News/Press

The buzz surrounding plant-based meat startups Beyond Meat and Impossible Foods — with both aiming to challenge the conventional definition of what meat is with claims their products taste just like meat —has helped to fuel a bigger-than-ever appetite for meat alternatives of all kinds, at a time when consumers want more options on their plates.

Is there room for competition in a market dominated by Beyond Meat and Impossible Foods?

Dining Alliance, the USA’s largest group purchasing organization for restaurants, has released new data related to sales of meat alternatives in the restaurant industry, comparing present data to that of 2017 and 2018.

Restaurants’ sales of faux meat products have soared 268% so far in 2019, a breakneck acceleration from the 21.7% increase logged last year, according to the Dining Alliance purchasing cooperative.

Sales of meat alternatives in restaurants have increased by 268 percent from 2018 to 2019 (compared to a 21.7 percent increase in the year prior), according to a recent analysis by food industry organization Dining Alliance.

We’re well past trendy status when it comes to diners eating less meat. In fact, while few consumers identify as vegetarian or vegan, 67% consider plant-based foods or beverages to be healthy, and these items can drive purchases among a majority (58%) of consumers.

The hospitality industry, including restaurants, was ranked in the bottom of the pack in terms of its application and broad usage of technology.

Christina Donahue of Dining Alliance shares insights and data from our members purchases to highlight industry trends and changes impacting the foodservice industry in 2019.

Customer demand means operators are pursuing more meatless alternatives

Restaurant C-Suite Magazine released its 2019 trends edition in its Winter 2019 issue. Learn about restaurant and food trends, including robots, Aussie influence, nutrition of the sea and coffee cascara brews. The future of foodservice is here and voice ordering tech is part of it. Read about 2019 supply chain trends and how franchisors and franchisees can improve their relationships.