PLANT-BASED AND UPCYCLED INGREDIENTS


Overcoming the challenges


to reap the plant-based


T 10


he global plant-based confectionery market is expected to grow significantly in the coming years. Up to 2030, forecasts points to a compound annual growth rate for


plant-based sugar confectionery of almost 10%. Health concerns, climate worries, and a growing


Kennedy’s Confection December/January 2024/25


awareness of animal cruelty are fuelling this growth as consumers become increasingly more conscious about their food choices – even when it comes to confectionery. According to Julie Emsing Mann, R&D expert at Appropriately Rogue Consulting, one of the most prominent trends in the world of plant-based confectionery is the emphasis on clean labels. “Clean label confectionery refers


Suzanne Callander reports on the fast-growing plant-based confectionery trend.


to products made with simple, recognisable ingredients, devoid of artificial additives, preservatives, or excessive processing. “Today, most consumers have a strong desire for transparency and a growing awareness of the importance of healthy eating,” she said. However, she warned that the introduction of new plant-based ingredients does requires proper education of consumers. “If you use


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benefits


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