{"id":4547,"date":"2022-10-31T10:02:15","date_gmt":"2022-10-31T14:02:15","guid":{"rendered":"https:\/\/plantbasedworldpulse.com\/?p=4547"},"modified":"2022-10-31T16:01:45","modified_gmt":"2022-10-31T20:01:45","slug":"whats-next-in-plant-based-catering","status":"publish","type":"post","link":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/","title":{"rendered":"What\u2019s Next in Plant-Based Catering?"},"content":{"rendered":"

The plant-based movement shows no signs of slowing down and that means even more choices for caterers that want to expand their plant-based offerings. To stay competitive in this ever-changing landscape, it helps to stay ahead of the hottest plant-based trends\u2013from innovative ingredients and techniques to game-changing advances in flavorings and textures. Here are six catering trends to watch for 2023.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Fun & nostalgia<\/span><\/b>. <\/span><\/h3>\n

After a very challenging few years, people are yearning for carefree fun and whimsy. For kids and kids-at-heart, think dairy-free DIY sundae bars and ice-cream sandwiches made with products such as <\/span>Ripple frozen desserts<\/span><\/a> and dairy-free <\/span>Eclipse<\/span><\/a> ice-cream. A yearning for simpler times also means more comfort food. Classics like Sloppy Joes, Chicken Parm, sliders, and tacos made with proteins from companies like <\/span>Before the Butcher<\/span><\/a>, <\/span>No Evil Foods<\/span><\/a>, and <\/span>Blackbird Foods<\/span><\/a> are also popping up on catering menus across the country and will likely continue to be popular for the foreseeable future.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Global cuisine<\/span><\/b>. <\/span><\/h3>\n

Certified Master Chef James Corwell has seen growing interest in international dishes such as plant-based Chicken Tikka, Swiss Braised \u201cSteak\u201d with Mushroom Sauce, Dim Sum, and Coq au Vin. He says that to create the plant-based version of Steak Diane, for example, you need good vegan beef flavoring from yeast, mushroom stock, natural caramel color (optional), lentil cream, Dijon, shallots and mushrooms saut\u00e9ed in a <\/span>high quality vegan butter<\/span><\/a>, salt, pepper and fresh tarragon.\u202f<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Plant-based corporate and institutional catering<\/span><\/b>. <\/span><\/h3>\n

Hospitals, corporate catering, and schools are beginning to embrace more non-meat options, recognizing the health, environmental and bottom line benefits. \u201cPersonal awareness has been there but now more college and corporate campuses are bringing more and more vegan offerings than ever before,\u201d says Corwell. One example:\u202f Thanks to an initiative from <\/span>Sodexo<\/span><\/a> and the Humane Society of the United States, hundreds of university menus across the United States will increase their plant-based meal offerings to 42 percent of total meals by 2025.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Next-level plant-based seafood<\/span><\/b>. <\/span><\/h3>\n

The plant-based seafood category continues to push the envelope with companies like <\/span>Good Catch Foods<\/span><\/a>, which makes a variety of dishes from classic tuna in mayo to popcorn shrimp to salmon burgers. The <\/span>Mind Blown Plant Based Seafood Company<\/span><\/a> ups the ante with plant-based shrimp and scallops that\u2019ll fit right in at your next beach themed soiree. Both are made with konjac, a root vegetable that is grown in parts of Asia<\/span>\u00a0<\/span><\/p>\n

Stellar sauces<\/span><\/b>. <\/span><\/h3>\n

Want to serve<\/a> a French-inspired feast with classically prepared sauces that don\u2019t use animal products? Corwell says that yeast-derived flavors are getting better all the time, while mushroom powders help create depth of flavor similar to meat. He also says that \u201ccream\u201d from lentils that doesn\u2019t taste like coconut is a game changer. \u201cAnd never under estimate caramelized tomato paste, fresh herbs and classical aromatics like onion, carrot, celery and garlic, which are time tested and never go out of style,\u201d he adds.\u202f<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

All the Fixins\u2019. <\/span><\/b><\/h3>\n

Sure, you can have your pick of plant-based burgers and \u201cchicken\u201d patties but what about the bread and toppings?<\/span> Fast-casual caterers now have their pick of<\/span> condiments, toppings and sauces that make plant-based burgers, salads, and sandwiches even more craveable and 100% vegan. Choices range from Vegenaise and American Cheese from <\/span>Follow Your Heart<\/span><\/a>\u202f to <\/span>Daiya creamy salad dressing<\/span><\/a> for a classic plant-based Caesar Salad to a <\/span>Filet No Fish<\/span><\/a> from Good Catch topped with plant-based cheese and a classic tartar sauce without dairy.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

