As both consumers and operators adjust to life and business amidst the pandemic, one trend has emerged with strength across categories: plant-based food is bigger than ever, from grocery shelves to restaurant menus. In fact, a growing number of consumers say they identify as “flexitarian” and a whopping 58% want to increase their consumption of plant-based foods (Datassential, August 2020).

Capitalize on this opportunity with plant-based versions of your most popular dishes. Not only are plant-based menu items often perceived to be healthier than traditional meat-based foods, but they can simultaneously replicate the taste, texture, and indulgent experience that classic comfort foods provide.

The next wave of plant-based menuing is about exploration and pushing boundaries—from deep-fried banana blossoms and sautéed heart-of-palm tacos to savory jerky, ham, and steak substitutes that look and taste like the real thing. If you’re looking to innovate within your customers’ “comfort zones,” decadent yet familiar plant-based recipes are the answer!

By the Numbers

• 3,2999% growth of the term “plant-based” on menus since 2016.¹
• 54% of consumers say that restaurants should offer more plant-based protein options²
• 108% growth of vegan menu callouts over the past four years¹

Content courtesy of Conagra Foodservice

¹Datassential, U.S. menu penetration growth 2016-2020

²Mintel, Plant-Based Menu Insights and Consumer Trends, December 2019