Plant-Based

We partnered with Arena, the hospitality networking association, to host their Ask Arena webinar. ‘The Power of Plant Based – Opportunities within Hospitality’, sponsored by GARDEN GOURMET®, brought together an expert panel of operators and suppliers to explore how the opportunities plant based brings are being harnessed.

Typically made from soy, peas, wheat, or mushrooms, plant-based meat products look and taste similar to real meat, making them easy to substitute and integrate into favourite recipes. Using only plant-based ingredients, it’s possible to create the look, taste, texture, cooking properties, and even some of the key nutrients found in real meat.

What’s cooking? Surprise, it’s not meat!

It’s not often that the Food Service Industry gets to welcome a whole new category to the menu. But that’s exactly what’s happening with the latest plant-based alternatives to meat.

For a growing number of consumers, there’s one thing that’s not on the plate anymore: meat. Vegan and vegetarian eating habits are taking the food service industry by storm. Here’s what you need to know to stay ahead.

Integrating more plants into your menu that your customers won't get tired of? Here are some ideas to expand your plant-based menu options.

Vegan Alternatives to Essential Animal-Based Ingredients

Friday, November 15, 2019

Milk, eggs, and other animal-based ingredients often perform functional roles in cooking, so it can be a challenge to replace them. We’re breaking down the vegan alternatives so when cooking time comes you know exactly what to use for you vegan customers’ meals.

What is protein? How are complentary proteins used across cultures?

Plants are more than just a source of protein - it’s no wonder that they make up so much of what people eat. They’re colourful, flavourful, and as shown here, full of nutrients that are beneficial for human health.

From the grocery store to the local coffee shop, plant-based milk alternatives are everywhere, and consumers are eager to embrace them.