Nourish Volume 8 - Plant Centric

nourish May to August 2020 | Volume 8

plantcentric

What’s Inside?

Your Guide To Volume No. 8 4

Why Plant-Based?

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Why Spring is the perfect time to go Plant-Based

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Lion’s Mane Crab Cake Recipe

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What Consumers Really Think About Plant-Based

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What’s Hot on Menus in 2020

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Plant Forward Propels Menu Innovation

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Carrot Raisin Cookie Recipe

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How To Boost Sales of Plant-Based Menu Items

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Forward With Fruit

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Cleaning vs. Sanitizing

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Mushroom Tostadas Recipe

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What Plant-Based Means For The Food Industry & Consumers

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Beans Offer Plant-Based Hearty Protein

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Dark Chocolate Avocado Truffle Recipe

40 Business Case For Plant-Based 42

The Ultimate Plant-Based Grocery List

WHY PLANT-BASED? 4

Susan Dion

Nutrition Business Manager, Performance Foodservice - Springfield “Healthy is hot!” says the National Restaurant Association’s What’s Hot On Menus in 2020. Maybe healthy is why we are seeing plant-based proteins, vegetable alternatives to pastas/grains, and veg-friendly ethnic cuisines surging in popularity in colleges, cafeterias and restaurants of every type. We are seeing writer Michael Pollan’s words come full circle in 2020 with the emphasis on “MOSTLY plants”. Whether it’s called plantforward, veg-centric, or flexitarian, this approach is best described as elevating plant-based foods to the center of the plate, but not to the exclusion of animal-based products.

Hooray! This is how I have been eating for years!

I was a vegetarian throughout my college years and for most of my stint working for the American Dairy Association-no mean feat! Although my years as a food broker selling everything from corned beef to turkey brought me back to the omnivore fold, I was still the go-to source for all things vegetarian and vegan, as I still ate mostly plants.

Today as the Nutrition Business Manager for Performance Foodservice - Springfield, one of my passions is Culinary Nutrition which is translating the science of nutrition via culinary skills onto the plate and menus. When I collaborate with our esteemed chefs David McGurn and Richard Camerota, my focus in recipe and menu development tends to be healthy cooking techniques, global cuisines and again, mostly plants.

Although we have loads of incredible, sustainable, traceable and downright delicious seafood, meat and poultry (check out our FarmSmart beef and poultry), I’d like to take you through the benefits plants deliver to center of the plate, eyeing how they fit into the latest menu trends, and examples of how to translate to the plate.

“Eat food. Not too much. Mostly plants.”

Michael Pollan, In Defense of Food: An Eater’s Manifesto, 2008

THE SCIENCE IS IN: PLANT FORWARD RULES! There have been many research studies over the years that have linked plant-based diets to lower rates of heart disease, type 2 diabetes and some cancers. The most conclusive studies have been on health benefits of The Mediterranean Diet which is recommended by many health professionals and rated the Best Diet Overall by US News and World Report. The dietary patterns of not only Greece and Italy but Morocco, Turkey and other Mediterranean countries focus on vegetables, whole grains, beans, nuts, seeds, oils, fruits, herbs and spices as the main event. Seafood, eggs, dairy and red meat are used only occasionally as sides. This is the original plant-forward diet: not excluding animal products, but emphasizing plants front and center.

What is it about plants that make them so darn good for us?

First, plants are our only source of fiber. They keep both our gut running smoothly, our gut bacteria happy and help us feel full. Fiber is also linked to chronic disease prevention. Second, plants deliver a plethora of vitamins, minerals and disease-fighting compounds called phytonutrients. Phytonutrients are chemicals from plants that have bioactive capabilities that can influence our genes and squelch inflammation that leads to chronic diseases. Third, (my favorite) there are so many tasty choices and combinations of vegetables, spices, grains, and pulses that the menu possibilities are endless!

Let’s look at some of the major players in the plantforward world, and what they bring to the party!

IT’S EASY BEING GREEN (AND ORANGE AND YELLOW) Vegetables When it comes to delivering the goods in nutrition, vegetables are hands down, calorie for calorie, THE BIG KAHUNA! Twelve out of fifteen foods that ranked as the most nutrient-dense foods per calorie from US Dept of Agriculture’s My Food Data were vegetables (parsley, oysters and liver were the other three). Besides being chock full of vitamins and minerals, vegetables have loads of phytonutrients. Antioxidants give vegetables their bright colors: carotenoids like B-carotene (carrots) or flavonoids like anthocyanins give beets their deep red color. Ever hear the term Eat The Rainbow? It’s so you get a variety of phytonutrients along with all the vitamins, minerals and fiber that vegetables offer. Don’t forget that most vegetables are naturally low in calories. This is just another reason to load half your plate with a variety of veggies!

I am a fan of almost all vegetables but I want to share my favorites with you. These veggies are always on my shopping list because of their nutritional value, versatility in preparation, flavor affinities and on-trend menu applications.

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Leafy Greens: Greens are my go-to for the vitamin/mineral packed, phytonutrient power punch they provide. Whether raw in salads, slaws and green smoothies, cooked in stir-fries, soups or a side dish, leafy greens are so versatile! They are eaten around the world. Take a look at spinachSpanakopita in the Mediterranean, Palak Paneer-an Indian dish of spinach with cheese. Sautée some garlic, add a splash of soy sauce or olive oil, top with your favorite spices and voila! You now have the perfect side, tapas, or starter.

Cruciferous vegetables: From the Brassica family, broccoli, cauliflower and cabbage have a special phytochemical-glucosinolateswhich are broken down into bioactives like sulforaphane that may lower cancer risk. Cruciferous vegetables are the original diet detox, reducing oxidative stress and aid liver health. You get a two-fer with arugula, collards, kale and mustard greens which are all dark leafy AND cruciferous vegetables! Broccoli, Brussel sprouts, cauliflower and kohlrabi are delicious when roasted because they bring out a sweet, not bitter flavor. Try herbs like thyme on roasted sprouts or curry powder on roasted cauliflower for an additional flavor punch.

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Gochujang Cauliflower or its hot new cousin Caulilini make a perfect appetizer! Add some sweet hot sauces to new cruciferous veggies like caulilini and rabes and you’ll be right on track with two of this year’s trends!

Fermented Vegetables: Named the #1 Superfood for 2020 in a survey by Today’s Dietitian, fermented foods like sauerkraut and kimchi are cabbage-based condiments that deliver an additional benefit over unfermented cabbage: probiotics (good bacteria) that promote gut health. Kimchi is Asian sauerkraut with a hot chile kick, highlighting one of this year’s trends: chiles. Typically added to grain and noodle bowls, kimchi has also been seen on tacos which adds a healthy, tasty crunch.

Other veggie standouts: Mushrooms are one of the few vegetables that provide a great source of vitamin D, B vitamins and selenium. Mushrooms provide that umami or savory flavor and meaty texture that make it a perfect foil in plantforward dishes when mixed with ground meats such as in blended burgers and meatballs or on their own as veggie burgers.

