Report

United States vegan food market is projected to witness a CAGR of 11.31% during the forecast period 2025-2032, growing from USD 15.31 billion in 2024 to USD 36.08 billion in 2032. The United States vegan food market is growing fast due as customers are becoming more health conscious and sustainable. Along with ethical reasoning, the consumers see health benefits in it, like lower cholesterol, easy digestibility, and the risk of chronic diseases. The rise of flexible food habits, where individual reduces meat consumption without cutting it entirely, has also propelled the growth of plant-based alternatives.
Food technology has made its mark in veganism's taste, texture, and nutritional benefits. Plant-based protein innovations, like pea proteins, soy, and the like, are making their way into very realistic meat, dairy, and egg substitutes. Lab-grown proteins and fermented proteins are also coming into the act somehow and are likely to revolutionize the industry with sustainable, high-protein options.
The vegan movement has gained ground through social media and celebrity endorsements, support that lends itself to the mainstreaming of plant-based foods. It means a realization, well, MSM, of an opportunity with veganism, where now the fast-food outlets and the corporations are offering vegan options. Additionally, cleaner ingredient labels and organic, non-GMO products appeal to health-conscious consumers. As demand continues to rise, the United States vegan food market is expected to expand further, with more innovation and product diversity.
In June 2024, Conagra Brands, Inc. unveiled an exciting line-up of innovation, bringing more than 50 new items to grocery shelves. It included Gardein's Ultimate Plant-Based collection, comprising Ultimate Plant-Based Crispy Breaded F'Sh; Ultimate Plant-Based Meatballs; and Ultimate Plant-Based Chick'n Fried Rice Bowl.
Precision Fermentation and Foodservice Expansion Catalyses Market Expansion
Precision fermentation and the technology of alternative proteins are significant drivers for the rise of the vegan food market in the United States. By microbial fermentation, animal-free proteins are being synthesized to form casein and whey that resemble real dairy products but do not come with environmental costs. Development goes beyond soy and pea-based proteins to novel plant proteins, such as chickpeas, fava beans, and duckweed. These scientific breakthroughs are providing plant-derived and cultured proteins with new scalability and price possible.
The very adoption by the chain of fast-food outlets and food service providers of vegan options increases the pace at which the market grows. For example, fast-food giants such as McDonald's, Burger King, and Starbucks have added plant-based menu items to their varieties thereby making the vegan diet among mainstream consumers seem normal. At the same time, the universities, airlines, and corporate cafeterias have started to add more plant-based options with the increasing demands of consumers. As large-scale restaurant adoption continues, plant-based foods become more accessible and culturally ingrained, driving further innovation and demand for high-quality vegan alternatives.
For instance, in October 2024, Impossible Foods, Inc. announced the launch of three new plant-based retail products aimed at providing families with convenient meal options. The new offerings include Impossible Disney The Lion King Chicken Nuggets, Impossible Meal Makers, and Impossible Corn Dogs. Meal Makers contain 19 grams of protein per serving, no cholesterol, and 33% less saturated fat compared to traditional ground beef.
Retailer-Led Private and Institutional Diet to Fuel the Market Demand
Supermarkets and big-box retailers are increasingly driving the vegan food market through private-label innovation. Chains like Whole Foods, Trader Joe's, and Kroger have launched their own plant-based product lines, offering more affordable options compared to traditional vegan brands. Retailers are also strategically placing plant-based products alongside animal-based counterparts rather than in separate vegan sections, normalizing consumer adoption. As retailers invest in in-house R&D and collaborations with plant-based food startups, they are creating competitive, high-quality vegan alternatives. This shift reduces cost barriers and increases accessibility, helping plant-based products move from niche to mainstream grocery staples.
Government policies and institutional initiatives are beginning to influence the United States vegan food market. School lunch programs and hospital cafeterias are incorporating plant-based meals due to both health concerns and environmental sustainability goals. Some cities, like New York, have introduced plant-based default meals in hospitals, setting a precedent for institutional dietary shifts. Additionally, agricultural subsidies and funding for plant-based protein research are increasing, helping companies scale production and improve affordability. As policies continue to support plant-based diets for public health and environmental reasons, the vegan food market will benefit from greater legitimacy, investment, and long-term growth potential.
For instance, in February 2025, Beyond Meat, Inc. expanded line of Beyond Steak, Chimichurri and tangy and sweet Beyond Steak Korean BBQ-Style. The American Heart Association's Heart-Check program and the American Diabetes Association's Better Choices for Life program have certified the new heart-healthy2 steak options, which are made from simple and clean plant-based ingredients and have 20g of protein per serving, only 1g of saturated fat, and no cholesterol.
Meat Alternatives Segment becomes the Fastest Growing Segment
Based on the product type, the meat alternative segment is the fastest growing segment driven by increasing consumer demand for plant-based options. This growth is fuelled by health-consciousness, environmental awareness, and ethical considerations. Consumers are seeking alternatives to traditional meat due to concerns about saturated fat, cholesterol, and the environmental impact of animal agriculture. Plant-based meats are perceived as healthier, with lower levels of saturated fat and cholesterol, reducing the risk of heart disease and certain cancers. Plant-based options have a smaller environmental footprint compared to animal products, aligning with consumer preferences for sustainable living. Companies launch meat alternative products, specially designed for United States consumer base.
For instance, in February 2025, JUICYMARBLES (Formidable Foods, Inc.) announced its latest product, the "Meaty Meat" lamb meat alternative. The Meaty Meat is going to be launched in the United States and Canada and will initially only be available to North American customers.
Future Market Scenario (2025 - 2032F)
- Key trends include the rise of plant-based protein products, vegan convenience foods, and innovative alternatives like cell-based meat.
- Vegan seafood and fast-food options are likely to gain popularity, catering to convenience-focused consumers.
- Social media and vegan activism are anticipated to drive awareness and retail expansion for plant-based products.
- Dairy alternatives such as almond, soy, and oat-based milk and cheeses are expected to lead product categories.
Key Players Landscape and Outlook
The United States vegan food market is highly competitive, with brands focusing on differentiation through innovation, pricing, and distribution. One key strategy is product innovation, where companies develop plant-based alternatives with improved taste, texture, and nutrition, leveraging advancements in food technology like precision fermentation and novel protein sources. Clean labelling and functional benefits, such as high-protein, gut health, or fortified nutrients, also help brands stand out. Another major strategy is pricing and accessibility. Companies are working to reduce the cost gap between plant-based and animal-based products by optimizing production, using private-label partnerships, and securing retail shelf space. Mainstream integration is also a priority, with plant-based products placed alongside conventional counterparts rather than in separate vegan sections.
For instance, in May 2024, The Tofurky Company, Inc. launched Next Gen Plant-Based Deli Slices. With a meaty recipe that replicates the entire muscle cuts of animal-based meats in terms of taste, texture, and appearance, Tofurky is introducing a whole new line of plant-based cold cuts. With 13 grams of protein per serving, deli slices in ham and turk'y variations will allow foodservice operators to offer a tasty, high-protein alternative to any sandwich, wrap, panini, or melt.