Plant-Based Food Innovation in Asia: Niche, Culturally-Rooted Alternatives to Mainstream Veganism

From ainvest.com

Summary

- Asia's plant-based food market thrives on cultural/religious traditions, not Western vegan trends, with innovations rooted in local diets and spiritual practices.

- Indian start-ups reimagine meatless biryanis and vegan sweets, while Indonesian tempeh is transformed into burgers, leveraging centuries-old culinary heritage.

- Halal-certified plant-based meals in Korean universities and Buddhist-inspired vegetarian festivals in Southeast Asia highlight religiously aligned market growth.

- Asia-Pacific plant-based protein market projected to grow at 14.92% CAGR to $19.77B by 2033, driven by 3.68M vegetarians and rising health consciousness.

- Underrepresented regions like Philippines and Laos show potential through culturally specific innovations, blending plant-based food with spiritual merit-making traditions. 

Asia’s plant-based food market is undergoing a quiet revolution, driven not by global vegan trends but by deeply rooted cultural and religious traditions. While mainstream plant-based diets often emphasize Western ideals of health and environmentalism, Asia’s innovations are uniquely tailored to local tastes, spiritual practices, and centuries-old culinary heritage. This alignment with traditional diets and religious dietary laws is creating a fertile ground for niche plant-based alternatives that are both culturally resonant and economically scalable.

The Religious and Cultural Foundations of Plant-Based Innovation

Hinduism, Buddhism, and Islam have long influenced dietary practices in Asia, providing a natural foundation for plant-based food innovation. In India, where vegetarianism is tied to the principle of ahimsa (non-violence), start-ups like GoodDot and SoftSpot are reimagining traditional dishes such as meatless biryanis and vegan sweets, blending ancient recipes with modern convenience. Similarly, Indonesia’s tempeh—a fermented soy product with centuries of culinary history—is being repurposed into plant-based burgers and meat substitutes, leveraging its cultural familiarity to drive adoption.

Buddhist traditions in Southeast Asia and China further reinforce plant-based eating. In Thailand, Buddhist monks and lay communities have historically embraced vegetarianism during religious festivals, a practice now mirrored in plant-based snack bars that use local ingredients like coconut and jackfruit to cater to health-conscious consumers. Meanwhile, the Hani people of Yunnan Province in China have developed ethnobotanical rituals using 36 plant species for spiritual and agricultural ceremonies, demonstrating how indigenous knowledge can inform sustainable plant-based practices.

For Islamic communities, halal-certified plant-based alternatives are gaining traction. In South Korea, universities like Yonsei and Korea University have introduced halal-compliant vegan meals, including plant-based meat patties and tandoori-inspired salads, to meet the dietary needs of Muslim students. These innovations align with the growing global halal food market, which is projected to grow at a 10.5% CAGR from 2023 to 2030, driven by the 1.9 billion Muslim population in Asia.

Market Growth and Investment Potential

The Asia-Pacific plant-based protein market is expected to surge from USD 5.66 billion in 2024 to USD 19.77 billion by 2033, with a compound annual growth rate (CAGR) of 14.92%. This growth is fuelled by religious demographics: over 3.68 million vegetarians in the region, coupled with rising health consciousness and ethical concerns, are reshaping demand. For instance, Indonesia’s plant-based food market is forecasted to expand at a 9.18% CAGR, driven by innovations in soy-based dairy alternatives and meat substitutes.

Underrepresented Innovations and Regional Opportunities

Beyond the well-known markets of India and Indonesia, underrepresented regions are emerging as hubs for culturally specific plant-based innovation. In the Philippines, 83% of consumers plan to increase plant-based food consumption by 2025, with local start-ups like WTH Foods creating plant-based versions of traditional dishes such as tapa and sisig. In Laos and Cambodia, Buddhist-inspired vegetarian festivals and food charity practices are fostering demand for plant-based meals that align with spiritual merit-making traditions.

Sikhism’s langar—a communal, lacto-vegetarian meal served in gurdwaras—offers another unique opportunity. While traditionally prepared with ghee and butter, modern adaptations are exploring healthier, plant-based alternatives to address rising chronic diseases like diabetes. This shift not only aligns with religious values but also taps into the growing global interest in sustainable, community-driven food systems.

