Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

McCain - We're Here to Help - Learn More - banner - both - 05.20

Tyson Cortona Pepperoni - skyscraper OE 1.23

Sunny Fresh Bacon and Cheese EggStravaganza - banner - both - 03.23

Tork One Napkin - banner - OE - 03.17

Ambrosia Chocolate - banner - both - 03.23

Alaska Cod and Pollock: Crispy, Craveable, Comforting - banner - both - 01.25

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Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

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Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

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Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

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Some of the greatest vegetarian and vegan foods in the world come from India, Mexico, Asia, and the Mediterranean. Let these regions be the inspiration for exciting, flavorful recipes that emphasize fruits, vegetables, beans, grains, and other plant-based ingredients, rather than meat. Many countries view meat and other animal proteins as garnishes and flavor sources in plant-based diets.
India 
With more vegetarians than the rest of the world put together, India represents an exceptionally fertile source of inspiration for plant-based menu items. These include Aloo Gobi Masala (spiced cauliflower and potatoes), Baingan Bharta (eggplant curry), Vegetable Korma (a type of stew made with a variety of different vegetables), Palak Paneer (spinach and cheese), and Chana Masala (chickpeas and tomatoes). Together with Indian bread, chutney, and raita (yogurt with cucumbers), these flavorful vegetable dishes appeal to omnivores as well as vegetarian and vegan diets.
There are also Indian rice dishes that are either meatless or include little meat, such as biryani. This elegant mixed rice dish consists of basmati rice, cooked with spices like saffron, cardamom, turmeric, and ginger, mixed with onions, raisins, almonds, and vegetables such as cauliflower and string beans. Yogurt or coconut milk add richness, and lesser amounts of meat such as chicken, lamb, or seafood can be added.
Mexico 
Mexico&rsquo;s reliance on beans, corn- and wheat-based carriers like tortillas, flavorful chiles, herbs, and citrus makes the country&rsquo;s cuisine a natural for plant-based diets. One can fill traditional burritos, tacos, tamales, enchiladas, and quesadillas with such appealing ingredients as beans and cheese, lentils, calabacitas (squash), sweet potatoes, spinach and other greens, various mushrooms, and rajas (strips of poblano peppers enriched with crema and fresh cheese).
Although traditionally made with chicken, you can recast a hearty tortilla soup as a meatless specialty. Simply stock with corn, peppers and onions, tomatoes, and avocado. Pozole, a satisfying soup based on hominy, can substitute meat with raw cabbage, radishes, cilantro, and avocado.
Look also to the stuffed poblano peppers known as chile rellenos, oft filled with vegetables and cheese.
China and Southeast Asia
Tofu, noodles, rice, stir-fries &hellip;what menu maker wouldn&rsquo;t be inspired by the plant-based diets and cooking of China, Vietnam, and Thailand? Many of these countries consider meat as a flavoring or garnish, rather than the center of the plate.
Spicy, plant-based Chinese specialties like garlic noodles, mapo tofu, dan dan noodles, eggplant in garlic sauce, broccoli in oyster sauce, and hot and sour soup can be made with tiny amounts of meat or none at all. Buddha&rsquo;s Delight is a colorful vegetarian stew, traditionally for the Lunar New Year, that&rsquo;s great year-round with seasonal vegetables. These include bok choy, shitake mushrooms, bean sprouts, and bamboo shoots, as well as cellophane noodles and tofu.
Pad Thai and curries (red, green, and yellow) can easily be made without meat. Think vegetables and high-impact seasonings like galangal, lemongrass, ginger, chili and curry pastes, coconut, and tamarind. Green papaya salad combines this enticingly bracing fruit with sugar, chiles, garlic, soy, and lemon or lime juice.
Vietnamese food and global flavor fans who eschew meat will enjoy vegetarian versions of bahn cuon (spring rolls); pho noodle soup; the lacy herb- and vegetable-packed pancakes known as banh xeo; comforting Ch&aacute;o Đậu Xanh Chay (vegan porridge with mung beans); and banh mi sandwiches filled with tofu, fresh herbs, and pickled vegetables and jalape&ntilde;os.
Mediterranean and the Middle East
The entire Med Rim region is home to exciting plant-based culinary traditions. Think satisfying meatless Italian pastas, long-cooked Greek vegetable dishes, and trendy Lebanese, Israeli, and Moroccan vegan foods.
Greek cooks are pros at turning vegetables into complex and delicious meals. These include rice-stuffed dolmas (grape leaves) and cabbage to flavorful vegetables such as stewed okra with tomatoes, baked beets with skordalia (garlic sauce), horta (braised greens), eggplant-rich moussaka, and bean dishes such as stewed favas and gigante (broad beans). Horiatiki is a traditional Greek salad that&rsquo;s chockablock with cucumbers, tomatoes, olives, onions, and feta cheese. Spanakopita and tyropita comprise flaky phyllo dough layered with spinach and cheese, respectively.
The heart and soul of Middle Eastern cuisine are its vegetables, spices, and grains. Moroccan couscous and tagines (complex stews) highlight seasonal vegetables as diverse as pumpkin, sweet potatoes, zucchini, cabbage, cauliflower, green beans, fennel, and carrots, as well as dried fruits, nuts such as almonds, cumin, ginger, and the spicy seasoning known as harissa. Other specialties from this diaspora include hummus, falafel, tabbouleh, baba ghanoush (made from roasted eggplant), and mujadara (rice and lentils). Shakshuka is a flavorful sauce for poached or baked egg, made with tomatoes, peppers, onions, spices, and other ingredients.
Content courtesy of Nestle Professional

