FOOD & BEVERAGE TRENDS
C lose to 25% of consumers are limiting their red meat intake but worry about overpaying for what they perceive as “just vegetables” in plant-based dishes. That was just one of the findings in the 2025 Plant-Forward Opportunity Report, released Thursday at the annual Menus of Change conference held at the Culinary Institute of America in Hyde Park, N.Y. The groups most likely to cut back on meat are Boomers, women and lower- and middle-income diners, indications that both health and price play a part in the decision. Millennials and Gen Z-ers, on the other hand, express the most reservations about ordering plant-based foods at restaurants, yet they are also the most open to being convinced—and
flavor, price and presentation are factors that can flip the script. But all consumers overwhelmingly trust whole foods—nuts, legumes, and grains—over processed plant-based meat alternatives. The latter have been losing favor recently. Protein has become a dietary “darling” over the last year or two, and one of the perceived drawbacks of plant-forward eating is that it’s hard to get enough protein when meat, poultry, eggs or seafood are not at the center of the plate. All animal sources, including red meat, are rated by most consumers as the highest-quality sources of protein, according to those surveyed. But this year’s report also provides a cutting-edge menu concept test that analyzes consumer responses to the same dish served with three different
Price tops protein content when choosing plant- forward menu items The 2025 Plant-Forward Oppor- tunity Report reveals consum- ers’ current preferences around animal and plant proteins, vegetable-centric dishes, combo meals and more.
BY PATRICIA COBE
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QUARTERLY | Q3
PHOTO: SHUTTERSTOCK
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