Sponsored by AAK Foodservice
Making small, gradual menu changes—such as promoting a meat-free burger or adding a plant-based condiment or spread to your usual selection—can help operators win the loyalty of customers exploring new eating habits and open the door to higher sales.
According to the Plant-Forward Opportunity Report 2022 by Datassential and the Culinary Institute of America, 21% of consumers are looking to reduce meat consumption, up from 15% the previous year. Breaking it down further, Gen Z consumers are more likely to be vegans, vegetarians, and pescatarians compared to the general population, “portending a possible shift away from meat,” says the report. And as for college students, “seven in 10 aim to increase intake of fruits and vegetables.”
Consumer motivations
Consumers are gravitating toward plant-based eating for reasons of personal health and environmental and ethical values. Many see consuming more plants as the way to avoid chronic disease and counter the ruinous environmental effects of climate change. Proponents of plant-based proteins say their products are manufactured with just a fraction of the resources and greenhouse gas emissions associated with animal agriculture.
For restaurant operators to follow this trend, it is not necessary to make drastic menu changes. Most consumers seeking plant-based options are flexitarians, meaning they are reducing, not giving up, consumption of animal products. All told, only about 3% of consumers say they are vegetarian and 2% vegan, the Plant Forward Opportunity Report found.
Operators who offer mainstream consumers plant-based menu options that are flavorful, healthful, and environmentally and ethically sound may earn their loyalty. But it is essential that these products are tasty. Consumers say taste (52%) is by far the top driver of purchasing decisions for plant-based foods, ranking ahead of health (39%), environmental impact (13%), and animal welfare (11%), according to AAK Foodservice.
An explosion of choices
Innovative restaurant menus are catering to changing dietary habits. For example, last year Eleven Madison Park in New York City, with its entirely plant-based menus, became the first vegan restaurant to earn three Michelin stars. On the other end of the spectrum, Plant Power Fast Food is a budding California-based chain that promotes meat-free burgers, breakfast sandwiches, “chicken” tenders, and “fish” filets without the downsides of animal-derived fast foods.
In retail stores, the spotlight is shining on everything from meat-free burgers, bacon, and breakfast sausages to plant-based chorizo, pepperoni, and carne asada. Add to that plant-based seafood and chicken analogs and alternatives to dairy milk made from nuts and grains. In addition, there are plant-based condiment and dressing choices, including plant mayo and plant butter.
Overall, the plant-based foods segment in the United States spiked from $4.8 billion in 2018 to $7.4 billion in 2021, according to the Plant Based Foods Association (PBFA). Clearly, plant-based eating is a serious business opportunity that restaurant operators should scrutinize.
Against this backdrop, operators may be able to stimulate trial and repeat purchases of tasty plant-based versions of products that mainstream consumers already know, such as the following:
Protein alternatives. These range from plant-based burgers and breakfast sausage to chickenless nuggets and plant-based based seafood. Plant-based meat burgers are expected to double their penetration in the next four years, surpassing veggie burgers by 2025, says PBFA.
Plant based dairy alternatives. Led by the popularity of plant-based milk products, the plant-based dairy category reached $2.1 billion in total sales in 2021, per PBFA.
Plant-based condiments, spreads, and dressings. Plant-based butter grew 9% in 2021, compared to a 12% decline in animal-based butter, per PBFA.
AAK Foodservice offers GreenOasis Plant Butter, which is great-tasting, versatile, sustainable, and suitable for dairy-free, vegan, and vegetarian diets. Another AAK Foodservice brand, ForA:Butter, is the only plant-based butter with the performance skilled bakers expect as a 1:1 replacement for dairy butter.
GreenOasis plant-based Mayo, Chipotle Mayo and Sweet Chili Lemongrass Aioli dressing and spread answer operator needs for flavorful, plant-based condiments.
Making the switch to plant-based
AAK Foodservice offers a wide range of plant-based products for creating flavorful plant-based dishes, ranging from frying oils to butter alternatives, sauces, dressings, and mayos—both branded and as private label solutions.
“If you’re looking to make a product plant-based or add more plant-based options onto your menu, we can help you every step of the way,” says Cherilynn Whitehouse, marketing director at AAK Foodservice. “Not only will we strive to meet your dietary requirements, but we’ll also ensure you’re meeting any sustainability targets and that your food will taste great.”
Visit AAK Foodservice at https://aakfoodservice.com/us/products for more information about transitioning to plant-based foods.