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Sales of plant-based products are “where they are supposed to be” despite a post-pandemic slowdown, but to reinvigorate growth and expand appeal “beyond the hardcore” consumers, stakeholders should adopt a more flexible “piece of the plate” approach and share the spotlight with complementary claims, diets and products, advised the CEO of SPINS.
The plant-based milk and creamers used to make them have become better. Read more at straitstimes.com.
While dairy-free ice cream has been on store shelves for almost a decade now, it hasn't always been loved for its taste, texture, or variety of flavours.Many of today's ice creams have a velvety texture. They have the ability to be scooped like soft serve and twirled like ice cream. And the alternatives for both soft and hard versions have dramatically improved as the plant-based milk and creamers used to produce them have become better.
As the bases for nondairy versions have improved, so have the offerings at plant-based dessert shops around the country.
A report from the Plant Based Foods Association says consumers are still unhappy with the taste and texture of vegan cheese. How can this problem be solved?