The popularity of veganism is skyrocketing, notes Campden BRI, with the number of vegans in Britain quadrupling between 2014 and 2018. Last year, the company says, 16% of new food products launched in the UK had a vegan claim.

In response, Campden BRI is holding a seminar in November on how the vegan market is changing and the issues around developing vegan and plant-based food products.

It will also cover the latest ingredient solutions to help tackle reformulation issues.

Topics that will be covered include:

+ the need for vegan and plant protein-based products

+ labelling and certification of vegan and plant-based products

+ the benefits and challenges of plant-based ingredients and vegan foods

+ the quality of plant-based protein

+ the current research on nutrition and functionality of plant-based ingredients in foods and drinks

+ how specific ingredients can be used to make vegan products, and

+ product manufacturing and the supply chain

Tiia Mörsky, ingredients research team leader at Campden BRI, said: “Consumers are demanding plant-based products and their reasons differ widely from ethical to attributed health benefits. Understanding consumers’ attitudes and behaviours toward plant-based ingredients is vital for new product development. Manufacturers must also understand nutrition, for example how plant-based foods compare to animal-based foods, so they can certify and label their products correctly. Vegan products are potentially acceptable to a wider audience, and with a rise in veganism it’s within the industry’s best interest to understand how to overcome the challenges associated with developing them.”

Speakers from industry will cover future protein-rich plant-based ingredients and potential ingredient solutions while members of the Vegan Society will be discussing the Vegan Trademark.

The seminar will be held on 28 November at Campden BRI.

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