Unlike protein-based animal softgels, vegetarian softgels are carbohydrate based. Early versions faced challenges in affordability, performance and physical ability; however, technological advances have led to great improvement in design and durability. Vegetarian softgels are becoming increasingly competitive with animal-based gels. As development efforts continue, additional areas of limitation may be overcome, such as the desire to use natural colorants and high-viscosity ingredients. Takeaways include: *Plant-based diets are growing in popularity, with 13 percent of Americans identifying themselves as vegan or vegetarian. *Plant-based softgels satisfy vegetarian consumers' concerns and also provide great heat stability. *Development of rigid carbohydrate gels has made vegetarian softgels more durable than their starch-based predecessors.
