A recent survey found 64% of respondents were trying to consume more protein, up from 54% in their 2015 survey.1 Consumers are seeking plant-based foods and ingredients for their protein fix,2 and restaurants are responding. Menu incidences of plant-based proteins grew substantially from Q1 2013 to Q1 2016.3
These categories demonstrate how you can appeal to guests who seek a plant-based protein boost and feature Chef Kyla Tuori's recommendations for incorporating into your menus.
|Known for being full of fiber, these ancient grains are also a source of protein.|
1 The International Food Information Council Foundation’s (IFIC) 2016 Food and Health Survey
2 Food Business News, ”The protein shift: From fauna to flora,” August 2016
3 MINTEL MENU INSIGHTS Q1 2013-Q1 2016