Beets are my favorite two-for-one vegetable. You get all the benefits of free leafy greens while also getting a sweet treat that can help manage blood pressure, improve brain function and may help athletic performance. Beets are especially wonderful when paired with nuts and cheeses in salads. Plus, trendy artisan beet hummus makes for a pretty dip or spread.

You can also mix chopped, sliced or beet noodles with a lemon-tahini sauce for a tasty Middle Eastern salad or tapas.

absorbing the flavor of any marinade, spice or seasoning in which it is prepared. The best example is tofu, which is made from soybeans. Ferment the soybeans and you have tempeh, a nutritious double whammy as it also delivers the benefits we see from fermented foods. Crispy chickpeas topped with garlic parmesan, barbecue or jerk seasonings are showing up as bar snacks and on salads. Chickpeas and lentils make for falafels and other fritters for sandwiches, in mini form, bar bites and tapas.

SPICE, SPICE BABY

Healthy Fats: Nuts & Seeds:

You may have noticed I have mentioned herbs and spices more than once, and for good reason(s)!

1. Herbs and spices are the epitome of food as medicine.

Full of antioxidants and other phytochemicals, herbs and spices are anti-inflammatory, anti-microbial and can run the gamut from supporting digestion with fennel and ginger to cardiovascular health with garlic and cilantro.

2. Nothing stimulates the culinary senses as much as these aromatics. Take a moment to imagine the fragrance of sautĂŠed onions and garlic, cumin and cilantro in Hispanic, Asian or Middle Eastern dishes, and the delight of chiles in everything from salsas to sambals! In fact, herbs and spices are the gateway to hundreds of new taste sensations. With both hot, spicy foods such as chiles and spice-centric cuisines like Asian Island, Turkish and Indian cuisines are some of the Top Menu Trends for 2020-herbs and spices and they absolutely need to be in your culinary toolbox!

While avocados and olive oil are front and center in the healthy fats category (Avocado Toast anyone?) nuts and seeds are getting their due, and for good reason.

Many studies have pointed to the benefits of nuts and seeds as part of a heart healthy diet. Heavy in minerals like magnesium, vitamin E, fiber and a whole host of antioxidant phytochemicals, almonds, walnuts, pumpkin and flax seeds add crunch and flavor to salads, desserts and sauces. Nut-based beverages, yogurts and butters fill in for dairy products by adding richness and creaminess to smoothies, sauces and spreads.

ALL WE ARE SAYING IS GIVE BEANS A CHANCE Beans/Legumes/Pulses: Beans and legumes are the seeds of a family of plants called Fabaceae. Pulses are a sub-group of legumes that are the dry, edible seed from the Leguminosae family. We know them as lentils, split peas, and dried beans like black, kidney and pinto.

Packed with vitamins, minerals, and phytochemicals, it is the fiber and protein that make this group so important.

Beans are an excellent source of soluble fiber which is very beneficial to the bacteria in our gut because it acts as food (prebiotic) for the good bacteria. Due to their higher protein content, beans and pulses are the go-to option for plant protein, whether it be the main course (bean burgers or lentil soup), or part of a protein flip where the beans are center stage and the meat is the condiment. Think Creole Rice & Beans where the andouille sausage adds flavor but the red beans are center stage. Beans also act as a “flavor sponge�,

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Some All Time Favorites

What items do we have here at Performance Foodservice - Springfield that hit the mark for not only my culinary nutrition toolbox but the plant-forward trend? Here are a few must-have items: Veg Shreds: Shredded Kale #417232 4/1.5 lb Shaved Brussel Sprout #442086 2/3 lb

Chipotles are my favorite chile and these both deliver easy, bold flavor

Veggie Power Blend #475127 4/2 lb

Nuts for seeds: Roasted Salted Pepitas Pumpkin Seeds #525905 1/5 lb

Superfood Salad Blend #453968 4/2.5 lb

Flax Seeds #254491

Superfood: easy, versatile, leafy and cruciferous for salads, stir-fries, slaws. These are labor saving with no waste - no manually stripping leaves off stems or using a mandolin for shredding and shaving vegetables.

Sunflower Seed Kernel, Roasted #357186 3/2 lb

Veg Noodles: Veggie Harvest Blend #537148 1/4 lb

Plant-Forward Proteins Quinoa #553558 2/5 lb #553557 1/25 lb

Linguine Kohlrabi #580880 3/2 lb Spaghetti Cut Red Beets #537143 1/4 lb We have so many choices beyond zucchini noodles! I love Harvest Blend Spaghetti with root vegetables, kohlrabi linguini and beet spaghetti Curry madness: Curry Powder #242840 1/1 lb

1/15 lb

All the crunch and benefits without the worry of allergens

Lightlife Tempeh #898101 12/8 oz Extra Firm Organic Tofu #325385 12/14 oz Herbs Peak Fresh Basil #855502 1/2.2 lb Peak Fresh Tarragon #855514 1/8 oz

Red Curry Paste #267419 6/35 oz

Peak Fresh Cilantro #855549 1/8 oz

Hot stuff: Spicy Vegan Kimchi Cabbage #613410 6/14 oz

Peak Fresh Mint #855539 1/8 oz

Chipotle Peppers in Adobo Sauce #522520 12/7 oz

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Chipotle Red Pepper Pesto Sauce #78672 2/32 oz

Caulilini Mann’s Cauliflower Caulilini Sweetstem #582859 3/2 lb

My philosophy of nutritious and delicious revolves around plant-forward thinking, and I have company: “Making plant-forward dining a mainstream concept in the culinary profession..” is one of the major tenets of Menus of Change®: a collaborative by none other than The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to help the foodservice industry to develop healthier, more sustainable menus via industry summits and tools for foodservice professionals. Clearly, plant-forward is here to stay. May you be nourished and inspired on your own plant-forward journey!

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Why Spring is The Perfect Time to Go

Plant-Based By jonathon engels

Spring just does it to us, doesn’t it? All that time cooped up inside, bundled up in layers of clothing, dreading the frosty jaunt from car to building, and then suddenly the world starts getting green again and the weather gets warm and we want to be out in it, enjoying the fruits of nature, indulging in blissful sun, dreaming up big plans for the days to come. Ah, it’s just fantastic.

Spring is also a fantastic time to make the switch to a more plant-based diet, the one that maybe we’ve been putting off. Or, perhaps, for some of us, we can start reinvigorating the one that has devolved in the slim seasonal pickings of the late winter market. Whatever the case, spring is not just the time for a fresh perspective on the outdoors but also, most definitely, a time to make the most of fresh produce.

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The Veggies are Stellar And, by all means, if funky garden salads are on the menu (and why wouldn’t they be?), then take advantage of some of the delicious fruits that should start popping up everywhere. Grapefruits and navel oranges, kiwi and cherries, strawberries, apricots—now is the time to start getting juicy with what nature is providing. Toss some fresh fruit in those salads, whip up some afternoon smoothies or just eat them as they are. The wasteland of winter is over now, and ‘tis the time to help your hunger with the harvest.

Lighter Is Better in Warmer Weather No denying that in the frigid throes of February, it’s hearty sustenance that we need, something that sticks to the bones and makes us warm from the inside out. That means starchy soups, plate-bending stews and general heavy chow. However, with warmth, well, our bodies just seem to beg for something a bit loftier, lighter, something that we can eat and not have to wait to digest before going outside to play.

