Emerging Food Trend: The Plant-Based Revolution

From imitation to intelligent formulation: how proteins, fibres and hydrocolloids are reshaping plant-based foods

Plant-based foods have moved far beyond their first generation. What began as a market largely defined by substitution — replacing meat, replacing milk, replacing cheese, replacing conventional animal-derived ingredients — is now becoming a much more sophisticated field of product development. The category is no longer only about what a product does not contain. It is increasingly about what it can deliver: better texture, credible nutrition, cleaner labels, improved sustainability, broader accessibility and a sensory experience that consumers are willing to repeat.

The FoodTech Village webinar Emerging Food Trend: The Plant-Based Revolution explored this transition with a strongly technical perspective. Introduced by Prof. Sebastiano Porretta, the session brought together experts from Giusto Faravelli, ABS Food and LBG Sicilia to examine the real formulation challenges behind plant-based innovation: hydrocolloid functionality, fibre structuring, plant protein selection, extrusion technologies and the development of new upcycled raw materials such as carob seed protein.

The result was not a generic discussion about the growth of the plant-based market. It was a practical exploration of the reasons why plant-based foods are difficult to develop well — and of the ingredient strategies that are beginning to define the next phase of the category.

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A market that can no longer rely only on imitation

In his introduction, Prof. Porretta framed plant-based foods as a broad and rapidly expanding category, one that now extends well beyond meat analogues. Plant-based drinks, dairy alternatives, snacks, ready meals and hybrid concepts are all part of a market driven by multiple forces: health awareness, sustainability concerns, ethical considerations, animal welfare and the search for lower-impact food systems.

Yet he also raised a critical point. The first appearance of many plant-based products on the market was often dominated by the idea of imitation at all costs. The goal was to reproduce meat, cheese or milk as closely as possible, sometimes creating a kind of sensory “self-deception”. But consumers do not necessarily require perfect mimicry. Many understand what they are choosing and, equally importantly, what they are choosing not to consume.

This observation is central to the future of the category. The plant-based revolution will not be won by products that merely imitate animal-derived foods poorly. It will be won by products that combine recognisable value, good nutrition, clean formulation and satisfying sensory properties. In this sense, plant-based development is shifting from replacement to design.

The market remains promising, with strong growth expectations, but it is also facing persistent barriers. Price, taste, protein quality, texture and consumer trust remain decisive. The webinar made clear that these barriers are not simply marketing problems. They are deeply technical issues rooted in the behaviour of ingredients and in the complexity of food matrices.

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Texture as the first battleground

The first technical contribution, presented by Giulia Bulai of Giusto Faravelli, focused on one of the most decisive factors in plant-based acceptance: texture. Consumers may be open to plant-based choices for health, environmental or ethical reasons, but if the mouthfeel, juiciness, creaminess or bite is not convincing, repeat purchase becomes difficult.

In animal-derived foods, texture is often built into the raw material itself. Milk proteins, casein networks, meat fibres, fat distribution and collagen structures all contribute to the eating experience. In plant-based formulation, these natural architectures are absent and must be rebuilt through ingredient systems and processing.

This is why hydrocolloids, fibres and functional blends play such an important role. They help formulators control viscosity, gelation, water binding, emulsion stability, particle suspension and phase separation. In plant-based meat analogues, they can help retain water during cooking and prevent dryness. In dairy alternatives, they can stabilise emulsions and prevent separation. In beverages, they can protect proteins during heat treatment and maintain a stable suspension. In desserts, sauces and cheese analogues, they can create gel structures, creaminess or spreadability.

The important point is that these ingredients rarely work in isolation. A single hydrocolloid may provide viscosity or gelation, but real applications often require more nuanced behaviour. Functional blends combine ingredients to deliver specific performance in a defined matrix and process. They allow formulators to fine-tune texture, stabilise systems and obtain reproducible results at industrial scale.

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Hydrocolloid synergy: the science behind the mouthfeel

One of the most interesting aspects of Bulai’s presentation was the emphasis on hydrocolloid synergy. Hydrocolloids are polysaccharides capable of modifying viscosity, gelation and structure. However, their behaviour is not always predictable when they are combined.

Carrageenan alone can create a brittle, cuttable gel. Locust bean gum alone produces a creamy, fluid solution. When the two are combined, the result can be an elastic gel with a different structure from either ingredient used separately. A similar effect can occur when xanthan gum and locust bean gum are combined: two ingredients that are individually fluid or creamy can generate a structured gel when used together.

For formulators, this is both an opportunity and a challenge. Hydrocolloid systems are powerful precisely because their interactions can generate new textures, but this also means they require deep technical knowledge. pH, salts, sugars, proteins, heat treatment, shear, hydration and processing sequence can all affect the final outcome.

