The state of plant-based food development and its prospects in the Indonesia market
Open accessAbstract
Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
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Indonesia was recognized as one of the top world's destinations for tourists practicing plant-based diets.
“The geographical focus of the study on Indonesia was also deliberate as this country was recognized as one of the top world's destinations for tourists practicing plant-based diets (Arwanto et al., 2022).”
From Ethical Veganism as the Future of Tourist Consumption (2026) · cites this paper as Arwanto et al., 2022
Bali has a large number of authentic dishes that can be categorized as vegan.
“This is what vegan tours can offer in such places as Bali where the number of authentic dishes that can be categorized as vegan is large (Arwanto et al., 2022).”
From Ethical Veganism as the Future of Tourist Consumption (2026) · cites this paper as Arwanto et al., 2022
The Plant-based diet section discusses vegetarian-friendly restaurants and plant-based foods in Indonesia generally, but does not identify Balinese dishes or say that many authentic dishes in Bali are vegan. Searches for Bali, authentic dishes, and traditional vegan cuisine found no passage addressing that claim. (LLM, conf=0.72)
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- Authors
- Arwanto, V., Buschle-Diller, G., Mukti, Y. P., Dewi, A. D. R., Mumpuni, C., Purwanto, M. G. M., & Sukweenadhi, J.
- Affiliations
- University of Surabaya (ID)
- Corresponding author
- Sukweenadhi, Johan
- Venue
- Heliyon
- Publisher
- Elsevier BV
- Published
- 2022-10
- Volume
- 8
- Issue
- 10
- Pages
- e11062
- ISSN
- 2405-8440 (ISSN-L)
- PMC
- PMC9593187
- OpenAlex
- W4304892776
- Cited by
- 25
- References
- 32
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 10 · 2023: 5
- FWCI
- 0.48
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Heliyon (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Ubaya Repository (University of Surabaya) (submittedVersion)
- Funders
- Ministry of Education Culture Research and Technology (004/SP2H/PT-L/LL7/2022)
- Topics
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- plant-based foods, plant-based diet, functional foods, fermentation, probiotics, shear cell, food biotechnology, food preferences
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