Innovative Plant-Based Foods – Not only as Alternative Protein
BY Israel Initiative, 14.02.2019
The development of plant-based food products increased in 62% between 2013 and 2017, according to Innova Market Insights data. In addition to the development of plant-based alternative proteins, there was also a growth the field development of natural food coloring, sugar substitutes and seasonings, with products such as food coloring made of carrot and beet extracts, stevia-based sugar substitutes and herbals like lavender and chamomile as spices. Many of the plant-based food consumers are young people who are conscious about the environment and animals’ welfare.