Vegan, vegetarian, flexitarian – choices for consumers to go meatless (or partially meatless) are endless.

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.