***<\/span>\u00a0<\/span><\/p>\n

Ben Davis is the VP of Content at <\/span>Plant Based World Expo<\/span><\/a>, North America\u2019s only professional 100% plant-based focused event.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The plant-based movement shows no signs of slowing down and that means even more choices for caterers that want to expand their plant-based offerings. To stay competitive in this ever-changing landscape, it helps to stay ahead of the hottest plant-based trends\u2013from innovative ingredients and techniques to game-changing advances in flavorings and textures. Here are six […]<\/p>\n","protected":false},"author":9,"featured_media":4650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,11],"tags":[21],"yoast_head":"\nFoodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse<\/title>\n<meta name=\"description\" content=\"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse\" \/>\n<meta property=\"og:description\" content=\"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\" \/>\n<meta property=\"og:site_name\" content=\"Plant Based World Pulse\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-31T14:02:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-31T20:01:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/Untitled-design-3-1024x576.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Danielle Braga\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Danielle Braga\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\"},\"author\":{\"name\":\"Danielle Braga\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/c4a923d760442cdbf24da2be47ea3790\"},\"headline\":\"What\u2019s Next in Plant-Based Catering?\",\"datePublished\":\"2022-10-31T14:02:15+00:00\",\"dateModified\":\"2022-10-31T20:01:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\"},\"wordCount\":594,\"publisher\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/#organization\"},\"keywords\":[\"Foodservice\"],\"articleSection\":[\"Foodservice\",\"Hospitality\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\",\"url\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\",\"name\":\"Foodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse\",\"isPartOf\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/#website\"},\"datePublished\":\"2022-10-31T14:02:15+00:00\",\"dateModified\":\"2022-10-31T20:01:45+00:00\",\"description\":\"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.\",\"breadcrumb\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/plantbasedworldpulse.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"What\u2019s Next in Plant-Based Catering?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#website\",\"url\":\"https:\/\/plantbasedworldpulse.com\/\",\"name\":\"Plant Based World Pulse\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/plantbasedworldpulse.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#organization\",\"name\":\"Plant Based World Pulse\",\"url\":\"https:\/\/plantbasedworldpulse.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/plant-based-world-pulse.png\",\"contentUrl\":\"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/plant-based-world-pulse.png\",\"width\":726,\"height\":126,\"caption\":\"Plant Based World Pulse\"},\"image\":{\"@id\":\"https:\/\/plantbasedworldpulse.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/c4a923d760442cdbf24da2be47ea3790\",\"name\":\"Danielle Braga\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/b570cd8396a45998f0edfedf627b944a?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/b570cd8396a45998f0edfedf627b944a?s=96&d=mm&r=g\",\"caption\":\"Danielle Braga\"},\"url\":\"https:\/\/plantbasedworldpulse.com\/author\/danielle\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Foodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse","description":"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/","og_locale":"en_US","og_type":"article","og_title":"Foodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse","og_description":"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.","og_url":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/","og_site_name":"Plant Based World Pulse","article_published_time":"2022-10-31T14:02:15+00:00","article_modified_time":"2022-10-31T20:01:45+00:00","og_image":[{"width":1024,"height":576,"url":"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/Untitled-design-3-1024x576.png","type":"image\/png"}],"author":"Danielle Braga","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Danielle Braga","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#article","isPartOf":{"@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/"},"author":{"name":"Danielle Braga","@id":"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/c4a923d760442cdbf24da2be47ea3790"},"headline":"What\u2019s Next in Plant-Based Catering?","datePublished":"2022-10-31T14:02:15+00:00","dateModified":"2022-10-31T20:01:45+00:00","mainEntityOfPage":{"@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/"},"wordCount":594,"publisher":{"@id":"https:\/\/plantbasedworldpulse.com\/#organization"},"keywords":["Foodservice"],"articleSection":["Foodservice","Hospitality"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/","url":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/","name":"Foodservice What\u2019s Next in Plant-Based Catering? - Plant Based World Pulse","isPartOf":{"@id":"https:\/\/plantbasedworldpulse.com\/#website"},"datePublished":"2022-10-31T14:02:15+00:00","dateModified":"2022-10-31T20:01:45+00:00","description":"The plant-based movement shows no signs of slowing down and that means even more choices for plant-based catering.","breadcrumb":{"@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/plantbasedworldpulse.com\/whats-next-in-plant-based-catering\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/plantbasedworldpulse.com\/"},{"@type":"ListItem","position":2,"name":"What\u2019s Next in Plant-Based Catering?"}]},{"@type":"WebSite","@id":"https:\/\/plantbasedworldpulse.com\/#website","url":"https:\/\/plantbasedworldpulse.com\/","name":"Plant Based World Pulse","description":"","publisher":{"@id":"https:\/\/plantbasedworldpulse.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/plantbasedworldpulse.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/plantbasedworldpulse.com\/#organization","name":"Plant Based World Pulse","url":"https:\/\/plantbasedworldpulse.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/plantbasedworldpulse.com\/#\/schema\/logo\/image\/","url":"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/plant-based-world-pulse.png","contentUrl":"https:\/\/plantbasedworldpulse.com\/wp-content\/uploads\/plant-based-world-pulse.png","width":726,"height":126,"caption":"Plant Based World Pulse"},"image":{"@id":"https:\/\/plantbasedworldpulse.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/c4a923d760442cdbf24da2be47ea3790","name":"Danielle Braga","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/plantbasedworldpulse.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/b570cd8396a45998f0edfedf627b944a?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b570cd8396a45998f0edfedf627b944a?s=96&d=mm&r=g","caption":"Danielle Braga"},"url":"https:\/\/plantbasedworldpulse.com\/author\/danielle\/"}]}},"_links":{"self":[{"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/posts\/4547"}],"collection":[{"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/comments?post=4547"}],"version-history":[{"count":4,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/posts\/4547\/revisions"}],"predecessor-version":[{"id":4778,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/posts\/4547\/revisions\/4778"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/media\/4650"}],"wp:attachment":[{"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/media?parent=4547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/categories?post=4547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/plantbasedworldpulse.com\/wp-json\/wp\/v2\/tags?post=4547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}