As consumer preferences evolve, the foodservice industry faces a growing demand for more sustainable, health-conscious, and ethically sourced menu items. One of the most prominent trends shaping modern dining experiences is the rise of alternative proteins —plant-based, cell-based, and fermentation-derived proteins that offer viable substitutes to traditional animal products. For foodservice operators, these innovations provide a unique opportunity to diversify offerings and appeal to a broader customer base.
Understanding Alternative Proteins
Alternative proteins refer to any protein source that serves as a substitute for conventional meat, dairy, or seafood. These include:
Plant-based proteins: Derived from legumes (e.g., soy, peas, lentils), grains (e.g., quinoa, oats), nuts, seeds, and vegetables.
Fermentation-derived proteins: Produced by microbial fermentation, often using fungi or bacteria to generate meat analogs or enhance plant-based formulations.
Cultivated (lab-grown) meats: Made by cultivating animal cells in a controlled environment, mimicking the taste and texture of traditional meat without animal slaughter.
Insect proteins: A sustainable protein source gaining attention for its high nutritional value and low environmental impact.
Why Foodservice Operators Are Embracing Alternative Proteins
1. Meeting Consumer Demand
2. Environmental Sustainability
3. Menu Innovation
4. Health Appeal
Incorporating Alternative Proteins into Your Menu
1. Start with Familiar Dishes
Transform best-sellers by substituting traditional meat with plant-based versions—think plant-based burgers, vegan chicken nuggets, or meatless meatballs .
2. Highlight Global Flavors
Dishes inspired by global cuisines often lend themselves well to plant-based interpretations. For example:
Thai coconut curry with tofu
Mediterranean lentil and falafel bowls
Mexican jackfruit carnitas tacos
3. Educate and Label Clearly
4. Partner with Emerging Brands
Work with companies that specialize in alternative proteins, such as Beyond Meat, Impossible Foods, Meati, Quorn , or Perfect Day, to feature high-quality, ready-to-cook products.
Challenges and Considerations
While the alternative protein movement is full of promise, foodservice operators must consider:
Cost: Some products can be pricier than traditional meat, which may affect pricing strategies.
Taste and Texture: Customer expectations for taste and mouthfeel must be met for repeat orders.
Supply and Availability: Especially with newer technologies like lab-grown meat, consistent supply can be a challenge.
