Plant-based products so tasty even your most carnivorous customers will be dying to order them.
Plant-based businesses are booming, and veganism is here to stay. Over the last decade, the number of people adopting veganism or having plant-based dietary preferences has increased by nearly 300%. The vegan fast-food market is expected to grow by $18 billion from 2021 to 2026 (Technavio).
For those with plant-based preferences, the number of options for outsourcing meals is at an all-time high. Dozens of new vegan options are now available on grocery store shelves —from nut-based milk and plant-based meats to packaged snacks, wine, yogurt, and butter. With a rise in consumer interest in nutrition and climate change, manufacturers are moving towards creating healthier, more environmentally friendly versions of their products.
Luckily for food service professionals, adding plant-based options has never been easier. Here are three brands we’re currently obsessing over:
A self-proclaimed cheese-a-holic, Founder/CEO Miyoko Schinner found herself conflicted by her compassion for animals and her culinary tastes, so she learned how to create a product that fit her wish list. With wheels of garlic herb cheese, chive cheese, and other spreadable nut cheeses, all the cheeses are made with natural ingredients like nuts, legumes, and nutritious plant-based ingredients. The brand recently launched a grilled cheese-style cheddar that makes the most realistic melting cheese for the most classic American sandwich. Miyoko has created innovative products that have elevated the plant-based dairy standard – think vegan cheese board paired with a bottle of bubbly. *Chefs kiss*
Years ago, Founder Erin Asaad hit a slew of health issues and was forced to remove dairy, sugar, and gluten from her diet. At that time, healthy, non-dairy yogurt options didn’t exist – but giving up all the things she loved to eat, she refused to throw out yogurt. Erin channeled her obsession with cooking into creating a yogurt that fit all her needs. After a period of trial and error, Culina was born! A super smooth, creamy, coconut-based yogurt that was so good her friends kept stealing it from the fridge. Are you looking for a way to veganize your brunch? Culina is the perfect addition to a vegan parfait, oatmeal topping, or plant-based smoothie.
A chickpea pasta start-up founded by brothers Brian and Scott Rudolph in 2014 formulated a pasta with nearly twice the protein, four times the fiber, and 40% fewer net carbs than traditional pasta. The brand is motivated from a nutritional and sustainability standpoint, and legumes are sometimes cited as a very environmentally efficient protein. An estimated 1 in 20 Americans self-diagnose to adopt a gluten-free diet, and now with Banza, Italian restaurants can cater to the many Americans who love pasta but skip restaurants and stay at home to cook it themselves. With great taste, solid texture, and various noodle options, your diners will love this gluten-free option on any restaurant menu.
With the benefits of plant-based eating becoming more popular and impactful, it’s no wonder that so many people in America have a dietary preference. A growing community of people with plant-based preferences means more demand for high-quality dine-in meals that deliver on nutrition and taste. The time to create an innovative menu and capitalize on diner’s dietary preferences is now. Connect with us today to learn about the dining trends in your area and how you can cater to the millions of Americans with dietary preferences.