Plant-Based Food is becoming more and more popular among consumers. The presence of these products in the FMCG sector is growing rapidly. The Nielsen published the results of Plant-Based Food sales analysis. According to the organization, in 2018, the increase in sales of plant-based alternatives, such as plant-based meat and bevereges reached 20% in 12 months. In relation to total food sales growth it is 10 times larger.
The development of this market is not only associated with, as is often believed, the popularity of plant products among vegans and vegetarians. The increased demand is noticeable among all consumer groups due to interesting taste and positive health properties of these products, which have been proven scientifically many times.
For Plant-Based milks, an increase of 9% was recorded. On the other hand, sales of traditional cow's milk were down by as much as 6%. The report confirms the thesis that the market of Plant-Based milks has great potential and is growing dynamically.
These bevegages produced from plants such as soy, oats, almonds, coconut, are extremely popular among consumers, both because of their nutritional value and taste. The popularity of these products is the result of growing consumer awareness and numerous campaigns promoting a healthy lifestyle and nutrition.
Plant-based milks are products susceptible to easy spoilage. The high pH level and the presence of ingredients such as proteins or starch make the traditional preservation methods can cause adverse changes in the product. Strengthened denaturation and aggregation of proteins, as well as gelation under the high temperature in the pasteurization process cause unacceptable changes that disqualify the product even before sending it to the recipient. Food producers are looking for innovative methods to limit the use of thermal processes to minimize their negative impact on the properties of beverages.
High Pressure Processing
Alternative products, alternative solutions
The use of HPP technology in the preservation of plant-based products, in particular Plant-Based milk enables the reduction of pathogenic and spoilage microbes. Plant-Based bavarages during high temperature treatment are also exposed to changes in color and sensory characteristics caused by the reaction of sugars with amino acids. High pressure precessed products are characterized by a high content of nutrients and minerals, because high pressure does not adversely affect the nutritional value. HPP technology minimizes changes in the flavor characteristics of the Plant-Bsed milk, making it identical to the product is not subjected to the process of preservation.
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