10 Unmissable Trends For 2024 As The Plant-Based Food Revolution Rolls-On

As we about to lurch out of 23 and into the 2024’s, the food world continues to embrace a revolution, moving towards greater sustainability and health … and not needing to eat animals anymore.

Whether you are a flexitarian or wanting to just reduce you animal protein intake, the undeniable truth is globally ‘ground shaking’ as the plant-based food revolution rolls-on.

PlanetFood.News‘s research has uncovered little known companies and food service operators doing some amazing things.

This new year’s most revolutionary food plant-based trends are already delivering new tastes and flavours both delicious and eco-conscious with a continuing groundswell towards actually eating either less or no meat.

So at numero uno is:

  1. Algae Ambrosia: Algae, like spirulina and chlorella, are making waves in the culinary scene. Chefs are using these nutrient-dense ingredients to add vibrant colours and unique flavours to dishes at the same time experiementing with Algal food forms.
  • Spirulina Powder: Used in smoothies and energy bars for its vibrant green color and nutrient profile.
  • Green Algae: Becoming popular as a protein supplement in food recipes and smoothies
Source: PFN – Chef using Algae in a variety of nutrient rich food forms.

2. Root-to-Stem Cooking: This sustainable trend involves using the entire plant, reducing waste significantly. Expect to see creative dishes utilizing carrot tops, beet leaves, and broccoli stems, offering new textures and flavours.

  • Foraged Flavours: A line of vegetable chips that includes carrot top and beet leaf flavors.
  • Stemful Snacks: Broccoli stem-based products, such as pickles or stir-fry ingredients.

3. Plant-Based Seafood: With overfishing being a global concern, 2024 sees a rise in plant-based seafood. Products made from konjac, soy, and pea protein mimic the taste and texture of fish, offering a sustainable alternative.

  • Ocean Garden Vegan Shrimp: Made from konjac and flavoured to mimic shrimp.
  • SeaSoy Fish Fillets: Soy-based, designed to replicate the texture of white fish.

Source: Boldly Foods

4. Fermented Flavours: Fermentation is not just for kimchi and kombucha anymore. This year, we’re seeing a range of fermented plant-based ingredients that add a rich umami flavor to vegan dishes.

  • Cultured Crisp: A brand of tempeh-based vegan meats with a variety of flavors.
  • Fermento Vegan Cheese: A range of fermented nut-based cheeses.
Source: Good Health Farm -Fermented tempeh mince.

5. Upcycled Foods: Food manufacturers are turning waste into worth by repurposing by-products into new products. Expect to see snacks and beverages made from spent grains, fruit peels, and pulp.

  • Fruit Water : Water derived from upcycled fruit and vegetables
  • Pulp Pantry Chips: Chips and snacks made from upcycled fruit and vegetable pulp.
Source: Drink Waju – Upcycled Fruit Water

6. Moringa Magic: Moringa, a nutrient-rich plant, is gaining popularity. Its leaves are used in everything from teas to seasonings, offering a peppery flavor similar to arugula along with naturally occuring protein.

  • Miracle Moringa Tea: A line of teas featuring moringa leaves.
  • Green Zest Seasoning: A spice blend with moringa as a key ingredient.

7. Hemp-based Delights: Hemp seeds make a return. Used in a variety of foods for their nutty flavour and nutritional benefits, including protein and omega-3 fatty acids.

  • Hemp Hearts : Hulled hemp seeds, perfect for sprinkling on salads and yogurt.
  • Hemp-Based Protein Products: From burger patties to sausage the reintroduction of high-protein hemp as a product fooundation has never been better.
Source: Planet Based Foods

8. Aquafaba: This chickpea water is a vegan marvel, used as an egg replacement in baking, creating light, fluffy textures.

  • ChickPeaWhip: A vegan whipped cream alternative made from aquafaba.
  • “Eggless Delight” Baking Mix: A range of baking mixes utilising aquafaba as an egg substitute.
Source: Vor Aquafaba

9. Jackfruit Journeys: Jackfruit continues to gain popularity as a meat substitute. Its texture and ability to absorb flavours make it ideal for vegan versions of pulled pork and other meaty dishes.

