Scrambled egg substitute?! It's here, as producers push benefits of plant-based protein
The rise in awareness of environmental sustainability issues, the desire of many consumers to reduce the amount of saturated fat in their diets, and the need for foodservice operators to keep their ingredients costs down are all factors driving a new approach to plant-based proteins – as exemplified by the wide range on display at the 2018 National Restaurant Association Show.
Vegan sausages, soy and nut burgers, and even a scrambled egg substitute made from mung beans and turmeric were all showcased this year, with exhibitors pushing their benefits not just for vegetarian customers but as everyday menu additions and back of house ingredients for the commercial kitchen.
Certainly there is proven marketplace potential for such products – and not just in the US.