There are many examples of demonstrate the growth of plant-based eating and even more opportunities to menu the trend. Operators have taken note of the growth, citing consumer demand as the biggest reason for adding more plant-based proteins. And interestingly, the shift isn’t at the expense of meat. It’s the opposite, with nearly 40% of restaurant owners adding veggie-centric dishes and animal-based items, according to Datassential’s Plant-Based Eating Keynote.
Plant-based eating opportunities span all dayparts but have only recently been pushed as a traffic-driving differentiator. According to Technomic’s Breakfast Consumer Trend Report, more than 1 in 5 consumers say they’d like more restaurants to offer vegetarian or vegan dishes on the breakfast menu. In response, we’re seeing more restaurants do just that. For example, Dunkin is menuing a Fire Roasted Veggie Burrito Bowl filled with eggs, cauliflower, brown rice, Monterey Jack cheese, pepper jack cheese and a mix of fire-roasted vegetables, including onions, red and green bell peppers, corn and black beans with chipotle sauce. And McDonald’s recently unveiled a Halloumi Muffin, a breakfast sandwich with a slice of grilled Halloumi cheese on a toasted buttered English muffin, topped with Roma tomato slices and lettuce, in Chicago locations.
Eating healthier is cited most as the reason to eat plant-based foods, and more vegetables, with improving overall health following closely behind, according to Datassential. But the most significant shift? Gen Z and Millennial consumers enjoy exploring new plant-based foods and like their taste. In our minds, focusing on flavor and functional benefits will lead us to the next wave of innovation in the category. The flavor is king, after all.
So, what are we seeing? More plant-based dairy options, continued penetration of alternative protein burgers, growth of alternative grains, adoption of functional ingredients, and more innovation in the plant-based protein category. Chia Seed Pudding with cashew milk or hemp milk is an example of Vegan Banana Pancakes with organic rice milk. Plant-based burgers have grown over 600% in the last 4 years, with popular brands like Beyond Burger and The Impossible Burger gaining menu placement, and innovation within grain, bean, and veggie burgers is happening across all segments. Tempeh, cauliflower rice, and farro are taking off, and ingredients like turmeric, sorghum, and matcha have continued to find their way onto more menus.
The dessert menu isn’t off limits either, with plant-based ingredients showing up in descriptors. Brownies are touted as vegan in many restaurants, including Lemonade, Snap Kitchen, and Tender Greens. You can order a Black Bean Sweet Potato Brownie at Beyond Sushi for additional functional goodness. It’s another proof that eating for function is just as much about flavor and has staying power. For more ideas on how you might take plant-based to the next level, check out our recipe database, where hundreds of inspirational ideas await you. Or reach out to our team—we are always in a state of ideation. Now back to that brownie.
Michael Manno
Corporate Chef
Custom Culinary, Inc.
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