Fresh, green produce just fills this criterion to perfection. Plus, if plant-based living is a new thing, it’ll likely help with shedding a few pounds before swimsuit season roles around.

Be Good to Yourself, and the World Hey, the verdicts are in, and folks are just getting more clued into the fact that plant foods are the way of the future. We’ve long known that fruit and veggies do the body good. That’s why we are supposed to eat more of them than any other food category (even the heavily lobbied government admits it!). Not to mention, the choice to go plant-based is also going to help keep the environment rolling, help it continue getting healthier this year and in the years to come. Use the spring inspiration to make some big changes for yourself and the planet. Replacing one animal-based meal at a time with a plant-based option will do wonders, and if you keep doing that meal by meal over the course of a month, you can easily eat completely plant-based before summer even arrives.

The assortment of fresh produce is just coming, with several months to follow, all those berries and tomatoes and watermelons just around the corner, the squashes and beans and corn after that. The plant-based feast is just beginning.

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Lion's Mane Crab Cakes Directions

Ingredients

Dice Lion’s Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out. When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks. In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture. *If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on mediumlow with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).

Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.

Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides. Finish with a touch of sea salt.

1/2 pound 2 pints Lion’s Mane Mushroom

For remoulade: Using a whisk, mix yogurt, mustard, parika, lemon juice and salt and pepper.

Juice of 1/4 lemon

2 tbs Extra Virgin Olive Oil 2 cloves garlic 2 tbs Greek yogurt organic mayonnaise can be used as a substitute 1 tsp soy sauce 1 cup organic bread crumbs 1/4 cup diced onion 1 egg you can easily make this recipe vegan by replacing this with a “flaxseed” egg Splash of white or red wine vinegar 2-3 tbs fresh chopped parsley 1 tsp smoked paprika Lemon juice from 1/4 lemon 3-4 tbs coconut oil or alternative for cooking the cakes Salt and Pepper to taste For remoulade: 1/4 cup non or low-fat organic Greek yogurt 2 tbs Dijon mustard (Trader Joe’s Garlic Aioli Mustard) 1 tsp smoked paprika

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WHAT DO CONSUMERS REALLY THINK ABOUT

PLANT-BASED MENU ITEMS? They’re more likely to buy dishes labeled “plant-based” versus those described as “vegetarian” or “vegan,” according to Technomic research.

By Patricia Cobe Plant-based items are skyrocketing on menus. But how popular are they with consumers, really? Restaurant Business Senior Editor Pat Cobe recently spoke with Clare Aigner, manager of syndicated research at Technomic, an RB sister brand, to get some insights.

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Q & A

What has Technomic found related to consumer attitudes about terms such as vegan, vegetarian and plant-based?

We’ve actually found some very interesting tidbits, I think. When we think about [those terms], they are almost the same thing. Obviously, vegan is a little bit more restrictive, but vegetarian and plant-based are almost synonymous.

Interestingly enough, 58% of consumers say they are likely to buy plant-based foods, versus 49% who would buy vegetarian and 43% who would buy vegan.

Additionally, consumers find vegan and vegetarian foods less tasty than plantbased foods. I think vegan and vegetarian have been put into consumers’ minds as taking away from a diet … but maybe, plant-based almost gives you something: You’re getting more plants, more nutrients. And along with the interest in protein—that’s consumers’ No. 1 nutrient they look for on menus— plant-based still gives you that protein component as well.

Are there any specific trends in terms of what types of plant-based foods are showing up?

In general, across formats, [there are] more veggie-centric entrees, where cauliflower is the star—like a cauliflower steak—or eggplant is the main dish.

We’re also seeing a lot more customization, so you have the option to make an item plant-based or vegan or vegetarian. As for specifics, we’re seeing a lot more veggie replacement for grains and dairy, so cauliflower rice is up about 69%, zucchini noodles are big, growing 55% … coconut butter and a lot of those alternative milks as well. But I think what the big craze is right now is the plantbased proteins and, specifically, imitation meats.

So, what do consumers think about plantbased meats? Have you gotten any feedback about that?

This whole phenomenon’s pretty interesting because you see a wide range of people going to try it. With KFC’s Beyond [Fried] Chicken, they sold out in 5 hours when they tried that out. I looked at the line of people, and it was just all different types of people. But when we’re thinking about just tastes in general among people who eat vegan or vegetarian foods at least occasionally—it’s about split. Half of consumers are interested in it and say that meat substitutes taste just as good as real meat, whereas the other half is a bit more wary of it.

But 22% of consumers say that when ordering vegan or vegetarian dishes, they typically order dishes with imitation meats, which I found interesting because, when you think about it, not that many places have plant-based meats. So that is actually a pretty substantial number, especially among younger consumers, where it’s 29%.

What’s hot

on menus in 2020 Plant-based proteins are the hot ticket this year, along with the need for eco-friendly packaging as the delivery boom continues.

Plant-based protein is top of mind for chefs in the U.S. in 2020, according to the National Restaurant Association’s annual What’s Hot trend report.

More than 600 American Culinary Federation chefs completed the survey, ranking nearly 133 individual items in 12 different categories to identify emerging and ongoing trends for the year ahead.

Results indicate that Americans are still hungry for healthy food, but they’re also interested in more options, new alternatives, and going beyond simply healthy into sustainable options that are good for everyone and the environment.

Alluring alternatives Plant-based protein took high honors in both new menu items and protein categories.

In recent years, a large number of quickservice restaurants adopted meat alternatives, adding them to menus and to the mainstream conscience.

Plant-based proteins and meat alternatives have been on chefs’ radars for some time, but this year they’ll take off in response to increased consumer demand.

Many major quickservice restaurant companies have added a plant-based protein or a meat alternative to the menu in 2019. Some started offering the option in test markets, quickly expanding the offering to all or nearly all locations nationwide. It’s not unusual to find plant-based protein or meat alternatives on fine-dining, university and fast-casual menus, as well.

These menu debuts also were supported by creative advertising and marketing campaigns, heightening awareness of the option and creating brand-new menu items for people to get excited about.

Of course, clever marketing alone doesn’t sustain a trend, but survey data supports consumers’ excitement around meatless menu options.

Mushrooms, vegetable noodles and rice, and new chili peppers all ranked in the top 15 food items.

According to research from the National Restaurant Association’s Restaurant Industry 2030 report, experts expect plant-based protein food products will continue to grow in popularity during the next decade.

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eco-friendly packaging

Engaging and eco-friendly Survey options that included the phrase “eco-friendly” scored highly, sidling up to other top-of-mind trends such as delivery. Eco-friendly packaging received the highest ranking of any of the 133 survey options, and for good reason. Offpremises dining — takeout, delivery, drive-thru, curbside, and even food trucks — makes up 60% of all restaurant traffic.

One reason for this could be the increased amount of time adults spend traveling to and from work.

Forty-two percent of employed adults say they are spending more time commuting and working than they used to. Among millennials, this rises to 52 percent. (State of the Restaurant Industry, 2019) According to Hudson Riehle, senior vice president of research for the National Restaurant Association, a large portion of industry growth over the next decade will come from the off-premises market.

