PLANT BASED Feature

PLANT-BASED PROTEIN’S POPULARITY IS STILL GROWING

The rise in popularity of plant-based protein is one of the most significant and noticeable food-based trends of the past few years. Even more noticeably, the popularity of flexitarian and reductionarian diets is no longer just among the super-health conscious.

Consumers want fun and indulgence with their plant-based options, hence the rise of plant-based protein being added to the menu of fast-food restaurants and quick service chains all around the world.

Exploding in innovation over the last few years, brands are hitting the mark when it comes to plantbased protein items that closely imitate the texture, feel and taste of animal-based meat. Pizzeria operators are embracing plantbased toppings like pepperoni, meatballs, sausage and non-dairy cheese alternatives and breakfast dayparts are being invigorated by menu items with plant-based bacon.

The biggest factor for success is the ability to adapt and change, it is no longer a question of whether or not plant-based proteins are a passing fad, they are a lasting trend, a tectonic shift in consumer preferences you would be foolish to miss out on.

Another major benefit of plant-based options is the lower ingredient costs. In some cases, protein-rich plant-based food can offer a longer shelf life than animal products and less price volatility.

The plant-based foods market is predicted to comprise 7.7 percent of the global protein market by 2030, worth USD$162 billion. While animal-based protein may still be king in much of the foodservice space for some time to come, it is clear that plant-based isn’t going anywhere.

What’s Next for Plant-Based Protein?

Burgers and sausage patties may have pushed plant proteins squarely into the mainstream, but these days, suppliers and operators are rapidly moving into other products. And it seems like consumers’ appetite for meat, dairy and egg alternatives is only increasing.

Plant-based poultry has grown more than 8 percent in menu mentions year over year and continues on an upward trajectory, but it’s the egg that’s seeing the most surprising growth in the plan-based sector.

Eat Just, the US-based company that launched its first liquid plant-based egg product in 2019, debuted its JUST Egg Sous Vide at retail in 2021. The high-protein egg bite is available in four varieties showcasing Indian, Mexican, Japanese and American-style flavour profiles.

“We have sold the equivalent of over 80 million eggs since we launched,” said Matt Riley, Senior VP of Global Sales for Eat Just.

According to the Good Food Institute, vegan eggs were the fastest growing plant-based category in 2019. As with alternative burgers and chicken, early adapters were vegans and vegetarians, but currently, 90 percent of those purchasing Eat Just’s products have traditional animal proteins in their shopping carts as well.

These shoppers are similar to restaurant consumers of plantbased proteins, most of whom are flexitarians, choosing these as a healthier or more sustainable option on occasion. With the breakfast category one to watch for 2022, it might pay to get on the plant-based egg bandwagon now and be ahead of the curve.