Kate Edley, brand and category lead for savoury food and plant-based at Nestlé including Garden Gourmet, highlights the opportunity to appeal to flexitarians and meat eaters by innovating with plant-based proteins in the foodservice category.

Plant-based eating is no longer a niche preference, it’s a mainstream expectation. As we move into a new year, foodservice operators must meet the increasing demand for flexible, high-quality plant-based options that appeal to every diner. For us, the message is clear: foodservice businesses have a unique opportunity to lead the plant-based revolution.

The growing appetite for plant-based menus

The adoption of meat-free diets in the UK is increasing, with 16% of adults following such diets in 2024, compared to 12% in 2023. This upward trend suggests that more diners are exploring meat reduction for health, environmental or ethical reasons. But here’s the nuance: the majority of plant-based meals are not consumed by vegans, but by flexitarians and curious meat-eaters.

This represents a tremendous opportunity. Foodservice operators can position plant-based dishes as an enticing option for everyone, not just for those avoiding meat. Foodservice represents the perfect occasion to incorporate plant-based foods that replicate the taste and texture of traditional proteins, making them an accessible choice for everyone, including meat-lovers, without compromising on flavour.

Flexibility and quality drives adoption

Consumers dining out crave variety and personalisation. Partnerships between plant-based food brands and leading foodservice establishments demonstrate the success of embedding plant-based options seamlessly into menus. And these meals shouldn’t be positioned merely as ‘alternatives’– but as an appealing choice, offering flavours that can stand up to the meatier menu offerings. This creates inclusivity and flexibility, empowering diners to choose meals based on mood, not restrictions.

To win over diners, plant-based dishes must deliver on taste, texture and satisfaction. It is therefore vital to partner with brands that have developed their plant-based products with these priorities front of mind. Whether in tacos, bowls or soups, versatile plant-based proteins can seamlessly adapt to diverse cuisines, absorbing bold flavours while offering the juicy bite customers love. We’re seeing customers embracing and innovating with plant proteins such chicken-style fillets and nuggets, recognising them as fantastic options for their menus and further reinforcing the appeal of plant-based.

A future-looking opportunity

Operators who successfully incorporate plant-based options are reaping the rewards. Not only does this future-proof menus in line with consumer trends, but it also positions foodservice businesses as innovators in a competitive landscape.

For foodservice leaders, 2025 is the time to go beyond simply ‘offering a vegan option’. It’s about creating varied plant-based choices that diners actively crave – flexible, delicious and almost indistinguishable from their meat counterparts.

At Garden Gourmet, we’re proud to support chefs and operators in delivering solutions that cater to all dietary preferences without compromise. Let’s embrace the opportunity to make plant-based eating an integral, exciting part of every menu.