  • Jack of All Fruits Pulled Pork Alternative: Canned young jackfruit in a barbecue sauce, mimicking pulled pork.
  • “Tropical Twist Jackfruit Tacos: Pre-seasoned jackfruit ready for taco filling.
Source: PFN Recipes

10. Mushroom Makeover: Mushrooms are being transformed into everything from vegan leather to meat substitutes. Their versatility and meaty texture make them a favorite in plant-based cooking.

  • “Mushroom Marvel” Burgers: Plant-based burgers made primarily from mushrooms.
  • “Fungi Leather” Wallets: Wallets and accessories made from mushroom-based vegan leather – while not food the innovative applications of mushroom are growing.

As we close on 2023 and prepare to usher in the New year, it’s evident we can expect a continuation into of the journey the world of sustainable and innovative cuisine. Only the imagination will slow it down but this does’nt look like abeiting any moment.

From algae-derived delicacies to zero-waste cooking, each trend has not only tantalised our taste buds but also paves the way for a more conscious and health-focused approach to eating.

These trends have shown us the power of plant-based foods in transforming our relationship with what we eat, emphasing not just the importance of flavour, but also of ethical sourcing, environmental impact, and nutritional value.


As we look forward to what lies ahead, we carry with us the lessons and inspirations from this year, ready to embrace new tastes, textures, and technologies as humanity continues to revolutionise our food intake and food production per se.

Here’s to a future where every meal is a step towards a healthier, more sustainable world. Bon appétit!

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New Zealand’s Leap into Future Foods – From Grass To Bio-Tech

In the heart of the South Pacific ocean, New Zealand has traditionally stood as a powerhouse in the world of animal protein production. Now its turning away from grass to bio-tech.

This island nation, home to merely 5 million people, remarkably feeds about 40 million worldwide through its exports. It’s a leading exporter of dairy, lamb, and beef, contributing significantly to the global food chain.

Yet, beneath this legacy lies a transformative shift, akin to a ‘silent protein revolution. led by the innovative minds of the likes of Auckland based, Opo Bio and others, reshaping the future of protein in New Zealand.

The current picture of New Zealand’s agricultural prowess is impressive. Accounting for 81% of its exports, food and fibre industries are pillars of its economy. However, with agriculture responsible for 49% of the nation’s greenhouse gas emissions, a change is imperative. This change is not just environmental but also driven by a predicted 50% increase in global protein demand by 2050, according to the Food and Agriculture Organization (FAO).

Source: Public Domain.

Enter the emerging protein sector, a growing field, where New Zealand is already making its mark. Despite ranking low in government investment in this area, local companies are bustling with innovation generating funding from private investors and even crowd sourcing.

Opo Bio stands at the forefront, developing technology for cultivated meat and cellular agriculture. They’re part of a vibrant ecosystem, including other pioneers like Miruku,Daisy Lab, and NewFish, each bringing unique, high-value products to the table.

Source: Opo Bio

These companies are redefining protein production. From molecularly farmed dairy proteins to microalgae-based ingredients and plant-based deli options, the diversity is staggering. Products like cauliflower ice cream developed by EatKinda, (see our earlier story on EatKinda) and Leaft Foodswith leaf protein-based ingredients, underscore the creative approach New Zealand is taking. Unlike the global trend focusing on consumer products like burger patties, New Zealand’s emerging protein sector aims higher, targeting niche, high-value segments.

Opo Bio envisions a future where New Zealand’s legacy in animal protein production harmonises with innovative, low-impact alternatives.

Supporting this vision are entities like Future Food Aotearoa and the Riddet Institute, nurturing a resilient, climate-smart future.

Source: The Riddet Institute, 

As the world’s protein needs evolve, New Zealand is not just adapting but leading the charge from the right flank, as the nation carves a new pathway in the global food landscape, one innovative protein at a time.

For more information connect with OPO Bio HERE.

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Derek Sarno Is Celebrating a Meat-Free Christmas with Gourmet Mushrooms

In a world increasingly aware of its environmental footprint and personal health, edible mushrooms of all variaties deliver both on flavour and texture as well as nutrients.

This Christmas, we find ourselves at a crossroads, where the traditional meat-heavy feast meets the innovative and sustainable virtues of gourmet mushrooms. It’s not just about replacing animal meat; it’s about reimagining our plates and palates.

Derek Sarno, Co-Founder of Wicked Kitchen a shroom fanatic and as visionary chef, is pushing this shift in culinary perspectives.

