-Based Industry 

The plant-based industry is still in its early stages compared to traditional meat. NECTAR’s Taste of the Industry report and TASTY Awards confirm that progress is being made, but there’s still room for growth. 

The good news? Consumers are willing to pay a premium for better-tasting plant-based products. Retailers and foodservice providers who align their selections with these findings will position themselves at the forefront of the industry’s next phase of expansion. 

This is just the beginning of our TASTY: The Biggest Growth Opportunity for Plant-Based Food series. Stay tuned as we break down NECTAR’s findings, explore the most promising brands, and track the innovations that will define the future of plant-based meats. 

 

Industry Beat: Room for Everyone at the Plant-Based Table

Written by Benjamin Davis on . Posted in The Industry Beat.

By Benjamin Davis, Content Chair, Plant Based World 

The plant-based industry stands at a fascinating crossroads, driven by two distinct but equally important areas of consumer demand. On one hand, we have the “health-first” crowd—consumers who want plant-based products made from whole foods with simple, clean labels. They crave plants that look and taste like plants, prioritizing nutrition and wellness. On the other hand, there’s the “meat-first” crowd—those seeking plant-based alternatives that mimic the taste, texture, and experience of meat. These products appeal to meat eaters making incremental shifts toward plant-based eating for health, ethical, or environmental reasons. 

These two fronts represent massive opportunities for growth, but they also highlight a critical challenge: they often seem contradictory. While one group embraces simplicity and natural ingredients, the other champions innovation to create meat-like experiences. So, how can the plant-based movement thrive without alienating either side? 

 

For Brands: Pick and Stick 

As a plant-based brand, the key to success is clarity. Who is your customer? Are they looking for a whole-food health experience, or are they seeking a convincing meat alternative? Trying to appeal to both groups with one product often leads to disappointing everyone. 

If your target is the health-first consumer, lean into clean labels and ingredient transparency. Create products that highlight the natural goodness of plants—think lentil-based patties, vegetable-forward entrees, or snacks with minimal processing. These products should tell a story of simplicity and wellness, meeting the demand for food that nourishes without compromise. 

If your focus is on the meat-first consumer, invest in taste and texture innovation. Use advanced food technologies to create products that wow meat eaters and deliver on the promise of familiarity. The competition in this space is fierce, but the rewards are immense if you can provide a truly satisfying experience. Organizations like NECTAR’s Tasty Awards can help validate whether your product meets the standard for meat lovers. 

The bottom line: Choose a side, stick to it, and perfect your offering for your target customer. By being clear about your mission, you can build a loyal customer base and stand out in a crowded marketplace. 

 

For Buyers: Balance 

Retailers and restaurants have a different challenge—they need to cater to both groups. The key here is balance: stocking and showcasing products that meet the needs of both health-focused consumers and those looking for meat-like alternatives. 

  • For the meat-first crowd: Carry the best meat alternatives, even if they are processed. Focus on products that deliver on taste and texture, leveraging resources like NECTAR’s findings to ensure you’re choosing items that resonate with meat eaters. 
  • For the health-first crowd: Vet ingredient labels carefully and curate a selection of truly clean-label, whole-food products. Highlight these items in a dedicated section of your shelf or menu to make them easily identifiable. 

This dual approach ensures that everyone who walks through your doors—whether they’re committed vegans, curious flexitarians, or skeptical meat eaters—can find something that delights them. 

 

Room for Everyone, as Long as Quality Wins 

Ultimately, the plant-based movement doesn’t need to pit these two fronts against each other. There’s room for both health-centric and meat-like products to thrive, as long as the focus remains on quality, taste, and winning repeat customers. 

At Plant Based World Expo 2025, you’ll see this spectrum on full display. From brands showcasing whole-food solutions to those pushing the boundaries of meat alternatives, this year’s show will highlight the innovation, creativity, and diversity that define the plant-based industry. 

Whether you’re a brand or a buyer, now is the time to level up. Pick your lane, balance your assortment, and join us in shaping the future of food. 

Revolutionizing Cheese: Plant-Based Varieties Reach New Heights in 2025 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Research, Trends.

Plant-based cheese has been one of the most challenging categories to perfect. While dairy alternatives like oat milk and almond yogurt have gained mainstream acceptance, plant-based cheese has lagged behind—often struggling with texture, meltability, and that signature “cheesy” flavor. However, scientific advancements are now changing the game, and 2025 is shaping up to be the year that plant-based cheese finally delivers an experience that wows both vegans and traditional cheese lovers alike. 

