U.S. foodservice market insights for plant-based foods

Plant-based protein foodservice sales declined in 2025, though some formats and operator segments saw growth

The plant-based proteins category—which includes analog meat and seafood, tofu, tempeh, and grain/nut/veggie items—dollar sales were down seven percent and pound sales were down five percent in 2025, according to Circana. The category has declined since highs in 2022 that marked the foodservice sector’s rebound after the drop in sales due to the Covid-19 pandemic.

Analogs accounted for more than half of plant-based protein pound sales, reflecting consumer preference for products that mimic the taste and functionality of animal meat. Notable bright spots included the plant-based pork category, up three percent in pound sales, and specific formats, including plant-based chorizo sausage crumbles, chicken nuggets, and pork crumbles, all up double digits in pound sales in 2025.

While restaurants remain the largest purchasers of plant-based proteins, sales to non-commercial outlets including healthcare, business, industry, and government operators continued to expand in 2025, making them an increasingly important target segment.

Taste and price remain key barriers to plant-based adoption in foodservice

Consumer research consistently finds that improvements to taste and texture, as well as price, are critical to driving plant-based adoption, both overall and in foodservice.

Research also suggests a lack of plant-based option availability—over one third of consumers surveyed open to plant-based meat haven’t ordered it in a restaurant recently because it is not available on the menus of restaurants they visit.

Additionally, almost two-thirds of plant-based meat diners purchased plant-based meat dishes only once in restaurant chains in 2025, indicating opportunity to grow frequency with existing buyers.

Plant-based milk and creamer saw continued growth in foodservice

Plant-based milk and creamer are established categories in foodservice. Plant-based milk growth outpaced animal-based milk in 2025. Plant-based milk dollar sales were up 16 percent and pound sales up 14 percent, according to Circana. Meanwhile, conventional milk grew four percent in pound sales. 

Plant-based milk and creamer hold meaningful shares of their total categories in foodservice—13 and 28 percent, respectively— driven in large part by the popularity of plant-based options in the coffee and tea industry. In addition to delivering relatively well on consumer taste preferences, these categories have likely benefited from coffee chains eliminating plant-based surcharges. 

Plant-based eggs are an emerging foodservice category

Plant-based eggs represent a small category in foodservice, accounting for about one percent share of the total egg market.

Although plant-based eggs grew five percent in dollar sales between 2024 and 2025, pound sales declined by three percent, following several years of strong growth. While the category may have benefited from volatility in the conventional egg market due to outbreaks of highly pathogenic avian influenza, usage has leveled as plant-based egg prices continue to increase, reaching over six dollars per pound in 2025. ​

Learn more about plant-based and fermentation-enabled innovations in egg substitutes in our industry update on the emerging egg alternatives category.

Plant-based cheese declined in the foodservice market

Plant-based cheese declined in 2025, losing 15 percent in both pound and dollar sales. Closing gaps on taste and texture will be critical for plant-based cheese to gain dollar share in the massive foodservice cheese market, which is over seven times the size of the foodservice milk market.

Total foodservice sector sees steady growth in 2025

The total foodservice sector has stabilized since the downturn caused by the COVID-19 pandemic with steady growth over the past three years. Circana data on total food operator purchases from broadline distributors showed three percent dollar sales growth and one percent pound sales growth in 2025. Among the protein and dairy categories GFI tracks, four out of five conventional categories and two out of five plant-based categories experienced pound sales growth from 2024 to 2025.​

Inflation and costs remain key challenges for foodservice operators

The foodservice sector continues to navigate challenging economic pressures.  According to the Bureau of Labor Statistics, away from home prices rose more quickly than retail prices due to increased food and labor costs. Inflation, product supply, and tariffs impacted ingredient costs while labor and operational costs also rose.  Foodservice outlets continue to balance margins with value to the customer.