With increased restaurant meal consumption happening outside of the restaurant comes a need for packaging materials that hold food quality. Interestingly, interest in eco-friendly packaging may not be driven entirely by consumer demand; businesses are increasingly being guided by local legislation and regulations governing what materials can and can’t be used in certain markets.

Plus, sustainability initiatives feel good, for both businesses and for consumers. Chefs again rated zero-waste dishes highly, which repurpose scraps, trim, and other food items that would normally go into the trash.

Sustainable choices: More than half of consumers say they are likely to make a restaurant choice based on its eco-friendly practices, such as water conservation and recycling. (National Restaurant Association, State of Restaurant Sustainability, 2018)

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PLANT FORWARD Propels MENU INNOVATION

By Maeve Webster

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As an industry and a culture, we are entering a new frontier in food. The focus on plant-forward innovation, coupled with the rise in flexitarianism, is leading to culinary and lab-based experimentation. The result of this experimentation is two-fold.

First, there is now an exponentially broader variety of plantbased alternatives from meat analogs to dairy substitutes.

Second, operators are finding ways to turn animal-based ingredients into craveable complements to a plant-forward experience.

What makes this moment in plant-forward innovation unique is that much of the experimentation is focused on creating options for those not committed to vegan and vegetarian lifestyles. Though more consumers are practicing both, these groups still make up a small share of the population. So restaurants are considering plant-forward innovation from a meat-focused consumer perspective. As a result, the finished products are exciting and appealing to a broader audience, and can be enjoyed for what they are, which is often truly delicious meals or complements.

Here are five menu categories transforming as a result of plant-forward innovation:

1. Burgers

Perhaps no category has been as significantly impacted by plant-forward innovation as the burger category, thanks to the introduction of meat analogs such as Impossible and Beyond Burgers. This may not be the case for long as these manufacturers, and new players, experiment with options from chicken to seafood replicas, but for now, consumers are most likely to find the most innovative options within the burger category. Beyond the science-based analogs, operators are creating housemade plant-based burger options that are a far cry from the dry options of the past.

Others are working produce and legumes into meat-based patties to increase the healthfulness and decrease calories and fats. Look for Impossible burgers, Beyond Burgers, beef/ mushroom blends, beef/mushroom/bean blends, quinoabased, black bean-based, and beet-based options.

2. Bar Snacks/Shareables

In the past, the only ubiquitous plant-based bar snack was a bowl of nuts, and shareable items typically focused on meat protein options like chicken wings. Both categories— bar snacks and shareables—are now liberally incorporating innovative plant-forward options using impactful preparations, visually engaging presentations and fantastic innovation. New options for either category include dips and spreads such as muhammara and

dukkah, vegetable finger foods from battered and fried to pickled, dishes based on sprouted rices and grains, popped grains beyond corn including quinoa, farro and sorghum, and preparations more commonly reserved for meats such as beer-braising and blackened.

3. Beverages

From a focus on functional ingredients to drinks sourced from global cuisines, the beverage category is one of the most exciting on the menu today. Experimentation and produceforward beverages are driving innovation in juices, smoothies, sodas and cocktails (alcoholic and nonalcoholic). Interesting beverage options for innovation include housemade produce-based simple syrups such as rhubarb and coconut, fresh juices from carrot to kale, new nondairy “milks,” including oat and cashew (particularly good for frothing), natural colors from produce including beets and turmeric, and seasonal produce, naturally.

4. Global Cuisine

Much of the inspiration for plant-forward innovation comes from world cuisines. Most other cultures in the world consume less animal-proteins or products than do Americans, and many cultures have historically focused on plant-forward dishes for a variety of reasons from religious to economic.

Thanks to the broader access to and understanding of many far lesser known (until now) culinary heritages, chefs can draw from and be guided by these ancient heritages. While some cuisines such as Mediterranean have been slowly shifting how American consumers view plant-forward dining for some time, up-and-coming cuisines lending their unique voices to the plant-forward conversation include Ethiopian, Burmese, Indian, and Levantine.

5. Desserts

Always a challenging category for operators, desserts are enjoying a resurgence in interest largely driven by the increased variety of desserts with a healthier halo, thanks to produce-forward innovation. Whether positioned as indulgent with a healthful spin, primarily healthy with an indulgent touch, or vegan, these new desserts are reintroducing consumers to the idea that desserts shouldn’t be left solely to special occasions, but can be enjoyed frequently as part of holistically healthy eating. Plant-forward innovations in the dessert category include: creative preparations that change the texture such as sous vide and quicklime soaks; produce using multiple preparations in one dish for complex flavor and texture; nondairy alternatives including nut- or grain-based milks and cheeses; aquafaba; preparing and pairing vegetables to highlight sweet flavors for unexpected experiences, and vegan ice creams.

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carrot raisin cookies Directions Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots, pineapple, raisins, and pecans. Chill the cookie dough for 30 minutes.

Preheat the oven to 325°F. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula.

Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

NOTES:

Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.

YIELD: 15 COOKIES

Ingredients 1 cup instant oats ¾ cup whole wheat 1 ½ tsp baking powder 1 ½ tsp ground cinnamon ¼ tsp salt 2 tbsp coconut oil or unsalted butter, melted 1 large egg, room temperature 1 tsp vanilla extract ½ cup pure maple syrup ¾ cup freshly grated carrot (about 2 medium, peeled) ¼ cup finely diced pineapple FOR THE DRIZZLE (OPTIONAL) 1 tbs Greek yogurt cream cheese, softened 1 ½ tsp nonfat milk ½ tsp vanilla 3 tbs raisins 2 tbs finely chopped pecans

• (For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup millet flour, 2 tablespoons tapioca flour, 2 tablespoons brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.)

• Do not substitute store-bought pre-shredded carrots. They are thicker and drier, and they do not soften while baking.

• Neufchâtel (1/3-less fat) cream cheese may be substituted for the Greek yogurt cream cheese

IT’S ALL IN A NAME: HOW TO Boost The Sales

of Plant-Based Menu Items Featured by World Resources Institute

For two years, World Resources Institute’s Better Buying Lab has taken an in-depth look at what works and what doesn’t when it comes to describing plant-rich foods in a way that appeals to broad swaths of the United States and British populations. Our early findings identify three kinds of language to embrace to help restaurants and the food industry boost sales of plant-rich menu items.

EMPHASIZE A FOOD’S LOOK AND FEEL Look and feel drives appeal

“A compelling dish name should emphasize culinary qualities that make that dish delicious and distinctive,” says Scott Giambastiani, chef and food service manager at Google. Our research and others’ show that a dish’s flavor, appearance and mouth-feel can dramatically affect diners’ preferences, and plant-rich foods are delicious and distinctive in these areas.

Plant-rich foods come in a spectrum of colors, and color has been shown as the single biggest cue people use to set their expectations of what a food will taste like. And emphasizing the variety of color in a dish can result in a significant increase in ordering. This is a powerful way to differentiate plant-rich foods from meat-based alternatives. “Rainbow Salad,” for example, creates an expectation of a fresh, flavor-packed and visually vibrant dish.

