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Trends Driving Plant-Based Food Innovation

Trends Driving Plant-Based Food Innovation
Trends Driving Plant-Based Food Innovation

As consumers look to expand their palates with plant-based proteins, innovation and variety are the name of the game in 2022. Ingredients such as textured pea proteins, mung beans and seaweed are being utilized alongside soy to improve the taste and texture of meat analogues. Thai mushroom and jackfruit “pork” and burgers made from sunflower, fava bean and beetroot in UAE showcase this new wave of ingredient creativity.

A running theme of “better for you, better for the planet” has taken over plant-based product development, as consumer awareness of the environmental effects of the meat industry and marine ecosystem grows. In the US, whitefish made from pulses is being served at a national seafood chain, while a fast casual West Coast operation showcases vegan lamb in their souvlaki sandwiches. An Austrian startup has even developed a method for 3D printing pea- and algae-based salmon, to create a healthier and more sustainable product.

Traditional snacks are getting a plant-based makeover too, with unique items such as vegan jerky (Germany), lentil and bean pretzels (US) and mushroom crackers (Brazil) making their way onto retail shelves. Salty plant-based snacks are common in India—especially roasted, seasoned chickpeas—but an opportunity exists to expand the market with healthier options and snack-appropriate meat and dairy substitutes.

3 Trends to Watch

How to Make Plant-Based Osso Buco

Chef Mark Serice shares his excitement for innovation happening in the plant-based space, on both a local and a global level. Watch our latest video for a taste of the unexpected as he serves up an elevated, unique take on a classic recipe: braised gluten and artichoke osso buco.

Segment Snapshot

Trends Driving Plant-Based Food Innovation

Culinary Inspiration

Get inspired by these on-trend concepts to create innovative offerings using Griffith Foods products.

Braised Gluten and Artichoke Osso Buco

Trends Driving Plant-Based Food Innovation

This plant-based take on a classic—made with artichoke and vital wheat gluten dough—is braised in a ragout of mushrooms, smoked tomatoes and cannellini beans, then served over a bed of saffron-scented bamboo green tea rice.

Featuring: Griffith Foods Smoked Tomato and Mushroom Sauce Seasoning, Griffith Foods Risotto Milanese Rice Seasoning

West African Pan-Roasted Broad Beans

Trends Driving Plant-Based Food Innovation

Broad beans with a touch of olive oil are slowly roasted over an open flame, creating a perfectly crisp exterior and mellow, smooth center. They’re dusted with a West African spice blend of onion, tomato, red pepper, rosemary and nutmeg to create a traditional flavor profile in a high-protein snack.

Featuring: Griffith Foods Jollof Snack Seasoning

Chef Tip

Trends Driving Plant-Based Food Innovation

“When preparing plant-based meal ideas, pair ingredients with familiar flavors. Use vegan stocks made from vegetable trimmings, dried mushrooms and wakame seaweed to add a punch of umami to dried legumes, sauces and soups. Dishes such as smoked mushroom Bolognese, hearts of palm ceviche and seitan-based Peking ‘duck’ are familiar in flavor but reach new heights of creativity in their plant-based executions.”– Chef Mark Serice, Vice President Global Culinary, Griffith Foods

Trends Driving Plant-Based Food Innovation

What’s Next for Alternative Proteins?

Trends Driving Plant-Based Food Innovation

With the global population projected to reach 10 billion by 2050, alternative protein represents a more sustainable, environmentally friendly way of feeding the world. Plant-derived ingredients, meat analogues, fermented foods and insect protein are just some of the possibilities.

Discover how Griffith Foods is exploring these emerging ingredients, innovative processes and changing consumer preferences in our latest white paper, “Now, Next, Future.”

Trends Driving Plant-Based Food Innovation

© 2022 Griffith Foods. All rights reserved.
Source: Mintel, 2022 FlavorIQ® Global Trends and Insights Report, January 2022.

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