A recent SciTechDaily article highlights the latest breakthroughs in plant-based cheese formulation, where food scientists have successfully recreated the creamy texture and complex flavors of dairy cheese. By fine-tuning the structure of plant proteins and fats, researchers have developed products that no longer feel like a compromise—but rather a true alternative to traditional cheese. 

 

Scientific Breakthroughs in Plant-Based Cheese 

The science behind plant-based cheese is rapidly evolving, with researchers discovering how to replicate the melt, stretch, and firmness of dairy cheese using plant proteins and fats. 

  • Dr. Alejandro Marangoni, a researcher leading these advancements, explains that while the behavior of dairy and meat proteins is well understood, plant proteins present unique challenges due to their variability. 
  • A previous study found that a blend of 25% coconut oil, 75% sunflower oil, and pea protein created the most desirable cheese texture. 
  • In recent research, Marangoni’s team tested isolates from lentil, faba bean, and pea proteins to observe how they interact with fat and starch matrices in plant-based cheese. 
  • The findings revealed that pea protein combined with 25% coconut oil produced the firmest texture, surpassing even formulations made with 100% coconut oil. 
  • This formulation not only improves melt and stretch but also lowers saturated fat content by incorporating sunflower oil, creating a healthier, more sustainable alternative to both dairy and previous plant-based cheeses. 

These findings align with other recent studies on plant-based dairy alternatives. Research published in the Journal of Food Science & Technology has also identified pea and faba bean proteins as promising ingredients due to their ability to form stable, elastic textures when combined with optimized fat blends. 

 

Plant-Based Cheese: A Category on the Rise 

As consumer demand for dairy alternatives continues to grow, the plant-based cheese industry is undergoing a rapid transformation. The latest innovations address key pain points—improving meltability, achieving rich umami flavors, and creating the perfect texture for spreading, slicing, and grating. 

This shift is great news for both retailers and foodservice operators, as the new wave of plant-based cheeses is designed to appeal not just to vegans but also to flexitarians and cheese lovers looking to reduce dairy consumption without sacrificing taste. 

And it’s not just research labs leading this transformation—brands are stepping up to deliver next-level plant-based cheese products that rival traditional dairy. 

 

Brands Leading the Plant-Based Cheese Revolution 

Here are some of the most exciting brands redefining plant-based cheese in 2025: 

  • Daré Cheese: Perfect for charcuterie boards or gourmet sandwiches, Daré is setting a new standard for artisan-style plant-based cheeses. With a focus on premium ingredients and a rich, indulgent taste, Daré’s cheeses are ideal for those looking for a dairy-free option that still feels luxurious. `
  • Stockeld Dreamery: For those seeking meltable plant-based cheese, Stockeld Dreamery has cracked the code. Their cheddar and cream cheese varieties are designed to deliver the gooey, creamy experience that many plant-based cheeses have long-struggled to achieve. 
  • Violife: One of the most versatile brands in the industry, Violife offers plant-based cheeses for every occasion—from shredded mozzarella for pizza to sliced cheddar for sandwiches and a smooth cream cheese spread. Known for its allergen-free formulations, Violife is a go-to choice for many dairy-free consumers. 
  • Miyoko’s Creamery: A pioneer in plant-based dairy, Miyoko’s has created some of the most authentic-tasting cream cheese, slices, shreds, and even pourable mozzarella—a game-changer for making easy, melty, vegan pizza at home. Their artisanal approach ensures deep flavors and excellent texture. 
  • Treeline: If you’re looking for a rich, spreadable cheese perfect for crackers, Treeline is a must-try. Their creamy, cashew-based cheeses bring a depth of flavor that rivals high-end dairy cheese spreads. 
  • Kite Hill: Famous for its whipped, ultra-creamy plant-based cream cheese, Kite Hill’s products provide a smooth, spreadable texture that feels just like traditional dairy versions—perfect for bagels, dips, and baking. 

