8 trends shaping the protein transition

The protein transition is gaining direction with eight trends that will define the future of food between 2025 and 2030. Foodvalley presents these trends as a guide for businesses to address shifting consumer demands and sustainability goals.

1. Beyond Protein

From protein to complete nutrition. The focus is no longer solely on protein. Holistic solutions now integrate fibers, plant-based oils, and health benefits.

2. CSRD Plants Change

CSRD driving sustainability. The new Corporate Sustainability Reporting Directive encourages transparency and offers businesses opportunities to reduce their environmental impact.

3. Easy Peasy

Simplicity takes the lead. Consumers increasingly opt for quick and convenient plant-based meals that are both nutritious and flavorful.

4. Blended Plantification

The future is hybrid. Combinations of plant-based and animal-based ingredients provide a balance of taste, sustainability, and nutritional value.

5. Generative ProtAIn

AI accelerates innovation. Generative AI is transforming the sector by enabling faster research and personalized protein solutions.

6. Fermenting the Future of Protein

Fermentation techniques, both traditional and innovative, are creating unique flavors, textures, and sustainable production possibilities.

7. Dairy’s More than Meat

Dairy in transition. The focus is shifting from meat to dairy alternatives. Hybrid and plant-based products are gaining ground in a growing market.

8. Healthier Plant Forward

Healthier and plant-based. Minimally processed plant-based products with clean ingredient lists and excellent taste define the “plant-forward” movement.

These trends provide businesses with opportunities to embrace sustainability while meeting consumer needs. This decade is about creating innovative solutions that make a real impact.

More information about these trends can be found on Foodvalley's website.

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