Retail Sales Data
PBFA conducts in-depth research to better understand how the growth of plant-based foods is affecting the marketplace. This provides valuable information that can help our partners concentrate their efforts to better serve retailers and food service providers. This data covers the total U.S. grocery marketplace.
See 2017 data commissioned with SPINS here.
See 2018 data commissioned with SPINS here.
See our data showing plant-based food sales outpacing total food sales during COVID19 here.
See our plant-based meat test with Kroger here.
U.S. retail sales of plant-based foods grew 11.4 percent in the past year, bringing the total plant-based market value to $5 billion.
Since April 2018, total plant-based food sales have steadily increased. Plant-based foods remain a growth engine, up 29 percent over the last two years.
The plant-based meat category alone is worth more than $939 million, with sales up 18 percent in the past year. Refrigerated plant-based meat is driving growth, up 63 percent. In comparison, sales in the conventional meat category grew just 2.7 percent during the same period. Plant-based meat now accounts for 2 percent of retail packaged meat sales.
Sales of plant-based milks grew 5 percent over the past year, now making up 14 percent of the entire milk category. Meanwhile, cow’s milk sales are nearly flat.
Emerging plant-based dairy categories are growing even faster as more households are introduced to new plant-based dairy items. In the past year, plant-based yogurt has grown 31 percent, while conventional yogurt declined 1 percent
Plant-based cheese has grown 18 percent, while conventional cheese is flat. Across the store, plant-based food sales are growing rapidly, while sales of many conventional animal products stagnate or decline.
The Plant Based Foods Association consists of members and supporters with the shared goal of ensuring the plant-based foods industry can succeed and thrive.
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The ‘Certified Plant Based’ seal will help us build consumer advocacy beyond PBFA, which is what we need to create the tipping point on plant- based eating.