1. Coddled egg with Trout roe and za’atar toast
Asian Fried Chicken Sandwich
with Asian slaw and gochujang mayo
Spicy Korean Beef
featuring ramen noodles, sweet and spicy
Korean-style gochujang sauce, marinated steak,
napa and red cabbage, Asian sprouts, spinach,
cucumber, green onions and cilantro
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F L V R A T L S
• Flexitarians most often point to health.
• Vegans/Vegetarians most often point to ethics or environment.
• Both are looking to operators for options
.
45% of consumers are looking for healthier menu choices.
Move over meat. These veggies may take over center-of-plate:
• Brussels sprouts – up 390%
• Kale – up 130%
• Cauliflower – up 109%
(Cauliflower steak, anyone?)
Based on a 2,000-user survey, over half of U.S. consumers would like to see
more plant-based protein options on restaurant menus & in stores (54%).
Source: 2016 Technomic, Inc., Healthy Eating Consumer Trend Report
Source: Mintel Menu Insights Q3 2015-2018; Lightspeed/Mintel391
Source: Food & Technology 2019 Report, The Hartman Group
Source: Lightspeed/Mintel, 2020
Sources: Datassential, 2020; Food Industry Association, October 2019
FLEXITARIAN FACTS
THE PATH TO PLANT-BASED
WHY CONSUMERS CHOOSE PLANTS
VEGETABLE TAKEOVERS
“TRADING UP” – SUBSTITUTING SOME RED MEAT
FOR HEALTHIER OR HIGHER QUALITY MEATS
1.
REDUCE MEAT CONSUMPTION FREQUENCY
OR PORTION SIZE
2.
“TRADE IN” MEAT FOR PLANTS – MORE VEGGIES
& VEGETARIAN-FOCUSED CHOICES
3.
DID YOU KNOW?
• The term flexitarian is at the inception stage & growing
• Highest %ages: Millennials (10%) & Gen Z (13%)
• 2x likelier to be women (13% vs. 6% men)
• 1 in 3 households have someone eating plant-based; 1 in 20 are totally vegan
THE FLAVOR ATLAS WORLD
OF PLANT-BASED EATING
Vegan, vegetarian, flexitarian – choices for consumers to go meatless
(or partially meatless) are endless.
What are flexitarians? Those who sometimes eat plant-based meals.