Standout plant-based products at Biofach 2020
Verena Wiederkehr 20 February 2020
‘Organic delivers!’ was the motto of Biofach 2020. With 3,500 exhibitors in 12 different halls, this year’s show attracted visitors from around 100 countries. The importance of plant-based alternatives, especially for meat and dairy products, is increasing in the organic sector. Almost every second supplier at the world’s largest organic trade fair in Nürnberg presented vegan products: 45% of the 3500 exhibitors had vegan products in their range. At the Novelty Stand, which showcased new products, we saw a 20% increase in plant-based alternatives for meat and dairy products. ProVeg’s Food Industry & Retail experts visited the fair to sample the latest product launches and, once again, we identified the standouts at this year’s show.
Plant-based dairy has truly entered the mainstream, no longer appealing only to those on a plant-based diet but purchased by a diversity of consumers. Given that plant-based dairy is particularly well developed in the organic sector, the overarching theme is increased variety in product categories that already have a good selection of alternatives on the market.
Veggiebel – Veggie-naise Vegan Mayo Classic
Based on rapeseed oil and refined with aquafaba (which is the cooking water from certain pulses), Veggiebel’s Vegan Mayo Classic has the look and mouthfeel of classic mayonnaise but tastes even better. Well known among plant-based eaters, aquafaba is just being discovered as an egg-white replacement by the food industry. We expect to see many more products made with it in the near future. Stay tuned!
Sojade – Hazelnut Quark
Sojade, a pioneer in the plant-based industry, has expanded its existing range of quark alternatives with a delicious new plant-based recipe based on hazelnuts. Sojade’s Hazelnut Quark has a thick texture and is rich in plant-based protein and low in fat and sugar. It is ideal for breakfast, accompanied by muesli or granola.
Harvest Moon – Milk Alternative
This innovative blend of coconut, rice, cashews, and yeast flakes could become a firm favourite for anyone who chooses plant-based options on a regular basis. Harvest Moon’s organic milk alternative provides a fresh and authentic taste and a smooth texture that is surprisingly close to cow’s milk.
The Bridge – Buckwheat drink
The established category of plant-based milk alternatives is expanding in variety. With soya, rice, and oat milk available in virtually every discount chain, consumers are eager to try every other varieties. The Bridge is responding to demand with a wide selection of milk alternatives, including their Buckwheat milk, which includes a complete protein and a sweet, fresh taste. According to Research and Markets 1The global non-dairy milk market is projected to reach revenues of more than $38 billion by 2024. Available at: https://www.prnewswire.com/news-releases/the-global-non-dairy-milk-market-is-projected-to-reach-revenues-of-more-than-38-billion-by-2024-300818978.html, revenue from the global plant-based milk market is set to reach more than $38 billion by 2024, growing at a compound rate of more than 14% between 2018 and 2024. You can find more about the rise of plant milk in recent years in the ProVeg Plant Milk Report.
Tereza’s Choice – Fermented vegan cream cheese
Fermented with vegan starter cultures, Teresa’s Choice has created a plant-based spread full of umami notes. It’s perfect as a topping for bagels and adds an extra creaminess to pasta or risotto. With an attractive price point, it is already on the shelves of Slovenian retailer Hofer, along with many other products from Teresa’s Choice.
Happy Coco – Oat Yogurt
With strong levels of consumer acceptance, oats are in high demand at the moment. At Biofach, we were able to discover several new oat-based products. Of these, Happy Coco’s Happy Oats yogurts convinced us the most with its natural ingredients and super-creamy texture. It’s also rich in fibre and proteins, giving you an oatsome start to the day!
Jymy – Pistachio Ice Cream
This Finnish ice cream is a delicious vegan treat. The main ingredient in Jymy’s plant-based product line is regionally-sourced fava beans, accompanied by plenty of roasted pistachios, which together combine into a creamy texture familiar to those who are used to consuming dairy ice cream. With consumers asking for more variety in ingredients, Jymy is a promising first mover in the plant-based ice cream sector.
Sayve – Plant-based cheese
The latest creation from Italian vegan master chef Emanuele Di Biase, Sayve is a hard cheese enriched with organic chickpeas and available in a variety of flavours. Given the fact that the plant-based cheese market is still in its infancy, this is one of the better cheese products that we have tried so far. Our favourite is the variant made with walnuts and truffles.
Yogan – Seaweed Almond Butter
Made from almond milk and olive oil, Yogan’s plant-based butter is a delicious and healthy alternative to it dairy-based equivalent. Its salty taste is obtained using samphire seaweed instead of salt. It spreads, melts, and can be used just like regular butter.
Given the impressive list of plant-based dairy products, meat alternatives are clearly falling behind in the organic sector. Although there were a few new plant-based meats that satisfied (especially burgers), most of the products did not live up to their animal-based counterparts. At the same time, this presents an opportunity for producers to fill the gap and combine advances in plant-based alternatives with organic certification.
Mediterranea BioVeg – Seitan roast
As more and more people transition to plant-based eating, it’s particularly important to deliver classic dishes, especially for flexitarian consumers. There are already plenty of meat alternatives on the market based on seitan, which are rich in proteins.
Plant Mate – Pea Chunks
From the Organic Plant Protein company, Plant Mate’s textured vegetable protein Pea Chunks and Pea Mince have the potential to become a new basic ingredient. With a meaty taste and fibrous texture based on organic peas and fava beans, Pea Chunks and Pea Mince are ready to hit the shelves of wholesalers and retailers and challenge the dominance of soya.
Plant-based baking goods
A recent multi-market consumer survey2This is a survey of 10 different countries conducted by ProVeg. The results of this multi-market consumer survey will be published in a report in the coming months. by ProVeg showed how high the demand is for plant-based bakery goods, and particularly pastries. However, only a small number of manufacturers are taking advantage of this new opportunity to penetrate the market.
Moin Organic Bakery – Croissant and Schokofranzbrötchen
Made with premium ingredients and free from palm oil, Moin Organic Bakery’s vegan Croissants and Schokofranzbrötchen are an excellent choice and clear proof that eggs and butter are not required to make delicious baked goods.
Looking to the future
With the ever-growing demand for organic food and beverages, next year’s Biofach is set to be even bigger. At ProVeg, we are excited to see such a positive development and can’t wait to take our taste buds on another journey, identifying the most outstanding plant-based products for you.
References [ + ]
|1.||↑||The global non-dairy milk market is projected to reach revenues of more than $38 billion by 2024. Available at: https://www.prnewswire.com/news-releases/the-global-non-dairy-milk-market-is-projected-to-reach-revenues-of-more-than-38-billion-by-2024-300818978.html|
|2.||↑||This is a survey of 10 different countries conducted by ProVeg. The results of this multi-market consumer survey will be published in a report in the coming months.|
About the author
International Head of Food Industry & Retail
Verena heads a dedicated team focused on accelerating the plant-based market. Her passion for nutrition and knowledge of the latest plant-based market developments position Verena as a leading speaker on the future of food. Verena holds master’s degrees from the University of Vienna in both International Business and European Studies and is a certified nutrition trainer. She has given presentations at numerous high-profile food industry events, including SIAL in Paris and Seeds&Chips in Italy.