“Everything comes from hunger, wanting to cook more and eat more. Not following what others do. And giving credit for any inspiration found.” says Derek Sarno.

This ethos drives the mushroom revolution in kitchens worldwide. It’s not merely a substitute for meat but a star in its own right.

Mushrooms offer an astonishing range of flavours and textures, making them ideal for creating dishes traditionally reliant on animal products.

“There is so much to gain when you stop following the masses. As a chef, the moment I stopped relying on animal products, I was free, and so were they,” adds Derek.

Source: Derek Sarno – Enjoy the slide!

This liberation from conventional cooking methods opens a world where mushrooms are not just an alternative but a preferred choice.

This festive season, innovative dishes like King ‘Turkey style shreds and smoked tofu holiday platter, Teriyaki Skewers, and Smoky BBQ grazed Oyster Mushroom Steaks are not only mouth-watering but also phenominally conscious choices. “Anything people can do with animals can be done with mushrooms and veg,” is a testament to the versatility and potential of mushrooms.

Supporting local mushroom growers and vegetable farmers where ever you are in this world is crucial in the evolution of the ‘shroom revolution’.

Source: Derek Sarno – Enjoy the slide!

Establishments like Smithymushrooms, UK showcase the best of what mushrooms can offer.

In Australia go to Exotic Mushrooms who are based in Victoria and have one of the most comprehensive collections of exotic mushrooms AVAILABLE TO BUY NOW.

In New Zealand CLICK HERE to connect with Mushrooms By The Sea, based in Raglan, Waikato for a really exciting range of Grow-Your- Own kits.

As we gather around our Christmas tables, let’s celebrate not just the joy of eating but also the progress we make towards a more sustainable and compassionate world, one mushroom dish at a time.

Check out how to prepare the most delicsious mushroom steaks by CLICKING HERE

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Australian Cultivated Quail About To Fly Onto Your Dinner Plate

After extensive safety investigations, Australian food tech company Vow Foodshas achieved a significant milestone in the cultivated meat sector. Food Standards Australia New Zealand (FSANZ) has declared Vow’s cultivated quail meat safe for consumption. (see food images below).

This decision follows Vow Foods’ application to FSANZ earlier this year and now opens the floor to public consultation.

Source: PFN copyright

In a unique win for ‘food Democrats’ in Australia and New Zealand, FSANZ is inviting the public to voice opinion on Vow’s cultivated quail, a product at the forefront of cell-based meat production in the ANZ region.

The community has a six-week window to contribute their views on what is being hailed as “one of the most innovative foods we have seen in the country (Australia) in a long time,” per Vow Foods’ statement.

The global cultivated meat sector has seen significant advancements, with Singapore leading the charge in 2020 as the first country to approve a cultivated meat product. The United States followed suit in June 2023. In the Australasian context, four companies, including Vow Foods, are spearheading the cultivated meat ecosystem.

Dr. Simon Eassom, Executive Director of Food Frontier, praised FSANZ for its thorough evaluation of the safety of Vow’s cultured quail product.

“This is an exciting step, particularly in light of the ongoing conversations at COP28 about the need for innovative food technologies to meet the growing demand for meat without exacerbating ecological and environmental degradation,” says Dr Eassom.

Cultivated meat is seen as a crucial component of alternative protein production, offering a sustainable solution to meet protein demands without the significant environmental impact associated with current food systems. These impacts range from greenhouse gas emissions to water usage, eutrophication, land use, and deforestation for feedstock production.

The potential economic impact of this innovation is substantial. McKinsey and Company project that by 2030, the global value of cultivated meat could reach up to US$25 billion. The broader alternative proteins sector could contribute as much as US$1.1 trillion to the global economy and generate up to 10 million new jobs by 2050.

Source: VOW Food – Fine Dining cultivated quail dishes including a parfait to be sold under the ‘FORGED’ Brand. (use slider to view images)

The approval of Vow Foods’ cultured quail product could also stimulate significant investment and innovation in cellular agriculture within the region, potentially making Australia and New Zealand attractive production bases for companies worldwide.

FSANZ’s approach to novel food products remains cautious, with each product undergoing case-by-case evaluation. Approval for Vow’s cultured quail does not imply a blanket approval for all cultivated meat products, ensuring a meticulous and safety-focused progression into this new frontier of food technology.

