Article contributed by Chef Nina Curtis
As we enter the last quarter of 2024, the plant-based sector continues to thrive and evolve, making waves across both foodservice and non-vegan restaurants.
At the heart of this movement are innovative, whole-food products that not only offer nutritious alternatives but also redefine what’s possible on the plate.
Over the past few months, I had the privilege of presenting at two major industry events—the California Restaurant Show in Los Angeles and the Plant-Based World Expo in New York City.
These events showcased the growing market demand for plant-based foods and highlighted how chefs, restaurateurs, and foodservice operators are responding to the call for more diverse and sustainable menu options.
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California Restaurant Show – Hatch Chilies, Jackfruit, and Quinoa
At the California Restaurant Show, I presented a live demonstration of Stuffed Hatch Chilis with Jackfruit and Quinoa.
Hatch chilis, a seasonal favorite, were at the heart of this dish. By pairing them with jackfruit and quinoa, I was able to spotlight two ingredients that are growing in popularity—quinoa, a complete protein with versatile applications in both vegan and non-vegan cuisines, and jackfruit, a staple in countries like India, Indonesia, and Vietnam, now gaining recognition in U.S. kitchens.
The crowd’s response was electric, particularly as I emphasized the importance of using local and seasonal ingredients to elevate plant-based offerings.
Jackfruit has become an exciting plant-based alternative for its ability to mimic the texture of pulled meats, making it a go-to for restaurants looking to add plant-forward dishes to their menus without sacrificing flavor or texture.
Recipe: Stuffed Hatch Chilis with Jackfruit and Quinoa
Ingredients:
- Hatch chilis (seasonal)
- Jackfruit (canned or fresh, depending on availability)
- Quinoa (cooked, to provide a complete protein)
The beauty of this dish lies in its simplicity and adaptability, allowing chefs to substitute ingredients based on availability and local sourcing, while still keeping the integrity of the plant-based, nutrient-dense meal intact.
Plant-Based World Expo – The Versatility of Mushrooms and Kimchi Fried Rice
Next up was the Plant-Based World Expo, which took place in September. The energy in the room was undeniable, especially with the exclusive focus on plant-based products.
I presented and demonstrated a dish that has been a hit across multiple foodservice environments—Kimchi Fried Rice with Oyster Mushroom ‘Chicken’ (unClassic Foods) The versatility of this culturally beloved dish captivated the audience, as it highlighted how familiar ingredients can be elevated in plant-based formats.
The mushrooms used from unClassic Foods played the starring role as a ‘chicken’ alternative, showcasing the growth and potential of fungi-based products.
As I engaged with the audience, it was clear that consumers and chefs alike are looking for more sustainable, nutrient-dense, and innovative ingredients like these.
Not only are fungi products such as specialty mushrooms gaining traction for their taste and texture, but they are also revered for their environmental benefits, requiring fewer resources to grow compared to traditional animal products.
The Expo was a testament to the breadth of innovation within the plant-based world. I had the opportunity to connect with entrepreneurs and brand vendors who are leading the charge in developing plant-based cheeses, meats, and eggs alternatives.
Categories like these are continuing to push boundaries, offering chefs new ways to delight diners while meeting the increasing demand for plant-based options.
Recipe: Kimchi Fried Rice with Oyster Mushrooms ‘Chicken’
Ingredients:
- Kimchi (for tangy, fermented flavor)
- Oyster mushrooms (as a plant-based ‘chicken’)
- Rice (cold, leftover works best)
- Gochujang (Korean chili paste)
- Soy sauce (or tamari for gluten-free)
This dish is a perfect example of how global flavors can shine through in plant-based formats, without losing the essence of the original. It’s comfort food reimagined, offering diners an opportunity to enjoy something familiar with a sustainable twist.
Growing Demand for Plant-Based Foods in Foodservice
Both the California Restaurant Show and the Plant-Based World Expo illustrated the growing demand in foodservice entities for plant-based whole foods.
This demand isn’t just coming from vegans or vegetarians but from flexitarians and even non-vegan restaurants looking to diversify their menus.
It’s becoming increasingly clear that we are not just talking about plant-based food; we are talking about food—whole, nutritious, and delicious foods that anyone can enjoy.
This shift towards whole foods, like mushrooms, jackfruit, and quinoa, is not only driven by consumer demand but also by the innovation happening within the industry.
As we move toward 2025, it’s clear that restaurants and foodservice operators should take note of the diverse range of plant-based brands and their offerings.
From fungi-based products like unClassic Foods’ specialty mushrooms to new plant-based cheeses and egg substitutes, the market is teeming with opportunities for growth.
Industry Growth and Future Prospects
The numbers support this shift. According to the Plant Based Foods Association (PBFA), the plant-based food market has seen exponential growth, with retail sales increasing by over 27% in 2023 alone. Fungi-based foods have gained traction, with sales of specialty mushrooms rising by 15% as they become a more popular choice for plant-based consumers and chefs alike.
In the plant-based cheese and egg categories, the growth is equally impressive. According to research from the Good Food Institute, the U.S. plant-based cheese market is expected to reach $1.8 billion by 2027, and plant-based egg alternatives are projected to grow by 18% annually.
These numbers speak volumes about the direction in which the foodservice industry is headed. Chefs and restaurateurs should be paying close attention to these trends as they plan their 2025 menus and beyond.
A Look Ahead
As we look ahead to the new year, it’s crucial for foodservice operators to recognize that plant-based innovation isn’t just a trend; it’s a movement.
Consumers are increasingly seeking out plant-based options not just for health reasons but for sustainability, ethical concerns, and culinary curiosity. The key takeaway from both shows was clear: plant-based foods are no longer niche; they are mainstream.
For those looking to get ahead of the curve, now is the time to start experimenting with these innovative products and to embrace the versatility, flavor, and nutrition that plant-based ingredients offer. The future of foodservice is here, and it’s plant-based.
