Food Marketing: Plant-Based Food Industry Analysis & Supply Chain

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Added on  2023/06/08

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FOOD MARKETING
Market Analysis
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INTRODUCTION
The presentation is based on the plant-based
food products that are utilized to enhance the
health.
The presentation will conduct the market
analysis in order to show the opportunities
and threat available in the market.
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OVERVIEW OF MARKET
The Australian plant-based industries are
developing nowadays because people are
increasing their awareness towards the
healthy living or healthy lifestyle.
There is an increase in the demand by the
customer of these food products.
Organizations such as Wal-Mart, M&S, and
Tesco are offering plant-based food products.
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COMPETITIVE RIVALRY
Competition is an unavoidable portion of the
commercial world. For businesses of all size, it
is not, an essential wicked but rather a vital
share of the ecosystem of the business. In the
plant-based food, the industry also there is
competition, which is increasing with time.
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SUPPLY CHAIN FLOW OF PLANT-
BASED FOOD PRODUCTS
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THREATS FACED BY PLANT BASED
FOOD INDUSTRY
The threat to the plant-based food industry in
the Australian market is the increase in the
number of consumers who consume these
type of products.
The Vegan industry is also being influenced
by this and results in environmental
degradation.
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OPPORTUNITIES FOR THE PLANT
BASED FOOD INDUSTRY
The opportunities in the plant-based food
industry are product automation in less time
duration.
Increasing awareness among customers about
a healthy lifestyle as well as plant-based food
products
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CHALLENGES FOR THE PLANT BASED
FOOD INDUSTRY
The plant-based food products deal with
different challenges in the market. These
products are rich in nutrients but can be
harmful to the diet.
In various cases, plant-based food products
are grown with the help of different chemicals
that adversely affect the health of people.
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CONCLUSION
From the above analysis, it could be concluded
that plant-based food product industry is
developing with time because people are
getting aware of their health. The market is
developing therefore different business has
started offering plant-based food products.
This is significantly increasing the competition.
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REFERENCES
Fu, X., & Ying, Y. (2016). Food safety evaluation based
on near infrared spectroscopy and imaging: a review.
Critical reviews in food science and nutrition, 56(11),
1913-1924.
George, A. S., & Gibson, N. (2015). Plant life of Western
Australia (No.Ed. 2). Rosenberg Publishing Pty Ltd.
Kerr. P. (2017). Opportunities and challenges faced by
plant faced food industry. Retrieved from
http://www.abic.ca/ckfinder/userfiles/files/Kerr_ABIC_Da
y%202_Science%20of%20Protein%20Production.pdf.
Prakash, B., Kedia, A., Mishra, P. K., &Dubey, N. K.
(2015).Plant essential oils as food preservatives to
control moulds, mycotoxin contamination and oxidative
deterioration of agri-food commodities–Potentials and
challenges. Food Control, 47, 381-391.
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REFERENCES
Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagasse, S.,
Juvinal, J. G., De Bourdeaudhuij, I., ...&Gellynck, X. (2016).
Emotional and sensory profiling of insect-, plant-and meat-
based burgers under blind, expected and informed conditions.
Food quality and preference, 52, 27-31.
Sharma, T. K., Ramanathan, R., Rakwal, R., Agrawal, G. K.,
&Bansal, V. (2015). Moving forward in plant food safety and
security through NanoBioSensors: Adopt or adapt biomedical
technologies?. Proteomics, 15(10), 1680-1692.
Van Loo, E. J., Hoefkens, C., &Verbeke, W. (2017). Healthy,
sustainable and plant-based eating: Perceived (mis) match and
involvement-based consumer segments as targets for future
policy. Food Policy, 69, 46-57.
Verain, M. C., Sijtsema, S. J., &Antonides, G. (2016). Consumer
segmentation based on food-category attribute importance:
The relation with healthiness and sustainability perceptions.
Food Quality and Preference, 48, 99-106.
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