For more information CLICK HERE

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OpEd: Alex Crisp COP28 Leaders Goodies or Baddies Or A Farce Rigged To Fail

Alex Crisp: Producer & Host of ‘Future-of-Foods’ interviews / Regulatory Lawyer / 👻 Writer, Communicator, and Journalist / Talks About Cellular Agriculture /

December 10th was food day at Cop28.

They served up plant based meals and discussed the future of global nutrition. Record numbers of delegates from the world’s largest agribusiness firms such as JBS, Nestlé, Bayer, and industry trade groups, flew in from all over the world.

DeSmog analysis shows that the total number of people representing the interests of agribusiness more than doubled since 2022 to reach 340.

The United Nations FAO Global Roadmap, published on the 10th December, states: “The planet faces crises, exceeding safe limits in six of nine planetary boundaries, majorly tied to agrifood systems.” It goes on to say: Agrifood systems face a dilemma: producing more now to address immediate needs, while endangering future food security and nutrition – or curb production to reduce emissions. This perceived trade-off has led to inaction and emboldens climate action skeptics.”

Food is a huge issue and the UN roadmap illustrates clearly the anticipated decline of food security around the world. I’ve heard it said often that we are living through difficult times – this is true and for this we’re expected to blame the poor, the homeless, the stateless, and the most vulnerable in society. Increased food insecurity means we will see many more of these stateless, homeless, destitutes in future – so we’ll have plenty more people to blame.

But seriously though – who are the real baddies in all this? The Guardian journalist, George Monbiot called Cop28 “a farce rigged to fail”

Global Witness discovered that ‘At least 2456 fossil fuel lobbyists have been granted access to the COP28 summit in Dubai, signalling an unprecedented presence at crucial climate talks from representatives of some of the world’s biggest polluters. This is a higher number than any single delegation and is almost double the entire attendance from the ten most climate vulnerable nations.’

Source: COP28

Sultan al-Jaber is the chair of Abu Dhabi National Oil Company (Adnoc), he leads a company that pumped 2.7m barrels of oil a day in 2021, and plans to double that by 2027. And yes, he’s the president of Cop 28. He denied accusations that he planned to use the COP presidency as an opportunity to strike oil and gas deals with 15 nations.

It seems too awful to imagine the corporate bosses, the human beings, the parents and partners, sitting around boardroom tables putting profits before lives. But make no mistake this is exactly what they’re doing. This is not new either – kings, queens and aristocrats have planned for centuries the deaths of thousands, on the battle field, all in pursuit of power. The difference now is scale – instead of thousands of lives at stake, there are many millions, including their own and those of their families. The principle is the same – power and wealth.

Lies, damned lies and cry babies.

It took more than fifty years to learn the full extent of climate damage caused by fossil fuel extraction and burning, despite the science being readily available at least since the 1970s.

The tobacco companies got away with decades of denying that smoking caused death, despite overwhelming evidence to the contrary.

In the UK the water companies reap huge profits for shareholders whilst openly allowing the rivers to be polluted and wildlife to be killed.

Corporations faced with group actions for harm to employees would rather pay hundreds of millions to lawyers to delay and obfuscate, preferring to wait for claimants to die rather than pay them what they deserve.

The clues are all about us. Listen for the hateful things they say. See how easily they support aggression and cry for war. Watch how they reward greed and enrich the wealthy whilst ignoring the sick and vulnerable. Then they pit one group against another, creating division and societal breakdown. They damage nature and our environment without care. Yes, it seems that we’ve allowed ourselves to be taken over by dark-lords.

Bad people can act like our friends – they’re devious. We’ve had it modelled to us by history, in literature, and for decades in Hollywood films; and yet we don’t spot it when it happens today. Charles Dickens knew how to write a good baddy – Uriah Heep was the perfect example. He lied and cheated, he cowered and cried for sympathy. Think about that. Crying on TV to get our forgiveness – if your partner or friend did that what would you do? I can imagine Darth Vadar doing it on his climb up to Supreme Lord and Commander.

Who you gonna call?

Today the very people who should be exposing this, our media, are sitting at that table alongside the corporate bosses, the politicians, the kings and the aristocrats – planning massive power grabs, billionaire media moguls pulling the strings.

