Sponsored by Burke Corporation
Customer cravings for variety are a constant in foodservice. Be it new flavors, textures, aromas or ingredients, change is good, whether it’s an entirely new dish or a spin on an old favorite.
Increasingly, customers are looking for protein substitutes, and that’s leading chefs to consider plant-based meat alternatives. Some diners abstain from meat, while others are curious about how plant-based proteins taste in their favorite dishes. In both cases, a growing range of options is now available to chefs looking to tweak their menus for such consumers.
Meat alternatives: Prepare for growing demand
According to research conducted by the Good Food Institute (GFI), sales of plant-based meat alternatives tallied sales of $1.4 billion in 2020, more than triple that of 2019’s $430 million total. Over both years, plant-based meat sales grew a combined 72 percent. Additional research cited by Supermarket Perimeter, a grocery-centric publication, said sales of plant-based foods grew five times faster in 2020 than all food sales.
GFI research also revealed that the majority of consumers who want plant-based meat alternatives are neither vegan nor vegetarian. “Ninety-eight percent of (U.S. residents) who buy plant-based meat also purchase conventional meat,” GFI reported.
Food Ingredients First, meanwhile, found that 56 percent of consumers are trying to increase their intake of plant-based foods.
Yet while news of such growth is encouraging, the number of restaurant customers actively seeking these alternatives remains small—for now, anyway—says Jamie Reynolds, marketing manager at Burke Corp. in Nevada, Iowa. Still, she said, the company’s customers believe demand will increase, and those operators want to be prepared to meet that demand when additional customers are ready for a change.
“When we’re at trade shows, we have lots of people asking us about these because their customers are asking for them,” Reynolds said. “Making options available to restaurant operators—so they can present plant-based options to their patrons—is a no-brainer for us. The opportunity for growth is definitely there.”
Chefs also are eager to use plant-based proteins that simplify their work. Products that improve menu variety without adding to labor costs are particularly helpful.
“These products solve a lot of issues,” said Kyle Flottman, brand manager at Burke. “Not only does using plant-based proteins present a unique opportunity to get creative in areas chefs might not have before, they give the dual benefit of latching onto a trend that’s growing year over year by using products that save on labor and training.”
From burgers to crumbles to multiple meat substitutes
Flottman says the plant-based meat alternatives trend began with burgers and grew to include options for chicken, pork and more. Crumbled substitutes for beef and sausage were developed and soon became popular for use on pizzas and salads and in soups and tacos. All BURKE® plant-based alternative options, he added, are fully cooked.
“When you’re not cooking from raw, you’re saving a lot on waste,” Flottman says. Since they’re easily weighed or measured, the uniform crumbles also streamline portion control. “Our crumbles are simple: Just heat and serve,” he said.
While soy protein remains a common ingredient in plant-based proteins, Flottman said the increasing number of people with food allergies has led some producers to shift away from soy.
“Twenty-six million adults in the U.S. have some sort of food allergy,” Flottman said, noting that BURKE® plant-based alternative products are soy-free and are made primarily using pea protein. “When we remove soy, it makes the plant-based applications accessible to a much wider audience. That’s a real help for people with food allergies.”
Flottman said the ongoing COVID-19 pandemic has focused a spotlight on mindful eating. The timing, he added, makes the move to plant-based proteins much more attractive for restaurants.
“When people are in the process of changing any part of their lives, they’re more likely to take on other changes at the same time,” he said.
People ages 19 to 35, he added, are viewed as the most likely to adopt these meat alternatives.
“Of all the problems COVID has presented for restaurant operators, it’s also signaling the perfect time to get onto the plant-based trend,” he said.
Is it time for your kitchens to offer some plant-based protein options? Not only can Burke representatives demonstrate the benefits of plant-based proteins, if minimum order quantities are met, our R&D team can customize products to your brand specs and even private label them. Trust Burke to guide you to versatile flavors that fit your menu!
