Plant-Based Foods Association (BİTKİDEN) Board Chair Ebru Akdağ states, “Functional foods, environmentally friendly ingredients, and local products that support biodiversity are now at the center of everyday consumption. This is because the future of plant-based nutrition signals a multidimensional shift in understanding.”
Constantly changing climate conditions, dwindling resources, and increasing population pressure are transforming the agricultural sector from merely a production area into a strategic security issue for the future of the planet. For this reason, the agricultural sector is undergoing a transformation that redefines not only production methods but also the rationale and purpose of production. At the heart of this transformation are the sustainable, efficient, and innovative solutions offered by plant-based nutrition. Plant-based food options not only reduce the carbon footprint but also stand out as the most effective way to achieve a sustainable food system with less water and land use. Plant-based farming practices enable an eco-friendly production model that improves soil health, uses resources more efficiently, and preserves biodiversity. For example, plant-based protein sources such as soybeans require 47% less land, produce up to 70% lower emissions, and consume significantly less water compared to traditional livestock farming.
NEW GENERATION TECHNOLOGIES, NEW GENERATION AGRICULTURE
Plant-based nutrition is opening the door to an era in which the entire process from field to table is being redefined. Technology’s role in this transformation is perhaps more prominent than ever. In agricultural production, precision farming practices, sensor technologies, regenerative and soil-less farming, pesticide reduction applications, and AI-powered applications are improving the efficiency, quality, and sustainability of raw materials. After production, the food processing industry is producing alternatives such as meat, milk, and eggs from plant sources using innovative techniques such as biotechnology and precision fermentation.
BEYOND TRENDS: A LASTING TRANSFORMATION
Looking at food trends for 2025, we see that a common point highlighted in global trend studies by both Mintel and Whole Foods is that plant-based ingredients are no longer a trend but are becoming the norm. Functional foods, environmentally friendly ingredients, and local products that support biodiversity are now at the center of everyday consumption. This is because the future of plant-based nutrition signals a multidimensional shift in understanding. Especially in line with the expectations of the younger generation, it seems inevitable that plant-based products will become the standard choice for the entire population, not just a specific group.
OUR ROADMAP: A RESILIENT, TRANSPARENT, AND PARTICIPATORY FOOD ECOSYSTEM
We can now clearly state that the future of agriculture lies in the transformative power of the soil, while the future of food lies in the infinite potential offered by plant diversity. Concrete data shows that this transformation has become permanent not only in perception but also economically. Euromonitor estimates that plant-based meat, seafood, milk, yogurt, ice cream, and cheese alternatives will account for a total of $29 billion in global retail sales in 2023. The acceleration of innovation, particularly in plant-based alternatives, is expanding the market by increasing investor interest. This rapid growth shows that plant-based ingredients are no longer just an ethical or environmental choice, but also a strategic area in economic terms. At BİTKİDEN, we are proud to be at the center of this journey. Because the food ecosystem of the future will be the result of a vision that heals the soil and transforms our tables.
