Veggie burgers market was USD 4,164.4 million in 2023 and witnessed growth in 2024 and USD 4,827.8 million in 2025. The market would be growing at 8.1% CAGR during 2025 to 2035 and would be USD 10,519.7 million in 2035.
Meat substitute and veg food, veg burger demand has been increasing. All these have been the reasons behind increasing demand for veg burgers. Hungry consumer has been searching for green, cruelty-free, and healthy food and thus demand for veg burgers that in some way somehow could be in a position to rival the taste and texture of meat.
Beyond Meat, Impossible Foods, Morningstar Farms, and Boca Burgers' management shakes the company with industry firsts premium veggie burgers with highest protein content in soy-protein-based, pea-protein-based, and gluten-free varieties. They are focusing on consumer segments that are mutually exclusive of each other - vegans, vegetarians, flexitarians, and health seekers.
Veggie burger and fast-food chain day-to-day restaurants day-to-day-retailing attracted more business with entry. Carl's Jr. day-to-day-(Beyond Famous Star), McDonald's day-to-day-(McPlant), and Burger King day-to-day-(Imagine Whopper) are mainstream success stories of market popularity of veggie burgers too.
Apart from the health advantage, other carbon traces and environmental concerns linked to beef production have also been the main driver of clients' demand. Science confirms that veggie burgers are more energetic and usage and emit much less greenhouse gas than regular beef patties, thus a green option for consumers.
Despite European and North America's dominance over consumer confidence potency and penetration depth, Asia-Pacific is fast becoming a growth impulse driven by mounting disposable incomes, urbanization, and a tilt towards a plant source of protein.
The supermarkets and the veggie burgers grew in market size and made the supermarkets and the veggie burgers popular. High-end and lower-priced plant-based burgers now compete for the consumers with growing competition in the form of new store-brand as well as regional brands.
| Attributes | Description |
|---|---|
| Estimated Global Veggie Burger Market Size (2025E) | USD 4,827.8 million |
| Projected Global Veggie Burger Market Value (2035F) | USD 10,519.7 million |
| Value-based CAGR (2025 to 2035) | 8.1% |
Future direction of plant-free, preservative-free and allergen-free protein-based burger shall continue and future market development trend direction shall receive further push.
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Above mentioned table indicates relative six-half-yearly difference in CAGR in base year (2024) and current year (2025) of veggie burger market. The study illustrates performance trend and revenue growth forecast for market leaders.
| Particular | Value CAGR |
|---|---|
| H1 (2024 to 2034) | 7.8% |
| H2 (2024 to 2034) | 7.9% |
| H1 (2025 to 2035) | 8.0% |
| H2 (2025 to 2035) | 8.1% |
The market will expand at 8.0% CAGR during H1 of 2025 to 2035 and 8.1% nominally during H2 of 2025 to 2035. The market expanded 20 BPS higher than in the last forecast period (2024 to 2034) on the back of higher demand from the consumer and improved product line.
With enhanced technologies, greener methods of production, and further capital in the form of plant food tech investment, the veggie burger business will flourish leaps and bounds within the next decade.
Veggie burger demand is growing by leaps and bounds, driven by consumer appetite for plant-based, high-protein, and meat-free foods. Organised and unorganised markets segment the market, in which key players range from global food giants to plant-based small organisations.
Organized sector comprises meat alternative businesses, food majors, and plant-based veggie burger private-label brands using soy, pea protein, mushrooms, lentils, black beans, and other vegetarian foods. Market players include Impossible Foods, Beyond Meat, Nestlé (Garden Gourmet), MorningStar Farms (Kellogg's), Amy's Kitchen, Boca Foods, Quorn, and Dr. Praeger's.
They own the European, North American, and Asia-Pacific markets because consumers are demanding greater flexitarian, vegan, and green diets. The players that possess formal form have a powerful retail relations, a healthy channel of distribution, and R&D spending in terms of creating juicier and meatier products using newer forms of protein and fats.
The different firms have staked out non-GMO, soy-free, gluten-free, and organic spaces in attempts to reach health-conscious consumers. With increasing competition, organised players focus on healthier food, clean-label offerings, and sustainability, and restaurant growth, quick-service chains, and foodservice partnerships. Quick-commerce platforms and online food retailing growth have also fueled pre-packaged veggie burger demand.
The unorganised segment includes local plant-based food start-ups, small restaurants, and artisanal producers of hand-made or small-batch veggie burgers. They are marketed mainly in local markets, farmer's markets, specialty vegan stores, and direct-to-consumer platforms by their distinctive, organic, or gourmet-style burgers prepared with homemade recipes and fresh ingredients.
