Ingredient innovation shapes the future of plant-based foods, beveragesIngredient innovation shapes the future of plant-based foods, beverages
The plant-based food market is rapidly expanding, driven by innovative ingredients; advanced technologies; and a focus on clean-label, sustainable and affordable solutions to meet evolving consumer demands.

At a Glance
- The global plant-based food market is projected to experience significant growth, tripling in size by 2033.
- This growth is driven by increasing consumer demand for healthier, more sustainable and environmentally friendly options.
- Innovation in ingredients, advancements in technologies and collaborative efforts are crucial for continued expansion.
The global plant-based food market is expected to more than triple in size by 2033 to reach a total valuation of $36 billion, according to market research firm Future Market Insights (FMI). In other words, it isn’t losing momentum anytime soon.
Though plant-based foods and beverages aren’t new, the market is going to continue growing as consumers place better-for-you, environmentally friendly options at the top of their priority lists, FMI data also shows.
“Plant-based products have been going from strength to strength in the last decade, and the explosion of products in recent years really demonstrates that,” Auke Zeilstra, managing director for North America at FrieslandCampina Ingredients, said. “From plant-based ready-to-eat [RTE] meals to vegan protein waters, there’s something for everyone on our supermarket shelves. Investment by food and beverage companies in innovating plant-based products has been significant, but it would be remiss to say that the new product development opportunities are waning.”
Trending, innovative ingredients
Some of the most popular protein sources in plant-based foods and beverages include soy, legumes, pulses, grains, nuts and seeds. These ingredients are artfully blended with natural colors and flavors to create products that contend with their animal-based counterparts.
“Since plants, like animal products, are composed of protein, fat, vitamins, minerals and water, many plant-based products are combinations of plant protein concentrates and isolates, fats and fortification, with natural colors, flavors, binders and texturizing agents to pull them together into a recognizable, delicious product,” Nikhita Kogar, senior lead scientist of plant based at The Good Food Institute (GFI), said.
Most recently, algae and other aquatic plants like duckweed (Lemna minor) have emerged as additional protein sources and flavor modulators for plant-based products. For example, Umaro Foods’ plant-based bacon, which is composed of red seaweed, and Felicia’s Brown Rice & Spirulina Spaghetti and Brown Rice & Spirulina Fusilli.
Specific ingredients derived from duckweed have also been developed to help enhance plant-based foods and beverages, including a methylcellulose replacement from Plantible and ICL Food Specialties and a flavor modulator from microTERRA.
Novel crops like sunflower and faba are also gaining traction in the sector.
“Faba bean protein isolate is gaining recognition for its [high] protein content and functional benefits, making it ideal for a range of applications — from smoothies and snacks to plant-based meats and dairy alternatives,” Sophie-Géraldine Delanoë, strategic marketing beverage segment leader at Roquette, said. “This protein source is a great example of how the industry is moving beyond traditional ingredients, tapping into the natural power of plants to deliver both nutrition and taste. What’s more, its ability to be used in clean-label formulations aligns perfectly with the growing demand for transparency and simplicity in ingredient lists.”
Another unexpected crop is hemp.
“I have seen an array of promising hemp protein ingredients in the past year that didn’t have commercial presence or feasibility prior,” MJ Kinney, principal food scientist and consultant at FareScience, who has extensive experience developing plant-based products, added. “This is an ingredient I am excited about and eager to see in applications beyond dry beverage blends, where it has traditionally been limited to.”
New technologies for plant-based creations
With a focus on enhancing the taste, texture and mouthfeel of plant-based products at the forefront of product development, technology is equally important.
“There are new extrusion technologies that didn’t exist a year ago that are rapidly increasing the quality of plant-based products,” Lu Ann Williams, co-founder and global insights director at Innova Market Insights, said in the company’s November 2024 webinar about the top 10 food and beverage trends for 2025.
Kogar highlighted the most notable advancements in plant protein extrusion, such as new equipment for producing whole-cut plant-based meat and fish from Clextral, and MEGAtex cooling dies for enhanced fibrosity and meat-like textures from Coperion.
“Outside of extrusion, we’re bullish on shear cell technology to produce whole-muscle cuts,” Kogar said. “There have been advances in shear-based texturization from Dutch Structuring Technologies and Rival Foods, which is currently ramping up production of whole-cut poultry analogues.”
Future opportunities for F&B formulators, brands
One of the “white spaces” in the plant-based sector, as well as one of the greatest challenges for product developers, is creating clean-label products that both taste good and are affordable.
Ingredient innovation is one of the keys to achieving this. “[Think] multifunctional ingredients, such as a color that mimics the red-to-brown transition of animal meat upon cooking, or a combined binder and fat system that mimics connective tissue would enhance product experience and value,” Kogar explained. “Fewer, better ingredients will also create opportunities to reduce production costs and drive prices lower.”
Another way to help create more affordable, sustainable and functional plant-based products: upcycling. For example, Felicia upcycles the water from making pasta to grow its spirulina.
“F&B companies can optimize processing conditions and end-product organoleptic properties of protein concentrates from soy meal, canola meal, wheat bran, wheat gluten, tomato pomace, corn distillers dried grain with solubles (DDGS), corn gluten meal and brewer’s spent grain — side streams we [at GFI] identified based on their forecasted volume, modeled production unit cost, environmental impact and functional attributes,” Kogar said.
Innovative ingredients and advanced technologies are poised to drive the plant-based sector to new heights, but strategic collaborations will ensure it remains a dynamic and sustainable force in the food and beverage industry for years to come.
“Ultimately, the solution to these challenges lies in collaboration,” Delanoë explained. “Manufacturers and ingredient suppliers must work closely together to develop formulations that meet both consumer demands for healthy, clean-label and environmental sustainability products, while also keeping costs under control. By focusing on nutritious and delicious ingredient solutions, optimizing manufacturing processes and ensuring responsible sourcing, the plant-based sector can navigate these challenges and continue to thrive in an increasingly competitive and cost-sensitive market."
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