Plant Based & Vegetarian

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According to custom SPINS data developed for the Good Food Institute (GFI) and Plant Based Foods Association, annual combined retail sales of plant-based meat and seafood fell 12% to $1.2 billion in 2023.

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Of seven plant-based dairy categories, only plant-based creamers posted annual dollar and unit sales gains in 2023, according to SPINS data customized for the Good Food Institute (GFI) and Plant Based Foods Association (PBFA).

Plant-based foods have transformed from bland alternatives to culinary innovations that rival their animal-based counterparts. No longer just about substitution, today’s plant-based products are designed to be flavorful, exciting, and appealing to all consumers, not just vegans and vegetarians

As part of the collaboration, select Oakberry locations will now carry co-branded bags of Scott’s Protein Balls in popular flavors such as Peanut Butter Cacao and Brownie Batter.

With 30 calories per serving, these dairy-free, nut-free, and lactose-free oat creamers from Organic Valley are crafted for coffee and tea lovers who crave a smooth, creamy texture that froths.

Consumers increasingly are seeking plant-based alternatives to satisfy their taste preferences and desires to reduce their reliance on animal-derived products. In order for product makers to successfully fulfill these consumer demands, achieving authentic flavor profiles that evoke the essence of traditional protein has become both an art and a science.

Interview with Adam Maxwell, CEO and Founder of Voyage Foods, Inc., and Kelsey Tenney, founding team member and VP of R &D of Voyage.

A convenient grab-and-go solution for busy routines, Califia Farms’ new single serve tea lattes are portable and fit into any gym bag, lunchbox or cooler for a smooth and satisfying treat. 

"We created a product that we believe will unlock the plant-based category for the mainstream consumer,” said Tristan Maurel, CEO and co-founder. “SWAP Chicken's superior taste, clean ingredients and unrivaled product versatility finally enable chefs to recreate traditional recipes using only plant-based ingredients.”