When it comes to Millennial and Gen Z protein consumption, the traditional staples of beef, pork, chicken, and seafood have met their match with tofu, edamame, chickpeas, and almonds. These lifestyle trends are more than just a fad – consumers site Health, Taste and Shelf Life as primary reasons for a dietary reduction in meat. 1But the wellness train doesn’t end there. The modern buyer is reaching for plant-based protein carbs as well: Brown Rice, Ancient Grains, Baked Goods … even Asian Noodles and Pasta are getting a health-halo makeover in grocery store aisles and restaurants alike.
As 54% of consumers agree that restaurants should offer more plant-based protein options, fast casual menus have reacted in several ways. Grain bowls, lined with brown rice, quinoa, farro, and sorghum are packed with any combination of nuts, beans, and meat analogs. With an +87% growth rate over the last 4 years, restaurants continue to invest in pre-portioned grain blends to satisfy consumer demand. 2A plethora of “Design Your Own Bowl” concepts aim to serve up
nutrition and customization.
Noodles infused with faba bean or pea protein (the same protein base used for Beyond Meat) are growing in popularity too – adding up to 20-30g of protein per serving while reducing carb count. Although these options are heavily shopped by the Millennial and Gen Z demographic, 50% of all consumers say that they are eating more plant-based fare than they were 1 year ago. 3As the American palate and wallet migrates toward health-conscious, natural ingredients – there is no better time to explore the latest in delicious plant-based protein carbs.
1 Dataessential Keynote Report: Plant-Based Eating 2018
2 Dataessential Keynote Report: Plant-Based Eating 2018
3 Technomic, 5 Consumer Trends for 2018
