Projected CAGR of 6% through 2024 lead by popularity of plant-based milk and growing consumer palates for dairy-free eggs and dairy-free cheese
December 15, 2020
Market research firm Packaged Facts projects retail sales of plant-based dairy and egg products will rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024. This is up from $4.3 billion in estimated sales in 2020, which itself is up from $3.9 billion in sales during 2019.
At home, consumers tend toward dairy alternatives; in restaurants, they opt for meat analogues
November 24, 2020
When it comes to eating plant-based foods, consumers are definite in which types of these foods they want to eat at home and which they want to eat from a restaurant or foodservice outlet, finds The NPD Group.
The uptick in plant-based food consumption hints at broad trend of consumers eating more vegetables, while maintaining some amount of animal protein in their diets
November 4, 2020
American consumers are eating more plant-based foods these days, especially adults under age 35 and those actively following a specific diet. This is according to findings published in the new report Vegan, Vegetarian, and Flexitarian Consumers by leading market research firm Packaged Facts.
A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.
Many of the traditional fall rituals consumers enjoy, like back-to-school and football games, have been altered this year by the ongoing COVID-19 pandemic, but there is one fall tradition they can count on this year, pumpkin spice latte limited time offers.
ADM identifies emerging behavioral changes that could power innovation and growth in coming months
September 10, 2020
Recent ADM OutsideVoice℠ research shows that 77% of consumers intend to make more attempts to stay healthy in the future. Food and beverage manufacturers who successfully balance consumer health concerns with affordability are most likely to win with consumers.
Today's consumer recognizes that Asian Cuisine is made of a complex web of interrelated relationships of molecular compounds, ingredients, cooking methods and techniques within cultural contexts that are at the same time unique and similar in resulting flavor experiences.
On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.