POWER UP MENUS
WITH ALTERNATIVE PROTEINS

The alternative protein trend has quickly evolved from one-off vegetarian offerings to a widespread movement showcasing plant-based options as menu mainstays. With 36% of consumers seeking to increase their intake of plant-based proteins in 2022,1 it’s critical to offer a variety of proteins while keeping dishes flavor-forward. The trend has grown beyond the basics, as consumers look for globally inspired dishes, nut and seed inclusions and unique offerings such as plant-based seafood. Did you know 42% of consumers say that plant-based seafood is appealing and 43% are considering purchasing it in the future?2

More than half of Americans ages 24 to 39 describe themselves as flexitarian,3 and the demand for alternative proteins is reaching a broader demographic than ever before. Operators can adapt by utilizing easy-to-prepare analogues that mimic the tastes and textures of traditional meat. These types of products enable operators to focus on creating inspiring signature dishes that will compete in the category and drive consumers to keep coming back for more.

Alternative proteins are exploding onto the foodservice scene, and we’re showcasing the versatility of DAVID® and Gardein® products across the menu. Watch our 4 Easy Ways... video to learn new tips and techniques!

By the Numbers

 2,770%

growth of plant-based on menus over the past four years

Datassential MenuTrends, U.S. menu penetration growth 2017-2021.

 30%

of consumers would switch restaurant brands to satisfy their taste for plant-based meat alternatives

Patricia Cobe and Heather Lalley, “What’s ahead for plant-based meats and proteins?” Foodservice Director, March 12, 2021.

The Quick Dish

As plant-based consumption continues to rise, many consumers are decreasing their intake of animal-based proteins. Operators can meet this revenue-boosting opportunity with adaptable menu options featuring protein-rich ingredients.

By the Numbers

Datassential, “The 2022 Trends Webinar, Part II,” January 21, 2022.

Brand Focus

Increase revenue and satisfy consumer palates by diversifying your plant-based protein offerings. You’ll find flavorful, on-trend solutions from Conagra Foodservice that bring ease to your operational needs.

  • Bakery Chef
  • gardein
  • Krusteaz

Chef Tips

Expand your center-of-the-plate possibilities by considering the world of protein-rich foods beyond meat. Unique items such as plant-based seafood and sunflower kernels can set your menu apart from the competition. Get inspired with these tips from the Conagra Foodservice culinary team:

  • BRUNCH WITH A TWIST.

    Appeal to a wide demographic by putting a plant-based spin on Oscar Benedict. Simply swap in a Gardein® Plant-Based Cr’b Cake!

  • CHANGE UP YOUR CRUST.

    Grind up DAVID® Sunflower Kernels before using them to encrust a protein, bringing an appealing texture and elevated flavor to your dish.

  • FROM SEED TO SAUCE.

    Use BIGS® Simply Sea Salt Jumbo Sunflower Kernels as the base of a buffalo wing satay sauce, creating an unexpected flavor combo.

  • GOING GLOBAL.

    Try Gardein® Plant-Based F’sh Filets as an add-on to international fare such as shakshuka, a meatless breakfast dish from North Africa.

Instagram

You’ll find even more delicious recipe ideas on our Instagram, @conagrafoodservice

Operator Spotlight

Operators everywhere are reimagining protein across menus. We’re talking globally inspired fare, reinvention of classic comfort foods and twists on classic seafood dishes. Take a look at how some operators have adapted their offerings while continuing to stay on-trend.

  • Beach Hut Deli

    This California-based chain demonstrates how the addition of seeds can differentiate a traditional menu item. Their Beach Bikini sandwich combines turkey, sunflower seeds and spinach with cream cheese, cranberry sauce and mayo on sliced wheat bread for a deliciously protein-packed combination.

  • The Modern Vegan, Las Vegas

    Crave-worthy menu offerings include 100% plant-based takes on popular favorites, such as battered and breaded Fried Jumbo “Shrimp,” served with homemade mustard remoulade. Their “Lobster” Melt (made with hearts of palm, celery, onion and dill) is stacked on toasted sourdough with melted cheddar, lettuce, mayo, tomato and pesto.

  • First Watch

    National chain First Watch is serving up a protein-rich LTO with their Superseed Protein Pancakes. The multigrain pancakes contain sunflower seeds, pepitas and flax seeds and are served with fresh fruit, maple-almond butter, vanilla Greek yogurt and a superseed crunch topping.