The market

The world has a growing requirement and desire for quality, sustainable plant-based food and to deliver this we will need to utilise the whole brassica crop.

British farmers and growers are some of the most innovative in the world. It’s vital we continue to invest in more sustainable agronomy systems and technologies to ensure we maintain our globally high production standards.

- Simon Naylor

PLANT BASED WHAT'S NEXT?

With a global shortage of pea protein and a consumer perception of soy protein as negative due to GM, sustainability and the environmental impact, food manufacturers and consumers are looking for the next plant-based protein/fibre delivered across multiple sectors.

With a 28% growth of plant based menu mentions in 2020 and plant based products now sitting across all day parts, there is an ever-increasing volume requirement.

Driven by the younger consumers with increased spending power in combination with a high repeat purchase; plant based is not going away.

Protecting the environment, products need to deliver sustainability and bioavailability. combination with a high repeat purchase; plant based is not going away.

Protecting the environment, products need to deliver sustainability and bioavailability.

With a 28% growth of plant based menu mentions in 2020 and plant based products now sitting across all day parts, there is an ever-increasing volume requirement.

Driven by the younger consumers with increased spending power in combination with a high repeat purchase; plant based is not going away.

Protecting the environment, products need to deliver sustainability and bioavailability. combination with a high repeat purchase; plant based is not going away.

Protecting the environment, products need to deliver sustainability and bioavailability.

THE PLANT BASED MARKET

GLOBAL FOOD INDUSTRY CHALLANGES

Tighter consumer budgets will reduce brand loyalty as people look to save on cheaper alternatives.

Not only are consumers becoming consciously aware of food air miles, but producers are also experiencing difficulties in long distance supply chains.

Companies worldwide are struggling to meet their Environmental, Social & Governance goals, with 2 in 5 organisations struggling with supply chain data.

The power of cabbage


CHOLESTEROL & HEART DISEASE
IMMUNE SYSTEM
BONE STRENGTH
DIGESTION
EYE HEALTH
NEURODEGENERATIVE DISORDERS
BLOOD PRESSURE & BLOOD SUGAR

CHOLESTEROL & HEART DISEASE


The Phytosterols present in cabbage can contribute to the reduction of bad cholesterol by blocking its absorption thus reducing low-density lipoprotein or LDL’s as they are widely referred to.

IMMUNE SYSTEM


Vitamin A, B6, C, K1 & U. Vitamin A, contribute to the maintenance of your eyes and help to promote a healthy immune system. Vitamin B6 is important for the central nervous system and Vitamin C maintains the normal function of your immune system.

BONE STRENGTH


Vitamin K contributes to bone health which reduces the risk of developing osteoporosis. Vitamin K2 contains menaquinone, cabbage is one of the few plant sources that contain K2.

DIGESTION


Amino Acid glutamine contributes to a healthy gut and in turn enables the body to prevent and heal digestive ulcers. Vitamin C is known to prevent and even treat certain infections. Dietary fibre helps the digestive system and is a natural remedy for many forms of constipation.

EYE HEALTH


Beta-carotene can contribute to the reduction of instances where cataracts develop.

NEURODEGENERATIVE DISORDERS


Anthocyanins and vitamin K help to maintain brain function and contribute to effective concentration. A healthy brain helps to ward off neurodegenerative disorders.

BLOOD PRESSURE & BLOOD SUGAR


Potassium is known to contribute to the healthy maintenance of blood vessel walls which are key in reducing blood pressure. Minerals such as iron, Manganese and Potassium contribute to the effective performance of the immune system and regulate blood pressure.