The evolution of the plant-based trend

According to Mintel’s global new product database, just 2% of new food and drink launches made a plant-based claim in 2016. Since then, however, this has risen almost five-fold to just under 10%, based on new product launches in the first half of 2021.

In fact, the plant-based movement is so big that some brands are even going beyond the product formulation by drawing attention to the percentage of plant-based materials used in their packaging, said Tony Gay, head of technical sales and new product development at Prinova.

Dairy alternative manufacturer Alpro, for instance, communicates about the proportion of plant-based materials on its one-litre drinks cartons: 89% for the ambient drink cartons and 96% for chilled drink cartons.

One of the biggest areas of plant-based innovation has undoubtedly been milk alternatives, with grocery store shelves today full of products ranging from budget to premium and made from an ever-increasing number of plant sources.

While before consumers only had soy milk to choose from, today the category includes rice, almond, coconut, oat, and even pea. Manufacturers have even developed high-functionality versions, such as barista plant milks, that offer superior foaming effects.

Fortification with minerals from seaweed

Given the increasing prevalence of plant-based dairy alternatives in people’s diets, fortifying products with nutrients that are present in dairy milk but lacking in plant based options, such as calcium, vitamin D and vitamin B12, are important to avoid nutrient deficiencies.

Nutrient fortification of plant-based products is generally perceived in a positive way by consumers, Gay said, as vitamins and minerals are seen as natural – even when they may in fact be produced synthetically.

Plant proteins - the perfect amino acid score

Another strategy to improve the nutritional profile of plant proteins is by blending various sources.

Such plant protein blends can also appeal to consumer interest in increasing their dietary diversity with a range of healthy, clean label ingredients in one product, according to Prinova.

Natural sources of energy

As an ingredient supplier, Prinova has noticed demand for plant-based ingredients expand to new food and drink categories in recent years, such as energy drinks.

Traditionally made with artificial ingredients, unnaturally bright colours and targeted towards young consumers, energy drink brands are now launching products with a more natural positioning.

The source of the caffeine is also becoming more important, according to Gay.