Will the wave of plant beverages be "a flash in the pan"?
Pulished on Dec. 05, 2019
Those plants that have been lying in Chinese medicine boxes for thousands of years have been played by foreign brands. New varieties of plant beverages, plant wines, and plant teas have emerged endlessly; new plants such as South African drunk eggplant, Peruvian chestnut, and Indian Moringa have also gradually been used in beverages. In addition, algae and mushrooms extract have been caught by food manufacturers!
A survey by the US market research organization Research And Markets shows that the global plant beverage market in 2017 was about 11.02 billion US dollars, and it is expected to reach 33.96 billion US dollars by 2026, with a compound annual growth rate of 13.3%.
The revival of plant beverages is inseparable from the popularity of traditional medicine. For a long time in the past, traditional Chinese medicine and Indian medicine have been regarded as by-products of ignorance and uncivilized society. With the continuous verification of traditional Chinese medicine, it has an irreplaceable effect, especially when Professor Tu Yi from the Chinese Medicine Classic After being inspired to purify artemisinin and receiving the Nobel Prize in Medicine in 2017, Chinese medicine and Chinese herbal medicine have been regained worldwide attention.
In addition, factors such as an increase in the elderly population, rising drug prices, tightening health budgets in the modern medical system, and the increasing prevalence of chronic diseases are also driving consumers toward more economical and safer herbs. In the past, strange herbs such as cordyceps extract in the eyes of Westerners are gradually being accepted because of their functionality.
According to Chinese medicine, there is no clear boundary between medicine and food, so many medicinal herbs are also considered as foods with daily conditioning effects.
Looking at the world, not only China, but also India, Peru and other places also have the tradition of “medication and food are the same”. Chinese mothers are accustomed to putting angelica and Chinese wolfberry with blood circulation and qi-enhancing functions when cooking chicken soup; Moringa, which can fight chronic diseases and enhance immunity, has also been a common dish in Indian families for a long time.
The tradition of "medicine and food homology" has made consumers in these regions more receptive to plant-based beverages.
Grape Seed Extract
The continuous advancement of natural plant extraction technology has also laid the foundation for the expansion of the plant beverage market. A report by Value Market Research showed that the global plant extract market was worth 4.5 trillion US dollars in 2017 and is expected to reach 9.2 trillion US dollars by 2024, with a compound annual growth rate of 10.5%. Among them, plant extracts and herbs extract as antioxidants, pigments and flavor enhancers are most widely used in the food and beverage fields.
It can be seen that the market for plant beverages has a tendency to accumulate, not just fleeting like "net red food". However, if natural plant extracts are to be used in the food industry on a large scale, there are still many difficulties to be overcome.