Inability to scale and manufacture results in unorganised players not being able to cope with mass distribution and regulatory demands. They can, however, find their way to niche consumers for artisanal, preservative-free, and small-batch veggie burgers.
Individual brands receive attention via social media marketing campaigns, food festival appearances, and partnerships with plant-based restaurants. Since increased demand for veggie burgers takes the market further worldwide, the organized players are going to exercise mass production as well as retailing supremacy.
Move to whole-food, clean-label veggie burgers
Shift: Health-minded consumers are shunning ultra-processed plant-based meats and shuffling toward whole-food-based veggie burgers. There’s even more attention to ingredient transparency and consumers' preference for clean-label products made with whole beans, lentils, quinoa, chickpeas, beets, mushrooms, and whole grains, with no artificial additives, soy isolates and preservatives.
Within North America, Europe and Australia, this trend is particularly prominent among flexitarians and wellness-driven consumers who look for nutritional value and less processing with their plant-based alternatives.
Strategic Response: The USA-based brand Dr. Praeger’s capitalized on the opportunity by reformulating its line of California Veggie Burgers, emphasizing whole vegetables and superfoods (like kale and quinoa), growing its distribution in health food stores by 15% and its sales by 10% percent year-over-year.
Berief Food launched an organic lentil and beetroot veggie pattie, which gained popularity in organic supermarkets in Germany and achieved a 9% retail growth year-on-year. The Canadian company Gardein developed a special Grain & Veggie Burger line, with brown rice, black beans and roasted vegetables, but it has outsold most of the meat-substitutes in fitness-oriented retail stores and online sales increased by 13% Those changes underscore a consumer shift toward burger products that are plant-based and nutrition-driven.
This Demand For Global Flavors and Fusion-Inspired Veggie Burgers
Shift: Consumers are exploring different international cuisines and flavors, sparking interest in globally influenced veggie burgers. Shoppers want a variety of taste experiences; they are moving into Mediterranean, Asian, Latin and Indian-inspired burgers - anything but traditional, American-style burgers.
Millennials and Gen Z consumers have especially adventurous palates, scouting for ethnic spice blends, herbs and less familiar ingredients such as harissa, miso, turmeric and kimchi. This trend of flavor exploration is particularly strong in urban markets and foodservice settings, notably fast-casual restaurants and meal kits.
Strategic Response: The Vegetarian Butcher, based in the United Kingdom, launched a Middle Eastern Falafel Burger garnished with za’atar and tahini sauce, contributing to 8% retail sales growth across premium grocery such as Sainsbury’s. In the USA, Hilary’s Eat Well introduced a Thai Curry Veggie Burger made with lentils, coconut and lime, driving 12% growth in direct-to-consumer sales.
Indian brand GoodDot started selling Masala Veggie Burgers for local and international markets and saw strong interest from the Middle East and South Asian markets, and a 14% quarterly sales growth. These innovations are revolutionizing the veggie burger sphere with culinary experimentation at the center.
Growth Strategy: Expanding into Foodservice, QSR and Private Label Partnerships
Shift: Veggie burgers are increasingly being put on menus in the food service and quick-service restaurant (QSR) sectors, catering to flexitarians and sustainability goals. Meanwhile, private-label partnerships with supermarket and meal kit companies are broadening access to veggie burgers with competitive price points.
Big chains of supermarkets are rolling out store-brand veggie burgers with cutthroat prices and local flavor twists while meal delivery services are selling ready-to-assemble veggie burger meals, shrewdly hitting ready-to-pay-for convenience consumers.
Strategic Response: Subway, the fast-casual giant, piloted plant-based meatball subs made with veggie burger patties in select markets nationally with Beyond Meat, resulting in an overall 12% increase in plant-based item sales during the test phase. The German supermarket chain Lidl introduced its own private-label veggie burgers made from the peas and carrots for 20% less than brand-priced versions, resulting in a 17% increase in monthly sales volume.
The USA-based meal kit service Purple Carrot offered the veggie burgers in fusion style, each with a sriracha aioli and sweet potato buns, and this helped raise customer retention by 10%. These efforts extend the availability and affordability of veggie burgers beyond conventional store shelves.
Focus on Sustainability and Regenerative Agriculture in Ingredient Sourcing
Shift: Consumers who care about the planet are looking for veggie burgers with sustainably farmed, regenerative ingredients. Increased awareness of all things carbon footprint, water use and agricultural practices has prompted interest in brands that use organic, non-GMO crops, as well as in those that advocate regenerative farming.
With consumers across Europe, North America and Oceania reading eco-labels, tracking carbon offsets and purchasing brands that make transparent sustainability commitments. In this context, climate-positive claims and plastic-free packaging become important points of differentiation.
