Plant-based proteins aren’t just for vegans and vegetarians anymore as U.S. consumers seek more protein in their diets and plant-based foods become more available and tastier. Higher demand for plant-based proteins is evidenced by the 19% growth in cases shipped of these proteins from broadline foodservice distributors to independent (one to two units) and micro-chain (three to 19 units) restaurant operators in the year ending March 2018 compared to same period one year ago, according to The NPD Group, a global information company. In-home consumption trends are also showing an increase in consumer demand with a 24% increase since 2015.

 

With 60% of U.S. consumers telling NPD they want more protein, consumers are mixing both meat and plant-based proteins into their diets. In a recent NPD survey, 14% of U.S. consumers, which translates to 43+ million consumers, regularly use plant-based alternatives such as almond milk, tofu, and veggie burgers, and 86% of these consumers do not consider themselves vegan or vegetarian.

 

Beef alternatives make up 44% of the plant-based categories being shipped to independent and micro-chain restaurant operators and are the primary contributor to the total category’s growth. Burgers are the largest beef alternative category but ball products, like meatless meatballs, used as ingredients have outpaced burgers and all other plant-based protein formats in terms of growth.

 

“It’s clear by the growth of plant-based proteins that this category has mainstreamed beyond those consumers who choose a meatless diet,” said David Portalatin, industry advisor for NPD’s food sector. “Food manufacturers and operators have improved the quality and taste of plant-based foods over the past several years and these foods are appealing to a variety of consumer segments for a variety of reasons.”

 

Sources : IFT ; The NPD Group