The fourth Plant-Based Taste Awards have concluded, and the winners have been announced, setting the stage for a whole new era of innovative and delicious plant-based creations. As we delve into the details of the victorious entries, get ready to be inspired by the creativity and culinary innovation showcased at this prestigious event. The Plant-Based Taste Awards provide companies with a dedicated platform for celebrating the hard work that goes into creating delicious plant-based products. Dan Bunt, FoodBev Media's marketing director, commented on the judging day: "This year's judging panel provided participants with the most professional scope possible. Integrity is an important value the FoodBev Awards stand by proudly." FoodBev Awards marketing executive, James Taylor, curated this year's entries. He commended the successful outcomes of this year's participants: "It’s great to see how the plant-based industry is redefining the future of food. This year’s Plant-Based Taste Awards winners proved that plant-based products aren't just better for the planet, they're also among the most delicious for your table." Before we jump into the results, let's take a moment to appreciate those who have assisted with this year's Plant-Based Taste Awards. This esteemed competition would not be possible without our hard-working judges, who tried and tasted all the products put forward for this year's awards. The first day of the Speciality & Fine Food Fair, where the FoodBev Awards team announced and celebrated the winners, has provided the best platform to celebrate the Plant-Based Taste Awards since the first award in 2021. Unveiling the victors Click the arrowheads to discover the position of each entrant. Plant-based Protein Beyond Meat - Beyond Burger Jalapeno WINNER - Best Plant-based Protein WINNER - Best Burger Strong Roots - The Pumpkin and Spinach Burger FINALIST - Burger Verdino Green Foods - Verdino Protein Burger FINALIST - Burger Nasoya - Plantspired Plant-Based Chick’n Kung Pao Flavor WINNER - Best Chicken Alpha Foods - Homestyle Chik'n Strips FINALIST - Chicken UMIAMI - Umiami filet FINALIST - Chicken Steakholder - SH - Marbled Beef Steak WINNER - Best Steak Beyond Meat - Beyond Steak FINALIST - Steak Nasoya - Plantspired Plant-Based Steak Korean BBQ Flavor FINALIST   -   Steak Fry's - Shape & Sizzle Mince WINNER -   Best Mince Verdino Green Foods - Verdino Protein Mince FINALIST   -   Mince Switch Foods - Switch Plant-based Kafta WINNER - Best Kabab/Kafta Switch Foods - Switch Plant-based Kabab FINALIST - Kabab/Kafta ADM - Plant-Based Pulled Pork with Soprotex® N-Slices FINALIST   -   Mince, fillet & pieces Dairy Alternative Arla JÖRÐ - Chilled Oat Barista WINNER -   Best Dairy Alternative WINNER -   Best Milk Alternative Arla JÖRÐ  - Chilled Oat Drink FINALIST   -   Milk Alternative Arla JÖRÐ - Chilled Oat & Vanilla Drink FINALIST   -   Milk Alternative MYOM - Original Oat FINALIST   -   Milk Alternative ADM - Plant-Based Drink with HT-ES1 Postbiotic and ProFam® Pea 580 WINNER -   Best Yogurt Arla JÖRÐ - Strawberry Oat Based Fermented Product FINALIST   -   Yogurt Arla JÖRÐ - Vanilla Oat Based Fermented product FINALIST   -   Yogurt Plant-based Sweet Product Booja-Booja - Raspberry Scrunch Chocolate Wonders WINNER -   Best Plant-based Sweet Product WINNER -   Best Chocolate NOMO - Coconut Bar FINALIST   -   Chocolate NOMO - Ultimate Sharing Box WINNER -   Best Selection Box Snacksy - Raw Bar Berry & Almond with Ginkgo Biloba WINNER -   Best Confectionery Holland & Barrett - H&B Brownie Bites With Benefits FINALIST   -   Confectionery ADM - Plant-based Protein Bar with ProFam® Soy and Pea Proteins WINNER -   Best Sweet Snack Plant-based Savoury Product Lika Bakery - Plant Based Flatbread WINNER -   Best Plant-based Savoury Product WINNER -   Best Savoury Bakery Plant-based Prepared Product Alpha Foods - Chik'n Fajita Burrito WINNER -   Best Plant-based Prepared Product WINNER -   Best Ready meal Holland & Barrett - H&B Glow Kombucha WINNER -   Best Beverage Laphet - Tea Pesto - Chili WINNER -   Best Foodservice solution Strong Roots - The Pumpkin and Spinach Burger WINNER -   Best Vegetable-based product What does the future look like? As we wrap up the fourth Plant-Based Taste Awards, it's clear that the plant-based industry is brimming with innovation, passion and a dedication to creating products consumers will love. These remarkable winners have set the bar high for what's possible in the world of plant-based cuisine, inspiring us all to explore new flavours, textures and possibilities