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text 2018-11-20 10:12
Plant-based Protein Products Market Insights, Forecast to 2025



Plant-Based Protein Products refers to proteins derived from cereals and legumes.

Asia-Pacific region is the largest and fastest-growing market of Plant-based Protein Products during the forecast period.

In 2017, the global Plant-based Protein Products market size was xx million US$ and is forecast to xx million US in 2025, growing at a CAGR of xx% from 2018. The objectives of this study are to define, segment, and project the size of the Plant-based Protein Products market based on company, product type, application and key regions.


This report studies the global market size of Plant-based Protein Products in key regions like North America, Europe, Asia Pacific, Central & South America and Middle East & Africa, focuses on the consumption of Plant-based Protein Products in these regions.

This research report categorizes the global Plant-based Protein Products market by players/brands, region, type and application. This report also studies the global market status, competition landscape, market share, growth rate, future trends, market drivers, opportunities and challenges, sales channels, distributors and Porter's Five Forces Analysis.


The various contributors involved in the value chain of Plant-based Protein Products include manufacturers, suppliers, distributors, intermediaries, and customers. The key manufacturers in the Plant-based Protein Products include

  • Abbott
  • Danone
  • Hain Celestial
  • Nestle
  • Reckitt Benckiser Group

Market Size Split by Type

  • Complete Plant Protein
  • Incomplete Plant Protein

Market Size Split by Application

  • Food
  • Drinks
  • Health Care Products
  • Other

The study objectives of this report are:

  • To study and analyze the global Plant-based Protein Products market size (value & volume) by company, key regions/countries, products and application, history data from 2013 to 2017, and forecast to 2025.
  • To understand the structure of Plant-based Protein Products market by identifying its various subsegments.
  • To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).
  • Focuses on the key global Plant-based Protein Products manufacturers, to define, describe and analyze the sales volume, value, market share, market competition landscape, SWOT analysis and development plans in next few years.
  • To analyze the Plant-based Protein Products with respect to individual growth trends, future prospects, and their contribution to the total market.
  • To project the value and volume of Plant-based Protein Products submarkets, with respect to key regions (along with their respective key countries).
  • To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
  • To strategically profile the key players and comprehensively analyze their growth strategies.

In this study, the years considered to estimate the market size of Plant-based Protein Products are as follows:

  • History Year: 2013-2017
  • Base Year: 2017
  • Estimated Year: 2018
  • Forecast Year 2018 to 2025

This report includes the estimation of market size for value (million US$) and volume (K MT). Both top-down and bottom-up approaches have been used to estimate and validate the market size of Plant-based Protein Products market, to estimate the size of various other dependent submarkets in the overall market. Key players in the market have been identified through secondary research, and their market shares have been determined through primary and secondary research. All percentage shares, splits, and breakdowns have been determined using secondary sources and verified primary sources.


For the data information by region, company, type and application, 2017 is considered as the base year. Whenever data information was unavailable for the base year, the prior year has been considered.

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text 2018-06-28 18:58
Plant based Food Market (US$ 4.6Bn) to Register 7% CAGR, finds Bekryl Market Analysts

Plant Based Food Market will be valued over 4.6 billion in 2018, finds Bekryl Market Analysts.

The industry will register a CAGR of 7% CAGR to create high incremental opportunity for engaged companies. Increasing demand for plant-based protein over animal-based protein is creating favorable business environment for companies.

Various factors are expected to drive the global sales of plant based foods product. Increasing demand for natural and organic products has further boosted the overall plant based food market in the world. These food are deemed to be environmentally safe as it leads to lesser carbon credits compared to meat based counterpart.

Request Report Sample (PDF) : https://bekryl.com/sample/sample-request/?bekryl=Get-Plant-Based-Foods-Sample-Report.

On the basis of product type, the plant based food market size is segmented into Tofu and tempeh, meat alternatives, milk alternatives, egg substitutes and mayo, and others. Milk alternatives and meat alternatives are expected to account for over 69% of overall global shares. Much of the demand is expected to generate from U.S.

On the basis of application, plant based food market revenue is analyzed across food and beverage industry, feed industry, pharmaceutical industry and others. Food and beverage segment contributes highest revenue in the global plant-base protein market among all the application segments. The main revenue generating segments are non-dairy beverages (refrigerated and shelf stable), cheese alternatives, meat alternatives (frozen and refrigerated), and tofu products.

By region, North America is expected to account for major market share worldwide. US is the largest plant based food market and to facilitate the trade, it has set up The Plant Based Foods Association which represents nearly 75 of the nation’s leading plant-based food companies and currently total market for the plant-based sector (excluding Whole Foods Market) tops nearly $5 billion in sales.

