Food Institute survey<\/a> showed that 40% of consumers surveyed in March 2022 purchased plant-based protein and\/or dairy alternatives within the past six months, with health cited as the motivating factor.<\/p>\nOf those people, half said it\u2019s important for restaurants to offer plant-based options, but only about 20% choose those options when dining out. This suggests potential for growth and reminds operators to enhance the appeal of plant-based dishes, according to Matt Dummar, a Gordon Food Service Culinary Specialist in Texas.<\/p>\n
Find an audience<\/h3>\n
\u201cIt\u2019s all about making something thoughtful,\u201d Dummar said. \u201cIf chefs take the time to focus on making really good plant-based items, it will help drive the demand.\u201d<\/p>\n
One way to achieve that, says Ohio-based Business Solutions Specialist Abby Windau, is to lean into vegetables for the sake of vegetables.<\/p>\n
\u201cCall it plant-forward instead of plant-based,\u201d she said. \u201cI think that\u2019s what\u2019s going to be coming around as people look for healthier, cleaner dishes.\u201d<\/p>\n
The Culinary Institute of America\u2019s 2021 \u201cPlant-Forward by the Numbers\u201d report, conducted in partnership with Datassential, advised operators to look beyond meatless burgers and meat substitutes to see plant-forward eating as ripe for growth and chef-inspired creations. ![\"Graphic](\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/12\/2b-plant-based-graphic-1.jpg\")
<\/p>\n
The take-away: Consumers reducing meat consumption are more likely to fall in the flexitarian middle ground than choose vegetarian or vegan diets. <\/p>\n
\u201cWe need creative dishes to get the public\u2019s attention. Don\u2019t try to mimic meat,\u201d Windau said. \u201cGive people big, bold flavors and it will be a more natural fit.\u201d<\/p>\n
Ingredients have growth potential<\/h3>\n
One avenue could be using plant-based chicken tenders or seafood in a taco or salad, Dummar suggests.<\/p>\n
\u201cIt goes way beyond burger patties \u2026 plant based pizza toppings are definitely up and coming, and I\u2019m not talking about vegan pizza, but using a plant-based sausage or pepperoni as an ingredient,\u201d he said. \u201cAlso pasta dishes, with plant based-shrimp and sausage.\u201d<\/p>\n
Ingredients are one way to add plant-based culinary options, explains Bill Barker, an Illinois Culinary Specialist. <\/p>\n
\u201cTrade journals are saying there will be double-digit growth in dairy and egg products,\u201d he said. \u201cThese are ingredients, especially on the bakery and dessert side. Chefs are getting creative in using Zero Egg in pastries and soy-based milk and creams to make plant-based desserts.\u201d<\/p>\n
To increase dining acceptance, it\u2019s not necessary to call out vegan or vegetarian foods, Dummar says. He points out that a coffee shop near his Texas home has a vegan cupcake that\u2019s a top seller, but the treat is not marketed as vegan.<\/p>\n
\u201cPeople buy it and love it because of the taste,\u201d he said. \u201cIf you tell people it\u2019s vegan they might say they don\u2019t want it.\u201d<\/p>\n
Plant-based skews young<\/h3>\n
Changing the eating habits of older consumers is harder, Dummar says, so ingredients are a gateway to success. <\/p>\n
The real plant-based growth potential lies with health-conscious and younger consumers. A 2021 YPulse survey found 47% of 13- to 39-year-olds regularly eat or drink plant-based foods and beverages. The same survey showed 23% of consumers not eating plant-based foods are curious.<\/p>\n
\u201cI\u2019m a Millennial parent with a 9-year-old son,\u201d Dummar said. \u201cHe watches videos on YouTube about cooking and the history of plant-based foods. He\u2019s more excited to try them than I am. They get the \u201cwhy\u201d of these products.\u201d
\n <\/p>","protected":false},"excerpt":{"rendered":"
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