Leverage the growing demand for plant-based menu items
Diners today are looking for more plant-based foods—from burgers and bowls to tacos and bar snacks. Market research firm Nielsen reveals that an astounding 43% of Canadian consumers are actively trying to incorporate more plant-based protein into their diets, starring ingredients like legumes, soy products, nuts and more. This means they’re looking for plant-derived proteins on foodservice menus, too. One thing we know for sure: they won’t sacrifice on the overall dining experience. Here are easy, flavourful ways to monetize this growing food trend.
Whether you’re building out a
power protein breakfast bowl or a plant-based burger, flavour needs to stay in deep focus. The smart strategy here is to layer on-trend,
assertive flavours. Turn to Kraft Heinz products to help amp up flavour and deliver signature experiences that keep your guests coming back for more.
This burgeoning demand for better protein gives Canadian restaurants and food services a chance to INCREASE SALES AND PROFITS.
The Good Food Institute, January 2019
banh mi quinoa bowl
People want plant-based burgers more so than any other application. And depending on the population, they’ll pay a premium too; foodies and younger generations are the most willing to open their wallets and will play a central role in kickstarting trend adoption.
DatassentiaL Foodscape 2018