in our culinary endeavours. With the winners leading the way, it's an exciting time to be a part of the plant-based movement. As we continue to push boundaries, challenge norms and redefine the culinary landscape, let's savour every moment and every bite of the delicious plant-based creations that are shaping the future of food. Bronze Sponsor The world needs to provide more nutritious foods that are sourced and produced more sustainably. That’s why we’re proud to introduce Cargill’s Meat & Dairy Alternatives solutions business. By operating at the center of the supply chain, Cargill’s Meat & Dairy Alternatives has the capability to support innovation at every step of the process; from ingredients to final recipes or finished products. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com

UK vegan and free-from chocolate brand Nomo has expanded its line-up with the launch of a new coconut chocolate bar. The bar combines vegan milk chocolate with a desiccated coconut filling, and is free from egg, gluten and nuts as well as dairy. It is made with Rainforest Alliance-certified cocoa. Tara Stevens, senior brand manager at Nomo, said: “This product is more than just our newest flavour, it’s a step forward in our mission to ensure that no one misses out on the joy of chocolate, no matter their dietary restrictions. We can’t wait for our customers to experience this little taste of paradise.” The bar is now available at Sainsbury’s stores across the UK, and will roll out in Asda stores from 30 September. Top image: © Nomo #Nomo #UK

The Better Meat Co has been awarded a $1.4 million grant by the United States Department of Defense to produce a sustainable protein that is free of common allergens. The grant, awarded as part of the Distributed Bioindustrial Manufacturing Programme, will be used to support The Better Meat Co’s efforts to produce large volumes of its Rhiza mycoprotein ingredient. Rhiza is described as an all-natural, shelf-stable protein source, suitable for use in a wide variety of food applications. Based in California, US, the food-tech start-up utilises a method of fermentation that transforms microscopic fungi into the Rhiza mycoprotein. The company then offers the ingredient to other food companies as a B2B supplier. It recently received a ‘No Questions’ letter from the US Food and Drug Administration in response to its determination that its Rhiza mycoprotein is GRAS (Generally Recognized as Safe). Paul Shapiro, The Better Meat Co’s chief executive officer, commented: “The United States will be greatly advantaged by taking a leadership role in biomanufacturing, especially when it comes to efficient, innovative methods of food production”. #TheBetterMeatCo #US

Quorn has launched a new division, QuornPro, focusing on providing one-stop shop menu solutions to foodservice customers. An overhaul of its previous Quorn Professionals unit, QuornPro aims to establish a ‘fresh and consistent’ brand identity for the alt-meat giant’s foodservice presence. QuornPro Distribution Partners aims to provide emerging brands with an opportunity to harness QuornPro’s foodservice expertise. It launches with its first partnership in place, a collaboration with free from meal solutions company Good It’s Gluten Free, helping to make Good It’s Gluten Free’s products available to foodservice for the first time. The roll-out begins with an allergen-free margherita pizza, co-developed by Good it’s Gluten Free and QuornPro’s culinary team specifically for schools. The pizza features vegan mozzarella cheese and a crispy base, and will be available to schools from October 2024. It is also free from additives and palm oil, and cooks from frozen in less than six minutes. Phil Thornborrow, QuornPro’s director of global foodservice, said that foodservice can be a “complex market to crack,” adding that QuornPro prides itself on “cutting through the complexity to add real value to our customers”. He commented: “QuornPro Distribution Partners is an evolution of our customer-first attitude. We’re always looking for ways to help our customers achieve more. The ultimate vision for QuornPro Distribution Partners is to be able to suggest complete menus to our customers, and then be able to supply them with every single ingredient.” Thornborrow explained that QuornPro is partnering specifically with companies who share its ambitions to deliver nutritional benefits, carbon reductions, or have a strong social purpose. “QuornPro Distribution Partners creates a network that is mutually beneficial for everyone involved. Brands benefit from our foodservice expertise and access to a market that can be tricky to get cut through in, we get to provide our customers with even more meal solutions, and our customers benefit by being able to deal with one point of contact to meet multiple requirements.” #Quorn #foodservice #UK

