bake - March/April 2020 - 54

department
foodservice

plant-based

proteins
Plant-based diets themselves are pretty simple and straightfor-

plant-based proteins, which is why this category dominated the

ward, but the effect they're having on the foodservice industry is

food and beverage landscape in 2019.

landscape as consumer trends dictate menu changes.

"The plant-based food and beverage movement has been
gaining momentum over the past 12 months, and this is going

Nearly two in five Americans are trying to add more plant-

to be another breakout year for the category," says Kurt Long,

based foods into their diet, and more than half agree restaurants

director of Flexitarian Solutions, ADM. "We expect to see even

should offer more plant-based protein options, according to

more new and enhanced protein options hit the shelves in the

Mintel. Foodservice operators looking to add more plant-based

coming months, and to get an edge in this growing space, man-

menu items should focus on striking a balance between healthy

ufacturers have to respond quickly with on-trend products."

plant-forward dishes and processed meat alternatives, the market research firm says.

According to the National Restaurant Association's annual
survey of American Culinary Federation members, plant-based

Health is the main driver for consuming plant-based proteins,

proteins are one of the top trends on menus in 2020. The

but taste is also important. More than half of consumers select a

survey, which gave a list of 133 items in 12 categories to 600

mix of healthy and indulgent options when eating out, according

American chefs, determined that American diners are looking

to Mintel's research. The challenge moving forward will be for

for meat alternatives that taste great, mimic meats, and fit a

businesses to find ways to please consumers with vastly differ-

variety of diets.

ent dietary and taste preferences, especially when a majority of
consumers report no specific dietary restrictions.

ADM's study identified innovation as the force that will move
this category forward. Burgers led the plant-based protein craze

In the years to come, a priority for foodservice establishments

in 2019, but in the coming year, new proteins will start to take

will be the taste of meat with the health of plants. A study from

center stage. The market is already seeing an increase in alterna-

Archer Daniels Midland Co. (ADM) revealed that 44% of U.S.

tives to chicken, sausage, and even seafood. The key to success

consumers now identify as flexitarian (a person who has a pri-

with these new products is achieving a flavor and texture simi-

marily vegetarian diet but occasionally eats meat or fish). This

lar to their animal-based inspirations. Developed exclusively for

powerful group is driving demand for foods and beverages with

Kentucky Fried Chicken (KFC) by Beyond Meat, Beyond Fried

COPYRIGHT 2018 © ETIENNE VOSS

anything but that. Businesses are adjusting to this new culinary

54 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 54

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