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Tag: Grocery

Thinking Past Meat and Milk: Where Retail Buyers Are Finding Their Next Plant-Based Wins

Written by Benjamin Davis on . Posted in Retail.

How Category Expansion and Smarter Curation Are Fueling the Future of Plant-Based Sales

For the better part of a decade, “plant-based” in the retail space meant two things: alt-meat and dairy-free milk. While these legacy categories remain essential, they are no longer the center of the plant-based universe.

Today’s most forward-thinking retail buyers are shifting their gaze toward a new generation of plant-based offerings—those that align with snacking habits, convenience culture, functional wellness, and global flavor exploration. The modern shopper isn’t just avoiding meat or milk—they’re seeking plant-forward options across their entire cart.

Let’s take a tour of the new plant-based hotspots gaining shelf space—and consumer loyalty.

Beverages: Where Function Meets Flavor

Plant-based beverages are no longer limited to almond or oat. From protein-packed pea blends to mushroom adaptogen elixirs, drinks are quickly becoming a wellness ritual for consumers seeking more than hydration.

Emerging standouts include:

  • Ready-to-drink smoothies with clean-label ingredients and no added sugar

  • Functional tonics powered by turmeric, ginger, and apple cider vinegar

  • Prebiotic and probiotic sodas that are disrupting legacy carbonated brands

Retail Tip: Position plant-based beverages in both wellness and grab-and-go coolers to increase basket size and cross-shop discovery.

Sauces & Condiments: Small SKU, Big Punch

Plant-based condiments are having a flavor-forward renaissance. No longer niche, today’s offerings serve as essential pantry items for flexitarians and vegans alike. Think: creamy vegan ranch, plant-based aioli, nut- and seed-based dressings, and dairy-free pestos with complex flavor profiles.

Shoppers now expect their sauces to meet multiple criteria: allergen-friendly, functional, and delicious.

Retail Tip: Cross-merchandise condiments with meal kits, frozen foods, or plant-based proteins for inspiration-driven basket building.

Frozen Meals: The Rebirth of Convenience

Gone are the days of frozen plant-based entrées being boring or overly processed. A new wave of brands is creating globally inspired, chef-crafted meals that are heat-and-eat and dietitian-approved.

Rising formats include:

  • Global grain bowls and plant-based curries

  • Stuffed pastas and dairy-free lasagnas

  • Veg-forward pizzas with cauliflower or legume-based crusts

Retail Tip: Expand plant-based frozen assortments to include multiple cuisines and protein types—today’s consumer wants variety and authenticity.

Snacks: Where Curiosity and Clean Labels Collide

Snacking is no longer a guilty pleasure—it’s a wellness strategy. Plant-based snacks are redefining this category with protein-forward innovations, adventurous flavors, and new textures. Think chickpea puffs, seaweed crisps, fruit-and-nut bars with functional boosts, and dairy-free jerky made from mushrooms or jackfruit.

Snack buyers are especially key in capturing younger demographics, as Gen Z expects snacks that align with both their values and cravings.

Retail Tip: Create plant-based snack destinations near checkout or in endcaps with callouts like “Powered by Plants” or “Snack with Purpose.”

Pantry Staples and Baking: The Quiet Revolution

Plant-based pantry goods are a stealthy growth engine. As consumers cook more at home, demand is surging for items like vegan bouillon, egg alternatives, baking mixes, and plant-based spreads. Products that deliver convenience without compromise—especially those with regenerative or local sourcing stories—are winning loyalty.

Retail Tip: Integrate these items into regular shelf resets, not just specialty sections—normalization drives adoption.

Curation Is the Key

For buyers, the opportunity is clear: plant-based is no longer a category—it’s a product feature across every aisle. The challenge lies in knowing which brands offer differentiation, and how to bring those stories to life in the store environment.

Curating with intent—balancing taste, function, cultural relevance, and storytelling—is how today’s retail leaders are unlocking new consumer segments and long-term category growth.

From Basket to Table: How Plant-Based Fits into 2025’s Retail Food Trends

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

Spring and summer 2025 are ushering in a new phase of grocery retail where practicality meets purpose. Consumers are cooking more at home, looking for globally inspired meals, scanning labels for clean ingredients, and tightening their budgets without compromising on quality. In this evolving environment, plant-based products aren’t just holding their ground—they’re quietly becoming staples.

In this article we explore top trends in food retail and how to make your store a destination for shoppers with a modern set of needs.

Trend 1: Value-Conscious Innovation

With inflation still influencing grocery bills, shoppers are hunting for value across every aisle. But they’re not willing to trade taste or health for price. Retailers like Trader Joe’s have cracked the code by offering their own-label vegan products—from meatballs to dairy-free cheeses and sauces—that rival branded alternatives in both quality and affordability. Their success shows that plant-based innovation doesn’t have to come with a premium price tag, and when done right, can win broad consumer loyalty.

Trend 2: Elevated Everyday Cooking

Today’s shoppers are channeling their inner chefs, using pantry staples and frozen conveniences to build dishes that feel gourmet. This trend plays right into the hands of plant-based brands offering items like satay sauces, lentil-based pastas, or cauliflower flatbreads. These products become the base for flavorful, global meals, making plant-based cooking accessible and exciting—not just a niche for vegans.

Trend 3: Clean Label Expectations

Fewer ingredients. No artificial additives. Easy-to-understand labels. These shopper expectations are driving how products are developed and marketed in 2025. But here’s the nuance: fewer ingredients don’t always mean more nutrition. Cornflakes with “just one ingredient” sound healthy but lack fiber, protein, or added nutrients. Smart plant-based brands are navigating this space by creating clean-label products that still offer functional value—think fortified milks, whole-food snacks, and fiber-rich meat alternatives.

Trend 4: Functional Snacking

Plant-based isn’t just about main courses anymore. Shoppers want snacks that work as hard as they do—supporting energy, digestion, or even mood. Whether it’s a protein brownie bite, a chickpea puff, or a kombucha that touts gut benefits, plant-based snacks are evolving into health tools that also satisfy cravings.

Trend 5: Cross-Aisle Integration

Perhaps the biggest shift? Plant-based foods are no longer relegated to a “special diet” section. In leading retailers, you’ll find oat milk next to dairy, vegan ravioli next to traditional, and plant-based nuggets in the same freezer as their chicken counterparts. This integration helps all consumers see plant-based as a choice—not a compromise.

Conclusion

For retailers, the takeaway is clear: the winning formula in 2025 is to offer plant-based options that deliver on taste, price, health, and convenience—and to stock them where shoppers expect to find their everyday essentials. Plant-based has left the niche and joined the mainstream, one cart at a time.