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Plant-Based Food Trends and HPP

Consumers are demanding more organic plant-based products, and High Pressure Processing (HPP) can improve product safety by inactivating foodborne pathogens and extending product shelf life.

Errol Raghubeer, PhD, Sr. VP- Microbiology Food Technology at JBT Corporation
Errol Raghubeer, PhD, Sr. VP- Microbiology Food Technology at JBT Corporation

Errol Raghubeer, PhD, Sr. VP- Microbiology Food Technology at JBT Corporation, presented a PACK EXPO Connects Innovation Stage this afternoon, and said that the primary reason for this trend in the food industry is a general movement of consumers from animal-based to organic plant-based products.

The reasons, said Raghubeer, are associated with nutrition and health, the need for more protein in diets, a general concern for animal welfare and how meat products are produced and sourced, sustainability and ecological impacts, and an overall concern of animal-borne diseases.

The availability of plant-based organic ingredients is driving R&D innovations from large companies such as food manufacturers, ingredient suppliers, and food service establishments, restaurants, etc.

“There is also a growth in vegan diets in North America and Europe, and a concern for health and immunity, particularly in this time of the COVID pandemic,” said Raghubeer.

Plant-based meat items is the leading category of plant-based protein products in the market, and big companies are leading the strength in these plant-based meats. It is estimated that the market will be about $30 billion US dollars by 2025. Some of the major companies that are involved include Tyson, Hormel in agreement with Papa John's, where they manufacture plant-based toppings for Papa John's, Kellogg, Morning Star Division, Impossible Burger, Beyond Meat, and Maple Leaf Foods of Canada.

The other major segment of plant-based products is the plant-based dairy. In the US in 2019, the market was $2.0 billion US dollars. This includes categories of milk, yogurt, dips, desserts, and spreads.

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