Volume 6 | Issue 2

February 17, 2020

Plant-Based Indulgence


Plant-based cuisine: it’s not just for health nuts. Chefs are proving once and for all that the latest generation of meatless meals can be rich, decadent and mouthwateringly delicious. As plant-based burgers move into the mainstream, a new wave of inventive comfort food dishes is primed to make an impact. Creative plant-based takes on already popular menu items—from lasagna with cashew-based béchamel sauce to Buffalo cauliflower wings to raw vegan s’mores—are popping up on menus across all restaurant segments. Vegans, vegetarians, flexitarians and omnivores alike flock to these items, presenting a unique opportunity for operators to capitalize on the trend while appealing to a broad consumer base.




Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.


Heather Lalley, “Future 50: Emerging Brands, 10 Trends from the Future,” Restaurant Business, July 1, 2019.


Patricia Cobe, “Recipe report: Plants on the plate,” Foodservice Director, December 12, 2019.