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Plant Based Alternatives

Plant-based alternatives substitute the color, texture, and flavor of animal meat using specific ingredients & processing methods. These plant-based foods include soy, potatoes, peas, rice, and mung beans, among other sources of protein. These products have a wider acceptance in the market as they are rich in fiber and treat irritable bowel syndrome.

Plant-based proteins have several health benefits as they are rich in vitamins, fibers, and carbohydrates. They also reduce inflammation & risk of heart diseases, lower cholesterol, risk of cognitive impairment & dementia, and improve gut health. The consumption of red meat has been linked to an increased risk of diabetes, driving consumer preference for plant-based alternatives, supporting the global product demand. Plant-based foods are fiber-rich with low content of saturated fats and dietary cholesterol, promoting heart health.

The market trends include the increasing demand for animal-cruelty-free products, emergence of clean-label products, significant demand for nutrition & fiber-rich products, and rising prevalence of gastrointestinal disorders. The primary factors affecting the industry profitability include consumer buying behavior, regulations, availability of raw materials, and the emergence of new food technologies in the F&B industry


  • Increasing ‘move to vegan’ trend is uplifting the market
  • Growing demand for fiber-rich products
  • Growing obesity rate and increasing demand for plant proteins
  • Adoption of healthy lifestyles and changing dietary preferences


  •     Nutraceuticals & Functional Foods
  •     Plant Based Alternatives
  •     Proteins
  •     Renewable Chemistry

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