A recent survey, carried out by the German food processing giant GEA, reports that the presence of plant-based foods in the restaurant business is increasing. 92 percent of the chefs surveyed use at least one alternative to meat or dairy products
Changing our eating habits isn't just about what we eat at home, but also what we order in restaurants. And when it comes to plant-based cuisine, most chefs around the world understand that their customers now expect to be able to order alternatives to meat, dairy, eggs or seafood.
From chickpea patties and roast seitan to sautéed tempeh or even smoked tofu, there's no shortage of alternatives to meat, even if some nutritional issues have yet to be resolved, regarding the presence of additives or excessively long ingredients lists. Generally, plant-based proteins are viewed by consumers as new choices to be consumed mostly at home, almost as if these new culinary compositions were not expected to be seen on restaurant menus. But, in reality, chefs are quite receptive to the development of menus that offer more dishes without animal ingredients.