Sweet Sustainability: Julie Mann Featured on LinkedIn

NC Food Innovation Lab Director Julie Mann published “Overcoming the challenges to reap the plant-based benefits,” highlighting the challenges of adding plant-based ingredients to access the rewards of changing consumer demands in the confectionery market.

As health consciousness and sustainability reshape consumer behavior, traditionally indulgent categories like sugar confectionery undergo transformation. Once considered niche, plant-based treats are becoming mainstream. 

The global plant-based confectionery market is forecasted to grow 10% annually until 2030, so manufacturers are investing in innovation and reformulation to ensure sweet treats deliver on clean labels, affordability, texture and flavor.

Clean Labels, Cost & Taste 

Mann highlights clean labels as important: consumers want confectionery with simple, recognizable ingredients, free from artificial additives. Mann also emphasizes affordability. Manufacturers must innovate to offer plant-based options that are reasonably priced and delicious. 

Of course, taste and texture are still most important, according to Mann. Consumers want treats aligning with their dietary preferences, such as higher protein, or lower sugar, without sacrificing the sensory experience of eating sweets. 

These hurdles can be cleared by offering tailored solutions – spanning sweeteners, texturizers and enrichment ingredients. Understanding these sensory dynamics allows manufacturers to craft confections that match or surpass traditional expectations for taste, texture and appearance.

Find Out More

As plant-based lifestyles continue to influence global food trends, the confectionery industry is poised for a flavorful revolution. 
To learn more about plant-based confectionery, read the full LinkedIn article here. If you seek guidance taking your plant-based food idea through the production process, reach out to us.