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trends and insights

Trends and Insights

As our industry changes, adapting is essential. Check back often for new insights, data, and trends.
Woman gathering vegetables in field

Planetpro: Climate Change – How food service can contribute to the solution

Climate change is one of the greatest challenges we face today.

Bacon in a tin cup on a table

Meeting the Appetite for Plant-Based Snacks

It pays to take notice when two foodservice trends intersect and, right now, snacking and plant-forward are holding strong. Play both at once for a big power move.

Coconut fruit bowl with beverage

Wake Up to Plant-Based Mornings

The plant-forward trend is strong in all dayparts, including breakfast. Wake up to the possibilities of meat and dairy alternatives in the morning. Get details and recipes, here.

vegan burger

New Sustainable Menu Items for Foodservice Customers

As consumers increasingly seek out more sustainable meals, foodservice operators have an opportunity to help their customers choose climate-friendly options. In collaboration with the World Resources Institute (WRI), Nestlé Professional USA has become the first Cool Food Meals Ambassador to offer recipes with the Cool Food Meals badge that operators can use to help guide diners’ choices.

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Recipe Center

PLANT-FORWARD AND VEGETABLE-CENTRIC RECIPE INSPIRATIONS

Today’s flexitarian consumers are eating less meat. They’re looking for healthful and delicious options featuring produce, grains, and plant proteins. Use the recipe inspirations below to develop your own signature plant-forward dishes that “wow” guests and keep them coming back.

Check Out These New Blended Beverage Ideas

Blended beverages range from classic juice-based smoothies to frozen blended coffee and beyond. Find out some of the top trends in this ever-popular drink category.

Blend Global Flavors Into Plant-Based Cooking

Enhance your plant-based offerings with flavor cues from India, Asia, Mexico, and the Mediterranean. Your patrons will love a touch of global interest.

Planetpro: No Time to Waste—More From Every Ingredient

Generations of cooks have learned to squeeze every ounce of goodness from their ingredients. And many time-honored techniques are also effective ways to cut down on kitchen waste.

Sustainable takeout packaging

The Search for More Sustainable Takeout Packaging

After the explosion of takeout and delivery over the past 18 months, a review of sustainable packaging habits for off-premise is now in order.

Two women sitting at a table chatting over tall lattes

Six Tips for Introducing Plant-Based Dairy Products to Your Menu

If you’re adding new foods and beverages to your menu, you want your guests to be excited about them right away. Here are a few ideas to get your new offerings off to a successful start.

Latte on left, almond flour in center, kale on right

What Goes Into the Perfect Plant-Based Beverage?

When plants are the key ingredient, they may need a little help to perform up to your standards. That's why many plant-based products include ingredients to enhance the flavor, mouthfeel, consistency, or other factors that you expect—and that your customers demand.

Women sitting at a cafe counter with iced lattes

Promoting Plant-Based Dairy Products in the Dining Room

Plant-based dairy products have been on the market for a while now, so many of your guests have probably already heard of them. This growing awareness (and in some cases, a preference for plants) will make it easier for you to promote new recipes. Here are a few ideas to help you plan a successful rollout on menu.

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