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Posted on Friday, 18ᵗʰ September, 2020

A recent survey found 38% of consumers are trying to add more plant-based proteins into their diets, and over 50% of consumers would like to see more plant-based meat and dairy alternatives when dining out.¹ Other plant-based protein categories such as nuts, seeds, and sprouted grains have experienced significant growth.²

These categories demonstrate how you can appeal to guests who seek a plant-based protein boost and feature UFS chef recommendations for incorporating into your menus.

Beans & legumes
Beans & legumes

Go beyond typical fare to take advantage of everything beans have to offer. When considering the use of beans on the menu, Middle Eastern and Mediterranean cuisine soared in menu incidence, up 28% and 56% respectively. Hummus, made with chickpeas, has increased menu incidence by 11% over the course of two years.³ Go beyond typical fare to take advantage of everything beans have to offer.

Aquafaba

This translates from Italian to “bean water.” Whip the water used to cook chickpeas into a vegan soufflé with roasted carrot, porcini mushroom and sage.

Black eyed peas

Serve black-eyed pea dip with coriander and cinnamon, avocado garnish, and fried plantain chips.

Lentils

Consider Thai basil coconut lentils with Thai eggplants and grilled pineapple.

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Ancient grains
Ancient grains

Known for being a source of fibre, these ancient grains usually contain more protein than modern grains. Some ancient grains are also inherently gluten free to help support coeliac menu options. And from 2015 to 2018, menu incidence of quinoa rose by 36%.⁴

Seeds & nuts
Seeds & nuts

Boost protein with these trending seeds and nuts.

Many consumers already add seeds and nuts to home-cooked meals to increase protein consumption. And a little goes a long way. For example, 2 tablespoons of pumpkin seeds = 30g protein.

Hemp seeds

For a filling, unique dish, try barbecued sweet potato and hemp seed salad with kale.

Chia seeds

Create a delicious dessert guests have likely never had before by adding Earl Grey, rosewater and chia seeds to Greek yogurt.

Flax seeds

Already on consumers’ radar, showcase new toppings for flax seed crackers by pairing them with pumpkin-maple-mascarpone dip.

Pumpkin seeds

Also known as pepitas, pumpkin seeds are packed with nutrients and can be roasted for a crunchy topping or ground into a pesto or spread.

Almonds

Instead of buying almond butter, make your own version of this pantry staple and add Knorr® Intense Flavours Deep Smoke. It can be served as a savoury starter with seed-crusted baguettes and flaked sea salt, or turn it into a savoury dressing for a grain bowl.

¹ Mintel, Healthy Dining Trends, 2019
² Mintel, Plant Based Proteins, Q4 2017
³ Mintel Menu Insights, Q2 2017
⁴ Q1 2015 to Q1 2018, Mintel Menu Mentions

"The content of this article is intended for inspiration purposes only. It is not intended as clinical, medical or nutritional advice."

Find out more about Plant-based eating