Conclusion: A Strategic Investment in Cultural Resonance

Asia’s plant-based food innovations are not just about replacing animal products—they are about reimagining diets through the lens of cultural and religious heritage. By leveraging traditional ingredients, religious dietary laws, and local culinary practices, these niche alternatives are creating a competitive edge in a market that values authenticity and sustainability. For investors, the key lies in supporting start-ups and supply chains that bridge ancient wisdom with modern innovation, ensuring that plant-based food becomes both a spiritual and economic cornerstone in Asia’s future.

https://www.ainvest.com/news/plant-based-food-innovation-asia-niche-culturally-rooted-alternatives-mainstream-veganism-2508-22/

10 Money Saving Vegan Food Hacks

From plantbasednews.org

Try these vegan food hacks to reduce spending and food waste 

Daynesh, known for running his YouTube channel, recently shared a video on 10 money saving vegan food hacks. These practical tips are designed to help you stretch your grocery budget without sacrificing nutrition or flavour. In the video, He explains how going vegan definitely doesn’t have to be expensive – especially when you focus on whole foods, plan ahead, and skip overpriced alternatives.

Daynesh shares how he used to think plant-based eating would cost more, but changed his mind after adopting these strategies. “I found these easy hacks that now save me thousands each year, making eating plant-based even cheaper than when I ate meat,” he said. The video walks through smart storage tricks, low-cost staples, and ways to reduce waste. These vegan food hacks work for beginners and long-time vegans alike.

If you’re looking for ways to eat healthy, cook more, and spend less, here are 10 hacks to help you get started.

1. Keep greens fresh longer

YouTube/ dayneshUse a paper towel to absorb moisture and keep leafy greens alive for longer

Greens go bad fast, but they don’t have to. “They start developing moisture, and moisture isn’t good for keeping anything fresh,” Daynesh explains. His trick? Add a paper towel to the container after opening. “This paper towel will absorb the moisture and keep your greens fresh for much longer.”

2. Avoid expensive vegan products

Many plant-based alternatives are overpriced like vegan meats and items like Nutella. “Vegan products have come a long way… but they’re all considered specialty products and they’re going to charge you as such,” Daynesh says.

He recommends building meals around cheap, versatile staples like potatoes, oats, lentils, pasta, and bananas. “Vegans were thriving long before these [fake meats] hit the shelves.”

3. Eat canned beans

Canned beans are one of the cheapest, most convenient sources of protein and fibre. “You can sometimes find them for less than a dollar for an entire can,” Daynesh says. They’re shelf-stable, easy to use, and can be added to pasta, salads, and curries in seconds.

4. Buy dried beans

Canned beans are cheap, but dried ones are even cheaper. “There’s really nothing that is quite as good of a deal as dried legumes,” says Daynesh. Lentils, chickpeas, and beans cost a fraction of the price in dried form, and they store for months without spoiling.

The only downside? You have to cook them – but there’s a hack for that too.

5. Cook them in an Instant Pot

Cooking dried beans doesn’t have to be hard. “This next hack eliminates almost all of those problems,” Daynesh says. “The trick is to buy an Instant Pot.”

He recommends the average-sized model and says it pays for itself fast. “You can cook these beans from dried in about an hour or so. But that’s not even the best part. You can just set it and forget it.”

It also works for cooking grains like quinoa, barley, and rice – another win for cheap, nutritious bulk foods.

From which beans to buy to how to keep greens fresh, here's everything you need to know about saving money as a vegan - Media Credit: Adobe Stock

6. Buy in bulk

Buying dried staples in bulk can save a ton. “You don’t need a family of four to take advantage of Costco sizes,” Daynesh says. He shows a 25-kilo bag of oats as an example. If it’s something you eat often, bulk shopping cuts down on price and packaging.

Plus, it looks good. “It also gives you the chance to have those fancy picture perfect glass jars,” he jokes.

7. Buy frozen fruits and vegetables

Fresh produce spoils fast. Frozen doesn’t. “This hack doesn’t only save you money, but it’ll also make your produce even more nutritious,” Daynesh says.

Frozen fruits are often picked and packed at peak ripeness, preserving nutrients better than fresh versions that sit on shelves. “It’s around 40 percent cheaper to buy frozen,” he notes, using blueberries as an example.

