While the plant-based trend certainly remains strong, there are factors that some believe are becoming lost in the category, even as meat analog companies experience natural setbacks. That said, plant-based isn’t all about creating a replica of animal-based meat. And dairy products. Modern plant-based product development puts agricultural products at the center, rather than disappearing into unknown form.
“Brands that closely mimic animal-based products now make up a large portion of the plant-based category,” says Lynette Kwon, a data analyst at the Plant-Based Foods Association. “However, given the continued prominence of health as a key motivator and the fact that consumers are looking for more variety, more botanical advanced options will come to market in 2024. I predict that.”
While it’s true that the development and acceptance of meat and dairy analogs has sparked the explosion of the plant-based movement, it’s also true that flaunting its produce, such as vegetable patties from legumes, mushrooms, cauliflower, and root vegetables, Substitutes for this are having a major impact. Worth a renaissance. Vegetarian sides and snacks are also becoming more popular.
More than that, the use of plant-based ingredients is on the rise. For example, microalgae, the smallest and most sustainable plant, are being reprocessed into ingredients that meet the basics of specific formulations. “2024 will see a focus on plant-based whole foods like mushrooms, walnuts, and legumes,” said Kathy Strange, Whole Foods Market Food Ambassador and Trends Council member. predicts. A recent Mintel survey found that 63% of U.S. consumers “want to see more plant-based meat alternatives made with whole vegetables.”
Vegetables first
One example of the power of consumer demand and acceptance for more plant-based products is Caulipower, LLC. The maker of cauliflower-based pizza, pasta and other food products has soared to his nine-figure annual sales in just six years since its founding. This company has sparked a flood of other companies that have chosen to go down the path of using vegetables as their main ingredient without trying to imitate meat or dairy products.
One participant in the plant-based movement is Adda Veggie of Down to Cook, Inc. The company produces a line of clean-label dry mixes designed to help consumers quickly create healthy plant-based meals.These include cauliflower kathy Rolls (Indian wraps), chipotle mushroom tacos, and eggplant bolognese.
“The insight to use real vegetables came from my personal experience behind the scenes in the plant-based movement,” says Trishna Saigal, the company’s founder. “Before launching Adda Veggie, I worked on plant-based products that were all the rage and saw how unhealthy and processed they were. I personally value health above all else in food. As we develop ideas for what will ultimately become Adda Veggie, we focus on what it actually means to eat healthy plant-based foods.”
Four different dry mixes contain additional pea protein and prebiotic fiber. Flavors include Original Herb Blend, Herby Garlic, Chipotle Adobo, and Indian Masala.
Forget avocado toast
One eco-friendly company is Anthony & Sons Bakery. The company recently developed a “healthy bread” made with fresh avocado. “Today’s consumers are increasingly health conscious and value products that offer both flavor and nutritional value,” said Baldo Datolo, president and CEO. “With Avocado Bread Company” [branding], we set out to offer unique yet beneficial products that capitalize on the avocado food trend. Our Avocado Seed & Grain Bread offers consumers a healthier bread product with avocado, oats, sunflower seeds and cracked wheat. ”
“One of the challenges we faced in perfecting our avocado seed and grain bread recipe was the mild flavor of avocado,” admits Datolo. “We wanted our customers to be aware of our use of avocado and offer a flavor profile that is different from other brands on the market. He developed a recipe inspired by one of the products: guacamole.
The company’s bakers chose a blend of avocado and guacamole spices to create a flavor like no other. To further enhance the health benefits of fresh avocados, we incorporate a variety of nutritious seeds and grains. The result is a chewy bread that’s soft on the inside and has an eye-catching green color, perfect for sandwiches and, of course, avocado toast.
factory manager
In a world of plant-forward companies, Amy’s Kitchen pioneered the creation of the first whole-food, plant-based frozen meal nearly 40 years ago. “Since our founding in 1987, we have used only the highest quality organic plant-based ingredients,” said Ritu Mathur, vice president of the company. “In 1989, we began our quest for the perfect veggie burger. We tried recipe after recipe for the California veggie burger.” Ultimately, the founders found mushrooms, bulgur wheat, walnuts, carrots, and celery. , they settled on the burgers they still sell today, made with real ingredients like onions. ”
Currently, Amy’s offers three types of veggie burgers: the California Burger; A black bean veggie burger made with sweet potatoes, green chili peppers, and corn. The gluten-free Sonoma Veggie Burger is made with quinoa, mushrooms, carrots, potatoes, and chickpea flour.