 

What This Means for the Future of Plant-Based Cheese 

With these new advancements, plant-based cheese is no longer an afterthought—it’s a serious competitor to traditional dairy. As scientific research and product innovation continue to push the category forward, we can expect to see more plant-based cheese options that: 

  • Melt and stretch like dairy cheese 
  • Deliver deep, authentic cheese flavors 
  • Offer a variety of formats—from artisanal to mainstream 

For retail buyers, stocking a diverse range of high-quality plant-based cheeses is a key strategy for winning over flexitarian and dairy-free customers. Meanwhile, restaurants and foodservice operators now have access to better-tasting, melt-friendly cheeses that can be seamlessly integrated into pizzas, sandwiches, burger and gourmet dishes of all sorts. 

At Plant Based World Expo 2025, the evolution of plant-based cheese will be on full display. From health-conscious consumers to indulgent cheese lovers, there’s never been a better time to explore the new frontier of dairy-free innovation. 

Olipop is Riding the Better-For-You Beverage Wave 

Written by Benjamin Davis on . Posted in Industry updates, Ingredients, Manufacturing, Products.

The better-for-you beverage movement just got a little sweeter—Olipop’s fan-favorite Peaches & Cream is back, this time as a permanent part of the lineup. 

After its viral success as a limited-edition release, the prebiotic soda brand officially announced the return of Peaches & Cream, highlighting its real peach juice, aromatic vanilla, and velvety finish. In a recent LinkedIn post, Olipop shared: 

“Peaches & Cream just landed at #3 on Katherine Gillespie’s weekly roundup of the hottest new product drops from New York Magazine’s The Strategist—and for good reason: this sweet, creamy, and iconically peachy flavor is back for good.” 

Olipop’s ability to turn classic soda nostalgia into a functional, gut-friendly drink is a testament to the growing demand for beverages that deliver both taste and wellness benefits. 

 

Why This Matters for Retail & Foodservice Buyers 

  1. Better-for-You is Driving Category Growth 

Consumers are moving away from traditional sodas loaded with sugar and artificial ingredients, opting instead for functional drinks that offer real benefits. 

  • The US functional beverage market is projected to reach $79 billion by 2030, driven by demand for gut health, immunity, and natural ingredients. 
  • Retailers are expanding their selections of prebiotic sodas, kombuchas, and plant-based functional drinks to keep up with shifting consumer preferences. 
  • Peaches & Cream’s return reflects the power of limited-edition testing, proving that when consumers love a flavor, brands are listening. 

For retailers, keeping up with this trend means stocking beverages that taste indulgent but deliver added value—and Olipop is leading the way. 

 

  1. Nostalgia Sells

Olipop has built its success by reimagining classic soda flavors with a health-conscious twist—from Vintage Cola to Cherry Vanilla, and now, Peaches & Cream. 

  • Familiarity drives trial: Consumers are more willing to experiment with new beverages when they recognize nostalgic flavors. 
  • Health + indulgence = repeat purchases: Olipop balances low sugar, prebiotics, and botanical ingredients with the rich, creamy taste of a traditional soda. 
  • Crossover appeal for foodservice: Restaurants and cafés looking to upgrade their non-alcoholic beverage selections can capitalize on this trend of soda nostalgia with added functionality. 

 

  1. Shift in Consumer Loyalty

Once a niche category, functional sodas are now showing up in mainstream grocery stores, convenience stores, and restaurants. Olipop’s rapid growth demonstrates that consumers are actively seeking better-for-you alternatives—and they’re willing to pay for them. 

For retailers and foodservice buyers looking to expand their better-for-you beverage offerings, here are other key brands driving innovation in functional soda and prebiotic drinks: 

  • Poppi – Another leading prebiotic soda brand, offering flavors like Strawberry Lemon and Classic Cola with apple cider vinegar for gut health. 
  • Culture Pop – A kombucha alternative that blends live probiotics with fruit juices and botanicals, appealing to health-conscious soda lovers. 
  • Health-Ade Sunsip – From the makers of Health-Ade Kombucha, this line of prebiotic sodas combines gut-friendly benefits with flavors like Pomegranate Berry and Lemon Lime. 
  • Sunwink – A botanical tonic brand focusing on adaptogens and superfoods, offering wellness-focused drinks like Turmeric Recover and Hibiscus Mint Unwind. 

With consumer demand for functional, flavorful, and gut-friendly drinks on the rise, stocking a diverse range of options can help boost category sales and attract new customers across both retail and foodservice. 

Beyond the Plate: How Plant-Based Innovation is Transforming the World 

Written by Benjamin Davis on . Posted in Manufacturing, Technology, Trends.