The global food industry is rapidly evolving, driven by the need for high-quality, natural ingredients and innovative solutions that future-proof the supply chain. Ingredient manufacturers are at the forefront of this, offering forward-thinking products that address current demands as well as future challenges. This includes combining natural ingredients with cutting-edge technology, to provide effective alternatives to traditional ingredients that have become less desirable or more expensive. One major issue for both consumers and manufacturers is how to reduce/replace eggs. Eggs are a vital ingredient in the food industry to thicken, stabilise, foam, emulsify and consequently enhance fresh-keeping throughout the product shelf life. However, several factors have led to a growing demand for egg substitutes including record food inflation, avian flu, egg allergies, increase in plant-based diets and consumer interest in wellness, nutrition and sustainability. In today's price-sensitive market, manufacturers are seeking egg replacement solutions to reduce costs whilst maintaining high product quality, and dietary and sustainability requirements. As a result, CSM Ingredients Group – a leading group in the research and development of ingredients comprising CSM Ingredients and HIFOOD – has developed a range of systems to partially or fully replace whole eggs, egg whites and egg yolks in sauces, bakery and pastry items, gluten-free products and ready meals. Christian Sobolta, managing director at CSM Ingredients Group, commented: “Thanks to our open innovation approach, we are able to leverage technology and combine internal and external know-how to help build a more sustainable food industry". She added: "In a constantly evolving marketplace, cost-effectiveness, reducing allergens and risks of contamination and animal welfare, are hugely important areas, especially concerning eggs. Our teams have developed egg replacement products that are now being used daily by our customers.” CSM Ingredients Group’s range provides egg reduction or egg substitution solutions for various applications, including: Egg ‘n Easy Designed for cake and muffin batters, Egg ‘n Easy allows manufacturers to produce high-quality baked goods and reduce the use of eggs. This cuts costs and limits contamination risks and contributes to a lower environmental impact. Made from wheat flour, wheat protein, vegetable fibres and sorbitol, Egg ‘n Easy enhances batter viscosity, improves oil retention in oil-containing batters and is suitable for vegan and clean label products. It supports excellent crumb structure, maintaining a fresh and soft texture with an appealing crust. By using Egg ‘n Easy, manufacturers can reduce egg-related costs by up to 25%. If used in combination with CSM’s proprietary Enzyme knowledge, this reduction could increase to 50%. Magic GLAZE Magic GLAZE is a premium glaze that delivers a unique shine and golden colour to sweet and savoury baked goods. Made from an unsweetened, water-based substitute without preservatives and hydrogenated fats, colours or flavours, it is egg-free and is suitable for vegans and clean label products. Magic GLAZE creates a lasting, attractive smooth shine and can be applied to a variety of products including brioche, croissants, shortcrust, puff pastry, sandwiches and breads. It also helps bakers achieve cost efficiencies with value for money. Veganeez Veganeez offers a clean label system for the cold production of high-quality, cost-effective plant-based sauces and dressings. Veganeez S is ideal for creamy, rich sauces, while Veganeez D is suitable for fluid, silky dressings. Both are neutral in colour, allowing for the addition of natural colourings like β-carotene and have a mild, pleasant flavour that can be customised with spices and flavours. Made from natural ingredients, both products are additive-free, GMO-free, gluten-free and allergen-free, making them a versatile choice for various applications and a wide range of dressings and sauces. In today's economic climate, egg replacers and egg reducers offer a viable solution for producers looking to reduce costs while catering to price-sensitive consumers. For more information, visit the CSM Ingredients Group website .