*The fossil fuel companies fight tooth and nail to maintain their profits, their shareholders fight just as hard to save their pensions, the general public fight damned hard to maintain the status quo and the various populist governments around the world fight “night and day” and “tirelessly” to (be seen to) give the public what they want – enabling fossil fuel companies along the way.

And on it goes… on and on.

Source: Copyright Prompts PFN 2023

In the 1960s they had the musicians and the poets, the writers and artists calling out the establishment. Bob Dylan warned the politicians in 1964 that the Times Were A Changin’. The clever young things marched for civil liberties and freedoms. Now the young activists are labelled terrorists and rebels by those very same clever young things.

What would David Bowie say about,

“… these children that you spit onAs they try to change their worlds…” ?

And remember that Darth Vadar called Skywalker’s army the Rebel Alliance.

Evidently the times never changed, other than for Dylan who got rich. And now those clever young things are collecting their pensions as stakeholders and shareholders in the companies.

Source: Copyright Prompts PFN 2023

The UN’s climate science body the IPCC indicated that the long-term goals of the Paris Agreement cannot be met without climate action on food.

However, as announced on the 10th December the Cop28 UN Roadmap calls for further intensification of livestock production: “producers should intensify production in extensive systems, promote fattening livestock solutions, develop more digestible feeds” – with an eye on reducing methane emissions by 25% by 2030. More intensive farming but feed them seaweed and insects.

The united nations environment programme states that: “Methane is the primary contributor to the formation of ground-level ozone, a hazardous air pollutant and greenhouse gas, exposure to which causes 1 million premature deaths every year. Methane is also a powerful greenhouse gas. Over a 20-year period, it is 80 times more potent at warming than carbon dioxide.”

Should we feel comfort from the fact that the world, once again, is in the hands of (mostly) men who sit around a table drawing up plans for power.

Access insightful discussions on cellular agriculture, fungi, and cultivated meat at Alex Crisp’s Future of Food Podcast

CLICK HERE for links to Alex’s podcasts

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The Enchanting Eat Differently Campaign Premieres with Wonka

Get ready to be swept away by a rather whimsical but ‘thought provoking’ journey towards an enitrely enlightened animal free relationship with the food you take into your body.,

Source: Eat Differently -James Cromwell photo credit: Benjamin Apitz

Just unveiled is ‘Eat Differently’, a captivating 60-second PSA – Public Service Announcement about to make big waves on US silver screens, coinciding with the much-anticipated WONKA holiday movie premiere. (see Eat Differently’s other amazing creative stunt above the skies of New York earlier this year HERE )

This enchanting campaign, running from December 14th through 24th, will charm moviegoers on 1,800 screens throughout the US, delivering a powerful message about the magic of plant-based eating. It’s expected to reach more than 1.2 million sets of eyeballs.

Directed by celebrated BAFTA award-winner, Alex Lockwood, ‘Eat Differently’ is not just a PSA/commercial, it’s a visual feast aligning seamlessly with Wonka’s central theme – that each of us, regardless of our size, harbours the ability to dream and reshape the world. In this whimsical narrative, Lockwood masterfully encourages audiences to explore a world where plants, not animals, are at the heart of our diets.

With ‘Eat Differently’, it’s not just possible; it’s a delightful adventure. Experience this captivating work during the Wonka film pre-show and join thousands of others in this transformative journey towards a kinder, animal food-free world.

Remember, in the world of dreams and plant-based possibilities, there’s nothing to it!

Not State-side, then catch ‘Eat Differently’s’ final 2023 contribution to raising awareness about eating with heart by CLICKING BELOW!

Source: EatDifferently

For more information on the work of Eat Differently CLICK HERE

#Wonka #PlantBased #Advertising #Films #Vegan”

Malaysia-Singapore Mega-Cultivated Meat Factory Poses Challenge to Traditional Meat Exporters

In a move further defining the global food industry, Malaysia’s Cell AgriTech and Singapore’s UMAMI Bioworks have announced the construction of a mega-cultivated meat and seafood factory in Kedah, Malaysia.

This announcement was a highlight of a GFI-APAC moderated session “Complementary Proteins: Accelerating Climate-Resilient Foods Through Regional Collaboration” at COP28.

Scheduled to open in phases starting in the first quarter of 2025, the facility will sprawl across 96,000 square feet or nearly 9000 m3 and will boast an impressive annual output capability of more than 3,000 tons of grown meat.

