ACI Group: Regulatory and environmental pressures are reshaping plant-based nutrition

The meat- and dairy-free sector is facing modern challenges with fragmented labeling rules and inconsistent definitions of “plant-based,” making it difficult for manufacturers to communicate a product’s composition without misleading consumers. Meanwhile, climate change, due to rising CO2 levels and soil degradation, is impacting the nutritional quality of plant-based ingredients.

Looking for solutions, Sam Lubbock-Smith, business development manager, ACI Group, tells Nutrition Insight that the future of plant-based products will be defined by “nutritionally meaningful, sensory-rich, and environmentally resilient” ingredients. “And it’s science — not guesswork, that will make it possible.” 

“As the plant-based sector accelerates to meet surging demand for healthier, more sustainable alternatives, regulation is playing an increasingly influential role in shaping its future. While innovation continues to outpace legislation, manufacturers and suppliers must navigate this evolving landscape by aligning with science-backed partners and staying ahead of global regulatory shifts.”

“Labeling regulations for plant-based products remain fragmented and contentious. The EU prohibits dairy terms like ‘milk’ and ‘cheese’ for plant alternatives, while the US has yet to establish firm guidelines. Terms like ‘burger’ or ‘steak’ on plant-based items are allowed in both regions but remain under scrutiny.” 

Lubbock-Smith stresses that “plant-based” definitions are also inconsistent. However, ACI Group is helping customers navigate the regulatory landscape by partnering with ingredient suppliers whose products have high scientific evidence and quality assurance.

“This proactive approach not only ensures product efficacy but also helps brands withstand regulatory scrutiny.”

Climate-resilient plants

Lubbock-Smith notes a trend in upcycled, climate-resilient plant crops. Innovators are using agricultural byproducts to create high-value ingredients with minimal environmental impact, such as spent grain protein, oat hull fiber, or fruit pomace polyphenols.

“We are also seeing an uptick in crops more resilient to climate stress, including sorghum, millet, and certain pulses. These ingredients not only thrive in low-water conditions but also often come with robust nutritional profiles, including micronutrients and prebiotic fibers.”

Changing climates force farmers to switch crops or regions, replacing nutrient-rich traditional crops with lower-nutrient varieties.“We’re also seeing growth in botanical extracts with proven bioactivity — from polyphenols and adaptogens to nitrate-rich greens and natural anti-inflammatories. These are being used to target everything from heart health to cognitive performance, often replacing synthetic additives with natural efficacy,” he reveals.

Climate change and nutritional quality

Climate change can affect the nutritional consistency of plant-based crops, leading to nutrient imbalances, highlights Lubbock-Smith. To develop plant-based products, brands must balance science, sustainability, and satisfaction.

“Rising atmospheric CO2 levels can stimulate plant growth, especially in crops like wheat, rice, and soybeans. However, this can often lead to a dilution effect where protein, zinc, iron, and B vitamin levels decline.”

“Studies have shown up to 17% reduction in protein and up to 19% lower zinc and iron content in staple crops under high CO2 conditions. More frequent and intense droughts and heat waves can reduce crop yields and alter plant metabolism. This can result in nutrient imbalances or deficiencies due to impaired nutrient uptake from soil.”

He adds that soil degradation and nutrient cycling further worsen the issue. Crops grown in degraded soils may have lower nutritional quality due to the loss of vital micronutrients caused by climate-driven soil erosion, nutrient leaching, and microbial community changes.

“Changing climates push farmers to switch crop types or growing regions, and nutrient-rich traditional crops may be replaced by lower-nutrient varieties better suited to new climates. Shorter growing seasons can also reduce the time for nutrient accumulation in plants.”

Innovators use agricultural byproducts like spent grain protein, oat hull fiber, or fruit pomace polyphenols to create high-value ingredients with minimal environmental impact.“The future of new product development lies in finding that sweet spot where science, sustainability, and satisfaction meet. Brands can master this balance by working with trusted ingredient suppliers that offer the technical information and formulation expertise to lead the next phase of plant-based food and beverage products,” suggests Lubbock-Smith.

Plant-based nutrition trends

Nutrition Insight recently examined how trends like flexitarian diets, clean labels, hybrid innovations, anti-obesity medications, and postbiotics are influencing the plant-based space with ADM, ACI Group, Ingood by Olga, and Roquette.

These experts also shared how to overcome sensory, nutritional, and clean label hurdles.

Givaudan’s research shows a decline in plant-based meat popularity. However, it suggests that rising demand for authenticity, bold and adventurous flavors, and “Truly Not Meat” options influences products in this category.

In recent health research, plant-based diet diversity was linked to better heart and metabolic health, while a greater adherence to meat- and dairy-free options reduced inflammatory bowel disease risk.