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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&nbsp;<a href="https://www.qsrmagazine.com/menu-innovations/plant-based-proteins-emerge-quick-service?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-plant-based-proteins-emerge-in-quick-service-7653" target="_blank" rel="nofollow" target="_blank">QSR Magazine article,</a> 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&nbsp;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.

&ldquo;Millennials have a greater awareness of health&mdash;both their own and that of the planet,&rdquo; said Elaine Tecklenburg, an analyst for Packaged Facts. &ldquo;They appear to have a higher level of concern about the environment and for humane treatment of animals.&rdquo;&nbsp;

As the demand continues to increase, chefs are also finding creative ways to make the flavors of alternative proteins better for&nbsp;customers. By making familiar meals such as burgers or sandwiches, customers don&#39;t&nbsp;feel like they are missing anything in plant-based protein meals.&nbsp;

Check out the&nbsp;<a href="https://www.qsrmagazine.com/menu-innovations/plant-based-proteins-emerge-quick-service?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-plant-based-proteins-emerge-in-quick-service-7653" target="_blank" rel="nofollow" target="_blank">full article here.</a>

QSR Magazine: Plant-Based Proteins Emerge in Quick Service

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Restaurant operators try to appeal to millennials with healthier plant-based protein options. 

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QSR Magazine: Plant-Based Proteins Emerge in Quick Service

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