Vegetarian, vegan, flexitarian, reducetarian—we all know someone (or are that someone) who has decided to cut down on meat, or cut it out of their meals altogether.
Why the shift? A growing number of people believe plant-based meats are better for the environment. More consumers are also eating plants as part of functional diets. Regardless of the diet or reason, consumers’ changing attitudes towards animal products has led restaurants to increase their offering of plant-based alternatives.
Data proves the power of plants in today’s culinary landscape. Let’s dive into some of the research and provide some actionable insights based on what the numbers tell us.
Research Shows …
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Over one third of consumers are looking to increase their consumption of plant-based protein.
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The global alternative meat market is expected to swell to $28 billion by 2025.
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In a January 2020 poll, 46 percent of respondents said they order plant-based meat because it’s healthier, and 43 percent said it’s better for the environment. Seven months later, a new poll showed that 43 percent of consumers ordered plant-based meats for health reasons. 52 percent claimed they’re better for the environment.
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37 percent of people who buy meat alternatives consider themselves flexitarians.
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58 percent of consumers claim they’re likely to buy plant-based foods. 49 percent choose vegetarian, while 43 percent choose vegan.
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The three fastest-growing milks on menus are plant-based: oat, almond, and coconut. Cashew, pea, and soy milks are growing by double digits.
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60 percent of consumers claim they prefer plant-based foods that showcase the fruit or vegetable instead of mimicking another food.
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According to Datassential’s 2021 Midyear Trend Reportissue of FoodBytes, buffalo cauliflower grew over 1,600 percent on menus the previous year.
Behind the Numbers
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The COVID-19 pandemic ushered in a sudden wave of shifting public perceptions around plant-based food and beverages. But don’t expect the wave to wane anytime soon. This market is set to continue its fast growth.
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Environmental concerns have overtaken health as the primary motivator for consuming less animal protein. It would benefit restaurants to not only seek out more plant-based menu items but also pursue and promote other sustainability initiatives.
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In most cases, consumers aren’t completely cutting out dairy and meat. Don’t be afraid to mix animal and plant-based ingredients on the menu, or even on individual items.
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How offerings and ingredients are described and labeled on the menu is important. While it’s important to cater to vegan and vegetarian customers, plant-based menu items are likely to appeal to the largest consumer base.
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Consumer preferences have extended way beyond imitation burger patties. Exploring different dairy-free milks and meat alternatives could pique the interest of curious diners.
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Absorbent eggplant, nutty farro, earthy beets: plants deserve to be center of plate. To give fruit and vegetable dishes broad appeal, get inspiration from popular comfort foods, like buffalo wings.