Sponsored by AAK Foodservice
What’s better than butter, melting invitingly atop a hot baked potato, or a zesty chipotle-mayo dip enlivening crisp, raw veggies?
The answer, for a growing number of on-trend consumers, is a serving of butter or mayo made entirely from plants.
“Plant-based foods can now be found in 48% of restaurants across the U.S., and this number has grown steadily—without decline—over the past decade,” says the new State of Plant-Based in Food Service report by the Plant Based Foods Association (PBFA) and Datassential.
“Not only are new plant-based items being introduced across the country, they are also staying on those menus because of sustained consumer interest,” says Hannah Lopez, director of marketplace development, foodservice, at PBFA, commenting in the report. In fact, strong consumer support for such products allowed them to increase in number on menus during the pandemic and afterwards—even when many operators were forced to trim the number of offerings on their menus.
Sales of the overall plant-based food market in the United States spiked from $4.8 billion in 2018 to $7.4 billion in 2021, according to PBFA.
The plant-based eating trend
What’s behind the surge in plant-based? Personal health is a major driver. The Centers for Disease and Prevention is among the numerous health authorities that have recommended eating a diet rich in fruits and vegetables to reduce the risk of chronic disease.
Another impetus is environmental. Many thoughtful consumers believe that going plant based is an important step they can take toward reducing the greenhouse gas emissions from animal agriculture that contribute to climate change.
“More than ever, consumers want to think about the impact of the food they are consuming and how sustainable their diets are,” says a paper on plant-based eating insights by AAK Foodservice. “So they are choosing meat-free and dairy-free options to care for the planet and themselves.”
The complete plant-based package
For restaurant operators, plant butter, plant mayo, and other non-dairy condiments and spreads can play important roles in rounding out the menu to attract customers who are interested in meat and dairy alternatives. The Plant Forward Opportunity Report 2022 by Datassential and the Culinary Institute of America pegged the proportion of consumers looking to reduce meat intake at 21%—up from 15% the previous year.
In effect, adding such products to the menu creates a more complete package of plant-based offerings that many patrons will appreciate. They will be right at home on restaurant menus that are already exhibiting an “exploding” number of plant-based items, Datassential says. “Trending dishes include a range of items, such as burgers imitating meat, meat-optional bowls and loaded fries, meat-free pasta, and fried rice dishes and items where veggies are the star,” Datassential reports.
“Plant-based foods are clearly the arm of innovation for many foodservice operators,” says Lopez.
Launching new plant-based items as limited-time menu offers “one key strategy that foodservice operators can leverage for success” in building loyalty and repeat patronage, says the PBFA report.
Adding flavorful plant-based butter and mayo
AAK Foodservice offers plant-based butter and mayo that add flavor, variety, and broader appeal to menus for consumers seeking alternatives to conventional butter made with dairy and mayonnaise made with eggs.
GreenOasis is a brand by AAK Foodservice that offers plant-based and dairy-free solutions that are great-tasting, versatile, sustainable, and suitable for dairy-free, vegan, and vegetarian diets.
For example, GreenOasis plant-based Mayo dressing and spread is thick and rich, and has the taste and texture of real mayonnaise. GreenOasis Mayo is also available in portion-control packs that are ideal for accompanying takeout and delivery food orders. GreenOasis Chipotle Mayo and Sweet Chili Lemongrass Aioli dressing and spread bring additional flavor appeal.
GreenOasis Plant Butter is a rich and creamy-tasting plant butter, perfect for cooking, baking, and topping.
Another AAK Foodservice brand, ForA:Butter, is the only plant-based butter with the performance skilled bakers expect for making technical laminated doughs and for industrial-scale production.
AAK Foodservice offers operators a wide range of plant-based products for creating delicious plant-based dishes, both branded and as private-label solutions. “In our customer innovation centers, we work with trend-driven chefs who are skilled in bringing in fresh flavors and providing innovative ideas to bring something different and up to date for your menus,” says Rachel Neale, global marketing director for AAK Foodservice. “Our experts will provide practical advice and hands-on support with a wide range of opportunities, from product, menu, and category development to food safety, ingredient sourcing, sustainability, packaging and processing.”
Visit AAK Foodservice at https://aakfoodservice.com/us/products for more information about the benefits of adding plant-based products to your menu.