Plant-Based Innovations Changing the Future of Food, While Catering to Flexitarians

Plant-Based Innovations Changing the Future of Food, While Catering to Flexitarians

Plant-based protein has morphed into so much more than a trend, it's a movement that is boosting the massive growth of the Vegan market. 

According to our Foodable Labs data, 78.4% of the top foodie influencers that we have indexed mentioned vegan menus, which was a 309% increase from 2016 to 2017. Also, concepts in the health halo sector have increased their vegan menu offerings by 211% in 2017. 

According to Nestlé, the plant-based food market is expected to reach $5.2 billion worldwide by 2020. 

While veggie burger companies like Beyond Meat and Impossible Burger continue to gain momentum in the market, plant-based snacks are also on the rise. 

Plant-based burgers aren't only attractive to vegans and vegetarians either.  There's a reason they look very similar to a meat burger patty.

"Key consumers will be the so-called flexitarians, people who want to reduce meat consumption in their daily eating habits, but don’t want to miss the texture by using meat analog," said Florian Bark, product manager at Hydrosol to "FoodIngredientsFirst." 

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Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

Will Startup Hungry Planet™ Gain Momentum After Recent Success in a California School District?

A California school district began to offer plant-based meals across all their cafeterias this past academic year and had students choose whether or not they wanted to eat them based on taste. “The initiative was so successful, the meals will likely be offered again next year,” reports KEYT.

We’ve heard about companies like Impossible Food and Beyond Meat making their way in restaurants, but the Santa Barbara Unified School District actually sourced her plant-based protein from a startup based out of Missouri. It’s called Hungry Planet™.

According to the company’s website, it focuses on creating an alternative protein to ground beef, chicken, pork, Italian sausage, chorizo sausage, and crab for culinary professionals to use as a 1:1 substitution in innovative entrees. The company says it develops its faux meats to delight the demanding tastes of meat lovers in the heart of the Midwest.

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Vegan Steak Increases Production After Selling Out 40,000 Units in 1 Week

Vegan Steak Increases Production After Selling Out 40,000 Units in 1 Week

With the recent incredible response to UK launch of the world’s first vegan steak, an increase in production has been ordered before rolling out across Europe.

The Netherlands based vegan company, Vivera, debuted their latest product in over 400 Tesco locations and sold about 40,000 units within the first week.

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“Vegan” Polls as Least Appealing Marketing Term

“Vegan” Polls as Least Appealing Marketing Term

Media company Morning Consult recently conducted a study on consumer trends. Among US adults, the study showed “vegan” was found to be the least appealing term used in food and beverage marketing materials.


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Vegan Named the Top Trend of 2018 According to 80 Chefs 

Vegan Named the Top Trend of 2018 According to 80 Chefs 

Vegan dishes are no longer attractive to eaters who only eat a vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients.

Meat-eaters are gravitating to vegan dishes too. 

This is because chefs are getting creative with plant-based proteins and are serving up dishes that all diners, regardless of their dietary preferences, can't resist.

These dishes are also much more sustainable, making them attractive to those eco-friendly diners. 

Meat has a much bigger water footprint than grains, vegetable or beans. It takes more than 2,400 gallons of water to produce just 1 pound of meat, according to PETA.

With that being said, it's no wonder that vegan is expected to be the top trend in 2018.

According to the fourth annual “Culinary & Cocktails Trend Forecast” by Kimpton Hotels and Restaurants group, 80 chefs believe that the vegan trend will only continue to gain momentum and be the top trend impacting restaurants next year. 

So which proteins will chefs make the centerpieces of dishes instead of meat? 

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