Speciality Food Jan/Feb 2026

11 WHAT’S HAPPENING IN THE PLANT-BASED SECTOR? There has been an undeniable shift in the waymany consumers are shopping today. They’re no longer content with simply knowing the calorie, sugar, fat or salt content of what they pop into their baskets. They want to understand, at a glance, howmuch fibre or protein they’re getting, how sustainable the packaging is, and, increasingly, how ‘clean’ the ingredients are. Good Food Studio founder, Amir Mousavi (theman behind JoeWicks’ satirical Killer protein bar, featured in an eye-opening documentary last year), tells Speciality Food the plant-based category is going through a significant reset. “The side of the industry that has been focused onmimickingmeat, from flavour and colour to texture, and even the idea of a convincing bleed, is nowunder themost pressure,” he explains. “Consumers are increasingly questioning whether these products bring themany closer to eating well or simply recreate the processed systems they were trying to avoid.” ARE VEGANS CHECKING LABELS MORE OFTEN? “Many are choosing products with shorter ingredient lists and less processing,” says Sophie Zeigler- Jones at Suma, adding, “Naturally consumers have broader concerns about environmental impact these days. When customers choose simpler, more recognisable foods, they often end up choosing products that naturally come with fewer stages of processing and typically the knock-on effect is lower environmental impact. But let’s not lose sight of the fact that a plant- based diet is already better for the environment in somany ways. Let’s not demonise processed alternatives.” WHICH PRODUCTS ARE SHOWING GROWTH? Those brands with their finger (quite literally) on the pulse, are investing in stand-alone food products that boost A NEW ERA FOR PLANT-BASED The priorities of vegan and flexitarian shoppers have shifted, with retailers having to be evenmore thoughtful about what they stock SPONSORED BY TRENDWATCH OF THE TRACKLEMENTS RANGE IS NATURALLY VEGAN-FRIENDLY 22 MILLION PEOPLE IN THE UK ARE TAKING A MORE FLEXIBLE APPROACH TO THEIR DIET Glebe Farm Foods ‘BEST-TASTING’ AND ‘BEST QUALITY’ ARE THE TWO MAIN DRIVERS OF PURCHASING IN THE CONDIMENTS CATEGORY AND THE TWO AREAS WHERE TRACKLEMENTS OVER-INDEX Blue Marble Research PULSES ARE DRIVING 41% OF NEW LAUNCHES IN THE PLANT-BASED SECTOR Synergy fibre and protein naturally, leaning heavily into beans, vegetables and tofu, with beans driving innovation in the sector, responsible for 41% of new launches. We’re seeing this heavily reflected in NPD. Merchant Gourmet, for example, has broadened its range of meal solution pouches where pulses and grains are the star players, and Bold Bean Co hasmade the leap from plain beans and pulses, to include flavoured varieties. WHAT SHOULD I BE PUTTING ONMY SHELVES? While nutrition is high in their priorities, taste still drives consumers saymultiple experts. Shoppers are, “Driven by an increased appetite for bolder flavours across the plant-based category, sweet, smoky and spicy profiles are on the rise,” says Synergy’s Natalie Sheil. “As plant-based foodsmove into amature phase, consumers are now seeking exciting flavours that tap into global cuisines, andmade these products stand out in their own right, not just as an alternative tomeat.” Leading flavours within the vegan market, proven to turn heads, are curry, smoked chilli, paprika and cheese. Synergy’s data also shows there’s been 49% growth in sweet and spicy flavours. VOTED BEST SUPPLIER OF PICKLES & CHUTNEYS 14 YEARS ON THE TROT Order yours: TRADE.TRACKLEMENTS.CO.UK When customers choose simpler, more recognisable foods, they often end up choosing products that naturally come with fewer stages of processing and typically the knock-on effect is lower environmental impact SOPHIE ZIEGLER-JONES, SUMA 77% ALMOST HALF (49%) OF BRITISH CONSUMERS SAY THEY’RE TRYING TO BUY CONDIMENTS WITH FEWER INGREDIENTS, AND MORE THAN HALF (60%) ARE CUTTING DOWN ON ULTRA- PROCESSED FOODS Ocado Food Report/ Grocery Gazette 49% 60%