From a desire for meat alternatives to those looking to reduce meat intake overall for dietary or sustainability concerns –
Plant-Forward products are gaining major popularity among diners. 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.
Plant-based is a finished product that is made with ingredients derived from plants – including vegetables, fruits, whole grains, nuts, seeds and/or legumes. Additionally, fungi and algae, although not technically plants, will also be considered as plant-based ingredients. Products eligible are meat, seafood, egg and dairy alternative products that do not contain any animal-derived ingredients. Ingredients that are not of plant or animal origin are permitted.
To be considered vegetarian at US Foods®, the product does not contain any ingredients that are of animal origin – except that milk, eggs, honey and beeswax may be used. We partner with our suppliers to make reasonable efforts to avoid cross-contact with other animal-based ingredients.
To be considered vegan at US Foods, the product does not contain any ingredients that are of animal origin – including milk, eggs, honey, beeswax and gelatin. We partner with our suppliers to make reasonable efforts to avoid cross-contact with animal-based ingredients.
Plant-Forward Opportunity Report, Datassential and CIA, 2020
PRODUCTS THAT KEEP PLANT PROTEIN-CRAVING DINERS HAPPY!
TIPS FOR MARKETING PLANT-BASED PRODUCTS ON YOUR MENU
- Avoid using labeling with vegetarian or vegan. Let quality ingredients and prep methods speak for themselves. Why? Sometimes labeling with words like "vegetarian" or "vegan" can give the impression of less flavorful foods
- Refresh an old favorite. Transform vegetable 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, tofu, 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
Source: Datassential 2018, Plant-Based Eating