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January 27, 2020, Business Wire.com
The following excerpt is directly copied from:
"Aramark is the largest food service company in the U.S. Their top chefs identify putting more plants on the plate
as the #1 trend for 2020, and focusing on functional properties of food."
PLANT-FORWARD TAKES A GIANT LEAP
"As more people focus on their general health and the environment, putting more plants on the plate is a natural way to reduce the amount of meat in a meal. For example:
"Milk Alternatives: Mainstream options like almond and soy milk will continue to be joined by more and more plant-based alternatives such as oat, cashew and sunflower milk.
"Flour Alternatives: Watch as flour variations made from fruits and vegetables, like banana flour and split-pea flour, become more available.
"Protein Options: Soy isn’t the only plant-based protein in town. Mung bean, hempseed and avocado will have a moment in 2020.
"Syrup Swaps: Need a touch of natural sweetness? More people are looking beyond honey, to alternatives made from pomegranates, coconut and monk fruit, to name a few.
"New Butters and Spreads: ... the marketplace is awash
with new plant-based options. Look for heart-healthier spreads made from the oils of olives, avocados, almonds and more."
"Aramark Chefs Dish
on 2020 Food Trends"
Pat Brown, PhD, founder of Impossible Foods:
"There is this widely held view that the
food that we get today is a product of nature
and that Impossible Foods sits at an unusual
intersection between science and food. The
human species didn’t begin with a handbook
that told it which parts of which plants and animals
are healthy and nutritious to eat; that was something that needed to be discovered. We’ve figured out a way to bring ingredients together to make something special that’s more than the sum of the parts."
Plant-Based Hamburgers Sweeping Across the U.S. & the World!
Consumers Getting Picky with Plant Protein
April 3, 2019 By Jeff Gelski
"Not everything plant-based is going to get a pass,” said Shelley Balanko, Ph.D., senior vice-president of The Hartman Group. “They will start scrutinizing those ingredient labels and thinking very critically about the source of the proteins and the trade-offs. If you’re doing plant-based, you’re going to have to up your game.
"Questions about the plant protein source could be its nutrient density, whether it’s an allergen, how shelf stable it is and how sustainably it is grown. Consumers will begin checking on less-desirable ingredients, like sugar, in products promoted for plant protein."
• Meatingplace magazine recommends going beyond meat [with plant-based proteins]. and processors might redefine themselves as makers and distributors of protein products - then create, or acquire, companies and brands related to protein, regardless of origin."
Fast Company, 9/02/18
"People are really, really into plant-based meats these days. Retail sales of plant-based foods have increased by 17%, which is impressive given that total retail food sales in the past year climbed just 2%
Food Industry Trends