The following content is sponsored by The Very Good Food Company
Exploring The Consumer Potential of Plant-Based Alternatives
Plant-based alternatives have exploded in recent years, and by 2030 the total market value is predicted to surpass a whopping $161 billion. The steady growth of this market goes hand-in-hand with another trend: consumers are increasingly being spoilt for choice.
Alternatives products are expanding and evolving in order to offer the same variety as the conventional meat market. Innovative technologies are helping new plant-based products rival animal products in look, taste, texture, and even nutrition.
This infographic from the Very Good Food Company (VGFC) provides a detailed look at the range of plant-based alternatives that could take the market’s consumer potential to the next level.
The Universe of Plant-Based Alternatives
There are four major categories for plant-based meat: natural meat mimickers, functional meat substitutes, meatless meat, and vegetable-forward products. How do they stack up?
|Natural meat mimickers||Provide meatless products with a savory mouthfeel, and are naturally high in fiber /protein||Examples: Legumes e.g. beans peas, lentils, pressed vegetables, mushrooms, jackfruit|
|Functional meat substitutes||May not taste exactly like meat, but have similar textures and flavors||Examples: Textured vegetable protein e.g. soya chunks, Unprocessed binders e.g. zucchini, carrot, coconut, beans, tofu, tempeh, seitan|
|Meatless meat||Replicates meat’s typical characteristics, sometimes by combining natural meat mimickers and functional meat substitutes||Examples: Impossible Burger,|
These products appeal to "flexitarian" consumers, but can be highly processed
|Vegetable-forward||Doesn’t try to replicate meat exactly, (Read more...)|