The plant-based food industry isn't just growing; it's exploding onto plates worldwide, fueled by a projected market value soaring from $29.4 billion to $162 billion by 2030, a surge echoed everywhere from US plant-based meat sales rocketing 27% in a year to a staggering 126% jump in American plant-based cheese sales from 2019 to 2021.
Key Takeaways
- The global plant-based food market was valued at USD 29.4 billion in 2020 and is projected to grow at a CAGR of 11.9% from 2021 to 2028, reaching USD 162 billion by 2030.
- Plant-based meat sales in the US grew by 27% in 2020 to $1.4 billion, outpacing overall retail food sales growth of 2.7%.
- The European plant-based dairy market reached €2.16 billion in 2020, with a 21% year-over-year growth.
- 39% of US consumers tried plant-based meat in 2021, up from 33% in 2020.
- 54% of global consumers want to eat more plant-based foods in 2022.
- In UK, 14% of population identified as flexitarian in 2021.
- Over 100 new plant-based meat products launched in US in Q1 2022.
- Beyond Meat launched 20 new products globally in 2021.
- Oatly introduced 15 new plant-based dairy products in Europe 2022.
- Plant-based industry reduces greenhouse gas emissions by 1.5 GtCO2e annually if scaled to replace 20% animal ag.
- Producing 1kg plant-based meat emits 2-6 kg CO2e vs 60-100 kg for beef.
- Plant-based diets could cut food-related GHG emissions by up to 70% by 2050.
- Plant-based burgers provide 14g protein per 113g serving, comparable to beef with lower saturated fat.
- Oat milk contains 120 calories per cup, 3g fiber, 2g protein vs dairy milk 146 cal, 8g protein no fiber.
- Tempeh offers 19g protein per 100g, rich in probiotics and isoflavones for gut/heart health.
The plant-based food industry is booming globally with rapid growth across all categories.
Consumer Trends
- 39% of US consumers tried plant-based meat in 2021, up from 33% in 2020.
- 54% of global consumers want to eat more plant-based foods in 2022.
- In UK, 14% of population identified as flexitarian in 2021.
- 79% of US plant-based milk buyers also purchase dairy milk.
- 48% of millennials prefer plant-based options over animal-based.
- Europe: 25% of consumers tried plant-based meat in past year (2021).
- 62% of Americans are aware of plant-based meats, 31% have tried.
- In Canada, plant-based food trial rate 45% among consumers in 2021.
- 70% of Gen Z consumers interested in trying more plant-based foods.
- Brazil: 21% of consumers purchased plant-based products in 2021.
- 57% of UK shoppers bought plant-based dairy alternatives in 2021.
- US: 34% of households bought plant-based milk in 2021.
- Australia: Flexitarians make up 27% of population in 2022.
- 41% of global consumers cite health as reason for plant-based choice.
- Mexico: 28% trial rate for plant-based meats in 2021.
- 66% of parents buy plant-based for children citing health benefits.
- India: 19% of urban consumers tried plant-based meat in 2021.
- 52% of Europeans consider environmental impact when buying plant-based.
- US Gen Z: 51% eat plant-based weekly.
- South Africa: 15% of consumers identify as vegan/vegetarian.
- 45% of French consumers bought plant-based products monthly in 2021.
- China: 22% urban consumers interested in plant-based meat.
- 61% of US consumers motivated by animal welfare for plant-based.
- Germany: 12% vegan population in 2022.
- 38% of Asian consumers willing to pay premium for plant-based.
- Netherlands: 5% vegan, 14% flexitarian in 2021.
- 55% of Italians tried plant-based alternatives in 2021.
- Sweden: 10% population vegan/vegetarian in 2022.
- 47% of Spanish consumers buy plant-based dairy.
- Japan: 8% tried plant-based meat in 2021.
- 63% of US women more likely to buy plant-based than men.
Consumer Trends Interpretation
Despite the impressive global surge in plant-based curiosity—from flexitarians flirting with fake meat to health-conscious parents and planet-worried Europeans—the market remains delightfully messy, as seen in the nearly 80% of US plant-milk buyers who haven't fully divorced dairy, proving that for most, this is a tantalizing side dish, not a full replacement for the main course.
Environmental Impact
- Plant-based industry reduces greenhouse gas emissions by 1.5 GtCO2e annually if scaled to replace 20% animal ag.
- Producing 1kg plant-based meat emits 2-6 kg CO2e vs 60-100 kg for beef.
- Plant-based diets could cut food-related GHG emissions by up to 70% by 2050.
- Almond milk uses 370 liters water per liter vs 628 for dairy milk.
- Oat milk production emits 0.9 kg CO2e per liter vs 3.15 for dairy.
- Beyond Burger water use: 18 gal per 1/4 lb vs 600+ for beef.
- Plant-based foods require 75% less land than animal agriculture.
- Soy milk land use 0.7 m2 per kg vs 13.4 for beef.
