The Rise of Plant-Based Menus: What Suppliers Need to Know in 2025

Welcome back to "Food for Thought!" Today, we’re serving up insights on a trend that’s reshaping the foodservice landscape: the unstoppable rise of plant-based menus. If you’re a supplier or distributor, it’s time to embrace this shift and ensure you’re meeting your clients’ growing demands.

Why the buzz around plant-based? Consumer preferences are evolving, with more people prioritising health, sustainability, and ethical considerations. For suppliers, this means a golden opportunity to stand out and deliver value to foodservice clients.

Let’s dive into how you can align with this trend:

1. Stock a Diverse Range of Plant-Based Products

Gone are the days when a basic veggie burger would suffice. Today’s clients expect diverse, innovative options—from plant-based seafood to dairy alternatives and meat analogs that mimic the real thing.

Pro Tip: Regularly review your product offerings. Partner with cutting-edge brands to stay ahead of the curve and offer unique, high-demand products.

2. Highlight Health and Sustainability Benefits

Plant-based foods appeal to health-conscious consumers and eco-friendly diners. Help your clients communicate these benefits by providing them with data on nutritional value, environmental impact, and ethical sourcing.

Pro Tip: Create marketing materials that highlight key benefits, such as reduced carbon footprints or improved nutritional profiles, to help your clients sell these items effectively.

3. Offer Smaller Case Sizes for Experimentation

Many foodservice operators want to test plant-based options before committing to large orders. By offering smaller case sizes, you’ll encourage experimentation and make it easier for clients to introduce new items.

Pro Tip: Consider creating “taster packs” or sampler options that include a mix of plant-based products, allowing clients to explore without risk.

4. Provide Education and Support

Not every client will be familiar with the preparation and use of plant-based products. Offer training materials, recipes, and tips to help them integrate these items into their menus seamlessly.

Pro Tip: Host virtual cooking demos or webinars featuring chefs who specialise in plant-based cuisine. This positions your brand as a valuable resource.

5. Stay on Top of Trends

The plant-based market is evolving rapidly. Stay informed about emerging products, dietary trends (like flexitarianism), and new technologies (like cultivated meat). Sharing this knowledge with your clients positions you as a trusted advisor.

Pro Tip: Subscribe to industry publications and attend food expos to keep your finger on the pulse of innovation in plant-based foods.

Final Food For Thought

The rise of plant-based menus isn’t just a passing fad—it’s a fundamental shift in consumer behavior. By stocking diverse products, supporting your clients, and staying ahead of trends, you can play a pivotal role in this food revolution.

Hungry for more insights? Stay tuned for the next course from "Food for Thought!"