With its initial positioning of a vegetarian/vegan option having quickly to shifted to that of an animal protein alternative targeting the growing number of ‘flexitarian’ diners, in recent times the plant-based category has undergone a consolidation as end-users go for clean label over ‘numbers’ and quality wins out.
Read MoreThe plant-based foods category took off prior to Covid and has since undergone considerable consolidation – shifting from a mainstream alternative focused on vegans and vegetarians, to a complementary meal type designed to appeal to flexitarian eaters. At the same time, we’ve seen chefs move away from manufactured plant-based proteins with artificial additives in favour of a return to wholefoods-based ingredient as a basis for their plant-based meals. Three of FSR’s consultant chefs tell us more.
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