Fermentation, Fungus and Labriculture: How the Plant-Based Phenomenon Will Expand in 2021

'The growth hasn't been linear. It's been exponential'

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Get ready for microalgae and fava beans, pig-free pork rinds, and veggie-based spreads that are definitely not your grandmother’s tubs of margarine.

The future of plant-based food is now, according to industry experts, with marketers riding high on record-breaking sales during the Covid-19 crisis and planning to capitalize on the whetted consumer appetite for faux meat, nut milk, egg substitutes and vegan cheese.

“The growth hasn’t been linear. It’s been exponential,” said Zak Weston, food service and supply chain manager at the nonprofit Good Food Institute.



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