Some key key global plant based food market companies are Archer Daniels Midland Company, Cargill, Incorporated, E. I. du Pont de Nemours and Company, Fonterra Co-Operative Group, Kerry Group plc , Beyond Meat, Sun Brothers, LLC., Vega, AMCO Proteins, Hilmar Cheese Company, Inc., and Omega Protein Corporation. Just this year, Healthcare firm Otsuka Pharmaceutical has signed a definitive agreement to purchase a 100% stake in Canadian plant-based foods manufacturer Daiya Foods for C$405m which is a clear indication of steady growth of the plant-based foods because of consumers shift away from animal products towards plant-based options and a complete change in market scenario.

To know more, visit: https://bekryl.com/industry-trends/plant-based-food-market-size-analysis

Source: bekryl.com/industry-trends/plant-based-food-market-size-analysis
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review 2018-04-21 13:51
Review: Eat Real Food by Julie Montagu
Eat Real Food - Julie Montagu

Published by: Hay House UK (8th March 2016)


ISBN: 978-1781805633


Source: Netgalley 


Rating: 4*



Eating healthy doesn't have to be complicated or confusing. But somewhere along the way, even the most health-conscious of us can become overwhelmed by the endless information and advice available to us, and feel tempted to give up. Eat Real Food takes things back to basics, and guides you to make simple but positive dietary choices that will increase your intake of Julie's 'Flexi Five' - the five healthy food groups that are most important for keeping your brain and body balanced and happy:

· Green leafy vegetables
· Whole grains
· Healthy fats
· Natural sweeteners
· Superfoods

Julie introduces you to the superheroes in each of these different food groups, shares the best ways to prepare them, explains their nutritional benefits, and then provides a variety of imaginative ways to include these foods in your diet every day, whether you're at home or on the go. As well as delicious recipes, Julie shares how you can improve your health and increase your happiness with meditation, affirmations, simple breathing exercises and gentle yoga poses. You can have boundless energy and glowing health, you just need to give your body the food and attention it craves and deserves. It really is that simple!



Julie Montagu's no-nonsense approach to whole food, plant-based eating is quite refreshing in this rather overcrowded market. It seems that everybody is on a cleanse, doing a detox, clean eating or whatever the latest buzz word is, and Julie just explains things in simple English. No gimmicks, no hard-selling. The only reason I haven't given this 5 stars is because if you've read other books of a similar nature or have plant-based cookbooks already, there's not really any new information to be gained here. Having said that, the inclusion of breathing exercises and yoga poses may provide additional interest for some. 

There aren't many recipes here, for those who were expecting a  complete cookbook; this is more a book of wellbeing, with a few recipes added. 

I received an ARC of this book from the publisher via Netgalley and this is my honest review. 

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review 2017-09-07 19:03
Amazing Book on Macrobiotics!
The Complete Macrobiotic Diet - Denny Waxman

I started reading Denny Waxman's book because I am interested in health and natural healing. I started by looking at his website when i was searching for a macrobiotic counselor. Then, I learned about his non-profit macrobiotics school the Strengthening Health Institute. Once I got there, i found the best macrobiotic book ever in the Complete Macrobiotic Diet book. 


The book itself was the easiest macrobiotic book that I have read and has so many ways to improve your health through easy to implement tips. He is all about adding instead of subtracting things to your diet and routine... such a great way to think about things!

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review 2016-03-03 23:47
Dining at The Ravens
Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea - Joan Burke Stanford,Jeff Stanford

Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea

By: Jeff & Joan Stanford 

ISBN: 9781941631652

Publisher: BenBella Books

Publication Date:  2/9/2016 

Format:  Paperback 

My Rating:  5 Stars +


A special thank you to BenBella Books and NetGalley for an ARC in exchange for an honest review.

Jeff and Joan Stanford have created a work of art! An artful masterpiece. A sanctuary for the soul, a premier destination, an organic farm and gardens infused detail, love, care, and the highest quality healthy plant-based vegan cuisine. Where living a conscious life literally begins in the kitchen.

Not only is their historic farm and eco-resort, Stanford Inn By the Sea, (from 1997) the only vegan resort in the United States, the stunning Mendocino seaside bed and breakfast inn is a luxury retreat, matched with– one of the top dining experiences in the world.

The owners chose to make ethical, healthful cuisine created from plants, seaweed and fungi raised or collected in the most sustainable manner possible; A whole-food plant-based diet, setting them apart from other vegan restaurants.

Their new cookbook DINING AT THE RAVENS: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea,celebrates that tradition!

Their garden serves a dual purpose: furnishing visitors with fresh organic produce and flowers, while setting a thriving example of environmentally sound farming practices. At The Ravens, plant oils replace animal-based products such as butter, cream, lard, and eggs, making the dishes more environmentally sustainable and ethical.