Fry Family Foods is launching a new plant-based mince product into Tesco stores across the UK, designed to be versatile and ‘shapeable’. Fry’s Shape & Sizzle Mince is made from non-GMO soya and is presented as a good source of protein as well as being low in saturated fat and high in fibre. The product is sold frozen and will retail at £2.50 per 300g pack, rolling out in Tesco from 9 September 2024. Emma Herring, head of marketing at Fry’s and parent organisation LiveKindly Collective, commented: “We believe our Shape & Sizzle Mince is the first ever shapeable plant-based mince in UK supermarkets, which means consumers will now have a lot more versatility when it comes to making their favourite family meals”. The mince is designed to shape well into meatballs, burgers, koftas and other similar formats, as well as for use in classic mince-based dishes like Bolognese, lasagna and shepherd’s pie. Fry’s revealed that during product development, a blind taste panel with over 100 plant-based consumers named the product as the best option when compared with other popular plant-based mince offerings. “The taste, texture and appearance were highly rated with the taste panelists, which gives us total confidence that this product will be a winner with Tesco shoppers,” Herring said, adding that Fry’s hopes its latest innovation will encourage families up and down the country to try plant-based for the first time or swap out more meals. Co-founder of Fry’s, Tammy Fry, explained: “This innovation has been created specifically to meet strong consumer demand for a great quality, meat-like plant-based mince that can be used in multiple dishes”. “The more we can provide good quality, tasty, versatile options, the more meals we can make meat-free. I believe this mince is going to be a testament to that.” #FryFamilyFoods #UK #mince #frozen

Swedish agricultural cooperative Lantmännen has invested SEK 1.2bn (approx. $116.8m) in a new manufacturing facility for plant-based proteins. The plant, located in Lidköping, Sweden, represents the ‘largest investment of its kind’ in Sweden according to Lantmännen. It will mainly produce plant-based proteins from peas, but will also use fava beans as raw material. Approximately 35,000 tonnes of peas and 5,000 tonnes of beans will be processed each year in the plant, and a total of 7,000 tonnes of protein isolate will be produced annually. The company’s ambition is to contribute to increasing Swedish cultivation of peas by 50%, from about 80,000 tons of peas today to around 120,000 tons. Peas and field beans offer various environmental advantages, requiring relatively little water and plant nutrients to grow. They also bind nitrogen in the soil and have many uses. Additionally, increasing the use of domestically grown plant-based proteins will reduce the share of imported soya in Swedish food production, providing further sustainability benefits. The plant, which has a total of 5,300 square metres of production area, is expected to be completed in the first half of 2027 and will create approximately 30 new jobs. It will complement Lantmännen Biorefineries' previous three facilities in Norrköping, Kimstad and Lidköping. Lars-Gunnar Edh, head of Lantmännen Biorefineries’ energy division, said: “Lantmännen Biorefineries already produces wheat and oat protein in our facilities in Norrköping and Kimstad, and now we are taking another step by also using legumes as a protein raw material”. He added: “We see a steadily increasing demand for plant-based proteins and together with our members, active Swedish farmers, want to be a leader in this development and production. It is a long-term investment for Swedish agriculture and Swedish food production.” #Lantmännen #Sweden

The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today (5 September). This marks a major milestone as the ‘first of its kind’ facility in Asia to advance research in alternative proteins. With a $30 million grant from the Bezos Earth Fund,  the centre expects to lead research and commercialisation efforts to develop ‘ultimate proteins’ – advanced hybrid foods that match traditional meat-based products in both taste and price. The centre will focus on regional preferences, aiming to drive global food security and accelerate innovation across the region, and will work with partners across industry, government and academia to translate its research into market-ready products. Key focus areas include microalgae research, biomass fermentation and cell-cultured and plant-based research. These focus areas will also integrate cross-cutting platforms such as nutrition science, safety and consumer acceptance into its research. These efforts are strategically aligned to produce next-generation hybrid proteins that are affordable, nutritious and widely accepted. The NUS Centre joins similar Bezos