Make The Most Of Your
PLANT BASED SOLUTIONS
Veganuary is no longer just a trend to jump on after Christmas. With 55% of Brits eating more vegan and plant-based alternatives since the pandemic, it’s important to acknowledge that these meat-free trends have become more of a lifestyle choice rather than just a post-Christmas fad, with operators now encouraged to incorporate more options into their mainstream menu.
Additionally, the pandemic has also taken away opportunities for people to travel and explore the world, creating another demand for food to satisfy this desire through international flavours and food experiences. As is now commonly known, the side effects of COVID-19 can impact taste and smell – two very important senses. Creating foods that can tap into these senses through flavours and textures will increase the desirability of your menu, and capture the attention of consumers wanting more out of what they can get now.
We’ve looked at combining these two trends to help you make the most of your plant-based solutions.
Feed The Senses
WAKE UP THE TASTE BUDS
There are five basic tastes to consider when it comes to food and drink:
Capture The
UMAMI TASTE
To capture the umami taste within vegan dishes our Development Chefs recommend including fresh mushrooms and tomatoes in your dishes for depth of flavour, or try roasting and caramelising vegetables to add more flavour enhancement. These recommended products are perfect for adding that extra ‘umami’ to your dishes whilst ensuring they remain meat-free!
Feed The Senses
SAVOUR THE FLAVOUR
Shop The Range
Plant Based
MENU SOLUTION GUIDE
For insights and inspiration for your vegan dishes, read our Plant-based Menu Solutions Guide - packed with everything you need to help you feel fully equipped for your vegan offering, including recipe ideas, latest intel and a helpful list of do’s and don’t’s when catering for vegan diets.
