Food Insights

Once upon a time, animal milk was the only option for certain recipes. Today, that’s no longer the case, and you can find plant-based alternatives to milk made from a variety of grains, nuts, and legumes.  

1 in 5 consumers plan to eat more plant-based alternatives over coming months.

Every year, hundreds of thousands of consumers sign up for Veganuary – a pledge to follow a vegan lifestyle for a month. Since it started in 2014, over 600 businesses and 100,000 people have taken part, with sign ups in 2020 peaking at 400,000 & over 500 businesses joining in¹.

Myles Hopper, founder of the Mindful Chef, provides a lowdown on running a healthy food business, his mission to make healthy eating easy, and advice on how caterers can make ‘better’ menus a reality.

Spotlight on Sustainable Diets

The 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. For this article, we delve into the future of Sustainable Diets.

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.

Customers’ Top Reasons to Eat Less Meat and Become Flexitarians

Flexitarians are a large and growing population, which means there are more and more potential customers out there, keen to try plant-based meat alternatives that don’t compromise on flavour and satisfaction. But before you can win them over with your offering, here is what you need to know about how many of us are turning into flexitarians and find out what are some of the most common reasons why people eat plant-based meat, directly from consumers.

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.

Some plants have anti-nutritional factors that can interfere with the absorption of nutrients or can even be toxic. Furthermore, some foods contain hidden animal-based ingredients that you may be unaware of.

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.

Can the global food system feed a growing population sustainably? For foodservice operators, that question is becoming increasingly urgent. 

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.