As we approach the end of 2023, the FoodBev Media team share their outlook on the trends set to shake up the plant-based industry in the coming year. Here’s what’s on the horizon…

Siân Yates, editorial director

Pasta made from a range of gluten-free ingredients such as plantains, chickpeas, lentils and courgette, has quietly gained momentum in recent years. As we approach 2024, it’s poised to become one of the most anticipated food trends of the year.

While not entirely new, this sector is evolving rapidly, with plant-based options that closely mimic traditional pasta innovations. Meatless Farm introduced a new range of plant-based filled pasta products with vegan fillings, featuring flavours like vegan Chicken and Bacon Tortelloni, plant-based Beef, Red Wine & Porcini Mushroom Girasole, and No-Duja Ravioli.

Meanwhile, ZenB launched pasta made entirely from yellow peas – including the skin, which the company says enhances the flavour, texture and nutritional value while being eco-friendly. Anticipate more innovations in this sector in 2024 and beyond, as consumers seek comforting classics in healthier and more sustainable forms.

Phoebe Fraser, associate editor

This year has seen a wave of innovations in the plant-based seafood space, introducing a range of products that cater to the growing demand for sustainable fish alternatives. From tapioca starch squid rings to shelf-stable scallops, this sector is casting a wide net and redefining the future of plant-based dining.

In September, Austrian food-tech start-up Revo Foods debuted the world’s first 3D-printed vegan salmon fillet, marking a milestone in 3D-printed food. The main ingredient, Promyc, is a mycoprotein made from filamentous fungi. This launch signifies a shift in the food industry towards personalised, sustainable and creative food solutions.

The Plant Based Seafood Co announced an addition to its Mind Blown range – shelf-stable vegan scallops, made from ingredients like konjac and wheat protein, eliminating the need for freezing or refrigeration. While Happiee made its entrance into the UK market with a new range of seafood alternatives, including prawns and squid.

Further creativity can be expected from this category as we set sail into 2024!

Rafaela Sousa, news reporter

Meal kits have gained traction in recent years, catering to the increasing demand for sustainable, convenient and health-conscious dining choices. One of the primary reasons for their surge in popularity is their ability to simplify the cooking process, enabling individuals to prepare plant-based meals at home without the hassle of extensive meal planning or grocery shopping.

Organic subscription service Green Chef provides healthy plant-based meal kits. Each kit offers step-by-step recipe cards and organic ingredients. Subscribers have the flexibility to choose their preferred meal options based on their dietary preferences. Another example is Purple Carrot, which provides vegan meal kits with diverse recipes catering to various dietary preferences.

These meal kits not only make cooking easy but also introduce a range of plant-based foods and cooking methods. As this trend keeps growing, we’ll see more options and creativity in this market, making plant-based eating more attractive to a broader audience.

David Echevarría, news reporter

Gone are the days of rubbery and tasteless plant-based cheese alternatives. This year alone has seen some impressive innovation in dairy-free cheese offerings – and with advancing technologies, and the increasing introduction of animal-free proteins such as casein allowing for textural and nutritional breakthroughs, this looks set to mature across 2024.

Spanish food-tech start-up Väcka this year launched two new versions of its Mözza and Pumpkin Chxddar cheese products, replacing the fermented almond milk and coconut oil with melon seed milk and olive oil. Innovation in ingredients and upgraded recipes are leading to a wider range of product types than ever before.

And big brands in the UK, such as Saputo Dairy’s Cathedral City and Bel Group’s Babybel, have both expanded their plant-based portfolios this year with new additions such as Cathedral City’s first plant-based soft cheese and Babybel’s plant-based White Cheddar.

Dan Bunt, marketing manager

In previous years, F&B companies have battled between convenience and health benefits for their consumers, which led to a multitude of problems and messy marketing messages. The plant-based space is no exception.

In our fast-paced society, convenience is key, as is the demand for healthy and nutritious products. Marketing your products correctly could help you stand out on the supermarket shelves. Cleaner labels, nutritional scores and low HFSS ingredients enable consumers to accurately see which products to buy at a glance.

Highlighting the health benefits of your products and considering partnerships with wellness influencers to reach health-conscious consumers is a great way to market your products in 2024. By incorporating convenience and wellness into your strategy, you can stay relevant and competitive in the plant-based industry.

Jesús Luna-Lopez, sales director

Companies in the plant-based space have been rapidly answering consumer challenges around texture and mouthfeel. More simplification in the ingredients profile, and product blends based on consumer experience, will both continue to trend in 2024.

Plant-based beverages will continue their upward trajectory, with products that are good for the gut and cholesterol levels continuing to claim their space on the shelves – such as kefir and oat drinks and protein drinks made with pea, mung and fava bean. In addition, meal replacements and liquid yogurts with real fruit pieces and added vitamins will complement the functional category.

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