Some of the greatest vegetarian and vegan foods in the world come from India, Mexico, Asia, and the Mediterranean. Let these regions be the inspiration for exciting, flavorful recipes.

Blend Global Flavors for Plant-Based Diets

As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying. Recent research underscores this shift: 67% of U.S. consumers believe plant-based foods are healthier, 42% intend to incorporate more plant-based meals, and 27% aim to reduce their consumption of animal-based foods.&sup1;
The surge in demand for plant-forward dishes stems from a blend of health consciousness, environmental responsibility, and a desire for meals that offer not just sustenance but a connection to flavor, comfort, and inclusivity. Plant-based options provide nutrient-rich, lighter fare while making a positive environmental impact. For operators, this growing trend is an opportunity to innovate, meet evolving diner preferences, and champion sustainability in the culinary world.
Fresh-Dried&trade; potatoes stand out as a cornerstone of plant-forward menus, offering an unparalleled combination of versatility, affordability, and universal appeal. Their natural ability to adapt to an array of flavors, textures, and cuisines makes them an ideal canvas for culinary creativity. Whether mashed, sliced, or shredded, potatoes serve as the foundation for globally inspired, flavorful dishes that resonate with diners.
Consider these possibilities:
<ul>
<li>Grain Bowl: Shredded potatoes pair with seasonal vegetables, a drizzle of tahini dressing, and fresh herbs to create a dish that is hearty, vibrant, and satisfying.</li>
<li>Kale and Lentil Bowl: Creamy mashed potatoes top a savory mix of red lentils, kale, and roasted tomatoes, seasoned with garlic and onions. Finished with parmesan, this hearty bowl is as comforting as it is flavorful.</li>
</ul>
Additionally, Fresh-Dried&trade; potatoes effortlessly traverse a variety of cuisines and meal occasions:
<ul>
<li>Breakfast Hash Bowl: Crispy potatoes mingled with saut&eacute;ed greens and spices for a wholesome start to the day.</li>
<li>Spiced Chickpea Curry: Mashed potatoes add richness and texture to a flavorful curry.</li>
</ul>
Plant-forward dining transcends the simple act of eliminating meat; it reimagines the plate to celebrate ingredients that deliver flavor, texture, and nourishment. Potatoes are particularly well-suited for this philosophy, being approachable for diners and adaptable in the kitchen. They can star as the centerpiece of a dish or play a supporting role, providing the hearty base that many plant-forward meals rely on.
For operators, this adaptability is not just a convenience but a strategic advantage. Potatoes allow for streamlined kitchen operations, reduced waste, and cost-effective menu planning. A single batch of mashed potatoes can serve as the foundation for diverse offerings, from thickening soups to loaded baked potato bowls topped with black beans, roasted corn, and a spicy avocado crema. Such versatility keeps menus dynamic and engaging, appealing to diners&rsquo; evolving tastes.
As we move further into 2025, the momentum behind plant-forward dining continues to grow. Operators who embrace versatile, approachable ingredients like potatoes will not only satisfy modern diners but also unlock endless opportunities for creativity and innovation. It&rsquo;s a win-win: crafting inspired dishes while contributing to a sustainable, flavorful future.
Content courtesy of Idahoan Foods
&sup1;<a href="https://www.strategicmarketresearch.com/blogs/plant-based-food-statistics" target="_blank">Strategic Market Research</a>
&sup2;<a href="https://www.mintel.com/insights/food-and-drink/emerging-trends-in-the-plant-based-industry/" target="_blank">Mintel Insights</a>