Centres at Imperial College London, in the UK,  and North Carolina State University in the US , forming a global network dedicated to advancing sustainable protein research. Professor Tan Eng Chye, NUS president, said: “NUS and the Bezos Earth Fund are united by a shared commitment to actively combat climate change...With the generous support of the Bezos Earth Fund, we look forward to leveraging our unique position in Asia to drive innovation and collaboration across the region, ensuring sustainable protein solutions that benefit consumers and industry, and protect the environment.” Andrew Steer, president and CEO of the Bezos Earth Fund, commented: “Asia is pivotal to the future of sustainable proteins, and Singapore is leading the way. Just five months ago, we announced our commitment to establish these Bezos Centers for Sustainable Protein and today, $100 million has been granted to make that vision a reality. The new Centre at NUS harnesses the region’s influence and expertise to drive solutions that can reshape food systems globally, with significant potential impact for East and South-East Asia's 2.3 billion consumers.” Research at the centre will be led by 23 expert ‘Principal Investigators’ from institutions in the ecosystem including NUS, Nanyang Technological University, Singapore Institute of Technology and ETH Zurich. These institutions will also develop talent through education initiatives and venture-building programmes at NUS Enterprise, the university’s innovation arm. Professor Zhou Weibiao, head of the NUS Department of Food Science and Technology (NUS FST) and acting director of the new centre, added: “NUS is well-positioned to host the new centre given our extensive research expertise and strong partnerships in developing alternative proteins, demonstrated through many joint projects at NUS FST with internal and external partners, as well as our deep understanding of important areas such as nutrition, safety and consumer perceptions". Weibiao continued: "We look forward to making a tangible impact by translating cutting-edge research into affordable, attractive and nutritious alternative proteins for consumers, supporting the industry, and nurturing young talents for a resilient food system". Andy Jarvis, director of future of food at the Bezos Earth Fund, concluded: “As part of our $1 billion commitment to reshaping food systems globally, this centre – alongside our network of sustainable protein hubs – will drive lasting change that meets both environmental sustainability goals and consumer needs.” #BezosCentreforSustainableProtein #Singapore #NUS

UK plant-based bakery brand Oggs has launched a new lemon loaf cake into Tesco and Ocado, aiming to ‘revive’ the loaf cake category. In a statement announcing the NPD launch, Oggs said that despite ‘huge’ social media appeal for luxurious iced loaf cakes in independent bakeries and artisan cafés, loaf cakes in supermarkets have seen little innovation over the years. The category in retail has been dominated by the same brands and own-label products, Oggs added – research from the brand also found that younger consumers see the category as ‘aged and outdated,’ while lacking in ethical and sustainable options. Oggs Lemon Loaf is the brand’s first full-sized iced loaf cake to debut in UK supermarkets, rolling out in Tesco from 2 September 2024. The product is launching at an RRP of £3.95 in 444 stores, as well as being available through Ocado. The vegan loaf cake features a soft lemon-flavoured sponge, iced like a cupcake and topped with lemon drizzle and crunchy lemon pieces. Hannah Carter, founder and CEO at Oggs, said: “We know cake shoppers are looking for delicious, ethical treats – which is why we’re so excited by the launch of our new Lemon Loaf Cake”. She added: “We’ve taken the best parts of a cupcake and a loaf cake and smashed them together for a treat that’s better for chickens, better for the planet, and better for your tastebuds". #Oggs #UK #bakery #cakes

Upfield’s Flora brand is expanding its 'Plant B+tter' range with the addition of a smoked garlic-flavoured NPD. The smoked garlic-flavoured plant-based butter is described as a ‘category-first’ for butters, spreads and margarines. Launching in 125g tubs with a recommended base cost of £1.75, the innovation aligns with Flora’s mission to provide better-for-the-planet dairy alternatives without sacrificing taste. According to a life cycle assessment tool developed by Quantis, Flora Smoked Garlic has 78% less climate impact than dairy butter in the UK, Flora revealed. The product aims to bring versatility, taste and performance to UK kitchens and can be used in a range of dishes, such as garlic mushrooms or pasta dishes. Ian Hepburn, marketing director, UK at Upfield, said: “We’re excited to launch Flora Smoked Garlic as a category first and, once again, push the boundaries of what’s possible with plant-based innovation. We know the UK loves garlic in their food and so it has always been an ambition to bring this iconic flavour to our product range.” Flora Smoked Garlic is suitable for vegans and free of all common allergens. It will be available exclusively in 250 Sainsbury’s stores across the UK from 29 September, before a wider roll-out to additional retailers in the coming months. #Flora #UK #butter