The plant-based movement has long been associated with food—alternative meats, dairy-free cheeses, and plant-powered protein. But as new breakthroughs emerge, it’s becoming clear that plant-based innovation reaches far beyond our plates. From environmental restoration to sustainable materials, plants are proving to be powerful tools for solving some of the world’s most pressing challenges. 

Two recent developments highlight just how far plant-based solutions can go: a plant-based compound to combat harmful algae blooms and a pine-based alternative to fossil fuel plastics. These breakthroughs demonstrate the potential of plant-derived solutions to drive sustainability across industries and reshape the way we interact with the environment. 

 

Harnessing Plants to Fight Harmful Algae Blooms 

Harmful algae blooms (HABs) are an escalating global crisis. These overgrowths of algae—fueled by agricultural runoff, climate change, and industrial pollution—deplete oxygen in waterways, produce toxins, and devastate aquatic ecosystems. Traditional chemical-based treatments often create unintended side effects, making it difficult to control these outbreaks sustainably. 

Enter plant-based mitigation strategies. Researchers have developed a plant-derived compound that can safely and effectively reduce harmful algae blooms without harming aquatic life. This breakthrough, recently reported in Phys.org, offers a nature-based alternative to harsh chemical treatments. 

Unlike conventional solutions, which can further disrupt fragile ecosystems, this plant-based compound works by targeting the conditions that fuel algae blooms rather than merely destroying the algae itself. The method reduces phosphorus levels—one of the key nutrients responsible for excessive algae growth—without introducing pollutants into the water supply. 

Why This Matters 

  • Eco-Friendly Water Protection: Unlike chemical treatments, this plant-based alternative doesn’t cause secondary pollution. 
  • Safeguarding Fisheries & Aquatic Life: Reducing algae blooms helps restore fish populations and protect drinking water sources. 
  • Scalable Sustainability: As agricultural and industrial pollution continue to strain waterways, plant-based solutions like this could become critical for maintaining water health globally. 

 

Pine-Based Plastics: A Renewable Alternative to Fossil Fuels 

While algae blooms are devastating waterways, another environmental crisis is filling our landfills and oceans: plastic pollution. Most conventional plastics are derived from fossil fuels, taking centuries to decompose and leaching harmful chemicals into the environment. But a new discovery can change that—scientists at Washington State University have developed a pine-based alternative to fossil-fuel plastics, which could revolutionize the packaging and materials industry. 

This new bio-based foam, created from pine resin, offers similar properties to petroleum-based foams used in insulation, shipping materials, and disposable packaging. Unlike traditional plastics, these plant-based foams are biodegradable, renewable, and significantly reduce the carbon footprint of plastic production. 

Why This Matters 

  • Sustainable Plastic Alternative: This breakthrough offers a renewable replacement for fossil-fuel-based plastics. 
  • Reduced Waste & Pollution: Unlike petroleum-based foams, pine-based foams decompose naturally without microplastic contamination. 
  • Industry-Wide Applications: From packaging to building materials, this plant-based foam could provide a greener alternative to numerous industries reliant on plastic. 

 

These developments reinforce a powerful truth: the plant-based movement is bigger than food. Whether restoring ecosystems or replacing harmful materials, plants are at the forefront of sustainability-driven innovation. 

As consumers, businesses, and policymakers push for greener solutions, plant-based science continues to provide real-world answers. 

The Evolution of Plant-Based Meat: A Modern Take on Centuries-Old Traditions 

Written by Benjamin Davis on . Posted in Manufacturing, Products.

The plant-based meat industry is often framed as a modern invention, but as T.K. Pillan, founder of Veggie Grill and Senior Advisor to Beyond Meat, recently pointed out on LinkedIn, meat made from plants is nothing new. Cultures around the world have been creating high-protein, satisfying plant foods for centuries—and today’s leading plant-based meat companies are simply modernizing and perfecting these techniques.

By looking at the historical roots of plant-based proteins and how they’ve evolved into the products of today, we can better understand where plant-based meat fits in the broader food landscape—and why it’s here to stay.

 

Plant-Based Meat’s Deep Culinary Roots

Many of today’s plant-based meat products share core principles with time-honored foods that have been staples in Asian cuisines for centuries. Tofu, Tempeh and Seitan have all been around for hundreds to thousands of years, originating in China and Indonesia.

