The undisputed trend of plant-based eating outside the home requires an improved conversation between nutritionists and professionals in foodservice chains
The movement towards healthier and more sustainable eating is growing around the world, and this includes the foodservice sector. Increasingly, consumers are looking for plant-based food options, that is, foods made from plants, rather than products of animal origin. This is driven by concerns about health, animal welfare and environmental sustainability.
The foodservice industry is responding to this demand, offering more and more plant-based food options on its menus. From restaurants and coffee shops to large fast food chains, many companies are adding plant-based food options to meet their customers' needs. Additionally, many companies are working to develop new plant-based products to meet this growing demand.
Plant-based foods are food products that are made with ingredients of plant origin, without the use of ingredients of animal origin. These foods are a healthy and sustainable alternative for those who want to reduce the consumption of meat and dairy in their diets.Plant-based foods can be found in several categories, including:
Vegetable proteins, such as beans, lentils, chickpeas and tofu;
Vegan milks and cheeses, made from ingredients such as almonds, coconut and soy;
Plant-based meats, such as vegan burgers and sausages, made from ingredients such as soy protein and wheat gluten;
Egg substitutes, such as tofu and flaxseed and water mixtures.
Plant-based foods are rich in nutrients, including proteins, vitamins and minerals, and can provide a healthy, balanced diet. Furthermore, these foods are a more sustainable option than foods of animal origin, as they require fewer natural resources to produce.
In the foodservice sector, plant-based foods are becoming increasingly popular, with many restaurants and cafes offering vegan options on their menus. This allows customers to have more healthy and sustainable options to choose from, and also helps reduce the environmental impact of the food industry.
The implementation of plant-based foods in foodservice can be a challenge for companies in the sector, as it involves changes in the product offering and the way food is prepared. And it is at this point in history that partnership with nutritionists becomes essential. Additionally, a lack of knowledge and ingredient options can make it difficult to create tasty, nutritious dishes.
One of the main challenges is adapting menus to include plant-based options that are attractive to consumers. It is necessary to offer a variety of dishes that meet the demands of different audiences, including vegetarians and vegans.
Another challenge is the choice of ingredients, which must be of quality and at an affordable price. Some plant-based ingredients, such as pea and soy protein, can be more expensive than conventional ingredients, which can impact the final price of the dishes.
In addition, the way food is prepared can also be a challenge. It is necessary to train the kitchen team to prepare dishes properly and ensure that food does not come into contact with products of animal origin, avoiding cross-contamination. Another place where nutrition professionals can be fundamental to the foodservice segment.
Despite the challenges, the implementation of plant-based foods in foodservice can bring benefits to companies, such as expanding the consumer audience and offering healthier and more sustainable options. With planning and investment in training and quality ingredients, it is possible to overcome challenges and offer quality plant-based cuisine.
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