MENU TRENDS

The Rise of Plant-Based Foods

The term “plant-based” has grown more than 2,700% on menus in the past four years — a stratospheric rise for a term that has permeated just about every food establishment’s menu, and is craved by even the most devoted of meat eaters — at least once in a while. A growing number of consumers are cutting back on animal-based foods, but not giving them up entirely, and a majority of consumers overall, regardless of dietary preference, are interested in increasing the grains, nuts and legumes in their diets. The rise of plant-based interest has accompanied a broader focus on both personal health and the health of the environment. Whatever the reason that consumers are choosing more plant-based foods, innovation is rising to meet them at the grocery counter or restaurant.

Plant-Based Seafood

MAC stage: Inception – International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation and presentation.

Protein made from plants that mimics seafood is a varied but growing category. These products are great alternatives for consumers concerned about their global environmental impact, i.e. overfishing, and those who are already vegetarian and looking to diversify their protein options. Seafood is particularly difficult to mimic in plant-based form, however, because there are so many varieties. Desoite this, there are natural forms of seafood replacement that are already starting to show up on menus, like hearts of palm and banana blossoms.

On <1% of U.S. restaurant menus

41% of consumers know it/14% have tried it/ 7% love or like it

Menu Example Kati Vegan Thai Stir-Fry Coastal Curry

Vegan curry using crisp fried banana blossom, with onions and in-house curry blend

Vegan Jerky

MAC stage: Inception –International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation, and presentation.

Vegan jerky can come in a number of varieties — from mushroom to carrot to imitation meat — and a nearlimitless number of flavors, and therefore can interest a wide range of consumers. Innovation in the product is being seen primarily at retail, but restaurants are also starting to incorporate dried meat replacements into some menu items. Jerky and charcuterie have a ripe opportunity to grow as more consumers look to expand their plant-based diets beyond red meat replacements and into more parts of the day.

On <1% of U.S. restaurant menus

41% of consumers know it/11% have tried it/6% love or like it

Menu Example Vegan International Co. Kitchen & Market Louisville Vegan Jerky Co. Jerky

Available in Carolina bbq, smoked black pepper, perfect pepperoni, maple bacon or smoked chipotle

Plant-Based Crumbles

MAC stage: Adoption – Global foods aisle at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.

Plant-based crumbles resembling ground beef are an easy alternative for consumers, seamlessly replacing meat in everything from tacos and chili to casseroles and dips.

On <1% of U.S. restaurant menus

33% of consumers know it/15% have tried it/10% love or like it

Menu Example Qdoba Impossible Taco Salad

Plant-based Impossible Ground Burger served on crisp romaine lettuce and pinto beans, topped with freshly made pico de gallo, new roasted tomato salsa, shredded 3-cheese blend and crispy tortilla strips

Plant-Based Burger

MAC stage: Adoption –Global foods aisle at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.

Now that the plant-based burger field has grown so far and wide, it’s diversifying: More proprietors are making their own veggie burger blends with beets, grains or beans, while others are teaming up with Impossible Foods or Beyond Meat to draw in customers who’ve already tried those brands.

On more than 12.8% of U.S. restaurant menus

Up 21.8% over the past four years

83% of consumers know it/44% have tried it/27% love or like it

Menu Example BurgerFi Conflicted Burger

Features 100% Antibioticfree Angus beef stacked on top of a veggie burger. Along with American cheese, white cheddar, lettuce, tomato, BurgerFi Sauce