After labor, the next biggest talking point at this year’s NRA Show was plant based, specifically non-meat proteins. At last year’s show, the products were focused more on health and wellness.

“Now it is sustainability messaging,” Mr. David Henke, senior principal, Technomic Inc., said. “(For most operators), it’s just another protein option on the menu. Restaurants need to have meatless options on the menu, even if they are not the biggest sellers.”

He said the space is evolving into plant-forward foods, where a fruit or vegetable is the star of the dish. Fruits and vegetables also are appearing in unlikely places, like broccoli pizza crust or artichoke patties.

“It’s all about being less processed with fewer additives,” said Marcus Viscidi, vice president of enterprise sales for the NRA Show.

He provided the example of the plant-based salmon and tuna from Current Foods, San Francisco. Every ingredient comes from the earth with no artificial ingredients, allergens or microplastics. Current Foods uses peas for protein, algae oil for taste and omega-3 fatty acids, radish and tomato for color, and potato and bamboo for texture.

Lizzy Freier, director-menu research and insights at Technomic, agreed that “lots of fruits and vegetables are taking the place of meat in dishes.” For 2022, Ms. Freier predicted that it would be the year of cauliflower.

“This year, there’s two that are trending, tomatoes and corn,” she said in a menu trends presentation.

Applications include creative uses of powdered and pickled tomatoes, in sweet and savory starters and desserts. And street corn — elote — may be a savory garnish on pancakes or part of a swizzle stick in a “swicy” (sweet and spicy) specialty cocktail.

Another menu trend that cannot be ignored is “loaded,” said Ms. Freier. While varied forms of potatoes tend to be the most common delivery vehicle of melted cheese, ranch dressing, crispy bacon bits, chives, and whatever else imaginable, the loaded concept is showing up during all day parts, on top of french toast, a flatbread and even a burger.

“It’s all about going above and beyond,” Ms. Freier said.

by Donna Berry | Food Business News