QSR Magazine: Plant-Based Proteins Emerge in Quick Service

As healthy eating and sustainability become higher priorities for Americans, proteins outside of those found in meat and seafood are in high demand. According to a recent QSR Magazine article, plant-based proteins are on the rise on many menus in the quick service industry.

While some may think that vegans and vegetarians are a main factor in this shift, data shows they are only a small fraction of the demand. Only 3.3 percent of Americans are vegetarian and half of that amount are vegan. The Vegetarian Resource Group reports that number has remained nearly the same since 2012, but there has been a significant increase in millennials who plan to eat plant-based protein meals at least once a week.

“Millennials have a greater awareness of health—both their own and that of the planet,” said Elaine Tecklenburg, an analyst for Packaged Facts. “They appear to have a higher level of concern about the environment and for humane treatment of animals.” 

As the demand continues to increase, chefs are also finding creative ways to make the flavors of alternative proteins better for customers. By making familiar meals such as burgers or sandwiches, customers don't feel like they are missing anything in plant-based protein meals. 

Check out the full article here.