Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 87 of 139

Per market research company HealthFocus, 17 percent of U.S. consumers ages 15 to 70 currently claim to eat a predominately plant-based diet, while 60 percent report cutting back on meat- based products. Of those who are reducing their intake of animal- based proteins, 55 percent say the change is permanent, and 22 percent hope that it is. HealthFocus notes that plant-based product claims in the U.S. grew at a compound annual growth rate of 35.8 percent from 2012 to 2016 with 320 plant-based product launches in 2015 and 220 in 2016. Innova research further details that dairy alternative launch- es grew at a CAGR of 20 percent over the 2012-2016 period. Meat substitutes had a CAGR of 14 percent over this period, while the use of a vegan positioning in global food and beverage launches tripled from 2012 to 2016. As taste, f lavors, convenience, cost, and availability continue to improve, the market appeal of plant-based options is evolving. The Specialty Food Association trendspotter panel, composed of retail, foodservice, and culinary education professionals including Ken Blanchette, FreshDirect; Jonathan Deutsch, Drexel University; Perla Nieves and Alysis Vasquez, Midnight Market; Alison Tozzi Liu, James Beard Foundation; and Elly Truesdell, Whole Foods Market, named plant-based foods a top trend for 2018 (see story on p. 77) Here are some of the developments that are driving the category. Indulgent Dairy Alternatives. The growing availability of plant- based options for traditional dairy products, particularly beverages, is helping drive growth, according to Innova. "We are starting to see an increasing variety of non-soy plant-based alternatives [with milks]," notes Williams. These include rice, oats, barley, almonds, hazelnuts, and macadamias—as well as more unusual options like hemp and flaxseed, she adds. Daiya Foods Keylime and Strawberry Cheezecakes m at i z Winter Fancy Food Show Booth 742 Gluten-Free • USA Made • 800.758.0372 Davesgourmet.com • and : @DavesGourmet Pour – Sleep – Eat A faster wholesome breakfast. Stop by FF Booth #742 and try our delicious oats! Winter Fancy Food Show Booth 2739 WINTER 2018 85

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