These high-protein, plant-based foods have been used for generations to provide satiety, nutrition, and versatility in cooking—long before the rise of modern plant-based meat brands like Beyond Meat and Impossible Foods.

“When we started Veggie Grill in 2006, we made our own tempeh and seitan in-house. Today, plant-based meat companies are modernizing and perfecting these techniques.” – T.K. Pillan

 

How Today’s Plant-Based Meat Mirrors Traditional Techniques

Modern plant-based meats, like the latest Beyond Burger IV, may seem far removed from traditional plant proteins, but the underlying process is quite similar to how foods like tofu, tempeh and seitan are made.

Beyond Meat uses protein extraction, a process involving the milling of pulses into a flour. Protein is then separated from the starch creating a concentrated protein source. An extrusion process utilizes heat and pressure to transform the texture of the protein. Oils, starches and other natural flavors are then added to enhance the flavor of the finished product.

In Beyond Meat, beets are used to add a red juiciness, honoring the experience of a eating a traditional piece of red meat.

“The result? A high-protein, cholesterol-free, and more sustainable alternative to beef—one that delivers a satisfying, meat-like experience while reducing saturated fat and eliminating added hormones or antibiotics.

If you love the high-protein satisfaction of meat, we now live in an age where you can get it from plants. I think that’s pretty cool.” – T.K. Pillan

 

The Bigger Picture: Consumer Perception & Industry Challenges

Despite these advancements, misconceptions persist—many fueled by meat industry-backed smear campaigns aimed at casting doubt on plant-based meats. Pillan notes that while some consumers embrace whole food plant proteins like beans and lentils, others still want the taste, texture, and satisfaction of meat—but from plants.

This is where modern plant-based meats fit into the equation—they provide a familiar sensory experience while removing many of the concerns associated with traditional animal agriculture.

The plant-based meat industry is not about reinventing the wheel—it’s about honoring traditional plant-based foods and using modern techniques to create options for today’s consumers. Whether it’s classic tofu or a state-of-the-art plant-based burger, meat from plants is here to stay.

With growing consumer demand, ongoing product improvements, and deeper understanding of what’s possible with plants, we’re witnessing the natural evolution of plant-based proteins—from ancient traditions to the future of food.

“Meat from plants? It’s not a mystery. It’s just the next chapter in a long, rich history of plant-powered eating.”

Balanced Proteins: The Hybrid Approach to a More Sustainable Food System 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

The plant-based food industry has long been focused on offering alternatives to meat, but a new category is emerging that aims to blend the best of both worlds. Balanced Proteins, a term used to describe products that combine traditional meat with plant-based ingredients, are gaining traction as a bridge solution to reduce reliance on conventional animal agriculture while still delivering on taste, texture, and familiarity. 

These products are not vegan or fully plant-based, but they present an opportunity for meat eaters to reduce their environmental footprint without making a drastic dietary shift. For food manufacturers, retailers, and foodservice operators, Balanced Proteins could open new consumer markets and drive innovation in protein sourcing. 

 

What Are Balanced Proteins? 

Balanced Proteins refer to hybrid products that contain both animal-based and plant-based ingredients, designed to maintain the sensory experience of meat while significantly reducing environmental impact and resource use. 

According to NECTAR, an organization dedicated to defining and advancing this emerging market, a balanced protein is a product that replaces a minimum of 30% of it’s animal based ingredients with a plant-based alternative. These replacements can range from processed plant-based proteins to whole plant foods. 

Examples of Balanced Protein products include: 

  • Beef and mushroom burgers, which reduce the overall meat content while maintaining a juicy, umami-rich experience.
  • Chicken nuggets blended with chickpeas, soy or pea protein, enhancing nutrition while lowering saturated fat and carbon emissions.
  • Pork sausages mixed with lentils or grains, delivering the same texture with a lower environmental footprint. 

This approach is not new—culinary traditions worldwide have long incorporated plant-forward meat dishes—but the growing focus on sustainability and food innovation is bringing these products to the mainstream in a more intentional, scalable way. 

 

NECTAR’s Findings on Consumer Adoption 

A new consumer insights report from Food Systems Innovations’ NECTAR initiative explores the market potential for Balanced Proteins, revealing key insights about consumer behaviors, perceptions, and opportunities for growth. 

  • Consumer interest in Balanced Proteins is rising, particularly among flexitarians and sustainability-conscious meat eaters.
  • Taste remains the top priority—Balanced Protein products must deliver the same eating experience as conventional meat.
  • Clear labeling and education are crucial—consumers want transparency about what’s in their food and how it benefits the environment. 

