It's clear that plant-based foods are here to stay as the majority of 2019's top foods included vegetarian- or vegan-friendly options in Grubhub's Year in Food report.
Vegan orders rose 27% in popularity overall in 2019 as compared to 2018, while the Impossible Burger saw a more than 200% rise. The most vegan-friendly states included New York, California, Nevada, Oregon and Pennsylvania. On the other hand, the least vegan-friendly states included Indiana, Iowa, North Carolina, Missouri and Idaho.
Additionally, plant-based dishes took over seven spots of the top 10 as opposed to only three in 2018. In addition to the Impossible Burger, dishes included spicy Brussel sprouts, portobello empanadas, black bean and sweet potato tacos and vegan pad thai.
Vegan carrot cake even landed a spot in the top five desserts and vegan burgers were seen in the top late-night foods. The leading meat alternatives in 2019 were the Impossible Burger, black bean burgers, tofu, mushroom burgers and jackfruit.
The Impossible Burger also stood out on Morning Consult's Fastest Growing Brands of 2019 report.
The Fastest Growing Brands ranking was determined by measuring growth in the share of consumers who say they would consider purchasing from a brand over the course of the year. A Morning Consult report from September found Impossible Foods doubled its customer base in a year, with most of the growth coming after its partnership with Burger King was announced.
Meanwhile, Nestle will launch plant-based options of some frozen products in spring 2020 on Amazon Fresh, reported Forbes (Dec. 4). The company will utilize a plant-based meat alternative from Sweet Earth in its DiGiorno Rising Crust Meatless Supreme pizza and Stouffer's Meatless Lasagna frozen products.
The company is also in talks with other retail partners for a bigger rollout, according to John Carmichael, president of the foods division at Nestle. New products will be comparable with the meaty originals on both nutrition and price, he added.
They'll be made with dairy cheese, so they won't be vegan, but they will be meatless. The target customer for these first new products is the consumer wanting to take more meat out of their diets. However, Carmichael noted vegan versions could debut in the future.
"We're seeing a pretty big shift in the consumer environment," Carmichael said, adding that plant-based options under familiar brands could be key in helping more consumers adopt flexitarian eating styles.
In The Food Institute's recent webinar "Achieving a self-sustaining business model: Top 3 trends companies need to think about post-COVID-19," Greg Wank, CPA, CGMA, partner and leader of Anchin's food and beverage group, as well as David Eben founder and CEO of Carrington Farms, discussed how to have a more successful business while burning less capital and attaining self-sustainability. The following summarizes the salient points...read more
Victoria writes for the biweekly Food Institute Report, the daily Today in Food updates, and the Foodie Insider daily newsletter for consumers. She graduated from Montclair State University with a B.A. in Journalism and has a background in Nutrition and Food Science. Victoria can be reached through her email at firstname.lastname@example.org.
There are no comments, yet. Why don't you add one?
10 Mountainview Road
Upper Saddle River, NJ 07458
Food Institute reps are available to answer your questions
BECOME A MEMBER
For close to 90 years, The Food Institute has been the best "single source" for food industry executives, delivering actionable information daily via email updates, weekly through The Food Institute Report and via a comprehensive web research library. Our information gathering method is not just a "keyword search."