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…
Louis Porcelli, social media and campaigns executive
Mushrooms have been a part of our diet for thousands of years. And more of us are starting to become familiar with their underground root structure: mycelium.
Mycelium, rich in umami flavour and fibrous in nature, has become a hugely popular meat alternative ingredient. The options available to consumers are growing, offering up mushroom-based products mimicking traditional cuts of meat.
MyForest Foods describes mycelium as “Mother Nature’s solution to our rising demand for meat”. The brand slices whole cuts of mycelium into bacon-style rashers, seasoned with minimal ingredients and brushed with coconut oil, to produce a crispy texture when pan-fried.
Prime Roots produces plant-based deli meats and charcuterie from Koji, a Japanese fungus traditionally found in miso and soy sauce. And plant-based whole cut developer Meati Foods heralds mycelium as its ‘hero ingredient’ – it constitutes 95% of most of their cutlets and steaks.
With companies like these championing mycelium and its important role in the future of meat alternatives, we can only expect more buzz around this ancient natural ingredient.
Chiara Marangon, account manager
The plant-based industry has witnessed a somewhat turbulent year in 2023, with many proclaiming that it has reached its peak. However, there is still a wealth of innovation that can be introduced in many of its sub-sectors. In particular, the plant-based chocolate market.
Several manufacturers have introduced special edition plant-based chocolates, and within the category there has also been a particular focus on better-for-you chocolate. For example, Moon Magic has launched a line of low-calorie vegan chocolate which is keto-friendly, gluten-free and created using oat milk.
I am expecting to see more ‘healthy’ plant-based alternatives in 2024, fulfilling the need for alternatives to dairy as well as the demand for more functional confectionery that can satisfy both the health-conscious and eco-conscious shopper.
Jonathan McGowan, awards marketing executive
In 2023, we’ve witnessed the widespread adoption of various seaweed varieties in the plant-based industry, both in food production and as a featured ingredient on dining tables.
Seaweed and sea vegetables have long played a role in the food and beverage industry, but their presence has seen a remarkable surge in the plant-based market in recent months. This surge can be attributed, in part, to their high nutritional value, featuring essential nutrients like omega-3s, iodine, vitamin B12, calcium and magnesium.
Beyond its nutritional benefits, seaweed also contributes significantly to the flavour profile of plant-based products, particularly those replicating the taste of seafood. The savoury umami notes from seaweeds such as Nori and Royal Kombu have proven to be transformative ingredients in the creation of plant-based seafood alternatives.
The surging demand for this ingredient has even led to the establishment of the first organic Dutch farm dedicated to seaweed production for European consumers. Whether integrated into whole-cut plant-based fish products or used as an ingredient in coatings and batters, seaweed is poised for continued growth in the years ahead.
Will Field, awards marketing executive
RTD coffee products are carving out a significant niche within the beverage market, with plant-based options leading the charge toward healthier and sustainable alternatives.
The latest offerings from companies like Rokit Drinks and Chamberlain Coffee showcase the burgeoning potential of plant-based RTD coffees in challenging the status quo of the beverage industry. Rokit Drinks has been recognised for its innovation in this space, recently winning a 2023 World Coffee Innovation Award during Caffe Culture expo in London. Its oat milk-based cold brew trio is formulated with mind-boosting plant-based ingredients, rich in essential vitamins like B2, B3, B5, B6 and B12.
Elsewhere, Chamberlain Coffee’s latest plant-based RTD line comprises four cold brew lattes made with almond milk and coconut cream, showcasing an innovative flavour portfolio that includes a cinnamon bun-flavoured variant.
The RTD coffee sector is well-poised to capitalise on this trend, offering consumers a plant-powered pick-me-up.
Jake Targett, new business executive
The popularity of egg alternatives is on the rise and will continue into 2024. Plant-based eggs are a product of cutting-edge food science and culinary innovation. Companies are using a variety of plant sources, such as mung beans, chickpeas and algae, to create egg-like textures and flavours that mimic the versatility of traditional eggs.
A standout product generating buzz in this sector is Just Egg by Eat Just, crafted using mung bean protein. While Yo Egg’s whole egg alternative also offered consumers what it claimed to be the world’s first plant-based whole poached egg this year – a highly sought-after format in foodservice and at home. These products not only satisfy vegans and vegetarian tastebuds but also appeal to health-conscious consumers seeking cholesterol-free options.
James Taylor, awards marketing executive
As health-conscious consumers look for products that align with their wellness goals, plant-based functional soft drinks are stepping up their game. Many leading brands are not only harnessing the power of natural plant-based ingredients but also fortifying their products with vital micronutrients.
One exciting trend is the increase of energy drinks made with ingredients like yerba mate, guarana and ginseng. These botanical wonders provide an energy boost while avoiding artificial stimulants, in line with the growing values of health-savvy consumers.
Traditional choices of energy or soft drink often have additional sugar with a lack of beneficial nutrients, steering away consumers with health concerns around the link between excessive sugar consumption and obesity. This shift in public consciousness is driving beverage producers to create products with reduced or zero sugar.
With the rise of natural sugar alternative ingredients such as monk fruit and stevia, this trend is poised to follow into 2024 and beyond.
© FoodBev Media Ltd 2024
World Beverage Innovation Awards – NOW OPEN FOR ENTRIES!
The awards celebrate excellence and innovation across the global beverage industry. Don’t miss out on having your innovations recognised on a global scale.
Deadline for entries 23 July – enter now!
Don’t get left behind
Start your free Foodbev magazine trial today and join thousands of fellow industry professionals in receiving food and drink trends direct to our business.
Click here to start your free trial
Your privacy We use small files known as ‘cookies’ to enhance your experience of the FoodBev website and analyse site-traffic. Read about how we use cookies or how you may control them in our updated privacy policy and cookie policy. If you continue to use this site, you consent to our use of cookies. Click the ‘OKAY‘ button at the top right of this panel to accept or click here for more information.