As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying.

Plant-Forward Menus

Panelists at the CIA's Global Plant-Forward Culinary Summit discussed what&rsquo;s most exciting to them about the plant-based, plant-forward movement, where momentum and opportunities exist and what gives them hope for a plant-forward future.
Plant-based, plant-forward menu
Enthusiasm for plant-forward eating continues to grow, but not without challenges, discussions at <a href="https://www.ciachef.edu/" target="_blank">The Culinary Institute of America</a>&rsquo;s virtual <a href="https://www.plantforwardkitchen.org/gpfcs/webcast" target="_blank">Global Plant-Forward Culinary Summit</a> explored. From reformulation of ingredients to the increased interest in &ldquo;blue food,&rdquo; panelists at the session titled &ldquo;State of the Plate: Plant-Based, Plant-Forward, and the Future&rdquo; talked about what&rsquo;s most exciting to them about the plant-based, plant-forward movement, where momentum and opportunities exist and what gives them hope for a plant-forward future.
Reformulating the American diet
Plant-based foods are offering new ways for chefs and CPG companies to reformulate dishes and food products to carry more nutritional value, whether it be fiber or protein, and panelist Larissa Zimberoff, a San Francisco-based journalist and author, said she&rsquo;s seen an uptick on this focus since the pandemic.
&ldquo;I&rsquo;m super excited to see reformulation and how big brands, or people we think are big brands, like Beyond Meat, are reformulating to do something different with their plant-based products,&rdquo; Zimberoff shared. &ldquo;I think that seeing this reformulation, thinking about America&rsquo;s health post-COVID, brands are thinking about how can they change their nutrition?&rdquo;
As <a href="https://apnews.com/article/beyond-meat-plant-based-burger-6e5e9cdf3e4a1d6d84dc532a179adf3c" target="_blank">Beyond Meat</a> announced earlier this year that it plans to revamp its product by using avocado oil instead of canola oil, lowering the sodium and increasing fiber, panelists agreed that fiber is an area of opportunity.
&ldquo;I read a stat a couple of years ago that 97% of Americans don&rsquo;t get enough fiber in their diet, but they all have too much protein. So for me, as an executive chef with <a href="https://goodeatingcompanyus.com/" target="_blank">Good Eating Company</a>, and speaking about reformulations, I&rsquo;m always curious about what types of new products are out there. What types of new functional fibers are there that can be like natural binding elements?&rdquo; said Phil Saneski, executive chef of Good Eating Company, adding that he&rsquo;s starting to see newer ingredients like isolated pea starch being used as a functional fiber.
Panelist Cheryl Tiu, lifestyle journalist and culinary consultant, said she&rsquo;s excited to see whole fruits and vegetables being used.
&ldquo;On the restaurant side, I&rsquo;ve been seeing a lot of restaurants and chefs cook a lot with whole foods, whole fruits and vegetables. So roots and fruits, but specifically in a singular dish,&rdquo; Tiu said as she described a dish at a Miami restaurant that used carrot, but treated it in multiple ways, including fermented and fried. In addition, Tiu cited seeing many new plant-based products that are very specifically geared to a country or a market.
Filling the gaps
In recent years, there&rsquo;s been an increase in awareness of &ldquo;blue food,&rdquo; or food from the ocean, as moderator Rupa Bhattacharya, executive director, strategic initiatives group at the CIA, put it, largely due to allergies.
