In response to a rising demand for sustainable, healthy ways to eat, plant-based proteins are popping up on menus all over the globe1. And unlike traditional tofu, tempeh, or even early meat alternatives, these new foods capture the taste and texture of real meat and poultry, making them a hit with all kinds of consumers, from vegans and vegetarians to flexitarians.
These advances come as many consumers are looking for ways to reduce their meat consumption. Whether they’re changing their eating habits out of concern for their health, the environment, animal welfare, or other reasons, people are actively looking for options when they’re dining out.
While this trend began in fast food, these products are becoming widely accepted in different channels around the world. It all adds up to create an exciting opportunity for you. To help you make the most of it, we’ve put together a primer on these new products, who’s eating them and why, and how you can make the most of them to satisfy this new demand. Stay tune, follow our upcoming articles!
1 Eat Lancet, 2019