Strategic Response: USA brand Miyoko’s Creamery launched veggie burgers made with regenerative pea protein and a special carbon-neutral production process that generated a lot of media coverage, resulting in a 13% increase in online orders. Over in Australia the plant-based brand v2food had created climate-friendly veggie patties using local legumes and compostable packaging, which resulted in a 10% increase in distribution across eco-focused retailers.
In the UK, Allplants resorted to zero-waste production of veggie burgers using less-than-perfect produce, landing partnerships with sustainability-minded retailers and a 15% quarterly sales boost. These brands are using sustainability to stand out within the noisy, crowded plant-based food category.
Trends in Functional Veggie Burgers with Health Claims
Shift: Shoppers are in search of functional benefits in food, such as immune health support, gut health, energy and protein enrichment. Fortified veggie burgers, with the likes of probiotics, adaptogens, omega-3s and plant proteins blends, hit the mainstream.
This phenomenon is especially pronounced among fitness-focused young professionals as well as health-driven family members shopping for kids. There’s an obvious move away from meat replicas to health-promoting, functional plant-based food.”
Strategic Response: USA-based MorningStar Farms launched a veggie burger line with up to 20g of plant protein as well as iron and B12, contributing to 9% growth of sports nutrition retailers. Inspired by digestive health trends and launched by the Canadian brand Noble Veggie, the gut-health-focused burgers are infused with probiotics and flaxseed and are seeing direct sales grow by 11% via wellness platforms.
Next Meats launched omega-3-enriched veggie burgers in Japan made with algae oil, focusing on brain health benefits, and e-commerce sales in Asia grew 7%. These other brands are leveraging the intersection of more utility and plant-based innovation to establish new market opportunities.
The following table shows the estimated growth rates of the top five territories. These markets are set to experience high consumption through 2035.
| Country | CAGR, 2025 to 2035 |
|---|---|
| USA | 7.8% |
| Germany | 8.4% |
| China | 7.9% |
| Japan | 7.6% |
| India | 8.7% |
The USA market for veggie burgers is growing fast, with consumers increasingly adopting flexitarian, vegetarian and vegan diets. Health-conscious consumers are on the hunt for plant-based protein alternatives, and innovations in taste and texture that closely resemble traditional beef burgers are fueling this trend. Also contributing to this market expansion, supermarkets, fast-food chains and restaurants have expanded their plant-based burger offerings.
Consumers switch to eco-friendly foods due to sustainability issues, and plant-based burgers reduce carbon footprints and environmental pollution. Improvements in the technology of individual ingredients (like pea protein and soy-based formulations) are making products more attractive. Big food brands and small startups are fueling competition, leading to never-ending product development and ubiquitous availability.
Germany is equipped with one of the most elaborate plant-based food markets: no wonder the market for veggie burgers there is huge. The country’s emphasis on sustainability and ethical food choices has driven up demand for plant-based meat substitutes. Consumers are demanding organic and minimally processed ingredients, prompting manufacturers to produce clean-label veggie burgers without artificial additives.
As supermarkets have expanded their plant-based options and specialty health stores have increased their offerings, foodservice operators have increasingly placed veggie burgers on their menus. A good framework for plant-based food labeling in Germany has built consumers confidence to further fuel the market. In alignment with the nation’s eco-friendly efforts, sustainable packaging and biodegradable products are also becoming increasingly sought after.
China’s fast-expanding urban population and growing disposable incomes have boosted demand for plant-based alternatives, like veggie burgers. The rise of Western fast-food culture and increasing health awareness has also fueled demand for meatless alternatives. The further growth of the market has been supported by government initiatives to promote plant-based protein sources as a way to improve food security and decrease dependency on animal agriculture.
The transition is facilitated by e-commerce platforms, with consumers ordering plant-based burger products online. Moreover, China’s younger population is more willing to sample new food products, such as meat substitutes with unusual flavors and healthier ingredient profiles. Major food brands are betting on the popularity of localized flavors, bolstering a regional preferences and consumer acceptance.
Japan’s food scene is famous for innovation, and plant-based foods, veggie burgers included, are making inroads. Japanese consumers value top-tier ingredients, taste and texture, prompting manufacturers to create highly complex plant-based blends that mimic the umami flavors present in traditional meat-based dishes.
Convenience stores, restaurants and fast-food chains are rolling out plant-based burger for flexitarian and vegetarian diets. Also, product development is still impacted by the clean-label trend and we see a lot of brands providing non-GMO and organic. High concentration on food safety and regulatory standards in Japan instills trust of plant-based alternatives in consumers, thus propelling the market growth
| Segment | Value Share (2025) |
|---|---|
| Plant-Based Beef (By Product Type) | 38.2% |
The best-selling category in the veggie burger market is plant-based beef; this category is so successful because it replicates almost all the properties of traditional beef, i.e., the flavor, texture, and appearance. As consumers increasingly gravitate toward sustainable, cruelty-free food options, plant-based beef burgers have become mainstream among vegetarians, flexitarians and even meat eaters seeking healthier choices.
