Every successful F&B program should take into account major dietary trends and societal shifts, rather than just allergies and intolerances. This is becoming increasingly evident in the latest industry reports, such as the 2022 Plant-Forward Opportunity, elaborated in collaboration with The Culinary Institute of America, Food for Climate League, and the Menus of Change University Research Collaborative.
The report is based on a survey of 1500 Americans and their attitudes toward plant-forward eating – a style of cooking that emphasizes and celebrates, yet is not limited to foods from plant-based sources. It also analyzes whether sustainability and health are important factors influencing consumers’ choices regarding what and where they eat, which makes the results an excellent base for forward-thinking menu design.
By Fernando Salazar, Food and Beverage Expert at Strategic Solution Partners