The growing interest and adoption of veganism and plant-based alternatives have become undeniable global trends in recent years. As consumer priorities shift towards more ethical, sustainable, and health-conscious choices, the vegan movement has gained significant momentum worldwide.
One key indicator of this trend is the data from Google Trends, which reveals that Germany was the leading source of searches about veganism in 2023, followed by Austria and the United Kingdom. This surge in online interest highlights the increasing mainstream appeal of the vegan lifestyle across Europe.
According to The Vegan Society, the rise of the vegan movement is further reflected in the impressive growth of the plant-based food market. According to the Good Food Institute, global retail sales of plant-based meat products reached USD6.1bn in 2022, demonstrating the strong consumer demand for alternatives to traditional animal-based products.
A global survey conducted by Rakuten in 2021, also quoted by The Vegan Society, delved deeper into consumer adoption of plant-based products. The study found that 81% of respondents had tried plant-based milk, 48% had tried other dairy alternatives, 44% had tried vegan meat alternatives, and 25% had experienced vegan egg replacements. These statistics suggest a widespread openness to exploring and incorporating plant-based options into consumers’ diets. The growing popularity of veganism and plant-based products has not gone unnoticed by the food industry.
In a 2021 global survey by NSF, 88% of food industry practitioners said they expect demand for plant-based products to increase. Furthermore, 74% of respondents believed that consumers choose plant-based options for a healthier lifestyle, while 60% attributed the trend to environmental consciousness. The rising interest in vegan and plant-based alternatives is also evident in the dramatic increase in Google searches. In 2021, searches for “vegan food near me” experienced a more than 5000% surge, reflecting the growing consumer demand for accessible and convenient vegan options.
The confluence of these factors – the geographic spread of veganism, the booming plant-based food market, the widespread consumer adoption, and the industry’s recognition of the trend – underscores the profound transformation underway in global food consumption patterns. As consumers become more informed and proactive in their choices, the vegan movement has firmly established itself as a significant and enduring force within the food and beverage landscape.
The market keeps on innovating
There are many companies that are capitalizing on the rise of these movements. While there are well-established names like Impossible Foods or Beyond Meat that have taken the shorter route to fame by partnering fast-food chains, others are developing solutions that aim to change the industry one step at a time.
Ingredients specialist Loryma supports manufacturers with wheat-based solutions that promise top-quality characteristics. They imitate animal fats that perfectly replicate the originals in terms of texture and processing properties. Wheat-based stabilizers, starches and clean label compounds, meanwhile, enable manufacturers to create melt-in-the-mouth or stable, sliceable textures. They also improve the appearance and sensory properties of products such as juicy poultry sausage, vegan salami pizza or crispy plant-based chorizo. Consumer demand for plant-based, health-conscious yet tasty convenience products continue unabated. However, plant-based fats do not always behave like their animal-based counterparts when it comes to production and preparation.
Here, manufacturers face several challenges: Meat analogs, meat products or hybrids should have an authentic texture and sensory appeal, and convince with a low-fat content and short, natural ingredient list. Loryma has developed three innovative solutions that support targeted fat reproduction, all with a low-calorie content. Many ready meals require a tender melt after preparation. Examples include reheated salami pizza or pure poultry sausage that tastes juicy rather than dry despite its reduced fat content. The Lory Stab blend based on the modified wheat starch Lory Starch Amber perfectly addresses these needs. The system is freeze/thaw and thermally stable, and shear resistant.
Some end products require a pasty, creamy texture that does not run. One example is chorizo sausage: if the fat contained in the sausage liquefies during the frying process, the sausage meat and casing will no longer harmonize, and the skin will either burst or be difficult to slice cleanly. With an emulsion-based stabilizing system created with alginate, gluten and starch, this effect can be achieved without thermal activation. The cold gelling compound is also low in fat, cut resistant, elastic and does not release water. If a visible fat content is to be a typical feature of the application, such as the white components in salami or the fat edge on raw ham, then the compound of Lory Starch Jade and Lory Starch Ruby is ideally suited. The size of the fat reproduction can be scaled individually and is suitable for a clean, additive-free label.
“The demands on finished products, whether as meat substitutes or hybrid solutions, are becoming more and more stringent,” explains Norbert Klein, head of research & development at Loryma. “Thanks to functional ingredients and extensive testing, we can advise manufacturers on their individual concepts. Our compounds and blends offer advantages not only in terms of product quality and nutritional value, but also for the efficient and targeted creation of new trend products.”
Another interesting innovation comes from the food technology business Revyve has figured out how to take out chemicals and texturizers originating from animals while still giving burgers a juicy bite. Revyve launched their high-performance egg replacement ingredient at IFT FIRST 2024, opening a whole new realm of food texture. The sensory experience that customers anticipate from their cuisine is provided by Revyve.
The egg substitute that is clean and little processed is the first to be widely accessible in the commercial market. Eggs have long been used as a standard binder and texturizer in processed foods like plant-based and meat burgers. Manufacturers have recently been looking for more ethical and sustainable alternatives to eggs. The popularity of eggs has also declined due to fluctuating costs, erratic availability, worries about food safety, and allergy hazards. It’s difficult to replicate the functionality of eggs without the use of emulsifiers, hidden starches, strange binders, or E-numbers.
Additionally, customers are reluctant to give up the distinctive mouthfeel and texture that eggs add to burgers and other dishes. Plant-based foodies and flexitarians who are concerned about the environment would never compromise on the texture and appearance of plant-based cuisine, particularly burgers. They also want cuisine that is simpler, easier to understand, and has a short ingredient list.
“The science-backed ingredients revyve has pioneered produce the sensory appeal that consumers want in burgers,” says Cedric Verstraeten, CEO of revyve. “Revyve delivers the meatiness and juicy firmness that caters to consumer appetites. These nutritious, wholesome ingredients are all-natural and non-GMO. There’s more to come in Q3 2024 when we release our gluten-free, allergen-free ingredients.”
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