Consumers were divided between vegetarians and carnivores, who were curious to know how much the new products would resemble animal proteins.

Also according to the survey "The brazilian consumer and the plant-based market", conducted by The Good Food Institute (GFI), respondents were asked to select the nutritional characteristics they considered most important when buying plant-based alternatives.

62% of participants indicated that taste, aroma and texture were equal to or better than animal proteins as the most important characteristic for the purchase decision.

The desire to consume a product that is as natural as possible was very close to the first place, with 60% of people also opting for this characteristic, and then 59% of respondents highlighted prioritizing the nutritional value equal to or better than the animal protein that is going to replace the product.

The result of this podium is not so surprising, since Brazil is the world's fourth largest market for healthy foods and beverages. The conclusion of the study is that there is a huge growth opportunity for plant-based meats if they offer a similar sensory and health experience to animal products.

According to a survey conducted by The Good Food Institute (GFI), which analyzed the evolution of the alternative protein market in Brazil and the consumption demands of this category, half of the respondents have already reduced their meat consumption in the last 12 months and 39% said they consume vegetable alternatives in substitution of animal products at least three times a week.

According to a news item published in Les Echos, in march and april 2020 there was a 265% increase in plant-based product choices in the United States compared to 2019.

Producing healthier yet tasty food is one of the challenges facing the industry. The good news is that to help processors in the task of reducing ingredients that consumers don't like, technologies are already available to significantly reduce the amount of sugar, salt and fat in products. It is also possible to enrich them, masking undesirable flavors coming from vegetable proteins, while maintaining the structure, thus balancing the nutritional aspect of processed foods.

To break with the idea that Plant Based products are tied to a single format, 2020 saw the launch of pates and dips - sauces that are served as a garnish for appetizers and nacho entrees - and can even be consumed as sandwich fillings.

As an example of the category gaining traction, a famous french meat processor has gone for its first plant-based product, with a creamy pate made with soy and vegetables, to be eaten as a snack. There are other examples of dips made with beans and chickpeas, without dairy ingredients, launched in the United States.