Plant proteins are gaining major popularity among diners and in the restaurant industry, due to a desire for greater sustainability and specific dietary needs of today’s discerning consumer. Now’s the time to make sure your menu offers the product options and information to keep your customers happy. We’re here to help.
WHAT IS PLANT-FORWARD EATING AND WHY IS IT TRENDING?
Plant-forward products refer to eating and cooking that celebrates plant-based foods – including fruits and vegetables (produce); whole grains beans, nuts and seeds; and other non-meat items.
Over the past 4 years, plant-based foods and veggie burgers grew on menus by 17%
Regional chains are the highest with 17.4% of menus
Eating more plant-based foods is the dietary shift most appealing to consumers, whether or not they limit their meat consumption
Today plant-based foods and veggie burgers appear on 13.6% of menus across the country
9 out of 10 consumers agree at least somewhat that “plant-based entrées are generally healthier than meat-based entrées”
85% of consumers agree that plant-based foods can be just as satisfying as animal proteins and products
All information for infographics: Datassentials 2019, Menu Trends
PRODUCTS THAT KEEP PLANT-PROTEIN-CRAVING DINERS HAPPY!
TIPS FOR MARKETING PLANT-BASED PRODUCTS ON YOUR MENU
- Avoid using labeling with vegtarian or vegan. Let quality ingredients and prep methods speak for themselves. Why? Sometimes labeling with words like vegtarian or vegan can give the impression of less flavorful foods
- Refresh an old favorite. Transform vegetables staples into new formats like spiralized zucchini noodles, cauliflower rice and beet hummus for starters
- Play with global flavors added to plant-forward cuisines like customizing sauces, dressings or condiments to top off dishes
- Plant-based eating means more than mere vegetables. Look at what you can do with pasta, pancakes, refried beans, tofus, farro and sunflower seeds, for example
- Keep some animal proteins, but use them in more of a supporting or optional role in pastas, stir-fries, sandwiches, salads or bowls