MENU TRENDS
Research & Analysis
Fresh Take on Fruit Plant-based eating has become more than a lifestyle choice for vegetarians and vegans, with carnivores, herbivores and everyone in between now following the trend. In the past four years, use of the term “plant-based” has grown by more than 3,000% on restaurant menus in the United States, according to Datassential’s MenuTrends database. The market for plant-based continues to evolve as manufacturers and operators begin to think beyond plant-based beef and more toward chicken and pork substitutes. In 2019, KFC paired up with Beyond Meat to create the first nationwide plant-based chicken dish. While many consumers aren’t onboard yet for meat alternatives, other restaurants have skewed toward “plantforward” menu items, in which vegetables and fruit are the stars of the plate. Jackfruit MAC stage: Inception – International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation and presentation. As Americans search for plantbased alternatives to traditional meat, jackfruit has risen to the occasion. This tropical fruit from Southeast Asia may be green, spiky and bumpy on the outside, but on the inside, it has a meaty texture with a slightly sweet flavor. In the past few years, operators have used it as a substitute for pulled pork and other shredded-meat dishes. While it isn’t widely available fresh, many grocery stores carry it canned – making the fruit a quick plant-based option. On fewer than 1% of U.S. restaurant menus
Plant-Based Burger MAC stage: Adoption – Global-foods aisle at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients. Plant-based burgers have exploded on menus, so much so that even national burger chains couldn’t resist adopting this trend. These new items have a similar taste and texture to a “real” burger. When plant-based burgers first hit restaurants, operators stuck with classic toppings, but now eateries are incorporating other trending ingredients like flavored aioli, artisanal cheese and savory jams. On 9% of U.S. restaurant menus
Up 58% over the past four years 48% of consumers know it/18% have tried it/11% love or like it Menu Example Lazy Dog Restaurant & Bar Black Bean Jackfruit Tostada Topped with charred corn, avocado, feta, pickled jalapeños, roasted tomatillo salsa, shredded cabbage, fresh radish, cilantro and spicy crema
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progressivegrocer.com
Up 1,150% over the past four years 78% of consumers know it/37% have tried it/24% love or like it Menu Example Winking Lizard Cali Plant Based Burger The Nestlé plant burger is served on a multigrain roll with cucumber salad, alfalfa sprouts, avocado and roasted-tomato aioli
Chickpeas MAC stage: Proliferation – Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.) While most Americans were introduced to chickpeas with hummus, these legumes have continued to prove their versatilility: Even the water from the can is usable! Aquafaba may not sound appealing, but once it’s whipped, it becomes light and fluffy, similar to egg whites. This has created some unique plant-based options, from meringue to a whiskey sour.
Mushrooms MAC stage: Ubiquity – Ubiquity-stage trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their Inception-stage roots are still recognizable.
Up 15% over the past four years
There is a world beyond cremini and portobello mushrooms. Each variety of mushroom has its own flavor and texture — from truffles, which are musky and pungent, to delicate chanterelles, which taste like apricots. Operators have long used mushrooms as a substitute for meat, most recently blending them with ground beef for the consumer who wants the best of both worlds. Many mushrooms are described as having an umami flavor, which, combined with their meaty texture, makes for a ubiquitous meat alternative.
84% of consumers know it/61% have tried it/41% love or like it
On more than 78% of U.S. restaurant menus
Menu Example Roti Spicy Feta Hummus Creamy hummus made from organic chickpeas, garnished with our spicy red s’hug sauce and feta
Flat growth for the past four years
On more than 16% of U.S. restaurant menus
94% of consumers know it/81% have tried it/60% love or like it Menu Example Tortas Frontera Roasted Mushroom Torta Cremini, shiitake plus oyster mushrooms; smoky garlic mojo; poblano rajas; goat cheese; black beans; wild arugula; and lime