Download the full NECTAR Report on Balanced Proteins here. 

 

Why Balanced Proteins Matter for the Future of Food 

Lower Environmental Impact – By reducing the amount of meat needed per product, Balanced Proteins can cut greenhouse gas emissions, water use, and land degradation compared to conventional meat production. 

Improved Nutrition – These products allow for lower saturated fat, higher fiber, and added nutrients from plant-based components while maintaining the protein content and familiar experience of meat. 

Appealing to Meat Eaters – Unlike fully plant-based meats, Balanced Proteins do not require a major dietary shift, making them more accessible to mainstream consumers who are hesitant to give up meat entirely. 

New Business Opportunities – Retailers and foodservice operators can position Balanced Proteins as a sustainable option that does not compromise on taste or tradition, appealing to a broad consumer base. 

 

The Future of Balanced Proteins 

Balanced Proteins are not a replacement for fully plant-based foods, but they represent an important step toward a more sustainable food system. By meeting consumers where they are, these products can drive incremental but meaningful reductions in meat consumption, benefiting both the planet and public health. 

With growing consumer awareness, technological advancements, and industry-wide collaboration, Balanced Proteins could become a mainstream category in the global protein market—helping shift food production toward a more responsible and efficient future. 

The Whole-Food Plant-Based Debate: What It Means for the Plant-Based Food Industry 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

The whole-food plant-based (WFPB) diet is gaining attention for its emphasis on minimally processed, nutrient-dense foods—but it’s also sparking debate within the plant-based movement. While all WFPB diets focus on whole, plant-based ingredients, two different schools of thought have emerged:

1️⃣ The Low-Fat WFPB Diet, which limits or eliminates added oils, nuts, seeds, and high-fat plant foods like avocados.
2️⃣ The Higher-Fat WFPB Diet, which embraces whole food sources of fat and even allows for high-quality oils like extra virgin olive oil.

This discussion, explored in a recent article by Today’s Dietitian, has important implications for the plant-based food industry, particularly in product innovation, marketing, and consumer education. As the industry moves forward, brands must recognize these shifting preferences and find ways to serve both ends of the WFPB spectrum.

 

The Growing Demand for WFPB Products 

With research continuing to highlight the health benefits of plant-based diets—including reduced risks of heart disease, diabetes, and obesity—more consumers are looking for products that align with whole-food, minimally processed nutrition standards.

  • Consumer demand for WFPB-friendly products is growing as more people seek out foods with clean ingredient lists, recognizable whole-food components, and minimal additives.
  • The role of dietary fat is evolving, with some consumers embracing high-fat plant foods like nuts, seeds, and avocados, while others actively avoid oils and processed plant fats.
  • The distinction between “vegan” and “whole-food plant-based” is critical—not all vegan products meet WFPB criteria, meaning brands need to clearly communicate how their products fit into different plant-based lifestyles.

For the plant-based food marketplace, this creates opportunities and challenges. How can brands cater to these evolving preferences while ensuring product appeal and accessibility?

 

What This Means for Plant-Based Food Brands 

  1. Clean Labels & Whole-Food Ingredients Matter: Consumers looking for WFPB-compliant foods are reading labels more carefully than ever.
  • Highlight whole ingredients like lentils, chickpeas, nuts, seeds, and whole grains.
  • Reduce additives, preservatives, and highly refined ingredients (e.g., isolated soy protein, artificial flavors).
  • Clearly label products as WFPB-friendly if they fit within these guidelines.
  1. Rethinking Fats in Product Formulation: The low-fat vs. high-fat WFPB debate means that fat content in plant-based products is under scrutiny.
  • Some consumers want oil-free products, so offering no-oil versions of plant-based meats, sauces, and snacks can tap into this demand.
  • Other consumers embrace healthy fats, meaning brands should be clear about their fat sources (avocado oil vs. refined palm oil, for example).
  • Consider launching multiple SKUs—one for low-fat WFPB followers and another for those who prefer higher-fat plant-based options.
  1. Educating Consumers on Whole-Food Nutrition: The WFPB movement is driven by health-conscious consumers, many of whom are deeply engaged in food education. Brands need to meet these consumers with transparency and nutritional clarity.
  • Use transparent marketing and packaging to showcase whole-food ingredients and health benefits.
  • Educate consumers through blogs, social media, and packaging callouts on the benefits of WFPB diets.
  • Partner with registered dietitians and nutritionists to communicate science-backed health claims.

