Don’t miss out on the fast growing plant-based segment. Nearly two in five U.S. consumers are trying to add more plant-based food to their diet.
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T. HASEGAWA
PLANT-BASED MENU INSIGHTS AND CONSUMER TRENDS
T. HASEGAWA
PLANT -BASED MENU INSIGHTS AND CONSUMER TRENDS
WHAT YOU NEED TO KNOW
PLANT-BASED PROTEINS GO MAINSTREAM
Flexitarians and curious consumers represent a sizeable opportunity as they are open to trying more plant-based options on menus. Operators across segments should appeal to these diners with familiar and proprietary menu items diners can’t find anywhere else.
TASTE WILL ALWAYS BE KEY
Diners are attracted to plant-based items for their perceived health benefits, but they also like to indulge while dining out. Balance healthy and indulgent items to appeal to a spectrum of dining occasions, as well as manufactured and plant-forward dishes.
PLANT-FORWARD IS THE PATH FORWARD
As consumers begin to question the healthfulness and ingredients in mainstream meat alternatives, operators can promote innovative takes on plant-forward ingredients. Interesting preparations, global flavor profiles and limited-time offers can all drive interest.
WHAT’S ON THE MENU
THE PLANT-BASED CONSUMER
Nearly two in five US consumers trying to add more plant-based food to their diet. The reasons for eating plant-based foods fall into three main categories: health, ethical and environmental.
TRADITIONAL PLANT-BASED PROTEINS CONTINUE TO GROW ON US MENUS
Most US consumers eat plant-based proteins from familiar sources like grains, beans, nuts or seeds and these dishes continue to grow on menus.
FAMILIAR FOODS WITH MEAT SUBSTITUTES ARE GROWING FASTEST
Consumers are most likely to try plant-based foods if they are in familiar formats.
GRAINS
DISHES
+48%
NUTS AND SEEDS
DISHES
+05%
BEANS
DISHES
+08%
menu incidence Q3 2016-Q3 2019
% Change Q3 2015 – Q3 2019
Combination
VEGETABLES TAKING OVER
THE CENTER OF THE PLATE
Operators are increasingly menuing more vegetable-centric entrees, while 35% of US diners would try a healthy menu item if it was an innovative vegetable dish.
VEGETABLES TAKING OVER
THE CENTER OF THE PLATE
Operators are increasingly menuing more vegetable-centric entrees, while 35% of US diners would try a healthy menu item if it was an innovative vegetable dish.
MUSHROOM
+17%
BUTTERNUT SQUASH
+66%
CAULIFLOWER
+109%
KALE
+130%
BRUSSEL SPROUTS
+391%
Base: 1,943 internet users aged 18+ who have dined out in the last three months. Source: Mintel Menu Insights Q3 2015-2018; Lightspeed/Mintel
INDULGENT PLANT-BASED PROTEIN OPTIONS
Plant-based menu dishes are going beyond quinoa and kale to include craveable flavors and decadent preparation methods.
CHICK’N FRIED CHICK’N
The Southern V
(Nashville, TN)
The menu dish includes crispy seitan smothered in mushroom gravy.
BRUNCHBIRD
Blackbird Pizzeria
(Philadelphia, PA)
The vegan pizza is made with tofu scramble, seitan bacon, mozzarella, sauteéd spinach and garlic butter.
INNOVATIVE MEAT SUBSTITUTES ON THE MENU
Operators are getting creative with meat substitutes across U.S. menus.
TERIYAKI QUINOA
True Food Kitchen (chain)
The vegan and gluten-free dish contains broccoli, heirloom carrots, bok choy, mushroom, brown rice, avocado and toasted sesame.
PALM CARNITAS TACOS
Jajaja (New York, NY)
Blueberry and flax seed tortillas packed with hearts of palm, pulled jackfruit, salsa verde and greens.
PLANT-BASED SEAFOOD MAKES A SPLASH
Emerging seafood alternatives are made from a variety of plant-based ingredients.
PLANT-BASED SHRIMP
New Wave Foods
A plant-based shrimp alternative made from sustainably sourced seaweed and natural flavors.
AHIMI
Ocean Hugger Foods
The first plant-based alternative to raw tuna. Made with tomatoes, gluten-free soy sauce, sugar, water and sesame oil.
MAJOR PLAYERS CONTINUE TO EXPERIMENT
National chains are testing consumer response to plant-based offerings.
P.L.T.
McDonald’s
In September 2019, McDonald’s began testing a burger made with a Beyond Meat patty that is cooked on the same grill as other burgers, meat-based products and eggs. It is available for a limited time in Southwestern Ontario.
Plant-Based Sausage Pizza
Giordano’s Pizza
In November 2019, Giordano’s Pizza became the first pizza chain to launch the Impossible Pizza nationwide. Diners can order Impossible sausage on any pizza including the iconic deep dish, thin crust and extra-thin crust.
