Lion Sauces has published an insight paper focusing on the rise of vegan and plant-based menu options.
With 44% of Brits either not eating meat, reducing the amount they eat or willing to cut down, Lion’s new paper, Flavour Forecast: Meat-Free Goes Mainstream, delves into consumer behaviour and offers suggestions for keeping menus ahead of the curve.
Where once vegan food was classed as a niche interest area, it is now a rapidly growing trend. Lion’s new publication, the latest in a series of research pieces, explores how foodservice operators can embrace the opportunities available.
Sarah Moor, brand manager for Lion sauces, comments: “Catering for vegan customers – or those who want to eat fewer animal-based products – is big business. Health, sustainability and environmental concerns have led to a rise in demand for creative meat-free menu choices.
“With a Vegan Society survey finding that 91% of vegans still struggle to find food-to-go options, there is a real opportunity for the foodservice industry to vie for the ‘plant pound’.”
Anticipating the growing demand for animal-free options, Lion has recently launched a new vegan mayo to the foodservice market. Ideal for sandwiches, wraps, dips, coleslaw, and even cakes, this creamy and tasty addition to the Lion range of condiments and sauces makes the creation of plant-based menu options much more straightforward.
Moor adds: “It’s important for chefs and caterers to build up a bank of ingredients that are suitable for the majority of dietary requirements – for example, our new vegan mayo can be enjoyed by meat-eaters, veggies and vegans, as well as those with gluten, dairy or mustard allergies.”
The paper is available to download here.