This is particularly relevant in plant-based foods, where matrices are often complex and unstable. Plant proteins may precipitate, denature or create off-colours during heating. Fat emulsions may separate. Fibres may bind water differently depending on particle size and source. Hydrocolloid blends allow the formulation to compensate for these behaviours, but only when the entire recipe and process are understood.

In other words, plant-based development is not a matter of adding a “texture ingredient”. It is a matter of designing a complete system.

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Fibres as structuring tools and clean-label allies

Fibres were another important part of the discussion. In plant-based products, they are not only nutritional ingredients; they are also structural tools.

Soluble fibres can dissolve in water and contribute to smoothness, body and creaminess. This makes them useful in dairy alternatives, yogurts, beverages and spoonable products. Insoluble fibres can provide firmness, bite and structure, making them valuable in plant-based meats, bakery products and other applications that require a more solid texture.

Examples such as oat fibre, psyllium, bamboo fibre, citrus fibre and vegetable fibres show how fibre selection can influence both mouthfeel and label perception. Many consumers are increasingly suspicious of long ingredient lists and additives identified by E-numbers. In this context, fibres may offer a cleaner-label route to technological performance, helping with water binding, particle suspension, bulk and texture while also increasing fibre content.

This dual role is commercially important. A fibre ingredient can support both formulation performance and nutritional positioning. It can help make a plant-based burger less dry, a dairy-free yogurt creamier or a beverage more stable, while also contributing to the kind of label and nutritional profile that consumers increasingly expect.

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Plant-based drinks, cheeses and meat analogues: different problems, different solutions

The applications discussed during the webinar demonstrated how varied the plant-based category has become.

In plant-based drinks, heat treatment is often necessary for shelf life, but thermal processing can damage proteins and lead to sedimentation, precipitation or loss of stability. Pectin may help protect proteins during heating, while gellan can suspend particles without dramatically increasing viscosity. Carrageenan can also support suspension and body, while citrus or vegetable fibres may offer clean-label alternatives for body and stability.

Plant-based cheese analogues present a different set of challenges. A cuttable cheese, a spreadable product and a mozzarella-style alternative require completely different structures. Fat emulsion stability, syneresis control, elasticity, firmness and colour all become critical. Plant proteins can sometimes create greyish tones, while stabilising systems can help improve whiteness and consistency. Again, the technical problem is not simply “making vegan cheese”; it is creating the right texture for a specific eating occasion.

Meat analogues require yet another approach. A plant-based burger should maintain shape during cooking, retain water, avoid excessive dryness, provide juiciness and offer an elastic but not rubbery bite. Fibres can help bind water, hydrocolloids can contribute structure, protein texturisers can improve chew and inactivated yeast may help enhance savoury notes.

Across these examples, one conclusion emerges clearly: each product type has its own architecture. A successful plant-based formulation cannot be generic. It must be designed for the specific matrix, process and consumer expectation.

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The expanding world of plant proteins

The second main contribution, presented by Micol Tessari of ABS Food, addressed another central pillar of the category: plant proteins.

Proteins are essential not only for nutritional positioning but also for technological functionality. They influence water binding, emulsification, foaming, texture, mouthfeel, structure and protein enrichment claims. In meat and dairy alternatives, their functional behaviour often determines whether the product can perform convincingly.

Soy remains one of the most established sources. Soy protein isolate is widely used because of its neutral colour, accepted organoleptic profile and strong functionality in emulsification, water binding, texture control and protein enrichment. It remains a benchmark for many applications, from meat analogues to bakery, pasta and sports nutrition.

Pea protein isolate is one of the most important alternatives, particularly because it is gluten-free and allergen-free in many markets. It offers good functionality, but it can present the well-known challenge of beany off-notes. Improving raw material quality and processing can reduce these issues, but flavour management remains important.

Fava bean protein is gaining attention for its sustainability profile, particularly its relatively low soil and water requirements among pulse proteins. It also offers good solubility and dispersion and may have a milder taste compared with pea. Chickpea protein isolate, meanwhile, is interesting for its neutral taste, foaming properties and versatility, including possible use in dairy alternatives, meat analogues, pasta and egg replacement concepts.

Protein concentrates offer a different balance. With lower protein content than isolates, they may be less functional in certain applications but can provide advantages in cost, European sourcing and mechanical processing. Sunflower protein concentrate, for example, is emerging as an interesting source because of its neutral taste and colour, solubility and ability to support applications such as chocolate, cheese analogues, snacks, pasta and bakery. Oat protein concentrate offers smooth texture and mild flavour, making it relevant for breakfast cereals, beverages, desserts and ice creams.

This diversity of sources reflects the maturation of the market. Plant-based formulation is no longer built around one or two dominant proteins. It is becoming a toolbox in which functionality, taste, sustainability, cost, allergen status and sourcing strategy all matter.

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Textured vegetable proteins and the structure of meat alternatives

Tessari also addressed textured vegetable proteins, or TVPs, which remain essential in meat alternatives and related applications. Produced through extrusion, TVPs provide fibrous structure, water binding, protein enrichment and cost optimisation. They can be used in meat analogues, fish analogues, meat extension, vegan Bolognese sauces, breakfast cereals, snacks and stuffed pasta.