Precision fermentation platform 21st.BIO has earned self-affirmed GRAS status for its animal-free beta-lactoglobulin ingredient, BLG Essential+. This status means that 21st.BIO’s customers can now launch products using the ingredient in the US market. This development comes less than two years after 21st.BIO initiated its development of a strain and production process for BLG Essential+. Beta-lactoglobulin (BLG) is the predominant protein in bovine whey and is attractive to food producers due to its high-quality nutrition and advantageous properties in food product formulation. BLG has more essential and branched-chain amino acids than whey. It contains 45% more leucine than commercially available whey protein isolates, which is particularly important for muscle synthesis, and is tasteless, stable across a wide pH range and can tolerate heat, making it the ideal ingredient for versatile product formulations. 21st.BIO expects its customers’ production of BLG using its precision fermentation platform to be incorporated into the formulation of baked goods and alt-dairy products, as well as nutritional products for active or sports nutrition, weight management and clinical and elderly nutrition. This self-affirmed GRAS status means that companies engaged in 21st.BIO’s development programme can now commercialise its own production of BLG Essential+ in the US market. Through 21st.BIO’s BLG programme, customers gain access to the ‘world’s most advanced’ production strains and precision fermentation processes – and benefit from continuous optimisations of strain and process for improved commercial attractiveness. Additionally, 21st.BIO supports its customers in upscaling their production to full-scale ingredient production. With productive microorganisms licensed from Novonesis (formerly Novozymes), 21st.BIO enables customers to bypass years of development and market approval for direct entry into the US market. 21st.BIO’s co-founder and CSO Per Falholt said: “We bring our customers access to technology and skills they could not get anywhere else". The firm’s co-founder and CEO Thomas Schmidt added: “We're not just a technology provider – we're a partner to our customers’ on their product journey, ensuring their success from development to full-scale manufacturing. We make products, not projects. Our ambition is to empower our customers to focus more on application, business development, low-cost production and innovation. And this shows all the way through our business model, which is designed such that our success at 21st.BIO depends on our customers’ success in the market with a product; not just on project completion.” 21st.BIO’s platform derisks product development and supports customers from strain development, fermentation processes, purification protocols, pilot production and upscaling guidance, to the regulatory approvals for market entry. #21stBIO #precisionfermentation #dairy #betalactoglobulin

It is believed that consumer confidence and misconceptions around plant-based meat products remain the most significant barrier to people incorporating more plant-based meals into their diets. Here, Martin Schlegel, procurement lead for plant-based proteins and red meat at HelloFresh, explores the food industry’s role in broadening plant-based alternatives’ appeal. A survey conducted at the end of last year found that the appetite for plant-based meals is growing, with three in five (61%) of Brits saying they were keen to explore meat alternatives. However, half (50%) of UK consumers share the misconception that meals made with an alternative plant-based protein source are harder to prepare.   We continue to see a significant disconnect between what consumers say they want and the food choices they make, and often that is because people are not aware of the options available or due to disappointing taste experiences in the past. That’s where the food industry can help. While it is definitely not the place of the industry to push customers into making any changes to their diets, recipe box suppliers, retailers and chefs need to collectively improve access to information, products and recipes that makes meatless dining experiences as easy to prepare, nutritious and tasty as possible. Plant-based alternatives to meat and dairy products are currently the most innovative food products available in the food industry, addressing not only the CO2 problem but also acting as a major solution against factory farming.   