Plant Based Food Trend – Volume 2 ~ (Article 2 of 4)

Plant Based Food Trend – Volume 2 ~ (Article 2 of 4)

by Dr. Marli Botha

Plant foods may have been a part of fad diets over the years, from cabbage soup to all-day grapefruit to tofu, but today’s plant-based offerings have become a part of the natural landscape rather than a short-term trend. And with a heightened consumer interest in health-focused and sustainable products, plant-based offerings are primed for growth.

Here are 4 more interesting facts about plant-based dairy products:

  1. In many ways, plant-based dairy products got the ball rolling for the broader plant-based sector. Plant-based milks made from coconut, almonds, oats, quinoa and more have transformed the fluid milk category.
  2. It’s tricky to replicate the real deal, but alternative cheeses are really improving. They’re made using a variety of ingredients, including coconuts, aquafaba, nuts and solidified vegetable oil.
  3. Aquafaba, the water from a can of chickpeas is a superb substitute for egg white or milk. It can be used to make meringues, mousses and lots of bakes like macarons, sponges and brownies. Add chickpea water to dairy-free buttercream and you’ll get a much lighter frosting. You can even mix it with icing sugar and lemon juice to make a vegan royal icing. It can even be a central ingredient in dairy free batter and sauces like mayonnaise.
  4. Flavour is a hallmark of many alternative dairy products, which are enhanced with vanilla, fruit and/or spices like cinnamon and pumpkin spice for extra consumer appeal.

It is important to mention that no food is meant to be a cure-all for any condition, though there are certainly health and skin benefits contained within them. The one thing you should always do before using a new skin care product is to do a patch test to look for allergies and sensitivities.

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