Source: The Good Institute APAC

Designed to house up to five full-scale production lines upon completion, the factory represents not just an advancement in food technology but also in sustainable practices, with partial solar energy powering the operations.

This move is seen as a direct response to the increasing challenges faced by traditional meat exporting nations like New Zealand and Australia. As cultivated meat technology gains traction, it could significantly impact these nations’ economies, which heavily rely on traditional livestock farming and meat exports.

This facility not only represents a leap in Southeast Asia’s journey towards sustainable food solutions but also sets a precedent for international collaboration in this arena. As the global community grapples with the environmental impact of traditional meat production, this initiative in Malaysia showcases how leveraging regional strengths and collaborative efforts can lead to innovative solutions.

Source: PFN – An Ai Pictorial depiction of the interior of a cultivated meat factory. Copyright

As the world looks to more sustainable and environmentally friendly food sources, this venture between Malaysia and Singapore could very well be the blueprint for the future of food production, challenging and reshaping the dynamics of traditional meat-exporting countries and their reliance on animal agriculture.

For further information CLICK HERE

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Dubai’s BOCA Wins Gault&Millau 2023 Sustainable Kitchen Award – Again!

In the heart of Dubai, a culinary jewel is redefining sustainability in the food industry and is emerging as a ‘Best Practices Benchmark’ for the global food service industry. BOCA Dubai!

Source: BOCA – Dubai

BOCA, Dubaia home-grown concept born in the UAE’s desert, has once again received acclaim, winning the Gault&Millau UAE’s 2023 Sustainable Kitchen of the Year award. This recognition is not just a testament to its delectable Mediterranean cuisine but a nod to its profound commitment to minimizing its environmental footprint.

Source: BOCA-Dubai

Omar Shihab, BOCA’s founder and chief sustainability officer, is the driving force behind this transformation. At BOCA, the focus isn’t just on creating beautiful food; it’s about conscientiously curating every aspect of the dining experience. From sourcing local ingredients to innovatively reducing food waste, BOCA is a trailblazer in sustainable gastronomy. BOCA is literally walking its talk!

Even with its Mediterranean roots, BOCA prioritises local produce, supporting UAE farmers and fishermen, and contributing to a more sustainable food ecosystem. Its commitment extends beyond the kitchen, with initiatives like refusing single-use plastics, operating a demand-driven inventory, and collaborating only with partners who share its sustainability ethos.

BOCA-Dubai – Slides

This dedication to eco-supporting practices is evident in every facet of BOCA’s operations. The restaurant, located in Dubai International Financial Centre (DIFC), boasts a leadership team entirely comprised of women, led by Executive Chef Patricia Roig. Running on 100% renewable energy, BOCA’s efforts extend to rigorous self-assessment, including a comprehensive carbon emissions report.

BOCA’s sustainability pillars – championing local produce, proactive waste management, valuing renewable resources, and transparency in carbon emissions reporting – are not just guidelines but the core of its operational philosophy. The restaurant’s journey, detailed in its “Sustainability Manifesto,” and various published documents like the “Local Ingredients: An Illustrated Guide,” demonstrate its unwavering commitment to sustainability.

The restaurant’s accolades, including the Gulf Sustainability Award and the coveted MICHELIN Green Star, highlight its status as a leader in sustainable dining. As BOCA undergoes the Food Made Good rating and continues to assess its carbon footprint with elementsix, it sets a high bar for others in the industry.

BOCA isn’t just serving food; it’s providing a blueprint for how food services can positively impact our planet.

For more information CLICK HERE

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Waitrose 23/24 Food Trends Sees Plant-Based & Protein-Rich Diets Lead Consumer Choices

In a comprehensive and fascinating analysis of food trends for 2023/24, UK’s Waitrose & Partners have highlighted a significant shift in consumer preferences towards plant-based and protein-enriched diets.

Source: Waitrose 23/24 Food Trends Report

Amidst the cost of living considerations, customers are opting for higher quality, nutritious food options, with 55% of them paying more attention to product labels than in the previous year. This shift is motivated by a collective desire for healthier choices and better animal welfare standards.

Protein is evidently a central element in these evolving eating habits. High-protein drinks, yogurts, and snacks have seen a remarkable increase in demand, particularly among consumers under 35.

