Foodservice Trends: What’s On The Menu

1. Mindful choices

Ethical and environmental considerations are playing a greater role in consumers’ food purchase decisions. Consumers increasingly want to know if their foods are from sustainable sources, and show a growing preference for plant-based foods. According to the Plant Based Foods Association, one-third of Americans want to reduce their consumption of meat and dairy. Millennial and Gen Z consumers cite concerns about the environment and animal welfare as key motivators for eating plant-based foods.1

New research shows that sustainability has remained top of mind for consumers even throughout the COVID-19 pandemic. Nearly half of consumers say the pandemic has made them more concerned about the environment, with 11% saying they have shifted their purchases based on environmental claims within the past year.2 Adding more plant-based, vegan and vegetarian offerings to the menu will continue to be an important opportunity for foodservice operators, especially when appealing to younger generations.

Food delivery sales are booming because of the COVID-19 pandemic, growing by 150% year-over-year in July 2020, according to data firm Second Measure.5 Demand is expanding not only at restaurants, but also at “ghost kitchens” or “cloud kitchens” that focus entirely on the online delivery business. As more consumers opt to eat at home, restaurants are pivoting toward more delivery-friendly meals while maintaining the same quality and freshness of ingredients.

“Freeze-dried ingredients are an easy way for foodservice operators to add new flavors, textures and color to existing menu items, or to innovate new options that align with the current demand for healthy, natural ingredients and more vegetarian, vegan and plant-based options,” says Kathy De La Bastide, Group R&D Manager at Chaucer Foods. “Our freeze-dried products are ready to use and can be easily added to any recipe for an instant value-add.”