Sophie-Géraldine Delanoe, Global Segment Leader, Marketing Food & Nutrition at Roquette, discusses the trends driving plant-based snacking, the formulation challenges facing manufacturers, and how ingredient innovation is helping deliver healthier products without compromising taste, texture or sustainability…
What is driving the continued growth of plant-based and natural snack segments – and how are consumer expectations changing?
Plant-based snacks have undergone an image overhaul in recent years. Consumers no longer see them as just a vegan alternative, but as an appealing standalone option. Part of this is down to shoppers’ continued desire for high-protein snacks, that help boost satiety and build muscle mass, that are convenient on the go or between meals. Plant-based snacks also align with the 2026 trend for ‘fibermaxxing’, with individuals trying more mindfully to hit their daily fiber goals – and looking for tasty, convenient ways to fill their nutritional gap and tap into the broad health benefits fiber offers.
As well as nutrition, dietary preferences play a role: growing numbers of vegan, vegetarian and flexitarian consumers are expanding the market. So too does sustainability. Ingredients like plant-based proteins are widely considered more sustainable than animal-based proteins – and even better if the plants are grown nearby, reducing the “food miles” between field and factory. But expectations are evolving beyond simple sustainability cues. People now want transparency around sourcing, proof of environmental impact reduction, and reassurance that products are minimally processed and made with recognizable ingredients. They are also less willing to compromise on indulgence – expecting plant-based snacks to deliver bold flavors, satisfying textures, and a premium experience.
What functional challenges arise when formulating plant-based and natural snacks – particularly in extrusion, baking and texturisation?
One of the biggest functional challenges of formulating plant-based snacks is getting the taste and texture right. Figures show that 44% of consumers want to see improved flavor profiles in plant-based products, and 32% are unwilling to compromise on texture.[1]
Pulse proteins often infer bitterness and beany off-notes, which can be off-putting, particularly in lightly seasoned products where undesirable flavors can’t be hidden. With shoppers demanding more from their plant-based snacks, manufacturers are under pressure to deliver the same depth of flavor, clean taste, and sensory satisfaction as their animal-based counterparts. Using ingredients like our advanced pea proteins, for instance, can offer the right functionality and a naturally balanced taste. This can help brands create delicious plant-based snacks without masking agents or flavors, maintaining a texture that consumers enjoy.
How can manufacturers deliver high protein and fibre claims without compromising texture and indulgence?
Incorporating sufficient amounts of health ingredients into formulations to make substantial claims, without compromising texture and indulgence, is a delicate balance. Too much soluble fiber, for example, can increase moisture retention, create denser texture, and reduce that satisfying crunch. For discerning consumers, this can make or break the decision to purchase again.
To develop a successful product that deliver high protein and fibre claims, brands need to balance formulation and ingredient functionality. If not chosen carefully, fibres can negatively impact expansion and crunch, but not all fibres behave the same way during processing. Some soluble fibres, for instance, can actually help manage water distribution to support – or slightly improve – expansion in extruded products, and contribute to a lighter texture and better mouthfeel.
What innovations are shaping the next generation of plant-based and natural snacks?
Sustainable sourcing will be central to the future. For snack manufacturers, that extends beyond ingredient selection to the entire value chain – from how crops are grown to how they are processed and delivered. For instance, at Roquette, all our raw materials are crops, so we must source them sustainably to ensure long-term supply, resilience, and shared value for farmers, our customers and consumers alike.
The future also lies in novel plant protein crops, such as fava, lentil, and pea variants. We believe they’re fundamental in the move towards a more sustainable food ecosystem. Although historically there have been formulation challenges in achieving the right sensory profile, technology advances in protein extraction, functionality, and taste optimization mean that this is less of an issue. Looking ahead, we see a new generation of plant-based snacks that not only deliver on sustainability, but also match – and even exceed – consumer expectations on taste, texture, and nutrition, opening the door to broader mainstream adoption.
[1] Source: Innova Trends Survey 2023 (average of 11 countries globally).