Their philosophy The success of a dish depends on four criteria:

• Quality of ingredients
• Care of their preparation (cooking times)
• Presentation of the dish
• Most importantly, tasting

From the owners and staff, The Ravens, known for their attention to detail, offering a remarkable and magical stay. From the grounds, the accommodations, and their fabulous food. They have created a haven, and sharing it with the world. From their sensitivity to nature and environment, gardening, plants, to their lifestyle—a vision come to life.

As a vegan, I am personally always looking for good vegan and plant-based cookbooks. DINING AT THE RAVENS is outstanding! Beautifully packaged, stunning food photography, informative, with delicious and healthy easy to follow recipes by BenBella Books. The extraordinary cookbook is broken down in parts:


Part One: The History. How the couple converted a motel into a Four diamond inn and eco-resort dedicated to living sustainably. (loved this part) From raising two children, the animals and their organic farm and inn-- to the AAA Four-Diamond Inn, today. About the Stanford Inn and The Ravens, The Philosophy, Tips for Cooking Success, and Serving Vegan Cuisine.

Part Two: The Scrumptious Recipes:
• Morning Foods
• Breads & Baked Goods
• Sauces, Dips, & Spreads
• Appetizers & Sides
• Salads & Dressings
• Soups
• Entrees
• Desserts

Other Resources:
• Pantry Basic
• Conversion Charts
• About the authors
• Online Resources

DINING AT THE RAVENS is an extension of their ideals and their vegan lifestyle with delicious recipes. Over the course of the last few weeks, I have tried many recipes and cannot wait to try more. No need to feel left out, with your vegan lifestyle—nothing ordinary here. Treat yourself.

"The beautiful truth is that the more environmentally friendly and ethical a food is, the healthier it is for our bodies." A little of The Ravens Restaurant brought to your own kitchen and home. Whether you are a foodie, vegan, vegetarian, or on the fence and want to make healthier food choices - this is for you.

Highly Recommend Top Vegan Cookbook of 2016, as well as the Stanford Inn Eco-Resort.

On a Personal Note:
I had the pleasure of staying at this enchanting inn years ago, and was so wowed with the delicious food, the cycling, and the setting---coming away with an overall memorable and unforgettable experience! Was delighted to discover their new cookbook DINING AT THE RAVENS: The next best thing if you cannot experience the real thing. You can recreate recipes, from the privacy of your own home. They provide all the tools.

A vegan, with serious food allergies for many years, the transition years to an organic plant-based diet, has been nothing but a positive experience as related to my overall health. In addition, am a consultant (25+ years ) for the hotel industry (including bed and breakfast inns, resorts, boutique hotels, independent, and brand), as well as a former innkeeper for many years, working with investors, and the food and travel industry.

Today, my clients are very focused on the traveler with social media and reviews, with top topics: vegans, vegetarian, allergies, plant-based diets, organic, and a customized healthy menu. The dietary needs of travelers. Promoting wellness, without the additives and preservatives, which is causing so many serious food allergies. (I speak from experience).

Guests are more sophisticated, knowledgeable, and educated about their food choices than in year's past. There is no need to give up or compromise your healthy lifestyle when traveling. Many accommodations are getting serious about their menus offering diverse selections of hearty and healthful meals. The Raven is the leader. (recommending the book to all my clients).




About the Authors


Welcome to Stanford Inn by the Sea … an Eco-Resort on the Mendocino Coast. Moving here in 1980, we were changed by the creative and healing energies of the land. Since then, we have worked to assure our guests have an opportunity to experience what we experience: a special place that enlivens and inspires.

We believe in creating contexts to provide wonderful experiences for guests of the Inn, paddlers and bicyclers at Catch A Canoe & Bicycles, too!, clients of Massage in the Forest and diners at the Ravens.We are excited by guests visiting the inn. For us it is as if relatives and friends were coming who want to experience our home at its best.
We too want our guests to experience Mendocino at its best.We treat our guests as we do our family. We provide outstanding equipment at Catch A Canoe & Bicycles, too!; the finest massage therapists on the Mendocino Coast led by Leslee Huber; comprehensive strategies for joyful living at our Mendocino Center for Living Well led by Sid Garza-Hillman; and one of North America’s most acclaimed vegan restaurants, The Ravens.
The Inn manifests our commitment to live mindfully so that all might live well.We look forward to sharing with you the magic of Stanford Inn by the Sea and the awe-inspiring Mendocino Coast!  The History 
–Joan and Jeff Stanford


Source: www.judithdcollinsconsulting.com/#!Dining-at-the-Ravens/cmoa/56cc816b0cf26bd1d3eb75dd
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