Mouth-feel matters too. Different from flavor, this is about the sensation your mouth has when eating a food. It’s to do with texture and feeling. In online research the Better Buying Lab conducted with the Behavioural Insights Team, renaming “Gnocchi with mushroom, fresh spinach and Parmesan sauce” to “Melt in the mouth Gnocchi with mushroom, fresh spinach and creamy Parmesan sauce” generated a 14 percent increase in consumerstated likelihood of ordering the dish. Using tempting language like “melt in the mouth” is associated with high-fat food and, for many consumers, is positively received and can therefore overcome prejudices that plantrich food is boring, bland and not tasty. Some terms chefs might incorporate into dish names include “creamy,” “warming,” “crunchy,” “smooth” and “sticky.”

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SPOTLIGHT FLAVOR

Flavor gets mouths watering Spotlighting what a dish will taste like can be a route to getting people’s mouths watering. Flavorsome ingredients, flavorenhancing cooking methods or an interesting combination of flavors can all communicate an attractive flavor profile. Many classic meat-based dishes use this well. Think of Moroccan spiced lamb, slow-roasted beef brisket, or sweet-andsour chicken.

A groundbreaking study from Stanford last year confirmed that highlighting flavor increases sales of plant-rich dishes. Flavor-focused labels (called “indulgent” in the study) such as “Rich Buttery Roasted Sweet Corn” and “Zesty Ginger Turmeric Sweet Potatoes” were chosen by diners 41 percent more often over identically prepared vegetables with “healthy-restrictive” labels and 25 percent more often than those with “basic” labels.

An online study conducted by the Better Buying Lab with the Behavioural Insights Team in the UK backs this up. For example, renaming “Chickpea and Potato Curry” to “Mild and Sweet Chickpea and Potato Curry” increased stated ordering by 108 percent.

Such increases mean that flavor-packed language could be a strategy that increases the sensory appeal of plantHIGHLIGHT rich dishes to be as high or higher than meat-centered dishes.

PROVENANCE Provenance can be evocative During the lunchtime rush, people visiting the Panera Bread in the North Hills Shopping Center in Los Angeles were ordering more black bean soup than usual. A simple name change that highlighted the origin of the dish made the difference.

The North Hills branch of the 2,000-strong Panera chain was one of 18 locations in the L.A. area to switch the name of “Low Fat Vegetarian Black Bean Soup” to “Cuban Black Bean Soup” in a month-long naming test in January 2018. This easy swap resulted in a 13 percent uplift in sales of the black bean soup in these locations.

Mindy Gomes Casseres, senior manager for Corporate Social Responsibility at Panera Bread, attributes the uptick to highlighting the soup’s provenance: “It was an exciting result for us. By showcasing the dish’s origin, we were able to make the dish more appealing to guests. The new name conveys a well-seasoned and flavorful taste profile, and we think that’s what led to a sales increase.”

Leveraging a food’s provenance is a powerful tactic to create positive associations with a product. Think Chicago-style pizza, Texas BBQ and New England clam chowder. In the U.S., Sodexo has named its new plant-based “crab” cake the “Chesapeake Cake”—a nod to the Chesapeake Bay, an area famous for its fresh crabs. The Better Buying Lab’s online research in the United Kingdom found that renaming a “Chickpea and Potato Curry” to “Indian Summer” also resulted in a 15 percent bump in consumers’ stated likelihood of ordering the dish.

FORWARD WITH

Fruit

Inspired by the veg-centric movement, fruit is revealing its culinary potential

By Katie Ayoub For the last five-plus years, veg-centricity has dominated discussion around innovation, making vegetables the hero by exalting flavor, often through aggressive cooking and bold finishes. Consumers have been bewitched by the clever ways that chefs have made vegetables, particularly carrots, beets, Brussels sprouts and cauliflower, utterly craveable. That serious attention to flavor development, through techniques like smoking, roasting, charring and pickling, can be applied to a variety of fruit.

Doing so offers a similar story of nutrient density and color, along with an element of natural sweetness thrown into the savory mix. It also makes a dish more seductive: stoutpickled cherries dotting oxtail ravioli, blistered grapes coloring miso caramel chicken, blueberry granita mounded atop baby greens. The plant-forward movement is helping inspire creative, high-impact uses of fruit on the menu.

Take watermelon, for example. Chefs are pairing it with jicama and Serrano chile in watermelon salsa. They’re adding sumac or chile flakes, grilling and adding it to salads or chutneys. And they are adopting the Southern tradition of pickling watermelon rinds, highlighting them as a garnish in hip cocktails and as a condiment on sleek charcuterie boards.

Watermelon has been acting as a front line for the fruit category, strategically and subtly moving into trendforward applications.

Ducks Eatery, a meat-centric restaurant in New York, showcased how seriously fruit can play in modern menu development with its Smoked Watermelon “Ham.” Will Horowitz, executive chef, wanted to offer a vegetarian option so he applied techniques typically used on smoked meats, yielding a smoky, salty, savory, sweet fruit-centric experience. The video of how he prepped it went viral. That’s significant because, although a YouTube star fruit can’t singularly ignite a new push in flavor innovation, it can help build consumer excitement and expectation.

“The plant-forward movement started with vegetables, but today, fruit serves as a whole new set of tools and ingredients chefs can tap into, especially as consumers are increasingly interested in eating more adventurously,” says Linh Aven, executive chef of B.Good, a Boston-based fast casual with an emphasis on wellness. She recently launched the Spicy Korean Bowl, a plant-forward twist on a traditional poke bowl, incorporating roasted watermelon in lieu of tuna. “The watermelon is cubed, salted and roasted so that it resembles and is texturally similar to poke, without using fish,” says Aven. Once caramelized, the watermelon is tossed in a spicy coconut marinade, giving it a hit of savory and smoky notes.

FRUIT’S CULINARY EDGE

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Of course, chefs have been relying on fruit’s sweet counterpoint for years in classical French, American and a myriad of other global cuisines. But today, it’s the strategy of using fruit for unexpected complexity of flavor and intriguing textural play that sets up the opportunity for modern menus.

“I’ve started to see fruit used more often in savory applications that call for sugar and acid. It’s a fun place to see modifiers like mango or blackberry, and it highlights the use of natural sweeteners,” says Jamie Simpson, executive chef liaison of the Culinary Vegetable Institute. He suggests an easy route is through vinaigrettes, adding roasted fruit or native fruit vinegars.

Estuary, a contemporary seafood restaurant in Washington, D.C., uses a finish of fermented blackberry vinegar to punctuate its Avocado Confit and young romaine lettuce.

Simpson also believes that the creative opportunities with fruit are boundless. His blueberry cornflakes illustrate that point well. He makes a slurry out of blueberries and tapioca starch and drips it onto a silicone mat from up high “so it splashes into flakes.” He then steams, dries and deep-fries the flakes. The blueberry cornflakes are served in a cereal bowl with milk. Although fruit flakes won’t likely be adopted onto breakfast menus nationwide anytime soon, the thinking behind it is valuable in expanding the scope of how fruit can help create impactful menus.

