Get ready for the 3rd plant-based (r)evolution
Plant-based meat sales have struggled in recent years, though alternative milks and creamers continue to perform well. But a new class of plant-based proteins is on the horizon, experts say, ready to transform the segment.
Plant-based milks continue to lead the way
“Softness on plant-based on the meat side happened some time ago and we’re starting to see it on the dairy side a little bit,” says John Crawford, Circana’s VP of client insights for dairy.
It’s been a wild time for plant-based meats in recent years.
Perhaps unsurprisingly, plant-based foods must taste good for shoppers to keep buying them. But about half of all consumers said they’re at least “somewhat open” to trying plant-based alternatives, according to “The Power of Plant-Based Foods and Beverages” report released last year by FMI – The Food Industry Association.