The shift in consumer dining preferences is undeniable—customers are seeking healthier, more sustainable, and ethically sourced food options. Restaurants and foodservice operators are responding with innovative menu updates, and plant-based items are taking center stage.
However, meeting customer demand requires moving beyond simple replacements like plant-based burgers or hot dogs. Instead, chefs have an opportunity to create versatile and flavorful dishes that integrate seamlessly into their menus.
One company leading this transformation is SWAP Food, whose plant-based chicken offers chefs the flexibility to craft creative menu items that appeal to a broad audience.
Tristan Maurel, co-founder and CEO of SWAP Food emphasized that the company’s mission aligns with providing chefs with better tools to meet the plant-based movement head-on.
Plant-based dining is no longer niche. According to industry reports, a growing number of diners—especially Millennials and Gen Z—are choosing plant-based options for health, environmental, and ethical reasons.
“Chefs today need more than a plant-based burger on the menu,” Maurel explained. “Customers want choices that feel authentic and thoughtful, not just a one-size-fits-all approach.”
Incorporating plant-based items into the menu doesn’t just attract vegans and vegetarians. Flexitarians—those who reduce but don’t entirely eliminate meat—are a booming demographic.
To truly capture this market, restaurants must offer creative, high-quality options that appeal to all diners. While plant-based burgers served as an initial entry point, many customers now seek a variety of innovative dishes.
Maurel highlighted that plant-based alternatives need to adapt to different styles of cooking, from appetizers to entrees, without compromising taste or texture.
“We designed SWAP Chicken to be incredibly versatile,” Maurel noted. “It has the same versatility as traditional chicken, so chefs can use it in everything from hors d’oeuvres to hearty main courses.”
SWAP Food’s plant-based chicken is a game-changer for chefs looking to expand their plant-based offerings without overhauling their kitchen processes. Made using innovative technology, the product closely mimics the taste and texture of traditional chicken.
“Our product is designed to give chefs the same level of creativity and flexibility they have with animal-based chicken,” Maurel shared. “Whether it’s a Caesar salad, grilled kebabs, or a chicken stir-fry, SWAP Chicken can take center stage.”
Notably, SWAP Food prioritizes clean-label ingredients, making the product free of artificial additives, antibiotics, or controversial ingredients often associated with plant-based foods.
“This isn’t just about swapping for ethical or environmental reasons—it’s about creating food that’s genuinely enjoyable and healthy for everyone,” Maurel added.
Chefs across the U.S. are already finding unique ways to incorporate SWAP Chicken into their offerings.
From a light appetizer like plant-based chicken sliders to a luxurious entrée like chicken marsala, the product opens up endless possibilities.
“We’ve seen chefs use it in ways we had not even anticipated,” Maurel said. “One chef made a chicken sausage, while another used it in a breaded schnitzel. The possibilities are limitless.”
This versatility is a major draw for foodservice operations, allowing them to cater to diverse tastes while streamlining their inventory.
SWAP Food’s commitment to sustainability is another reason why their plant-based chicken resonates with chefs and diners alike. Producing plant-based proteins requires significantly fewer resources than traditional animal farming, including water, land, and energy.
“Beyond taste, we’re focused on reducing the environmental footprint of protein production,” Maurel said. “Our plant-based chicken requires four times less water and emits far fewer greenhouse gases than traditional chicken farming.”
Additionally, SWAP Chicken is free from cholesterol and antibiotics, aligning with the growing demand for clean and healthy dining options.
To ensure smooth integration into restaurant operations, SWAP Food has partnered with major distributors, including Gordon Food Service and Sysco. These collaborations make it easier for restaurants to access the product and incorporate it into their existing supply chains.
“Distribution is key,” Maurel emphasized. “We work with broadline and specialty distributors to ensure chefs can get SWAP Chicken as easily as they would traditional chicken.”
Restaurants, foodservice operators, and distributors interested in learning more about SWAP Chicken can visit their website or reach out directly for samples and product information.
“Our goal is to make it as easy as possible for chefs to add SWAP Chicken to their menus,” Maurel said. “They can request samples, find distributor partners, and start experimenting with their menus right away.”
To learn more about SWAP Chicken and explore how it can transform your menu, visit the SWAP Food website or email them at sales.us@swapfood.com.
By offering plant-based options that go beyond the basics, chefs have the power to lead a culinary movement that meets customer demand, supports sustainability, and elevates the dining experience.