Soy TVP is still one of the most widely used forms, often produced from defatted soy flour and available in a wide range of sizes and shapes, including minced formats, flakes, chunks and steaks. Wheat-based texturates, derived from gluten, can provide excellent fibrousness and elasticity, especially when combined with soy, although allergen considerations are significant.

Pea-based TVP provides a gluten-free and allergen-friendly alternative, but taste management can be difficult. This is why pea is increasingly combined with sunflower or fava bean to balance flavour and improve structure. Texturised sunflower protein, often derived from defatted sunflower flour, can contribute a smoother mouthfeel, neutral colour and milder taste, making it useful in blends.

The discussion around TVPs illustrates a wider trend: meat alternatives depend not only on protein content but on protein structure. The success of a plant-based meat product lies in the ability to create the right bite, hydration, fibre alignment and cooking behaviour.

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Clean label, ultra-processing and consumer trust

The webinar also touched on one of the most delicate debates around plant-based foods: ultra-processing. Some consumers view plant-based alternatives as overly processed or artificial, particularly when ingredient lists are long or difficult to understand.

Tessari responded by emphasising the importance of clean label, consumer education and transparent communication. Plant-based products must be functional, but they also need to be made with recognisable ingredients wherever possible. Clear communication, scientific support, websites, events and exhibitions all play a role in building trust.

This is a crucial point. The plant-based sector cannot assume that sustainability or ethics alone will overcome concerns about processing. If consumers perceive products as artificial, expensive or nutritionally unclear, market growth may slow. The most successful companies will likely be those that combine technological performance with ingredient transparency and credible storytelling.

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Carob seed protein: upcycling as ingredient innovation

The final technical contribution, presented by Filippo Ceola of LBG Sicilia, introduced a particularly interesting example of circular economy: carob seed protein.

LBG Sicilia started from locust bean gum production, which uses the endosperm of the carob seed. The development of carob protein arises from the valorisation of other seed fractions, transforming what was previously a by-product into a functional food ingredient. This approach is significant because it connects plant-based innovation with upcycling, Mediterranean sourcing and clean processing.

The carob tree grows spontaneously in Mediterranean areas such as Spain, Algeria, Tunisia and Southern Italy. It does not require intensive inputs such as pesticides or fertilisers, and the company emphasised a chemical-free, thermomechanical process. Through thermal shock, milling and separation, the seed is fractionated into locust bean gum, carob fibre, carob protein and feed-use residues.

The resulting protein concentrate contains around 50% protein, which is the highest level the company aims to reach without chemical extraction. This is important because higher protein content could be obtained through more aggressive processing, but the company’s positioning is based on naturalness, organic potential, traceability and clean technology.

From a sensory point of view, carob protein offers an important advantage: it does not present the typical legume flavour profile. It is described as mild, slightly roasted and reminiscent of hazelnut. It is gluten-free, allergen-free, non-GMO, made in Italy, low in fat and carbohydrates, and compatible with certifications such as vegan, kosher, halal and organic.

Technologically, it disperses easily in water and oil, shows partial solubility in cold water that improves with heating, and can contribute to oil and water retention in systems such as veggie burgers and milkshakes. Residual galactomannans from the locust bean gum fraction may also provide viscosity and water-holding capacity after heating.

Applications presented included vegan ice cream, where carob protein can replace part of the milk solids, and vegan chocolate, where it can help replace milk proteins while maintaining taste and snap. This type of ingredient shows how plant-based innovation can move beyond mainstream pulses and cereals towards locally rooted, upcycled, sensory-friendly solutions.

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From revolution to maturation

The plant-based revolution is often described in terms of market growth, but the FoodTech Village webinar made clear that the real revolution is technical. The category is maturing from a phase of imitation and novelty into a phase of intelligent formulation.

Future success will depend on a combination of factors. Products must taste good, deliver convincing texture, provide credible nutrition, manage cost, respond to clean-label expectations and communicate clearly. They must also address consumer concerns about ultra-processing while still relying on sophisticated ingredient systems when needed.

Hydrocolloids, fibres, proteins, TVPs and upcycled ingredients are not isolated tools. They are parts of a wider design strategy. A plant-based drink, burger, cheese analogue, dessert or chocolate product must be developed as an integrated system in which structure, stability, flavour, processing and nutrition interact.

The opportunity is large, but the barrier to entry is higher than it may appear. Plant-based foods require significant R&D effort, precise control of formulation variables and a deep understanding of ingredient behaviour under real processing conditions.

The next generation of plant-based products will therefore be judged less by how closely they copy animal-derived foods and more by how successfully they deliver their own promise: sustainable, enjoyable, nutritionally meaningful foods that consumers trust and want to buy again.