One of Amy’s biggest challenges was coming up with vegetable combinations that not only hit the desired flavor goals, but also freeze well. “Most vegetables can be frozen, but those with a low water content freeze best,” Mathur explains. The company found that bell peppers, sweet potatoes, carrots, mushrooms and corn taste best when frozen, compared to tomatoes and zucchini.
green on green
In addition to the health benefits, eating more produce also has environmental benefits. A typical veggie burger has just 9% of the greenhouse gas emissions of a beef burger. Additionally, vegetables require about half as much arable land as beef cattle. This is important not only for climate change, but also for biodiversity, responsible water use and protection of natural habitats.
The shift towards increased use of plants as a primary source of nutrition is largely consumer-driven. “More and more people are wary of highly processed foods and are seeking alternatives that they perceive to be more natural,” says Strange. Whether we’re discussing the latest trends in the plant-based space or time-tested products that have been enjoyed for generations, vegetables and fruits are finally making their way into the spotlight.
Marisa Churchill is a graduate of the California Culinary Academy and studied advanced pastry techniques at the Culinary Institute of America. She has worked at some of California’s top restaurants and has appeared on numerous shows on the Food Her Network. Churchill currently consults on recipe and product development for multiple food companies and is an author. My Sweet and Skinny Life (Patakis, 2015) and sweet & skinny (Clarkson Potter, 2011). You can contact her at: marisa@marisachurchill.com.
just add fruit
Recent plant-based product launches come on the heels of an April Fool’s joke. “We announced we were launching a blueberry burger and it was so well received that we turned that joke into a reality,” said Kassi Lubarski of Actual Veggies. Broccoli currently offers two fruit and veggie breakfast burgers. The Blue Breakfast Burger (made with the aforementioned blueberries, bananas, acai, and cauliflower) and the Pink Breakfast Burger (made with strawberries, dragon fruit, bananas, and red lentils).
“We created a burger that you could eat all day long, so we thought it was a great addition to our product lineup,” Lubarsky adds. “It was incredible to see an April Fool’s joke turn into an actual product.” That said, the company faced some obstacles as it prepared to bring the new product to market. “The ingredients we were using for this product had a very different texture and flavor than a veggie burger, so we brought in a new chef to perfect the concept. We went through product iterations.”
Microplant, macronutrition
A unique innovation in plant-based ingredients is algae-derived edible oil. It is a tasteless cooking oil with an unusually high smoke point of 485°F. Algae oil has a nutritious 13 g of monounsaturated fat per tablespoon and about 25% more beneficial fats than olive oil or avocado oil. It is also one of the most environmentally friendly oils, with the lowest carbon footprint of any other oil. Compared to olive oil, algae requires 238 times less water, uses 7 times less land, and emits 56% fewer greenhouse gases.
Healthy omega oils are usually associated with fish and other aquatic animals, but they are not the true source. Rather, they get their omegas from the algae they consume. Algal oil, recently introduced to the market, is derived from a microalgae species originally discovered in the sap of chestnut trees in Germany. This particular microalgae prefers to convert plant-based sugars into oils through a natural fermentation process. This natural precision fermentation process has been transformed to take place in closed tanks.
Once the microalgae have converted enough product, the algal oil is expressed. No solvents are used in this process. Unlike previous iterations, which prevented cost-effective production, a circular production process is now used. The raw material used for fermentation with microalgae is renewable sugarcane grown responsibly in an agro-ecological zone, and the production facility is located next to a sugar mill. Once the sugar is extracted from the sugarcane, the remaining biomass is used to generate energy to power both the algae oil production facility and the sugar mill. ”
Algae oil provides consumers with an environmentally friendly and nutritious option for a variety of cooking and baking applications.