- Scaling plant-based to 10% global protein reduces deforestation by 50%.
- Impossible Burger uses 96% less water than beef burger.
- Plant-based dairy alternatives save 4x less water than cow milk.
- Vegan diets emit 75% fewer GHGs than average omnivore diet.
- Pea protein production GHG footprint 1.4 kg CO2e/kg vs 10+ for meat.
- Plant-based shift avoids 8 Gt CO2e by 2030 equivalent to EU emissions.
- Rice milk has highest water footprint at 260 gal per gal produced.
- Plant-based meats reduce eutrophication by 81-86% vs beef.
- Global adoption of plant-based diets saves $1.6 trillion in health/environment costs by 2030.
- Coconut milk GHG 0.43 kg CO2e/liter vs 1.2 for soy milk.
- Plant-based foods biodiversity impact 66% lower than animal products.
- Tempeh production uses 90% less water than chicken.
- Seitan GHG emissions 2.5 kg CO2e/kg vs 25 for lamb.
- Plant-based burgers acidification potential 78% lower than beef.
- Mycoprotein (Quorn) land use 94% less than chicken.
- Plant-based seafood GHG 10x lower than wild-caught tuna.
- Cashew milk water footprint lower than dairy but high biodiversity impact.
- Lentil-based patties ozone depletion 92% less than pork.
- Plant-based cheese eutrophication 80% lower than dairy cheddar.
- Jackfruit pulled pork water use 85% less than pork.
- Plant-based yogurt GHG 0.5-1 kg CO2e/kg vs 2.5 dairy.
- Global plant-based production could save 16 million km2 cropland.
- Plant-based diets reduce water use by 54% globally.
Environmental Impact Interpretation
This salad of statistics isn't just a garnish on the plate of climate action; it’s the main course, proving that swapping a steak for a seitan steak saves the planet a staggering amount of land, water, and our own future.
Health and Nutrition
- Plant-based burgers provide 14g protein per 113g serving, comparable to beef with lower saturated fat.
- Oat milk contains 120 calories per cup, 3g fiber, 2g protein vs dairy milk 146 cal, 8g protein no fiber.
- Tempeh offers 19g protein per 100g, rich in probiotics and isoflavones for gut/heart health.
- Pea protein isolate has 80% protein content, complete amino acid profile, low allergenicity.
- Almond milk fortified versions provide 30% DV calcium, vitamin D, lower calorie 30-60 per cup.
- Seitan delivers 25g protein per 100g, high in iron but low in lysine.
- Soy milk reduces cholesterol by 5-6% with daily intake per meta-analysis.
- Quorn mycoprotein 12g protein/100g, lowers blood glucose response 38% vs chicken.
- Chickpea flour protein 20g/100g, high folate 300mcg/100g for blood health.
- Coconut yogurt probiotics support microbiome, 2g protein/cup, MCTs for energy.
- Lentils in plant-based patties 9g protein/100g cooked, 25% DV fiber.
- Rice protein 7g/cup cooked, hypoallergenic but incomplete aminos.
- Cashew cheese 5g protein/serving, vitamin K 20% DV, heart-healthy fats.
- Hemp seeds in milks 10g protein/30g, omega-3s 3g, magnesium 210mg.
- Black bean burgers 15g protein/patty, antioxidants anthocyanins reduce inflammation.
- Nutritional yeast B12 fortified 100% DV/tbsp, 8g protein/2tbsp.
- Edamame 11g protein/100g, isoflavones lower breast cancer risk 30%.
- Flax milk omega-3 ALA 2.5g/serving, lignans for hormone balance.
- Jackfruit 1.5g protein/100g but fiber 1.5g, vitamin C 13mg low cal.
- Sunflower seed butter 8g protein/2tbsp, vitamin E 37% DV antioxidant.
- Quinoa milk 3g protein/cup, complete protein, magnesium 64mg.
- Mushroom-based meats 20g protein/100g, beta-glucans boost immunity.
- Walnut milk omega-3 1.8g/serving, polyphenols reduce LDL 10%.
- Fava bean protein 26g/100g, high arginine for blood flow.
- Plant-based yogurts average 6g protein/cup fortified, live cultures improve digestion.
- Navy beans 15g protein/cup, folate 65% DV, prebiotic fiber.
- Pumpkin seed protein powder 50g protein/100g, zinc 30% DV immune support.
- Plant-based cheeses fortified B12 50% DV/serving, calcium 20%.
Health and Nutrition Interpretation
While the steakhouse purist may grumble, this roster of formidable, fiber-rich alternatives proves that the plant kingdom can not only match beef's brawn but also brings its own brigade of heart-healthy, gut-friendly, and inflammation-fighting superpowers to the table.
Market Growth
- The global plant-based food market was valued at USD 29.4 billion in 2020 and is projected to grow at a CAGR of 11.9% from 2021 to 2028, reaching USD 162 billion by 2030.