B.Good’s Aven is looking to coconut to help bring home the flavor profile of a vegetarian carbonara bowl, rolling out as a limited time offering. “We’re currently testing to see if tossing coconut flakes in a spicy marinade and toasting them on the flattop can evoke the desired smokiness, meatiness and crispiness of bacon,” she says. “We’re hoping to unlock a new dimension of coconut.”

The build sees a base of spiralized butternut squash topped with spinach, cremini mushrooms, a soft-fried egg, Parmesan and a creamy miso dressing made with nutritional yeast, white miso and silken tofu.

Turning to fruit for added impact in plant-based dishes is a smart strategy when looking to dial up the experience. At Flora Fauna, a New American bar and restaurant in Chicago, Jonathan Meyer, executive chef/ partner, approaches development of his meat-free dishes with the idea of making them craveable for meat eaters. That’s a good move considering how many diners today play the field between plant-forward and meat-centric choices.

“I want to make vegetarian and vegan dishes stand out to carnivores, so for me, that often means developing meaty, deep and savory profiles,” says Meyer. A lot of fruit varietals offer textural elements that help toward that cause. And even more react well to aggressive cooking techniques and flavor infusions.

Flora Fauna’s Jackfruit DanDan is among its most popular menu items, thanks to its flavor-packed profile. The dish sees cold green papaya noodles topped with braised jackfruit and finished with cashews and chile oil. He uses papaya that’s on the underripe side so it holds its structure, blanching it first so it’s not quite as toothsome.

“Green papaya has this great earthy, crunchy sweetness that balances out the spicy, tart flavors in the dish,” explains Meyer. The jackfruit is braised in big flavors: housemade chile paste, tamari, Chinese black vinegar, tahini, sesame seed, garlic and ginger. He’s working on a jackfruit bottarga, salt curing it, then letting it air dry, with the idea of using it as a finish on a lamb tartare with soursop vinaigrette.

“Fruit can handle significant prep, like salt curing, fermenting, pickling, roasting and charring,” says Maeve Webster, president of Menu Matters. “It improves the experience for diners, adding flavor that builds craveability.” Fruit also balances savory and spicy dishes, introducing depth of experience that is a marker of progressive menus today.

S3 Restaurant in Fort Lauderdale, Fla., pairs a sweet-heat sauce with goat cheese croquettes that sees a combination of red chile and guava, bringing in heady tropical notes as well as a solid sense of place.

At Sparrow + Wolf in Las Vegas, a flourless chocolate cake paired with ras el hanout pear butter plays off that spice’s savory, warm flavors while tempering it with the sublime, fresh flavor of pear.

Santo Cielo, a globally inspired spot in Naperville, Ill., turns to pickled blueberries for a hit of acid as counterpoint to its richly flavored Chicken Confit with cheese polenta, bacon au jus and shiitake.

Fruit holds the ability to impact texture, flavor and color in plant-forward menu items. A salad of Beets and Berries at Chicago’s Ema, a modern Mediterranean restaurant, gets an unexpected underlay of strawberry harissa.

Crispy Brussels sprouts boast complexity with maple sage vin, roasted grapes, blue cheese, bacon and candied walnuts at Avelina in Denver. Pops of sweet and acid play nicely as finishes to modern pizzas, pastas, flatbreads and toasts.

In Cedarburg, Wis., Brandywine, a seasonally focused restaurant, menus a summer flatbread with roasted peach, ricotta and spreadable salami.

Don Young, executive chef at the New American restaurant WoodWind in Chicago, pushed the culinary boundaries of pineapple by accident. “I was making a grilled pineapple sauce, but I lost track of time and burned it,” he says. “Still wanting to try it, I charred shishito peppers to add a light, grassy pepperiness, cilantro for herbaceous notes, fish sauce to bring out umami, and lime to add brightness and balance. While letting the sauce settle, I allowed it to naturally ferment in the cooler, causing the charred flavor to slowly meld in with the pineapple. By naturally preserving itself, the pineapple ripened further and developed more acidity, resulting in the perfect sauce.”

He menus it as a “charred pineapple mole,” serving it as an accompaniment to his Dry-Aged Duck Tacos.

WASTE NOT, WANT NOT

The imperative that drives management of food waste today will most likely underpin a number of menu development areas in upcoming years. In the efforts to curb food waste, the root-to-stem movement has opened up beyond ingenious components like carrot-top pesto into “ugly fruit” usage and techniques like dehydrating over-ripe fruit, then pulverizing them for use in spice blends, smoothies or baking formulas.

There’s brand value in flexing culinary muscle with menu items that highlight craftsmanship, weaving in uses of peels, cores and seeds, along with the preservation techniques of pickling and fermenting fruit. But there’s also a marketing upside in using fruit in trend-forward, environmentally responsible ways on the menu. “While Millennials have certainly shown a heightened interest in restaurant mission statements that incorporate a sensitivity to the environment, Gen Z is taking that to a completely different level,” says Webster. “They are the generation of environmental reckoning; recent protests and other activities around environmental awareness point to that.”

Innovation in fruit-forward recipe development helps solve food waste issues. And as Webster points out, consumers will not only respond to the “Wow!” factor of that innovation, but they’ll also take notice of the sustainability efforts. “Food waste is simply not a topic that is trendy or interesting, but rather an imperative for any operation that wants to remain relevant and appealing in the decades to come,” she says.

It can also look pretty on the plate. At Black Bull, a Spanish concept in Chicago, the Basque Cheesecake is topped with red-wine and orange-poached pears, dehydrated pear skins and roasted grapes. Shannah Primiano, executive pastry chef, features the whole pear for this dessert, using the skin as a dramatic crunchy element. “You can get creative with food waste,” says Adam Moore, chef/founder of Flashpoint Innovation, describing applications that offer impact. “Use the cryoconcentrated juice from fruit peels and skins as alternative sweeteners, sauces or cocktail inclusions, or incorporate dried and powdered fruit into spices, seasonings and salts.”

Culinary attention focused on fruit addresses the appetite for flavor intrigue, craftsmanship and stewardship. Through this, elements like smoked peach preserves and pickled grapes promise to allure.

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Cleaning vs. Sanitizing There’s a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and sanitizing must be a 5-step process.

1 2 3 4 5

Scrape or remove food from surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air dry

WHEN TO CLEAN & SANITIZE Everything in your operation must be kept clean, but any surface that comes into contact with food must be cleaned AND sanitized. These surfaces must be washed, rinsed and sanitized.

• • • • •

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Each time you use them When you are interrupted during a task After handling different raw TCS fruits and vegetables When you begin working with a different type of food As often as possible, but at least every four hours if items are in constant use

Father’s Day Special? Yes, Please!

Sunday, June 21

mushroom tostadas Description: Crispy tortilla with white bean puree and sautéed exotic mushrooms.

