USA – Cargill is advancing the plant-based food sector by leveraging innovative technologies like cell culture and fermentation, according to a report by Food Ingredients First.
With growing consumer curiosity about the link between nutrition and sustainability, industry experts predict the rise of plant-forward eating trends in 2025.
Sandy De Houwer, global marketing director for Meat & Dairy Alternative Solutions at Cargill, stated that today’s consumers aim to align their purchases with personal values, creating significant opportunities in the plant-based market.
Cargill’s TrendTracker 2024 projects a 40% annual growth in the precision fermented market, potentially reaching US$36.3 billion by 2030.
De Houwer highlighted that while initial offerings like plant-based burgers and ground meat alternatives laid the groundwork, the company sees untapped potential for further innovations.
However, she noted that consumer adoption has been hindered by issues like plant-based off-notes and off-tastes, often linked to bitterness.
Despite some initial disappointment, consumer demand for better taste, texture, and nutrition persists, with affordability remaining a critical factor.
Cargill’s R&D teams have developed solutions to enhance sensory experiences in plant-based products.
De Houwer reported that their texturizers and stabilizers help mimic the texture of animal-based products, achieving improved mouthfeel and consistency.
In parallel, global flavors are becoming increasingly popular as consumers seek cultural culinary experiences.
Cargill is tapping into this trend through partnerships like the one with Enough, which has led to products such as a Thai-styled veggie patty containing Abunda mycoprotein, vegan spring rolls, and gyoza with spring onions and shiitake mushrooms.
De Houwer emphasized the importance of label-friendly and natural ingredients, citing Cargill’s latest consumer insights.
According to the TrendTracker, 62% of consumers prioritize “healthy” ingredients, followed by 51% seeking “natural” options.
Responding to these preferences, Cargill has introduced products like the WavePure seaweed powder range, which offers enhanced mouthfeel in plant-based dairy alternatives without chemical modifications.
Additionally, the company’s SimPure starches utilize botanical sources such as corn and tapioca to tackle texturizing challenges in food production.
The company is also exploring cutting-edge technologies like 3D printing and precision fermentation to create whole-cut meat and dairy analogs, which De Houwer described as the next frontier in plant-based innovation.
De Houwer further noted the growing relevance of hybrid products that combine animal and plant-based ingredients to meet consumer demands for sustainability and cost-efficiency.
She pointed out that hybrid solutions help mitigate challenges like fluctuating milk fat and protein prices while offering more sustainable options, concluding that these trends will continue to shape the plant-based market’s evolution.
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