Recently, according to foreign media reports, Beyond Meat co-founder Brent Taylor and food scientist Sara Bonham jointly launched Perennial, a plant-based nutritional beverage brand for the elderly.
It is reported that Perennial is positioned to provide customized plant nutrition products for consumers over 50 years old. Its beverages can provide consumers with support for bones, muscles, intestines, brain health, etc.
Currently, the brand can provide plant-based mini meals or 140 calories snacks, mainly supporting gut and brain health. Its beverages are divided into vanilla and chocolate flavors, and contain DHA omega-3 fatty acids, dietary fiber and sunflower oil. Each serving contains 11 vitamins and minerals, including folic acid, choline, iron, calcium, potassium, and vitamins D3, B12, B6, E, C and A.
Taylor says that although there are many and have always been existing products for adult nutrition and disease or surgical rehabilitation, it is time to bring positive health maintenance solutions to modern adults.
At present, less than 1% of the innovative products in the world are aimed at the elderly. Based on this, Taylor and his partners saw opportunities for this group. While the entire plant-based market is centered around young consumers, the elderly actually have the need to buy plant-based products, because many plant-based products can help solve lactose intolerance and protein supplementation. Research also shows that maintaining a sharp mind is as important as other physical fitness for older consumers.
With the impact of the epidemic, Perennial's attention to gut health and prebiotic supplements during this period resonated with its target consumer group. As a result, it launched the product on Amazon to quickly and first get consumer feedback before entering offline stores.
Taylor said that e-commerce channels provide a fast way to consumer insights, which is not entirely effective and feasible in physical channels. However, he also mentioned that consumer groups over 50 years old do prefer to buy goods in offline physical stores. At present, they are also looking for opportunities to deploy traditional retail channels.
Information source: foodbusinessnews