Heme is among the key innovations in this segment; companies use it, along with beet juice and other natural ingredients, to mimic the juiciness and umami of beef. Pioneering brands like Beyond Meat and Impossible Foods have been game changers, delivering soy-based and pea-based mock beef that's healthy, high-protein, and mainstream consumer-friendly.
Growing demand for protein-rich, low fat, cholesterol-free burger types has strengthened this segment growth. Moreover, the environmental issues posed by conventional beef production including deforestation and significant greenhouse gas emission have propelled informed consumers to plant-based substitutes.
The food service and retailers have also been instrumental with this segment by broadening their offerings on plant-based beef burgers. Although still not as ubiquitous, plant-based beef patties can now be found on many fast-food chains' and restaurants' menus, broadening their reach. As companies continue to innovate on their product lines and as more consumers are transitioning to plant-forward diets, plant-based beef burgers will likely remain the leaders of the veggie burger market.
| Segment | Value Share (2025) |
|---|---|
| Online Retail (By Distribution Channel) | 36.5% |
The online retail segment serves as one of the key drivers for the veggie burger market, providing easy access to the end users by multiple burger-based products. E-commerce platforms, direct-to-consumer (DTC) brands, and subscription-based meal services have revolutionized the purchase and consumption of plant-based burgers.
It plays directly to one of the key strengths of internet sales: the ability to offer more niche consumer preferences, such as gluten-free, non-GMO and organic plant-based burgers. Online platforms can display a wider variety of products than brick-and-mortar retail stores, where space is limited, enabling consumers to more easily discover new brands and flavors.
The increasing impact of social media and digital marketing has also been an important factor in the growth of online sales. Consumers are now probably more likely to buy and purchase plant-based burgers driven by online reviews, influencer recommendations and promotional activities by brands.
Also, a lot of plant-based burger brands are employing targeted ads and tailored shopping experiences to assist in the customer process. With the provided convenience and ready-to-cook plant-based burger offer, subscription-based services and meal kit companies have further propelled online sales.
These devices may appeal to health-conscious consumers who want prepackaged, high-quality plant-based meals delivered to their doorstep. With Internet penetration increasing and a widespread shift towards digital shopping habits, the online retail segment is likely to continuously grow over the coming years. As e-commerce providers keep improving their logistics, customer service, and product selection, online sales of veggie burgers will run higher than that of traditional retail channels and become a market leader.
There are intense competition in Veggie Burger Market however few leading players like Beyond Meat, Impossible Foods, MorningStar Farms hold responsibility in expanding their market share through brand recognition, product development and innovations. Through the development of plant-based burger patties that look, taste, and feel like animal-based burgers, these companies have proven they can increase consumer preference. T
his is not just expanding the customer pool for these brands, it is also allowing these companies to effectively compete against traditional meat and other plant-based substitutes.
In order to stay competitive, companies are consistently launching new flavored, healthier formulations, as well as premium ingredients, like pea protein, black beans, quinoa, and beets, among others, to improve taste and nutritional content. Besides, convenient types of packaging, including ready-to-cook patties and frozen meal kits, are launched to attract time-pressed consumers.
For instance:
The global veggie burger market is projected to grow at a CAGR of 8.1% during the forecast period.
The market is estimated to reach approximately USD 10,519.7 million by 2035.
The soy-based veggie burger segment is expected to witness the fastest growth due to its high protein content and increasing demand for meat alternatives.
Key growth drivers include rising consumer preference for plant-based diets, increasing awareness of environmental sustainability, and expanding availability of innovative meatless burger options.
Leading companies in the market include MorningStar Farms, Sotexpro SA, Crown Soya Protein Group, Puris Proteins, LLC, Ingredion Inc & Beneo GmbH
Market segmented into Plant-based Chicken, Plant-based Beef, Plant-based Pork, and Plant-based Fish.
Market segmented into Soy-Based Protein, Wheat-Based Protein, Pea-Based Protein, Canola-Based Protein, Fava-Bean Based Protein, Potato-Based Protein, Rice-Based Protein, Lentil-Based Protein, Flax-Based Protein, Chia-Based Protein, and Corn-Based Protein.
Market segmented into Retail and HoReCA (Food Service Sector). Retail further segmented into Hypermarkets/Supermarkets, Convenience Stores, Specialty Food Stores, and Online Retail.
Market segmented into North America, Latin America, Europe, The Middle East and Africa, and East Asia.
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Veggie Burger Market
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