&ldquo;I think one of the areas where we lose in traditional foods is our variety is really limited because we&rsquo;re just so used to the standard diet,&rdquo; said Zimberoff. &ldquo;It&rsquo;s often referred to as the SAD diet, the standard American diet &ndash; we just go to the same things meat, potatoes, you know, it&rsquo;s rice, chicken, and people think of chicken and eggs as the like just the penultimate proteins and there&rsquo;s just a lot of opportunity in, I think, kelp. I think there&rsquo;s just so much opportunity and so much flavor that people are turning to from allergies, that I think they&rsquo;re gaining traction in that way.&rdquo;
Saneski agreed, adding that replacing empty carbs, offering one-to-one protein replacements and filling nutrition gaps is a big opportunity for plant-based foods.
&ldquo;There&rsquo;s an opportunity to season a lot of these traditional commodity ingredients, to elevate them with kelp, whether we&rsquo;re approaching it in like a dashi or we&rsquo;re poaching it in something that will add more flavor that at the end of the day, is like a maitake mushroom,&rdquo; he said.
Creating desire through flavor
When it comes to encouraging consumers and diners to opt for plant-based or plant-forward options, there is a certain psychology that comes into play in how dishes and products are created and presented in order to successfully draw them in.
&ldquo;You have to build some sort of entry-level supporting structures that make it work,&rdquo; Bhattacharya pointed out.
Saneski agreed and said he takes traditional dishes and makes them look like the meat version of it.
&ldquo;So we&rsquo;ll do lentil bolognese, we&rsquo;ll do celery root skewers [where] the celery root is marinated like meat, and we&rsquo;ll put it on a skewer with maitake mushrooms and the color that it gets, it kind of looks like chicken shawarma and then when people eat it, they&rsquo;re like &lsquo;oh, actually, I was surprised,&rdquo; he said. &ldquo;But that&rsquo;s what it maybe takes in some venues and some different platforms to get consumers to try it in the first place. If you tell them &lsquo;oh yeah, this is vegan,&rsquo; they might have some preconceptions about it.&rdquo;
In addition, using the right language to communicate a dish or product to consumers is crucial, as is &ldquo;going beyond a one-to-one product like when you&rsquo;re comparing like a chicken with a plant-based chicken,&rdquo; said Saneski. &ldquo;Maybe put some more nutrients into the burger bun, maybe put a little bit more miso or some shitake mushrooms into the mayo.&rdquo;
Looking ahead, panelists shared what they&rsquo;re most excited about when it comes to a plant-forward future: Startups continuing to rethink the plant-based food possibilities, restaurants putting more fruits and vegetables on menus and explicitly shouting out local farmers and producers and the potential of a vegetable-based future as it extends to pastries.
Source: Amy Sung, <a href="https://www.smartbrief.com/original/looking-forward-to-a-plant-forward-future" target="_blank">SmartBrief</a>

Enthusiasm for plant-forward eating continues to grow, but not without challenges.

From Reformulation to Creating Desire: Looking Forward to a Plant-Forward Future

Archives

About the Menu

Blend Global Flavors for Plant-Based Diets

Plant-Forward Menus

From Reformulation to Creating Desire: Looking Forward to a Plant-Forward Future