With many consumers now reducing or eliminating animal products from their diet1 2, plant-based food and drink is experiencing phenomenal growth in demand.3
There are more options on the shelves than ever before, enabling shoppers to choose from a vast array of vegan-friendly meat, dairy, cheese and fish alternatives.
Because consumers in the plant-based category are often driven by health and ethical motivations, they are especially likely to demand clean-label ingredients.4
As a result, we are now heading toward ‘plant-based 2.0’. Manufacturers are reformulating their products to deliver food and drink that looks and tastes great while providing the short and simple ingredient lists that modern shoppers expect.
Why color is crucial
The appearance of food and drink is hugely important, with color playing a key role in the perception of flavor.5
There is a reason that uncolored plant-based cold cuts spent many years lost in corners of small organic supermarkets. If a meat analogue successfully matches the color of meat, consumers are more likely to buy it – and more likely to enjoy it, too.
Now, plant-based products are expected to look just as appetizing as their animal-based counterparts, with some retailers now even stocking meat analogues alongside meat on the shelves.
The power of plant-based colors
To ensure your plant-based products are fit for the future, it is vital that they provide sensory appeal alongside simple, reassuring ingredient lists.
EXBERRY® Coloring Foods offer an ideal solution. Made from fruit, vegetables and edible plants and without any chemical solvents, they are 100% vegan-friendly and suitable for practically any food and drink application.
With a full spectrum of colors available, EXBERRY® can ensure that products deliver the ideal visual impact while supporting clean and clear labels. And, with a proven track record across plant-based meat, dairy, cheese and seafood, the possibilities are almost endless.
1 YouGov 'Young Americans less likely to be meat-eaters' (January 2020). 2 YouGov 'Is flexitarianism the diet of the future?' (March 2019). 3 National Research Council Canada 'Plant-based protein market: Global and Canadian market analysis' (March 2019). 4 Euromonitor International 'The Unstoppable Rise of Plant-Based Alternatives' (March 2020). 5 Spence, C. 'On the psychological impact of food colour' Flavour (April 2015).