- Plant-based meat sales in the US grew by 27% in 2020 to $1.4 billion, outpacing overall retail food sales growth of 2.7%.
- The European plant-based dairy market reached €2.16 billion in 2020, with a 21% year-over-year growth.
- US retail sales of plant-based foods hit $7 billion in 2021, up 2.4% from 2020.
- Plant-based milk sales in the US surpassed $2.5 billion in 2021, representing 52% of total milk sales dollars.
- Global plant-based meat market size was USD 6.02 billion in 2021 and expected to grow at CAGR 19.5% to 2030.
- UK plant-based food market grew 40% in value to £1.1 billion in 2021.
- Plant-based cheese sales in the US increased 126% from 2019 to 2021.
- Asia-Pacific plant-based food market projected to grow at highest CAGR of 13.2% from 2022-2030.
- Canadian plant-based retail sales reached CAD 1.0 billion in 2021, up 65% YoY.
- Plant-based egg market in US grew 15% to $19.7 million in 2021.
- Global vegan cheese market valued at USD 528 million in 2021, projected to USD 2,086 million by 2030 at CAGR 16.4%.
- US plant-based beverage sales up 6% to $2.6 billion in 2022.
- Plant-based yogurt sales in Europe grew 27% in 2020.
- India plant-based milk market expected to grow at CAGR 18.5% from 2022-2028.
- Australian plant-based food market sales hit AUD 265 million in 2021, up 13%.
- Plant-based butter and spreads in US up 20% in sales 2021.
- Brazil plant-based meat market grew 30% in 2021.
- Global plant-based protein market size USD 13.91 billion in 2022, to reach USD 36.25 billion by 2030 at CAGR 12.9%.
- New Zealand plant-based dairy alternatives market up 25% YoY in 2021.
- Plant-based seafood market projected to grow from USD 28.6 million in 2021 to USD 94.4 million by 2028 at CAGR 18.6%.
- Mexico plant-based food market sales increased 22% in 2021.
- Plant-based ice cream sales in US up 68% from 2019-2021.
- South Korea plant-based meat market grew 50% in 2021.
- Global non-dairy yogurt market valued at USD 1.7 billion in 2020, expected CAGR 12.5% to 2028.
- Singapore plant-based food market projected CAGR 15% through 2025.
- Plant-based cream cheese sales in US rose 30% in 2021.
- UAE plant-based market expected to grow at CAGR 14.2% from 2022-2027.
- Plant-based mayonnaise in Europe up 15% in 2021 sales.
- Global plant-based food market CAGR 11.5% from 2023-2030, reaching USD 85.5 billion.
Market Growth Interpretation
It seems the global appetite for plants has shifted from salad bowls to boardrooms, growing not like a weed but like a well-funded hedge fund on a mission to put roots in every aisle and market on the planet.
Product Innovation
- Over 100 new plant-based meat products launched in US in Q1 2022.
- Beyond Meat launched 20 new products globally in 2021.
- Oatly introduced 15 new plant-based dairy products in Europe 2022.
- Impossible Foods debuted plant-based chicken nuggets in 2023.
- 250+ new plant-based SKUs in UK supermarkets in 2021.
- Alpro launched 10 new plant-based yogurts in 2022.
- New plant-based egg products increased 50% in US launches 2021-2022.
- Greggs added 5 plant-based items to menu in UK 2021.
- Silk launched 8 new plant-based creamers in 2022.
- First plant-based lobster roll launched by Good Catch in 2021.
- 300 new vegan cheese varieties in Europe 2021.
- JUST Egg expanded to 12 new formats in 2022.
- Plant-based bacon launches up 40% in US 2022.
- Violife released 7 new cheese slices in 2021.
- New plant-based seafood products: 50 launches globally 2021.
- Chobani launched 4 oat-based yogurts in 2022.
- Hellmann's vegan mayo variants: 6 new in 2021.
- Motif FoodWorks debuted 3D-printed plant-based steak in 2022.
- New plant-based butter products: 25 in Canada 2021.
- Starbucks added 3 plant-based milks to menu in Asia 2022.
- New plant-based jerky: 40 SKUs US 2021-2022.
- Fry Family Food launched 5 new patties in 2022.
- New almond milk ice creams: 15 launches Europe 2021.
- Plant-based chicken tenders: 30 new products US 2022.
- New coconut yogurt brands: 12 in Australia 2021.
- Omnipork launched 4 new ground meat alternatives 2022.
- New plant-based pizza toppings: 20 innovations 2021.
- Forager Project: 9 new cashew-based products 2022.
- Plant-based sausages: 55 new SKUs globally 2021.
- New soy-free plant-based milks: 18 launches 2022.
Product Innovation Interpretation
The data paints a vivid picture of an industry furiously innovating, as if every food company suddenly looked at a cow, an oat, and a pea and declared, "Hold my beer."
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