• Sizzling 90% growth for plant-based burgers, while sales of sandwiches fall
  • Annual consumer spend finally exceeds pre-COVID 19 levels, but visits to OOH hospitality venues remain lower at -10%
  • 25% of Europe’s Big 5 population follow a flexitarian diet – a trend that is set to grow in 2024

 

BRACKNELL, UK – 8 November 2023 – According to research from Circana, the leading advisor on consumer complexity that formerly traded as IRI and The NPD Group, the trend towards eating alternative plant-based meat protein products in out- of-home (OOH) eateries, such as quick-service restaurants (QSR), cafes, pubs and bars has increased by 48% in servings compared to 2019 across Europe’s ‘Big 5’ countries. While in other food protein categories, the number of total product servings declined, including Beef (-5%), Pork (-16%), Chicken (-5%), Fish/Seafood (-13%) and Other Meat (-20%).

Typically made from ingredients such as soy, peas, lentils and mushrooms, plant-based products have gained popularity in recent years as fast-food chains and restaurants throughout Europe cater to growing consumer demands for sustainable, healthier and cruelty-free menu options. When asked about factors influencing their choice of where to eat out, 45% of consumers overall said they are more loyal to restaurants that care about sustainability, with Italy voicing the strongest concern (56%) followed by Spain (49%) and the UK least concerned (38%).

Burgers buck the trend

Compared with other protein categories, plant-based meat has shown the strongest growth across all formats since 2019. The overall number of servings across each protein category has dropped with one exception – burgers. While the number of servings in other formats, such as sandwiches and wraps, have declined, the burger has shown solid growth (Beef +4%, Chicken +16%, Fish +11%, Other Meat +14%).

Despite the overall decline in visits to OOH venues, plant-based burgers grew significantly by +90% during year ending August 2023 vs 2019, and +20% year-on-year ending Aug 2023, representing a quarter (25%) of the total contribution made to growth in burgers.

Please read the full article here.

Source photo: Kent Wild Life Trust

Growing mushrooms above ground and sprouting soybeans are two entrepreneurial efforts looking to make plant-based protein ingredients more nutritious, affordable and sustainable.

Mush Foods, Ltd., Rehovot, Israel, a portfolio company of the Strauss Group Kitchen FoodTech Hub founded in 2021, now offers a 50CUT mycelium protein ingredient system to reduce the animal protein content in meat products by 50%, said Shalom Daniel, co-founder and chief executive officer of Mush Foods. The ingredient requires no agricultural land and uses minimal energy and water, according to the company. Cultivation does not depend on season or climate.

A binder and whole protein, the mushroom mycelium needs no added binders and offers an umami flavor and a fleshy meat-like texture as well as fiber, vitamins and minerals, Mr. Daniel said.

The company so far has developed 50CUT beef and 50CUT chicken. Pilot plants will be built in the United States. Company plans are to launch sales in the first quarter of 2024.

Read the full article here.

Source: Food Business News

With their mushroom-based pork alternative, Baltimore-based company Meat the Mushroom is working to encourage consumers to adopt healthy, plant-based diets.

The company’s first product, a bacon alternative known as SHROOMACON, consists of five ingredients and is free of preservatives, soy, gluten, and cholesterol.

Founders of the company Marvin Montague and Aleah Rae Dorsey, originally intended to open a vegan restaurant that didn’t rely on soy as the primary protein source. Hoping to develop a more natural, non-processed alternative Montague began experimenting with ways to give mushrooms a meatier texture.

Over time, Montague realized that he could have a greater impact if he focused his efforts on retail products. “I see the people around me could benefit from going vegan, but they just don’t know [the benefits],” Montague tells Food Tank. “And if they do know, it’s hard to kick animal products.”

Please read the full article here.
Source: Foodtank

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