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PLANT-BASED GOING MAINSTREAM 83 percent of U.S. consumers are adding plant-based diets to improve health and nutrition; 62 percent are doing so for weight management Plant-based foods to top $5B in sales in 2017, according to SPINS data, lead by plantbased milks and cheese alternatives (cpg, grocery channel) Nearly one in three Americans are opting in to meat-free days, says Mintel Growth of plant-based restaurant chains, including Beefsteak (Philadelphia, D.C., Maryland) and 8-unit by Chloe (New York) Big food company acquisition of plant-based food manufacturers continues Meat from lab-grown cells are gaining traction, investment

TRAJECTORY Vegan cheese on burgers and pizzas Faux meat protein entrees on menus following success of Beyond Meat Steakhouses embrace veggie sides to eliminate vegetarian “no vote” Plant-based restaurant startups dig for gold (private equity investment) Vegetarian frozen desserts (Brooklyn’s Van Leeuwen ice cream) Fast casuals to offer “first-rate vegetarian" choices More veggie-based restaurant chains Trend souce: Baum+Whiteman

ELEVATED CHICKEN TRAJECTORY Heritage and free-range chicken (Crack Shack, San Diego) Buttermilk-brined chicken (Himitsu, D.C.) Chicken karaage and chicken teba (Daikaya, D.C.) Global chicken: Spicy Korean, Filipino adobo, Javanese curry chicken

Hainanese chicken rice with laska Indulgent chicken from the Izakaya and Japan Chicken raised with care Southeast-Asian island chicken Trend sources; Packaged Facts CuTTS Reporting, Technomic (Restaurant Business)

PHOTO CREDIT: Y. LEE HARIHANTO

Profile for Eatery Pulse Media

Eatery Pulse News for Restaurants | Holidays 2017