8. Eat out less or eat smart

Eating out can be pricey – especially with vegan mark-ups. “There’s always a vegan fee,” Daynesh says. To avoid that, he recommends looking for cuisines that already have vegan dishes, like Indian, Thai, and Middle Eastern. “They just happen to be vegan,” he says, “and you might even end up paying less.”

Of course, the ultimate tip is to eat out less. And the next hack makes that easier.

9. Meal prep with what you bulk buy

Meal prepping helps you avoid takeout and reduce waste. “It’s the perfect way to get the most out of an Instant Pot and bulk buying dried legumes and whole grains,” Daynesh says.

You don’t have to prep everything. Even just prepping lunch or dinner a few times a week makes a big difference, and helps you stick to your budget.

10. Make your own flatbread

Store-bought bread can be pricey. Flatbread made from lentils isn’t. “All you have to do is soak the lentils, blend them with the salt and water, and heat it in a pan for flatbread. It’s that easy.”

It’s high in protein and fibre, and you can make a week’s worth for a fraction of the price.

You can find more money saving vegan food hacks and videos on the daynesh YouTube Channel.

https://plantbasednews.org/lifestyle/money-saving-vegan-food-hacks/

Vegan Camembert, Steak Bites, and Lasagne Delivery? Yes, Please—This Week’s Top Food News Roundup

From vegnews.com

From Impossible Hot Dogs to Starbucks’ new fall drinks, here’s this week’s top vegan food news

August has been big. Taylor Swift went on a podcast. Taylor Swift announced a new album. Taylor Swift and Travis Kelce got engaged. There’s been a lot of Taylor Swift news, it’s true. And while we’re here for the pop icon releasing new hits and finding true happiness, we also want to take a moment for some other news: vegan food news.

The last week of the month has brought some exciting developments in the plant-based world. Think vegan beef hot dogs, steak bites, and mini pizzas hitting shelves nationwide. Plus, Starbucks’ fall menu has plenty of dairy-free choices, and New Yorkers are about to be treated to a new vegan lasagne delivery service. Find out more below.

Blackbird Foods

Blackbird Foods’ mini vegan pizzas now in stores nationwide

Plant-based pizza brand Blackbird Foods has launched its new five-inch Pizza Minis in stores across the US. The vegan pizzas (which we recently declared one of the best new products for 2025!) will be available at Whole Foods Markets in two varieties: cheese and pepperoni. “We first debuted Minis at Expo West in March to an incredible response,” said co-founder Emanuel Storch in a statement. “With fall approaching, we know families are looking for quick and easy meal solutions, and we believe Pizza Minis are the perfect fit.”

Impossible Beef Hot Dogs and Steak Bites are available just in time for Labour Day

Two of Impossible Foods’ newest products, Impossible Beef Hot Dogs and Impossible Steak Bites, have rolled out at Sprouts Farmers Markets across the country ahead of Labor Day. The hot dogs debuted last year, but have been difficult to find in stores since, while the steak bites were announced at the Natural Products Expo West in Anaheim, CA in March. 

“They’re packed with protein, no cholesterol, and less saturated fat versus the animal [counterpart],” said Peter McGuinness, President and CEO of Impossible Foods, speaking about the Impossible Steak Bites earlier this year. “You’re not going to find a better plant-based steak option than that.”

Vegan camembert and truffle butter land in US stores 

Canadian brand UmYum has launched its dairy-free, cashew-based soft cheeses in US stores, now available at Bristol Farms, Town & Country Foods, and Chuck’s Fresh Markets. The line-up features the Camembert-style Monroe aged cheese, along with distinctive flavours such as Coffee & Pepper and Mango Chutney & Saffron. UmYum has also introduced its gourmet butters in flavours like truffle, classic, and slow-roasted garlic.

Starbucks

Starbucks’ new fall line-up is here

It may still be August, but Starbucks’ new fall menu has dropped. There still isn’t a vegan Pumpkin Spice Latte available, sadly, but don’t worry, there are plenty of other autumnal drinks to choose from. You can find out all about the menu here, but we’ll give you a few spoilers: it features the new Pecan Crunch Oatmilk Latte, the Pecan Oatmilk Cortado, and plenty of fall-friendly year-round favourites.

