In 2025, foodservice operators across North America are riding a wave of flavor, function, and flexibility. Diners are more adventurous and health-conscious than ever—but they’re also demanding joy and indulgence. This year, plant-based ingredients are no longer just alternatives. They are foundational building blocks in menus from fast-casual to fine dining.

In this article we will explore the top foodservice trends and how to leverage plant-based ingredients and recipes to attract more customers and keep them returning.

Trend 1: Global Flavors Drive Demand

Consumers want excitement on the plate—and that often means flavor from around the world. Whether it’s a tikka masala, Thai curry, or Korean BBQ bowl, chefs are turning to plant-based proteins and sauces to create versatile, cost-effective versions that still pack a punch. Jackfruit, tofu, and seitan are taking center stage, shaped by regional spices and traditional cooking methods.

Trend 2: Menu Engineering & Versatility

With labor still a concern in kitchens, ingredients that can do double or triple duty are prized. Plant-based meats like seitan or soy-based grounds can appear in tacos, lasagnas, or stir-fries—creating operational efficiency without sacrificing culinary creativity. Versatile sauces, dairy-free spreads, and vegan cheeses help operators expand menus without expanding inventory.

Trend 3: Wellness Without Compromise

Diners are more focused than ever on health—but they don’t want to give up flavor. Functional foods that support protein intake, gut health, and GLP-1-friendly weight management are trending. Plant-based ingredients, especially whole-food-forward ones, are perfectly positioned to meet these goals. Chickpeas, mushrooms, and legumes are leading the charge in this space, offering both nutrition and taste.

Trend 4: Institutions Join the Movement

Plant-based menus are showing up in more cafeterias, hospitals, and stadiums. These institutions are embracing plant-forward dining as part of their sustainability commitments, inclusion efforts, and health strategies.

Trend 5: Plant-Based as a Culinary Experience

Gone are the days when plant-based was simply the “vegan option.” In 2025, plant-based dishes are often among the most exciting items on the menu. Creative plant-based pizzas, fine-dining mushrooms, and fermented vegan cheeses are earning their place through culinary merit. Customers are drawn to flavor and texture, not just values.

Conclusion

The takeaway for foodservice? Quality wins. The most successful operators in 2025 are those who treat plant-based as an opportunity, not an obligation. With smart menu planning, flavor-forward thinking, and versatile ingredients, plant-based dishes can appeal to everyone at the table. The plant-based movement is no longer about replacing—it’s about elevating.