Plant-based foods in foodservice
Curious how plant-based foods are reshaping restaurant menus and consumer expectations? Explore research, market insights, and practical strategies to meet demand and drive adoption in the foodservice industry.
Plant-based opportunities in foodservice
Plant-based meat has moved well beyond the burger. Today’s menus feature diverse dishes like plant-based pasta with meatballs, chicken nuggets, breakfast tacos, and dumplings. Plant-based milk and creamer continue gaining ground in foodservice, with plant-based milk and creamer market share growing across their respective categories.
Research shows a large portion of U.S. consumers are open to eating plant-based meat and dairy and say they’d be likely to order these products when dining out if dishes meet their expectations for taste and price.
Foodservice is a critical discovery channel for this category. Many consumers try plant-based meat for the first time at a restaurant—making operators uniquely positioned to drive adoption. And plant-based meat diners tend to spend more than the average diner, making them a valuable customer segment to attract and retain.
Restaurants are also emerging as an important venue for cultivated meat, providing an ideal setting to launch, test, and build demand among early adopters.
Consumer demand research findings
- The market is broad. A majority of U.S. consumers – many of them omnivores—are open to plant-based meat/dairy, highlighting the growth opportunity available. Operators offering plant-based proteins don’t need to cater to a niche; they’re serving the mainstream.
- Availability drives consideration. One of the factors that would prompt consumers to eat more plant-based meat is simply being able to find it at the restaurants they already visit. This effect is even stronger among consumers who’ve already tried plant-based options.
- Plant-based dishes shape perceptions. Offering plant-based meat dishes improves how many diners perceive a restaurant—even among guests who don’t order those items themselves.
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Plant-based foods in U.S. foodservice
Explore the latest foodservice market data for plant-based proteins and dairy in the United States to uncover valuable insights and opportunities.
Resource
Promoting plant-based items on menus
Learn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
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The nutritional profile of plant-based meat: strengths and opportunities
Explore our white paper for an overview of the nutritional profile of plant-based meat as a category, including areas of strength and opportunities for improvement, relative to conventional meat products.
Plant-based and fermentation-enabled innovations for egg substitutes
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Plant-based meat consumer segmentation
Explore key consumer segments who are open to plant-based meat, including their demographics, attitudes, needs, and behaviors.
U.S. consumer snapshot of alternative proteins
Explore key insights into consumer needs, perceptions, and demand for alternative proteins, highlighting trends and shifting preferences in the U.S. market.
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Meet our experts
Marika Azoff
CORPORATE ENGAGEMENT MANAGER
Marika Azoff leads The Good Food Institute’s (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins.
Areas of expertise: foodservice, retail, strategic partnerships, public speaking
Caroline Bushnell
SENIOR VICE PRESIDENT, CORPORATE ENGAGEMENT
Caroline Bushnell leads GFI’s Corporate Engagement team in their work with companies and investors around the world to accelerate the alternative protein industry.
Areas of expertise: food industry, alternative protein ecosystem, market trends, consumer insights, CPG marketing, emerging industry opportunities.
Emma Ignaszewski
ASSOCIATE VICE PRESIDENT OF CORPORATE ENGAGEMENT
Emma Ignaszewski oversees the corporate engagement team’s direct outreach group and provides guidance to CE’s operations and support functions. Her work helps to ensure the seamless execution of GFI’s corporate strategy and stakeholder engagement initiatives.
Areas of expertise: alternative protein industry landscape, strategic corporate engagement, market insights and consumer research, marketing & communications, alt protein sustainability & climate impacts.
Jody Kirchner
ASSOCIATE DIRECTOR OF MARKET INSIGHTS
Jody Kirchner leads GFI’s market and consumer insights team, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins.
Areas of expertise: consumer insights, market research & analysis, growth strategy, innovation, food industry
Eleni K. Chalmers
SENIOR CATEGORY ANALYST
Eleni K. Chalmers is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI’s work and educate the alternative protein industry.
Areas of expertise: consumer insights, food innovation, market analytics, food science
