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How to Stand Out in Today’s Plant-Based Market

Zalg

The plant-based food sector has seen significant growth, but it’s now at a critical crossroads. Initially, being plant-based was enough to attract consumers, but as the market evolves, people want more than just ethical and environmental benefits. Increasingly demanding consumers expect variety, flavour, and high-quality ingredients with a focus on clean label which make plant-based food a staple in their diets, rather than a novelty.

Le Grand Bluff

Between 2018 and 2022, plant-based product launches increased by 302%, and the market is forecast to grow to $160 billion by 2030, according to Mintel. However, the challenge now lies in how brands can stand out.

Le Papondu

Taste France, taste plant-based

France is known the world over for its food and drink and now French companies are stepping up to meet this next challenge. Initiatives like Taste France are helping to make plant-based foods more accessible while ensuring they meet the high standards of taste and quality that French cuisine is known for. Taste France promotes French food and drink globally by creating international platforms and building connections between producers and buyers to support companies in delivering products that are sustainable, high quality, healthy and full of flavour.

The French art of plant-based innovation

Celextral

France’s plant-based sector is thriving, with companies offering innovative solutions that seamlessly blend taste, quality, and sustainability. Zalg produces eco-friendly, locally sourced French seaweed products—an excellent example of taste-driven innovation that is both nutritious and environmentally responsible.

ABERYNE

Le Grand Bluff provides meat alternatives that replicate the texture and flavour of traditional meats, allowing consumers to transition to plant-based eating without sacrificing taste. Meanwhile, Le Papondu is transforming the egg industry with its plant-based egg alternatives, offering a sustainable, cruelty-free option that closely mimics the taste, texture, and versatility of conventional eggs.

Jay & Joy

Clextral is pioneering advanced extrusion technology, creating plant-based proteins with enhanced texture and nutritional value. ABERYNE reimagines iconic delicacies like foie gras, with Foi Green earning Michelin-starred chef approval for its 100% plant-based alternative.

Casse Noisettes
Casse Noisettes

Jay & Joy stands out for its indulgent dairy-free cheeses, offering plant-based alternatives that deliver rich flavours and creamy textures. Casse Noisettes also craft plant-based cheese alternatives with their exceptional ‘frawmages’ made from premium, natural ingredients, offering an unparalleled taste experience for all cheese lovers.

A new standard for plant-based eating

With a sharp focus on quality and innovation, France is taking the road less travelled in the plant-based sector making the Taste France Pavilion a must-see at Plant-Based World Expo Europe on stand F13.

Learn more about the companies on the online catalogue or email Ghalia Ramzi: [email protected]


Business France