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TRENDS & INSIGHTS

Our insights into the latest trends in the commercial food service industry, as well as in K-12 schools and colleges & universities, can assist you in customizing your approach to better serve your audience.

CONSUMERS PREFER BEANS

Over half (57%) of consumers are willing to pay more or more likely to visit for beans on menus, more than are willing to pay more or are more likely to visit for processed veggie/plant-based proteins like tofu (44%), tempeh (39%), and seitan (37%).

Datassential Plant-Based Keynote Report (February 2023)

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WE GOT THAT BEAUTIFUL BEAN GOODNESS

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    33% of consumers say they will increase plant-based consumption in the next year

  • icon of small seedling

    Nearly 1 in 5 (19%) of meals away from home are entirely plant-based

  • icon of heart with pulse

    Health is the top motivator for plant-based consumption, followed by the environment

Plant-based consumption is on the rise, while conversely animal products have largely stabilized and in the case of red meat, consumption has decreased.
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Nearly a quarter (23%) of consumers say they have increased their consumption of beans and legumes in the past year.
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More than one in four consumers (29%) consider eating plant-based to be a priority in their personal diets.

Source: Datassential Plant-Based Keynote Report (February 2023)

MORE PEOPLE CHOOSE LESS MEAT

79% of Gen Zers choose to go meatless 1-2 times per week, and 65% say they want a more plant-forward diet.

Good Food Institute, U.S. retail market insights for the plant-based industry, 2023

Blue Zones

In blue zones® around the world where people tend to live the longest, consumers eat about a cup of beans every day, benefitting from their protein, fiber and vitamins.

— Blue Zones, Blue Zones® Diet: Food Secret's of the World's Longest-Lived People

Globally inspired vegetarian and vegan dishes are becoming more popular among consumers.
Technomic, Consumer Food Trends, May 2023
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Gen Z are the most adventurous age group in seeking out global flavors on menus due to their openness to new experiences.
Flavor & the menu, Gen Z: Ready for the World, 2023
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Nearly a quarter (22%) of the total population limits meat in their diet.

44% of the general population is open to a plant-forward diet or eating pattern.

Over a third (39%) of consumers are worried about not getting enough protein when eating less meat in restaurants.

Over half (55%) of consumers are open to dishes mixing animal and plant proteins.

Datassential 2024 Plant-Forward Opportunity (June 2024)

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