in two years foods vegetarians cease to be products that can be found predominantly in specialized stores leap over large surfacesAccording to the Vegetales association, one step they are now trying to take a solid space to reach the flexi.
According to the data of the association, it is behind a 50% growth since 2020, They are working to make these foods reach more and more consumers and conquer all palates.
This is the case of Conca Organics vegan sauces, which began as the evolution of a senior year project for two environmentalists.
“One of the targets fight it climate changeIn his statements to Armand Folch, one of Efeagro’s creators, he added that they want to “seek alternatives to a sustainable, healthy and ecological diet.”
For this, they determined the vegan sauces accompanying the meals as an ideal product to meet the needs they thought were not met: “To be healthy and delicious”.
On the first point, Folch states that some products are “not very good” at the nutritional level for vegetarians, and that consumers want sustainable food as well as “healthy”.
In this sense, some of the products offered for vegetarians and vegans they are not as “delicious” as foods containing animal foods: “Tofu can taste like mushrooms,” he jokes.
Flexitarians, a consumer to conquer
The lack of flavor for Folch is one of the weak points of these products and therefore they don’t finish conquering the stomachs of flexitarians, Combining the occasional vegetarian diet with animal products.
To be exact, a recent survey published by company Beneo shows that resilient consumers are driving the demand for plant-based foods.
These data show that in Spain 22% of consumers describe themselves as flexible and 4% describe themselves as vegan, vegetarian or pescatarian.
In detail, about half of the flexibilists are already buy alternative to meat, 45%Dairy products (49%) and almost one in three people buy plant-based sweets such as chocolate (32%).
According to the research, this segment of consumers is particularly interested in transparent labeling, sustainability, health and food adventures.
Figures like these are what persuaded the creators of vegetarian sauces to make products to achieve resilience. “a booming market”According to Folch.
From a business perspective, herbal alternative solutions continue to represent one of the most dynamic segments in mass consumption, according to data handled by consulting firm Nielsen.
But the numbers also show that. they are still a small part of the marketalthough it is one of the fastest growing.
According to the data from the query, this increase was seen to a greater extent and determined the speed of the shopping cart for different products such as hamburgers, meatballs or steaks.
industry boom
The increase in these products has led to greater specialization and professionalization of the industry, such as Folch sauces.
One example is the presentation of the first Spanish Association of Vegetable Food and Beverage Producers (Vegetables) this Thursday.
For Natalia Berenguer, the president of the association, she set out with the goal of bringing the industry together as it is a new category. needs a “regulatory framework”Berenguer explained in his statements to Efeagro.
At the time of its operation, it has already incorporated six brands in the sector.
They have also been proposed to be included in the food pyramid. vegetable foodOne of the social goals to promote “healthy eating”.
A “boom” in growth, according to Berenguer, which aims to conquer resilience’s stomachs and shopping bags.