 

Implications for Retail and Foodservice Buyers

For retailers and foodservice operators, the rise and nuance of WFPB diets presents a significant opportunity to curate offerings that appeal to health-conscious consumers. Stocking both low-fat and higher-fat WFPB options ensures that stores and menus cater to the full spectrum of plant-based eaters. Retail buyers should look for clean-label, minimally processed products that clearly communicate their ingredients and health benefits, while foodservice operators can experiment with oil-free cooking methods or dishes featuring nutrient-dense whole-food fats like nuts and seeds.

As consumer awareness around whole-food nutrition and ingredient transparency continues to grow, brands that align with these values will gain a competitive edge. Retailers and foodservice buyers who recognize this shift early can position themselves as leaders in the evolving plant-based landscape, offering products that meet the expectations of today’s health-driven shoppers and diners.

 

 

 

 

Victory for Plant-Based Labels: France Overturns Ban on Meat Terms 

Written by Benjamin Davis on . Posted in Global Marketplace, Government, Policy.

In a major win for the plant-based industry, France’s Conseil d’État (Council of State) has officially overturned legislation that would have banned plant-based brands from using terms such as “steak,” “ham,” and “sausage” on their product labels. This decision marks a turning point in the global fight for fair legislation and is being celebrated as a victory of common sense by companies across the plant-based sector. 

Leading the charge was La Vie, a French plant-based meat company known for its bold and humorous marketing. In a triumphant LinkedIn post, the company declared: 

ON A GAGNÉ. (We won.)
The Council of State has officially announced the annulment of the decrees and the law—pushed by lobbying groups—that sought to ban plant-based alternatives from using words like “steak,” “ham,” or “sausage.” 

After years of intense legal battles, David has finally defeated Goliath. Your favorite products can keep their familiar names—terms that clearly help consumers understand their use and make plant-based eating more accessible, as scientists have recommended for over a decade. 

This landmark ruling signals a shift away from restrictive regulations designed to protect the traditional meat industry and toward a fairer marketplace where consumers can make informed choices without unnecessary barriers. 

 

Why This Ruling Matters for the Global Plant-Based Industry 

The debate over labeling plant-based products with meat-related terms has been an ongoing battle in Europe and beyond. France initially pushed forward one of the strictest labeling laws in the EU, arguing that terms like “vegan sausage” or “plant-based steak” could mislead consumers. However, critics—including industry leaders, scientists, and plant-based advocates—pointed out that these terms actually help consumers understand the product’s intended use, making plant-based options more accessible. 

This ruling sets a powerful precedent and aligns with similar victories in other countries: 

  • The European Union previously rejected a continent-wide ban on plant-based meat labels, allowing companies to continue using familiar terms. 
  • South Africa overturned its attempt to ban plant-based meat terms, following strong opposition from plant-based businesses. 
  • The United States has seen multiple legal challenges to restrictions on dairy-free labeling, particularly around terms like “almond milk” and “oat milk.” 

These wins highlight a growing global consensus: plant-based brands deserve the same freedom to communicate with consumers as their animal-based counterparts. 

 

A Call for Fair Legislation, Not Protectionism 

The ruling in France is not just about terminology—it’s about fair competition. As demand for plant-based foods rises, some traditional meat and dairy industries have pushed for restrictive laws to slow down the category’s growth. However, consumer behavior is clear: people want plant-based options, and they want to be able to identify them easily. 

Rather than limiting plant-based brands, policymakers should focus on clear, fair labeling laws that prioritize transparency and consumer choice—not corporate protectionism. 

Plant-Based Eggs Are Ready to Hatch: Why Now Is the Time to Pay Attention 

Written by Benjamin Davis on . Posted in Ingredients, Products, Trends.

The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

  • Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
  • Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
  • Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

  • The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 
  • Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 
  • Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

  • A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 
  • Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

  • A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 
  • Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

  • The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 
  • Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

  • A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 
  • Expanding into retail and foodservice. 

 Perfeggt (Germany) 

  • A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 
  • Designed to mimic scrambled eggs and omelets. 

 

Why Retailers & Foodservice Buyers Should Pay Attention 

  • Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 
  • Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 
  • Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 
  • Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food.