World Vegetarian Day: A chance to reimagine plant-based food trends?

Every year on 1st October, World Vegetarian Day invites the world to pause and join the 1.5 billion people who already base their diet solely on the power of plants. As we can see through the year-on-year rise in Veganuary signups, and an ever-growing selection of meat-free options appearing on shelves, the plant-based eating movement is bigger and better than ever. Holding the attention of such a large and diverse cohort of consumers in an increasingly competitive food and beverage market will take more than just meat alternatives, though – it requires fun, flavourful, nutrient-rich innovation.

This is where natural fruit and vegetable purees come in. By delivering delicious flavours, natural functionality and nutritional benefits, these ingredients are fuelling a fresh round of plant-based food trends – and could be the key to capturing and keeping consumers’ excitement for vegetarian products.

Plant-based consumer trends: What do shoppers want?

The post-pandemic years have seen plant-based trends expand beyond early adopters. Now, mainstream consumers expect vegetarian and vegan products to be nutritious, offering fibre, vitamins and plant-based goodness; sustainable, produced with respect for farmers, communities and the planet; and – most importantly – enjoyable, bursting with flavour, colour and texture that rivals (or beats) conventional options.

The statistics here are hard to ignore – 1 in 2 global shoppers state they check ingredient lists to determine the ‘healthiness’ of a product, while  59% say they’ve recently adapted their eating habits to be kinder to the environment. Of this group, a third have reduced or eliminated their consumption of animal products, pointing to a strong association between meat eating and less-than-stellar sustainability credentials. It’s not enough for food and beverage products to simply be ‘plant-based’ however. Taste has and always will be top priority in food products, and right now 50% of shoppers say they want to see improved flavour profiles from plant-based food offerings. Clearly, to speak to today’s consumers, plant-powered products must be the full package. And this is where fruit and vegetable purees can help brands deliver.

Purees: Natural boosters of taste, texture and nutrition

Purees are, in essence, just fruits or vegetables blended into a smooth or textured format. But their applications in product development are anything but simple. For starters, they add undeniable taste appeal: from the sweetness of strawberry puree to the earthy depth of carrot, purees add layered flavour without artificial additives. The natural vibrance of beetroot or pumpkin purees also offers visual flair – a major purchase driver in today’s Instagram age. With health remaining one of the most important motivators for adopting a plant-based diet, the nutritional lift offered by purees is another big win for food brands. Varieties like guava, sweet potato, kale and kiwi are packed with naturally occurring fibre, and virtually every form of puree contains essential vitamins and antioxidants, perfect for giving products a ‘health halo’. And the ‘cherry’ on top? The customisable texture and thickness of fruit and vegetable purees make them a versatile tool for adding texture and body to dairy alternatives, plant-based desserts, beverages and snacks – all while keeping labels ‘clean’ and natural.

Pure(e) product inspiration

It’s clear, purees pack a lot of potential, but how can food and drink innovators put this into practice?

An especially on-trend application for certain forms of puree is as a foundational beverage ingredient. Smoothies, juices and even plant-based dairy drinks can benefit from the body and nutrition that fruit and vegetable purees provide. Think red beet puree delivering both nutrients and a fiery hot-pink hue, or mango or passion fruit puree enriching a tropical breakfast juice blend.

Fruit and even vegetable purees are also a great friend to formulators of plant-based dairy alternatives.

Texture is everything in yoghurts, ice creams and desserts, which makes the capacity of purees like banana or mango to mimic creaminess especially valuable. Red berry purees, on the other hand, always help add a swirl of indulgence without the need for refined sugars.

And the potential doesn’t end with sweet products. Tomato, spinach or pumpkin purees all make for great inclusions in tortilla wraps, sauces and plant-based ready meals where they help create rich colour and flavour – no artificial enhancers needed. Whether they carry on the savoury theme with red beet-enriched bread rolls, or mix sweet and spicy with chocolate-chili treats brightened with cherry, fruit and vegetable purees provide virtually limitless possibilities for vegetarian reinvention.

A quiet renaissance in veggie innovation

For most of its history, the vegetarian movement has been defined by the removal of meat or animal products. Now, the narrative is much more about addition; enhanced nutritional profiles, bold flavours, vibrant visuals and better environmental credentials. With the help of high-quality fruit and vegetable purees sourced from a trusted fruit and vegetable ingredient manufacturer like SVZ, food and beverage brands can set the next generation of plant-based food trends, and (re)energise the vegetarian movement in the process.

At SVZ, we believe the future of plant-based is all about irresistible nutrition. That’s why we maintain close relationships with farmers all over the world to deliver premium fruit and vegetable purees, juices and concentrates that meet the highest standards of sustainability, taste and quality. What better time to explore the possibilities of plant-based innovation than World Vegetarian Day? Learn how you can bring more colour, flavour and fibre to your formulations here: https://www.svz.com/products/