Education and taste: Making alternative proteins more accessible   Food producers and recipe box brands should be passionate about giving their customers access to the foods they want to try, making efforts to provide a wide selection that suits their needs and preferences. To benefit from continued and sustained demand, they should be regularly reviewing ways in which customers can introduce plant-based alternatives into the meals they already enjoy – whether that be through recipe cards, or customer signage in store educating consumers on plant-based swaps. There are plenty of scalable opportunities for the industry to provide customers with improved access and understanding about what is available. Plant-based alternatives can help consumers to make the transition to a meatless and dairy-free diet, simply by replacing a core element found on traditional dinner plates. Customers should be given the option to swap protein options in their favourite dishes to try an alternative protein, something we’re implementing at HelloFresh alongside ensuring that each meal and recipe is clearly tagged in the menu, so customers can sort and filter their choice depending on their dietary preferences.    Investment in the customer experience, and asking for feedback on taste, texture and ease to cook, should be a core part of business operations across the industry. This allows for consistent improvements and amends to all recipes – both plant-based and meat – to ensure they are hitting customer expectations and standards. In turn, this means that when a customer tries a new food or dietary choice, they can be assured that what they are cooking and tasting meets high standards of flavour and quality.   By offering a choice and a bit of education on where plant-based meat and dairy alternatives come from, plus the opportunity to try so many different options, the industry can help to demystify misconceptions around taste, flavour and texture when it comes to alternatives. As research shows, this deters 45%, 37%, and 35% of Brits, respectively.   When it comes to supplier networks, it is important to build a strong community of plant-based food producers to meet the same high standards brands should be upholding when it comes to taste and quality, meaning customers will always have access to the highest quality product on the market.   External influences on diet choices   Research also shows the food we eat is influenced by behavioural, financial and environmental factors. We all have dietary habits which can be hard to change, but by giving customers the choice to make small swaps and changes, there is hope that they feel empowered to eat as much or as little plant-based foods as they like.    Cost is often cited as a major deterrent to swapping to plant-based ingredients, with 41% of consumers saying if choices were more affordable, it would be more attractive. This is predominantly due to the higher research and development costs needed to expand plant-based food, but we expect this to change over the next year or two, making an environmentally friendly choice increasingly more accessible to more customers.    We know that the environment is impacting people’s lifestyle choices hugely. Research shows how two thirds (66%) of consumers acknowledge the positive environmental impact of a plant-based diet and there is a clear demand for politicians to facilitate informed decisions. While the industry doesn’t currently hold all the answers, it has been working tirelessly to play its part in reducing products emissions by exploring more local suppliers and sourcing more seasonal foods, as well as other operational measures like our ‘climate conscious’ recipe tag initiative, which labels dishes with at least 50% less carbon emissions than the average HelloFresh meal.   Positive food choices   Eating plant-based foods, or leading a completely plant-based diet, is all down to personal choice and our role in the transition is to ensure customers have access to the information they need to make an informed choice, whilst giving them easy access to plant-based alternatives if they want to try new foods or go all out and lead a fully plant-based diet.    We are proud of the role the industry is playing in this transition for those who want to try it. Not least because it is doing the utmost not just to offer as many delicious recipes as possible, but to take customers on a new journey – educating them along the way about where their food has come from and the positive effect their choice is having on the wider environment. It is a privilege to play such an important role, at a time in history when what we’re serving up to consumers, to friends and to family is fundamentally changing across the globe.