Directions

SERVINGS: 4

1. Place tortillas on sheet pan and bake until crisp 2. Cook drained cannellini beans with a little water, salt and pepper, and chipotle pesto, mash into a smooth paste adding more water as needed 3. Sauté chopped mushrooms in oil with a little garlic, salt and pepper, and Monterey seasoning until tender 4. In food processor puree avocado with sour cream, add salt and pepper to taste 5. Bring equal parts white vinegar and water, add generous amount of salt and pinch of sugar, bring to a boil and remove from stove 6. Slice red onions thin and add to pot of vinegar water brine, cool mixture in refrigerator 7. Place crisp tortilla on plate, spread refried cannellini beans over tortilla, top with mushroom mixture, pico de gallo, drizzle with avocado cream, small amount of pickled onion, sprig of cilantro

Ingredients Mission white corn tortillas

#26825

West Creek cannellini beans

#229871

Roma chipotle red pepper pesto

#78672

Local exotic mushroom blend

#617609

Assoluti canola, extra virgin olive oil #289242 Lawry’s Monterey roasted seasoning #263495 Roma chopped garlic

#490112

Resers pico de gallo

#897593

Peak avocado, ripe

#858424

Natures Best sour cream

#995379

Peak Cilantro #855549 Peak radish #866537 West Creek white vinegar

#273740

Silver Source granulated sugar

#303783

Salt and Pepper ADDITIONAL NOTES: Add small amount of Cotija cheese if desired

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WHAT DOES THE PLANT-BASED TREND

Mean For The Food Industry & Consumers?

Technology, plant-based offerings fuel food service industry

By Sam Danley The food service industry remains resilient despite considerable headwinds. While weak same-store sales and declining traffic continue to put pressure on operators, U.S. restaurant sales were projected to grow 3.6% to reach more than $860 billion in sales in 2019, by the National Restaurant Association. Sales at full-service restaurants hit $285.3 billion, up 3.8% from last year, while the quick service segment grew 3.2% to $246.7 billion.

Investments in delivery and technology continue to provide avenues for growth in a market marred by fierce competition, tightening margins and labor shortages. Off-premise business now accounts for 60% of food service occasions, and close to 80% of restaurant operators say it’s a major strategic priority, according to the N.R.A. and Technomic. More than one in three consumers used delivery more this year than in 2018, and 79% used the service at least once a month.

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Around half of food service operators now offer delivery through internal staff, and 66% offer it through a third-party partnership, according to the N.R.A. A growing number of food service operators are ending exclusive delivery agreements, looking instead to multiple platforms to gain access to additional customers.

McDonald’s, Dine Brands and Restaurant Brands International are expanding delivery to more than one provider. Even restaurants that offer self-delivery, like Panera and Pizza Hut, are getting into the third-party game.

The move toward hybrid delivery models comes as major restaurant chains struggle to keep up with changing consumer expectations. Forty-three per cent of customers want to order directly through a restaurant’s app, for example, but only 18% of operators offer the service, according to the N.R.A. Integrating off-premise technology with existing pointof-sale systems is another major challenge, as is maintaining food quality.

“Delivery still is not perfect overall,” said Joe Pawlak, managing director at Technomic. “Think about things like fried foods, keeping those products with the food integrity that consumers expect when they go to restaurants, or keeping hot foods warm through delivery. Think about delivery times. There’s still a lot of imperfections in the system.”

With fewer people eating food in the store, restaurants are rethinking both front- and back-of-the-house designs. McDonald’s, Burger King, Firehouse Subs, Dunkin’, Pizza Hut, Subway, Caribou Coffee and others are rolling out smaller formats to better accommodate delivery and takeout. Others, including Starbucks and Chick-fil-A, are investing in ghost kitchens, or restaurants that only handle delivery.

The technology push extends beyond off-premise business, with digital menus, kiosks, mobile software and artificial intelligence emerging as major investment themes.

“Tech appears to be the new battleground,” Mr. Pawlak said. “Operators are turning to tech as a differentiator, whether it’s front-of-house for consumer interface and revenue enhancement, or back-of-house for efficiency.”

Restaurants also are doubling down on value to bring in more guests.

“Driving traffic is on the top of everyone’s minds. ‘How do we get more people in our seats, and how do we get them to spend more and come back?’” said Pat Noone, executive director of business development at Technomic. “We’re seeing more deals out there, more L.T.O.s, more bundling offers.”

More restaurants are embracing better-for-you and better-for-the-environment foods to align with changing consumer preferences. Nowhere is this clearer than in

the rise of plant-based foods, which saw a 30% yearover-year sales increase in the food service channel this year, according to The NPD Group.

While meat alternatives have been well received in the full-service segment, the bigger story in 2019 was the explosion of plant-based foods in the Q.S.R. space.

Hardee’s, Subway, Dunkin’, Carl’s Jr., Del Taco, KFC and Taco del Mar are just some of the companies that partnered with Beyond Meat, while Burger King, Little Caesars, White Castle and Qdoba have teamed up with Impossible Foods.

The alternative meat strategy so far has proven successful for fast-food chains. Burger King saw sales in its test market grow 28% when it rolled out the Impossible Whopper, and KFC sold out of its plantbased chicken in a matter of hours during its one-day test. Strong performance by several chains suggests plant-based menu offerings have real staying power.

The Beyond Taco helped reverse a steep slide in traffic at Del Taco, for example. Carl’s Jr.’s Beyond Famous Star burger, now a permanent menu item, was the chain’s most successful launch since 2016. White Castle similarly expanded the Impossible Burger to all its stores after sales consistently beat expectations.

“This isn’t just a fad,” Mr. Noone said. “It’s a trend that’s staying on, and it isn’t just with the Beyond Meat and Impossible Foods types of offerings. We’re also seeing it, for example, with Noodles and Company with their zucchini noodles. It’s about something different, something customers can try.”

The rise of plant-based alternatives doesn’t mean consumers are abandoning traditional proteins. Beef burgers are still the top sandwich ordered at Impossible WhopperU.S. restaurants, though growth was flat compared to last year, according to The NPD Group.

Strong year-over-year growth in plant-based orders primarily was driven by trial on the part of beef burger buyers, who made an average of 18 beef burger purchases and 2 plant-based burger purchases this year.

“Plant-based burgers allow consumers to substitute without sacrifice,” said Darren Seifer, food and beverage analyst at The NPD Group. “They have not given up on beef burgers but are willing to mix things up every now and then.”

Chicken remains the most popular protein in food service. Led by Chick-fil-A, quick-service chicken chains grew at 8%. Fast-casual chicken players, like Raising Cane’s and Wingstop, also are benefiting from higher sales and traffic.

Growth in fast casual outpaced all other segments, largely due to strength in chicken-centric chains. Other categories, including Mexican, Asian and coffee, also are growing above the industry average, though there are signs the segment is slowing down.

“Fast casual has been the darling of the industry for the past 15 to 20 years, where we’ve seen tremendous growth,” Mr. Pawlak said. “Despite still leading all segments of the industry, there seems to be a maturation happening. Previously we’ve seen doubledigit growth. Now we’re starting to see high single-digit growth numbers.”

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Beans offer based, heart For Healthcare featured by foodservicedirector.com It’s no secret that consumers are increasingly interested in eating plant-based fare. And in healthcare facilities, that interest is making its way to menus in the form of vegetable-heavy, plant-forward foods. Beans, from black beans and pinto beans to garbanzo beans and more, are a staple of this trend: Ninety-one percent of healthcare foodservice facilities offer them, according to Ignite menu data.

