The growing trend for a healthier, more sustainable lifestyle in recent years is fueling shifts in how people perceive, select and consume food. As the pandemic magnifies the need for health-boosting food and people focus on achieving wellness, flexitarianism is expected to rise even further. More consumers are expected to turn to plant-based diets and reduce their intake of meat, if not eliminate it altogether, for health, diet and even environmental reasons.
Consumers cutting down on animal-based products but not strictly following a vegan or vegetarian diet, most of them Gen Zs, now account for 42% of global consumers, according to Euromonitor's Health and Nutrition Survey fielded last year. Vegans and vegatarians represent 4% and 6% of global consumers, respectively. As acceptance of plant-based options continues to rise, food manufacturers are starting to diversify their product portfolios and build up their selection of plant-based alternatives.
Continue reading this report, which contains input from Mr Ross Crittenden, senior director of plant-based cultures at Chr. Hansen, a leading supplier of solutions in cultures and enzymes for the food industry.
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