With advances in plant-based innovation, specifically the rise of cell culture and fermentation, consumers are becoming increasingly curious about the connection between nutrition and sustainability. Industry experts predict that this curiosity will continue in 2025 with the rise of plant-forward eating trends. “Today’s consumers seek to maximize perceived value, viewing their purchases as reflections of their personal values,” Sandy De Houwer, global marketing director for Meat & Dairy Alternative Solutions at Cargill, tells Food Ingredients First.