Learn more about why beans are making their presence known on healthcare menus.

Plant-based protein options According to Technomic’s 2019 Center of the Plate: Seafood & Vegetarian Consumer Trend Report, 33% of consumers say they eat a vegan or vegetarian meal at least once a week. This means diners are more likely to skip meat for some of their meals even if they don’t want to give it up entirely. For these diners, plant-based protein options such as veggie burgers have long been the alternative they’ve chosen.

Burgers made with ingredients such as black beans, garbanzo beans or navy beans, plus farro, quinoa or other grains, offer diners a hearty option that’s plantbased.

Plant-forward, customizable meals Bowl meals continue to thrive on restaurant menus, particularly at fast-casual chains, and are an area of focus on healthcare menus as well. Beans are the

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plantty protein Menus perfect plant-based protein for bowl meals. They’re great in burrito bowl meals and can also be used in Mediterraneaninspired options, such as a falafel bowl or meze bowl with garbanzo beans or hummus, cucumbers, Greek olives and more.

By offering diners the chance to add only the ingredients they enjoy, plant-based menu items such as these may see an uptick in popularity.

Evolving from sides to a staple ingredient Center-of-the-plate vegetables continue to proliferate on menus, with cauliflower leading the pack thanks to its versatility: It can be used as a pizza crust, as low-carb “rice” and even as a replacement for steaks when cooked on planks and served as a “meaty” slab.

But cauliflower isn’t the only vegetable taking center stage on plates. On-trend global spices and flavors help operators create delicious dishes where vegetables and beans are the star. For instance, at Robert Wood Johnson University Hospital in New Brunswick, N.J., Vegetarian Lentil Curry makes an appearance on the lunch and dinner menus, and at a University Hospital facility in Madison, Wis., diners can enjoy Stuffed Avocado with Spanish Rice, featuring a baked avocado filled with black beans, pepper jack cheese, cilantro and spices served with Spanish rice, pico de gallo and tomatillo chile vinaigrette.

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plantbased options are multiplying on menus. With beans as the center-of-plate protein, it’s easy to prepare a healthful, filling meal without animal protein. And with global flavors in the mix, operators have plenty of options for what to serve.

Dark chocolate avocado truffle YIELD: ONE DOZEN

Ingredients • 6 OZ DARK CHOCOLATE CHIPS (NO DAIRY) • 1/3 CUP MASHED AVOCADO (APPROX. 1 FRUIT) • 1/2 TSP VANILLA EXTRACT • PINCH OF SALT • 2 TBSP COCOA POWDER FOR ROLLING (OPTIONAL) OR 1/4 CUP CHOPPED NUTS FOR ROLLING

Directions Melt chocolate chips, mix by hand into the avocado mash, add salt and vanilla. Mixture will get more firm and become like dough. Let chill for 10 minutes. Roll small portions to make the truffles and roll into desired topping.

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BUSINESS CASE FOR PLANT-BASED featured by the good food institute Diners are seeking plant-based options for reasons ranging from weight and health management to saving money to eating more sustainably. Restaurants that embrace this shift towards plantbased eating can benefit from increased foot traffic, lower ingredient costs, and a point of differentiation from their competitors.

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INCREASED FOOT TRAFFIC

Many restaurants are reporting that adding plant-based offerings attracts new customers. Pret A Manger saw doubledigit sales increases of its vegetarian items in 2016 which led to the 2017 launch of 20 new plant-based dishes. Umami Burger started carrying the Impossible Burger in 2017 and has found it to be the #1 driver of new sales chainwide — now accounting for one-third of all burger sales.

Appealing to Millennials

Millennials are far more likely than other generations to eat meat alternatives in a restaurant. Given that the Millennial generation accounts for 25% of the U.S. population and is projected to spend $1.4 trillion annually by 2020, this is an important segment to consider. According to the USDA, among all generations, Millennials devote the smallest share of food expenditures to grains, white meat, and red meat.

The Flexitarian Consumer

The burgeoning growth in plant-based eating is being driven by flexitarians — those actively consuming less beef, chicken, pork, and dairy — not by vegan or vegetarian consumers. Less than 5% of the population identify as vegan and vegetarian and it hasn’t shifted much over the years, whereas flexitarian eating patterns are now widely adopted, particularly among Millennials. As a restaurant operator, it’s not necessary to completely remove meat from your menu; instead, add more plant-based options and also make vegetables more prominent in entrées that do contain meat.

LOWER INGREDIENT COSTS

Protein-rich plant-based foods like legumes and grains offer several benefits including lower costs, a longer shelf-life than animal products, and less price volatility. While some plantbased meat, seafood, and dairy products are priced at a premium, consumers are seeking them out and seem willing to pay for products that are better for their health and the environment.

POINT OF DIFFERENTIATION

Restaurants face competition for dining dollars due to overdevelopment, penny pinching by consumers, and competition from supermarkets and meal kit companies. Adding plantbased entrées can provide an important point of differentiation by adding interest to your menu, allowing for innovation, and aligning your brand with customer values around health and environmental sustainability. As plant-based entrées continue to grab press headlines and social media shares, restaurants should capitalize on this interest by offering more protein-rich, plant-based menu items.

The ultimate plant-based grocery list Vegetables Asparagus Avocado Beets Bell Peppers Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Corn Cucumber Eggplant Garlic Yams Leek Mushrooms Onions Potatoes Pumpkin Radishes Squash Snap Peas Sweet Potatoes Tomatoes Zucchini Leafy Greens Arugula Bok Choy Kale Lettuce Salad Mixes Spinach Turnip Greens Watercress Wheatgrass

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Fruits Apples Apricots Bananas Blackberries Cherries Grapefruit Grapes Kiwis Lemons Limes Mangoes Oranges Peaches Pears Plums Raspberries Strawberries Watermelon Cranberries Nuts Almonds Cashews Chesnuts Hazelnuts Macadamia Nuts Pecans Pine Nuts Pistachios Walnuts Healthy Fats Avocado Olives Coconut Oil Olive Oil Flaxseed Oil

Spices & Herbs Basil Bay Leaf Chili Powder Chives Cilantro Cumin Dill Garlic Powder Oregano Paprika Parsley Pepper Cinnamon Rosemary Salt Thyme Vanilla Turmeric Whole Grains Barley Buckwheat Oats Quinoa Rye Whole Grain Pasta Farro dAIRIY SUBSTITUTES Almond Milk Coconut Milk Cashew Milk Soy Milk Tofu Tempeh

Legumes Azuki Beans Black Beans Chickpeas Edamame Lentils Kidney Beans Green Beans Navy Beans Fava Beans Black Eyed Peas Lima Beans Mung Beans Pinto Beans Red Beans Snow Peas Soy Beans Spliti Peas White Beans Seeds Chia Seeds Flax Seeds Hemp Seeds Pumpkin Seeds Sesame Seeds Sunflower Seeds Pomegranate Seeds Poppy Seeds Nuts & Seeds Butters Almond Butter Cashew Butter Mixed Butters Peanut Butter Tahini

Want to stock up on these delicious & nutritious items?

Contact your sales rep, today!