In the past, European consumers tended to choose plant-based alternatives first and foremost because the products aligned with their values – better animal welfare, safe for the environment, healthier for me. But today, trumping all those issues, is the desire for plant-based foods to replicate the sensory perceptions of animal-based foods without using an animal – and novel ingredients, new processing technologies, and artificial intelligence are all making this possible.
April 10, 2024
![Power to the plants: Ingredient innovation in the plant based category [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt7c22690ec00208bf/669fbdb10a09df2c07fdd461/Vegetable-burgers-fresh-ingredients_iStock-barmalini-1310195727.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Power to the plants: Ingredient innovation in the plant based category [Report]")
This report highlights some of the ways brands and manufacturers in the European plant-based foods category are working to put plant products on par with animal-based products.
A flexible relationship with meat and dairy: Understanding the plant-based consumer
Plant-based purchase drivers: Personal and planetary health
Replicating the real thing: The formulation challenge
Ingredient innovation: Advances in food processing technology
Next-generation plant-based steak: From fibrous mycelium to extruded fats
Making plant proteins more nutritious with high-power sonication
Not so niche: Plant-based ice cream and butter
Plant-based products and the ultra-processed backlash
The road to growth: Investment, academic collaboration, and culinary partnerships
Key takeaways
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