New ready-to-eat vegan eggplant parmesan launches

Vegan Italian food brand Sunday Supper has unveiled a new range of single-serve entrées, fittingly called The Singles. The line-up includes a gluten-free Eggplant Parm made with creamy béchamel, marinara, and breaded eggplant. Other additions to the range are single-serve versions of the brand’s popular Italian Sausage Lasagne and Three Cheeses Lasagne, along with a new Fusi alla Vodka.

“The launch of The Singles marks a new chapter for the brand,” said Sunday Supper founder and Chief Product Officer Richard Klein in a statement. “By introducing new serving sizes, we’re creating even more ways to bring everyone to the table to enjoy restaurant-quality Italian classics. We’re especially excited to introduce our first gluten-free entrée with our new Eggplant Parm.”

Cucina Fantasma

New York is getting a new vegan lasagne delivery

Cucina Fantasma, the New York-based, chef-led vegan food brand specializing in fresh, ready-to-reheat lasagnes, is gearing up for a soft launch on DoorDash. The move, announced via the brand’s social media, is part of five distribution strategies it will be trialling in the months ahead.

“Cucina Fantasma exists for people stuck in take-out and computer screen loops who want something home-cooked,” chef and founder Lindsey Masterman writes on the brand’s website. “It’s for dinners with friends in tiny New York apartments, or special third dates. And, on our best days, it’s about moving towards a future that’s delicious, sustainable, kind, and a little more luxurious.”

Salt & Straw launches new vegan flavour for fall

Salt & Straw has revealed yet another new vegan flavour. Just a few weeks ago, we reported that the popular ice cream chain had added vegan choices like Peach Jam Miso Blondies, Hazelnut Cookies & Cream, and Pickled Cucumber Sorbet to its line-up. Now, it’s gearing up for fall with the launch of Hoppy Apple Cider Sorbet, which is made with dry-hopped apple cider. The new flavour is part of the chain’s limited-edition seasonal Apple Series.

New soft serve is made with real milk, but it’s totally dairy-free

Strive Freemilk, a food technology brand that creates dairy products using animal-free whey, has developed a new soft serve. The company shared the news on Instagram with a video of a child enjoying a swirl straight from the machine, writing: “We let the littlest ones test out our new vegan-friendly, lactose-free, protein soft serve!” 

Strive already offers a range of animal-free milk products, all made with whey created through precision fermentation. In simple terms, this process uses natural microflora and a “blueprint” from a cow’s DNA to ferment a true dairy protein. The end product is identical to cow’s milk protein and contains all nine essential amino acids.

https://vegnews.com/vegan-camembert-steak-bites-lasagna-delivery-food-news

Talking texture: The science of sensory appeal in vegan batters and breadings

From theplantbasemag.com

Matthieu Bertoux, marketing director at Ingredion, and Olivia Fannon, technical service technologist for Western Europe, explain how brands can create vegan batters and breadings that satisfy on every sensory level while still meeting clean label demands.

Texture is one of the most important factors in what people look for in good food and coatings are more than just a finishing touch: they transform how food looks, feels and tastes. In fact, the global market for batters and breadings is expected to reach $3.23 billion by 2027 at a CAGR of 6.7% .

A new era for coating systems

Adopting vegan coating solutions is about far more than appealing to the growing plant-based movement. It’s about a genuine evolution in food science that delivers tangible operational benefits that help to streamline production lines and simplify ingredient handling workflows. These advances in science now enable companies to embrace formulations that both tap into the rising demand for sustainability and ethical sourcing, while also reducing the risks of cross-contamination by removing egg allergens from production facilities.

Refining recipes to meet demand

When it comes to creating batters and breadings that consumers genuinely prefer, there are several crucial factors to get right. Traditionally, eggs have been used to bind coatings to various foods, but vegan formulations must take another route. Highly functional starches, derived from plant sources such as corn, tapioca and rice, can provide the necessary cohesion without compromising performance. Adhesive starches maintain the strength of coatings through all the stages of production, cold storage, and final preparation.

