5 Jul 2021
By Lydia Baines, Marketing Manager
There can be no doubt that there is a plant based revolution taking base in the UK and globally as we speak – gone are the days when this was a ‘hippy’ diet of people ‘who only eat lettuce’ to being one of the biggest trends of the last 5 years and the plant based diet is so popular it has gone ‘beyond a trend’ to mainstream.
Plant-based diets are an easy way for consumers to make changes and impact on the environment Food Navigator
Driven by the vegan trifecta –3 overriding factors: health, planet, animal welfare with ‘flexitarians and vegan curious’ driving the growth. If you don’t have a plant-based range, you are missing out!
Driven by the vegan trifecta –3 overriding factors: health, planet, animal welfare with ‘flexitarians and vegan curious’ driving the growth.
If you don’t have a plant-based range, you are missing out.
Creating a plant - based range comes with its own unique challenges!
Some of the biggest selling items in the baking industry; cakes, cookies, pastries, bread… rely on dairy products and eggs in their basic recipes.
Taking products that are traditionally made with butter, eggs, and milk as key ingredients with both functional and taste implications it is not easy to remove them and to get the taste and texture just right.
Finding alternatives that are easy to source, affordable, taste good and have the same functionality is no mean feat. This takes a lot of investment not only financially but also in time.
Step forward the patisserie mix, a versatile product that only requires simple additions.
Bakers want to create ranges that are easy to make, versatile and not time consuming. Ideally one base can create a multitude of products.
A cake mix is ideal. One mix can create cakes, muffin, pancakes, waffles, cookies, biscuits etc (make up may vary per product) that are of an excellent, consistent quality meaning baker can make up a wide range with minimal wastage.
Not only can mixes make a variety of products they can also be flavoured and hold all inclusions (obviously make sure the additions are plant-based) allowing bakers endless opportunities.
Plant-based diets lend themselves well to natural ingredients that can make really interesting flavour profiles with a different texture in every bite, think grains, seed, fruit; freeze dried, fresh, fillings – experiment until you achieve your best products.
From Real Belgian chocolate to plant-based fillings to our brand-new innovation: SMOOBEES - soft and smooth inclusions that bring more flavours, more fruits, more texture and more creativity in baked goods like cakes. Imagine a new sensorial experience with its natural, yummy flavours and a smooth, melting texture in every bite
There has been the question of how to advertise the product? Should products be branded as plant-based or vegan or should that even be left out of the title using a symbol to advertise its plant based status?
Studies show that 6 in 10 consumers preferring the term plant based and that manufacturers are under-using the plant-based term.
Consumers are looking for as much transparency as possible when it comes to labelling and with Natasha’s Law coming into play later this year it is time to shout those plant-based credentials!
Shout all about it!
Our Taste Tomorrow always on social listening tells us top hashtags relating to plant based diets are: #veggies, #protein, #cleaneating, #delicious, #healthyfood, #delicious, #fitness, #guiltfree, #fresh, #yummy