According to data from Plataforma Tierra, supported by the Spanish Association of Plant-Based<\/strong> Food and Beverage Producers, the plant-based market reached nearly 600 million euros <\/strong>with a 10% growth rate in 2025.<\/strong> Today, two out of three consumers<\/strong> regularly incorporate plant-based products into their diets.<\/p>\n\n\n\n In this context, these are the key trends <\/strong>redefining food development in 2026.<\/p>\n\n\n\n The demand for short, understandable labels free of artificial additives<\/strong> is no longer a trend\u2014it is a consolidated requirement<\/strong>. <\/p>\n\n\n\n Consumers prefer foods they can “understand at a glance,”<\/strong> driving the use of natural plant-based ingredients, simple processes, and naturally integrated functionality. <\/strong>This evolution favors the use of whole grains, plant proteins, fibers, prebiotics, and plant-derived colors or flavors. <\/strong><\/p>\n\n\n\n Molendum <\/strong>is perfectly aligned with this movement through its specialization in plant ingredients with natural technological functionality:<\/strong><\/p>\n\n\n\n Interest in plant-based alternatives <\/strong>continues to grow, but with a new focus: the market demands products that are more nutritious, varied, and balanced<\/strong>, rather than simple meat substitutes. According to predictions from Mintel<\/strong>, the industry is moving toward formulations where fiber, ancient grains, and a greater diversity of plant ingredient<\/strong>s take precedence over isolated proteins.<\/p>\n\n\n\n Raw materials such as peas, chickpeas, lentils, beans, rice, corn, buckwheat, quinoa, and amaranth <\/strong>allow for richer, more natural creations with a distinct nutritional profile. At Molendum, these raw materials are transformed into solutions\u2014such as functional flours, crisps, and texturates\u2014that provide texture, stability, and flavor,<\/strong> helping brands formulate clean and tasty products without artificial additives.<\/p>\n\n\n\n Consumption of ready-to-eat products continues to grow, driven by consumers seeking convenience without compromising on health or naturalness. This trend favors the use of high-quality plant-based proteins, natural texturizers, functional ingredients, <\/strong>and plant-forward offerings with simplified formulations,<\/strong> catering to different consumption occasions and healthier premium options.<\/p>\n\n\n\nClean Label as the Market Standard<\/h3>\n\n\n\n
\n
Plant-Based Ingredients with Nutritional Leadership<\/h3>\n\n\n\n
Ready-to-Eat (RTE) and Healthy Convenience<\/h3>\n\n\n\n
![\"How](\"https:\/\/www.molendum.com\/wp-content\/uploads\/2023\/10\/how-raw-materials-are-key-in-protein-breadings.jpg\")
<\/figure>\n\n\n\n