To achieve the all-important golden-brown finish that customers love on battered foods, skimmed milk powder has historically been the go-to. Now, vegan alternatives such as dextrins are stepping in to do the same job, encouraging the subtle browning reactions (referred to as Maillard reactions) to provide the same visual appeal while being completely dairy-free.

Coating meat alternatives is a category of its own. Without animal-derived flavour compounds, it can be a balancing act to get the satisfying, harmonious taste profiles. This requires carefully adjusting plant-based flavours in coatings to ensure they complement, rather than compete, with the base product. Plant-based proteins also bring different surface qualities and moisture levels, often needing more adhesive batters or specialist starches for reliable coverage.

Cracking the science of texture

Texture in batters and breadings isn’t just a matter of preference, it’s something that should be created with real precision. Achieving the perfect crunch depends on understanding the way that starches behave at a molecular level. Starch consists of two primary polymers: amylose and amylopectin. The ratio of the two matters a great deal. Amylose, with its linear structure, forms strong films and gels that deliver smooth, crunchy textures. Meanwhile, amylopectin’s highly branched structure produces softer gels and films providing a rough, crispy texture with greater expansion.

Lighter, crispier coatings that break down quickly during consumption should be made using a formula that contains more dextrins and starches, with less amylose content. This is because the specific branching structure of dextrins creates additional surface roughness and blistering, enhancing the perceived crispiness while also providing the visual texture that consumers expect.

By adopting a scientific approach to ingredients, manufacturers can replicate the exact textural experience and sensory targets across production runs to provide consumers with the sensory experience and perfect crunch that they have come to desire.

A non-negotiable for today’s shopper

As well as texture, consumers are looking ever more closely at what’s actually in their food, with 'Clean label' becoming an increasingly significant driver of purchasing decisions. This typically means using familiar, everyday ingredients, no chemical additives, artificial-sounding or misleading components, and steering clear of any genetically modified ingredients. According to Ingredion's proprietary ATLAS research, nearly half of consumers (43%) now check the ingredient and nutrition labels before buying their food. So, to ensure market competitiveness, a clean label approach is key.

For batters and breadings, clean label expertise is about using functional native starches that haven’t been chemically altered. Today’s ingredient technologies mean that these starches can do all the heavy lifting: providing the adhesion, film-forming properties and texture stability needed, while ticking every clean label box.

Meeting the technical challenge

Ensuring that vegan coatings will perform optimally involves overcoming a few technical hurdles. For a strong, robust coating, boosting the percentage of solids and using high-amylose or cross-linked starches is critical. This creates a network that locks out moisture meaning that the crunch will last even during extended holding periods.

Vegan batters exhibit different rheological properties during processing. This can be managed by increasing the starch content, reducing flour, and using process-stable suspension starches that will maintain consistent viscosity throughout the process. The separation of a coating from a substrate, known as 'pillowing,' can also be a common challenge for vegan formulations. Adding adhesion starches at the pre-dust stage or incorporating them directly into the batter will create stronger bonds between layers that will ensure coating integrity.

Raising the bar with plant-based coatings

Moving to vegan batters and breadings isn’t just about leaving animal-derived products behind: it’s an opportunity to rethink coatings for enhanced nutrition, clean label appeal and improved functionality.

By applying a deep understanding of the science behind texture development, selecting functional ingredients with precision and designing systems tailored to specific applications, manufacturers can create vegan coating solutions that consistently meet and exceed consumer expectations for taste, texture and label transparency.

As demand for plant-based proteins continues to rise, the creation of customised coating systems represents a major opportunity for innovation. The distinctive formulation challenges posed by meat analogues, such as varying moisture release profiles, unique surface properties and differing flavour dynamics, call for specialised approaches to batter and breading development.

Progress in this space will be driven by innovative ingredient solutions, including clean label texturisers, alternative proteins and naturally functional starches. Manufacturers best placed for success will be those adopting a holistic formulation strategy, taking into account the coating system’s interaction with plant-based substrates throughout every stage, from processing and storage through to final preparation.

With the global market for batter and breading premixes experiencing strong and sustained growth, manufacturers who successfully master vegan formulation will be well-positioned to secure a competitive edge while supporting the shift towards more sustainable, plant-forward food systems.

https://www.theplantbasemag.com/news/talking-texture-the-science-of-sensory-appeal-in-vegan-batters-and-breadings