The market for plant-based food remains significant, with recent numbers from GFI Europe revealing that the overall retail sales for such products in the United Kingdom was valued at £942 million in 2023. Frozen food makes up a significant proportion of that total, with the majority of plant-based faux meat sales in frozen products representing 55.6% of volume.
“While this total shows a slight decrease of approximately 2.8% on the previous year, it’s important to recognize that the past 10 years has seen sustained rapid growth,” said Rupert Ashby, chief executive of the British Frozen Food Federation (BFFF). “A leveling off was to be expected now that plant-based foods have become commonplace in so many shopping baskets.”
Driving Factors
Plant-based dining has moved beyond trend status to become an established market segment. The organizers of Veganuary, the annual campaign launched in the UK during 2014 to encourage people to follow a vegan diet during the month of January and beyond, report that 81% of participants in 2025 planned significant dietary changes after taking part in the challenge, while 98% said they would recommend Veganuary to a friend or family member.
Health is a key factor in consumers’ decision making, with almost half that took part in Veganuary reporting some improvement to their overall well being, such as increased energy, improved mood, better skin condition and desired change in body weight.
“Although an increasing number of people identify as vegans or vegetarians, it’s the rise in flexitarianism that is really fueling the boom in demand for meat-free or dairy-free products,” said Oli Sampson, managing director of Central Foods, the Collingtree, Northampton, England-headquartered frozen products distributor. “These so-called flexitarians are people who want to reduce their meat or dairy intake, perhaps choosing to avoid meat or dairy products for a few days each week. Ten percent of people questioned in The Vegan Society survey fell into this category.”
He added: “Whatever the reason behind the desire for plant-based food, foodservice operators need to ensure that their meat- and dairy-free offer is appealing, which is why we have seen an increase in the number of frozen plant-based products available to the catering sector.”
Mass Appeal
Innovations within the plant-based arena have changed the playing field in terms of which consumers they appeal to. Vegan options are no longer simply aimed at vegans, but at all consumers.
“The secret to serving successful plant-based products is to create items that are so tasty they will appeal to all, not just those who have dietary requirements,” said Ed Miles, managing director of Frank Dale Foodservice, a company that supplies frozen quiche and sweet and savory canapés, among other products. “Sometimes the term ‘accidentally vegan’ is used to describe items that will go down well with everyone, including plant-based diners.”
He added: “In a foodservice setting, life is easier and more convenient for caterers if they have a good selection of plant-based products to serve that will also be popular with all guests.”
Developing Trends
According to the BFFF, trends in the frozen plant-based food sector mirror those in the wider market for frozen food products.
“People are looking for convenient meal options that are nutritious, but also varied and high-quality enough to deliver moments of indulgence,” said Ashby.
There has been significant development in the meat substitutes competing for dominance in this area, with some consumers preferring vegetable-based alternatives and others looking for something that replicates real meat and poultry to satisfy their cravings.
“To accommodate both types of diners and create inclusive menus, operators should ensure they have one of each,” said Tom Styman-Heighton, development chef at Funnybones Foodservice. “This also gives plant-based diners more choice, rather than only having one alternative option, which is particularly common on burger menus for example.
“While offering a broader selection of plant-based dishes can enhance menus, it can also be challenging for operators to manage complex expiry logistics. Prioritizing frozen format vegan products ensures operators have enough stock to meet customer demand, but prevents excess being wasted unnecessarily. Environmentally conscious operators will also appreciate the ability to order in bulk to minimize food miles.”
Retail Innovation
The retail sector is continually updating its freezers with the latest lines of plant-based frozen products. There is an increasingly wider range of international cuisines being offered in meat-free options.
“To pick just one example, Aldi’s plant-based Malaysian style curry won silver in the meat-free category of the 2024 Frozen Food Awards,” said Ashby. “The bronze award was also won by Aldi, with its salt and vinegar no-fish goujons, illustrating the other major trend towards products that offer a dining-out style experience at home.”
Frank Dale Foodservice’s two latest products include mini topped naans and the mini chocolate sponge cake selection. Both are suitable for vegans and vegetarians and ideal for buffets and afternoon teas. The mini topped naan bread selection features a variety of topped mini garlic and coriander naan breads. Each case has 15 of each flavor – Bombay potatoes, aubergine and red pepper curry, and red lentil and spinach dahl. The mini chocolate sponge cake selection features an assortment of mini chocolate cakes, with traditional biscuit flavors. Each case contains 12 of each flavor – crunchy cookie, caramelized biscuit, spiced ginger, and double chocolate.
“These two new plant-based products are a welcome addition to our vegan-friendly options, which also include a vegan mini quiche selection,” pointed out Miles.
Funnybones has four meat-free burgers to choose from, including a spicy bean option and a vibrant kale and hemp burger packed with crispy onion, parsnip and hemp seeds.
“On the meat-alike front, Funnybones’ pea-protein based beef-free burger is sure to delight both meat lovers and vegans thanks to its juicy, meaty texture,” said Styman-Heighton. “It offers 91% less saturated fat than its beef counterpart, whilst still being rich in iron, protein and vitamin B12 – all essential to maintain in a plant-based diet. For an alternative to a classic chicken burger, Funnybones’ chicken-free fillets are ideal, and boast a spicy, crunchy, cornflake exterior – making them perfect for a variety of dishes.”
Meanwhile, Central Foods has added to its buffet, starter and tapas range for foodservice with the launch of vegan-friendly, gluten-free Moroccan-style Cauliflower Bites, which cater to demand for vegetable-based items.
There’s no doubt that plant-based products are still popular among consumers. However, there has been more development in global flavors and vegetable-based products as more people search for something different in the frozen food aisles of retail stores as well as on restaurant menus.