Source: Waitrose 23/24 Food Trends Report

The search for protein snacks alone has surged by 45%. This trend is not only limited to animal-based proteins.

Plant-based sources like butterbeans and chickpeas are gaining popularity, with sales up by 64% and 51%, respectively. Brands like Bold Bean Co are at the forefront of this movement, championing these nutritious, versatile beans as store cupboard essentials.

Alongside protein, there’s a growing interest in fermented foods and gut health, with products like kimchi and pickles witnessing a 14% increase in sales.

Umami flavors are also trending, indicating a broader palate preference among consumers.

Source: Waitrose 23/24 Food Trends Report

Waitrose’s commitment to sustainability is evident in their plan to achieve net-zero by 2035. This involves innovative steps like swapping mini wine bottles for cans and collaborating with regenerative farms.

The report also cites more of the population seeking fully vegan food options.

Source: Waitrose 23/24 Food Trends Report

The report also indicates a shift in beverage preferences, with a notable increase in sales of ready-to-drink cocktails and a growing interest in non-alcoholic options. Functional drinks like kombucha are witnessing exponential growth, reflecting a trend towards beverages that offer health benefits beyond hydration.

Source: Waitrose 23/24 Food Trends Report

The 2024 food trends from Waitrose underscore a clear consumer tilt towards health-conscious, sustainable, and high-quality food choices, with a particular emphasis on plant-based and protein-rich diets. This shift is redefining the grocery landscape, influencing product ranges and customer buying habits.

For more information CLICK HERE

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Roots and Rolls Eco-Conscious Dining with ‘EcoBite’-Inspired Metrics at COP28

Barcelona’s plant-based sushi restaurant, Roots and Rolls is making waves at COP28 with its innovative adaptation inspired by event organisers of what could best be described as an ‘EcoBite’ concept.

Source: Rolls and Roots

By incorporating foundational elements of the COP EcoBite into their operational ethos, they are using a unique metric system measuring and displaying the carbon footprint and water usage of their menu items. This forward-thinking approach positions Roots and Rolls not just as a culinary innovator but as a co-leader in the growing movement of environmental consciousness within the food service industry.

At the heart of Roots and Rolls adoption of the COP initiative is a commitment to transparency and sustainability. The tool, inspired by literally measuring the carbon footprint of each mouthful of food, offers diners a clear and immediate understanding of the environmental impact of their food choices.

Pictured left: Sandra de Jong, Roots and Rolls Founder at COP28

This system goes beyond traditional menu labeling, providing quantifiable data on the resources expended in the creation of each dish. By doing so, Roots and Rolls is addressing a growing demand among consumers for a deeper connection and understanding of the ecological implications of their dietary choices.

Check out Sandra de Jong’s video walk-through of the PXB Park-COP 28 and her explanation of how Rolls and Roots is making a difference.

Source: Roots and Rolls Youtube

The significance of Roots and Rolls efforts extends far beyond its local impact. As a participant in COP28’s PXB – Plant-Based Food Park, the restaurant is setting a precedent for the global food service sector. They are showcasing how the adoption of the COP ‘EcoBite’s’ foundational principles can lead to practical, impactful change.

Source: Roots and Rolls

Are Roots and Rolls riding the wave of the times? In many ways, yes. They are catering not just to the palate but to the ’emotional ecology’ of their customers — a term that encompasses the increasingly present desire to align personal values with consumption habits. This emotional ecology is a driving force in today’s market, and Roots and Rolls is adeptly tapping into it.

The potential ripple effect of this initiative cannot be understated. By taking the lead in integrating environmental metrics into their menu, Roots and Rolls is likely to inspire other food service operators to follow suit.

As consumers become more environmentally conscious, demand for such transparency in the food industry is expected to grow, and early adopters like Roots and Rolls will be viewed as trailblazers.

Roots and Rolls’ adoptation of the ‘EcoBite’ principles at COP28 (shown left) is more than just a novel feature; it’s a testament to the evolving relationship between food consumption and environmental awareness. It highlights a pivotal shift in the food service industry, where ecological transparency is becoming as crucial as the culinary experience itself.

Roots and Rolls is not just serving food; they are nurturing an eco-conscious dining culture, paving the way for a more sustainable future in the food industry and the long-term health of Planet Earth.

For more information CLICK HERE.

See what the PXB & Partners are doing at COP28 via Instagram CLICK HERE

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