4 Trends From the 2024 National Restaurant Association Show that Demonstrate Plant-Based Innovation

Written by: Hannah Lopez

The 2024 National Restaurant Association (NRA) Trade Show has once again proven to be the ultimate hub for culinary innovation, bringing together foodservice professionals, industry experts, and trendsetters from around the globe. This year's event placed a significant emphasis on the plant-based food industry, showcasing a plethora of exciting products that are set to shape the future of dining.

While health benefits remain a key driver for choosing plant-based foods, the show highlighted that consumers are motivated by a variety of factors. Taste and flavor preferences, the excitement of trying something new, and the desire to add more variety to their diets are increasingly important to the plant-based consumer. This shift suggests that plant-based foods are not only seen as healthier options but also as exciting culinary experiences that enhance meal variety. The sustainability of plant-based foods was also a prevalent part of our conversations as the restaurant industry looks to plant-based foods as a way to meet their climate goals.

With the launch of the recent Plant Based Foods State of the Marketplace report, one of the most compelling discussions buzzing around the show was the transformative impact of adding plant-based options to menus. Our recent research revealed that 41% of consumers choose plant-based menu items when dining out weekly, with 88% maintaining or increasing their consumption over the past three months. Restaurants that added plant-based options saw their overall plant-based sales increase by 112% and mixed orders rise by 35% within six months. This clearly demonstrates that incorporating plant-based items can significantly boost foodservice sales and attract and keep a diverse and growing customer base.

From groundbreaking brand launches to product enhancements, here are the key highlights and food trends that emerged from the trade show:

1. Innovative Plant-Based Proteins

The spotlight at this year's trade show was firmly on innovative plant-based proteins based on consumer sentiment. Noteworthy Innovations:

• Mycoprotein Marvels: Several exhibitors showcased products made from mycoprotein, a sustainable protein derived from fungi. These products boast impressive nutritional profiles and a texture remarkably similar to meat.
• Roots and Seeds: Sacha Inchi was also a featured ingredient that provided for a nutty yet delicious and satisfying protein experience. As well as Konjac Root being leveraged for seafood and sliced deli meat varieties.
• Plant-Based Seafood: Demand for plant-based seafood options is growing and a number of brands made waves by showcasing dish concepts like shrimp cocktails, sashimi tuna, and algae-forward caviar, offering a convincing taste and texture that could satisfy even the most discerning seafood lover.

2. Clean Label and Minimal Processing

Consumers and operators are becoming increasingly conscious of ingredient lists and the processing methods used to create their food. The demand for clean label products—those with minimal, recognizable ingredients—is at an all-time high. Brands leaned into this and leveraged their value propositions using organic and non-GMO ingredients, catering to health-conscious consumers seeking transparency and quality. Other plant-based brands leverage whole food ingredients such as chickpeas, lentils, and quinoa, providing natural nutrition and simplicity.

3. Value-Add Products

• Fortified Plant Milks: New plant-based milk varieties fortified with essential vitamins and minerals, such as calcium, vitamin D, and B12, were prominent. These products cater to consumers who are seeking a nutrient-dense beverage that is familiar.
• Gut Health: Probiotic-rich plant-based yogurts and fermented foods highlighted the growing interest in gut health, with companies showcasing products that promote a healthy microbiome.

4. Global Flavors and Culinary Diversity

The NRA Trade Show highlighted the global influence on plant-based cuisine, reflecting a diverse array of flavors and culinary traditions. From our recent report we found that nearly 40% of dining guests would be more willing to try plant-based proteins at restaurants if the dish was uniquely flavored and that regardless of meal preferences, offering a variety of flavor-inspired options is crucial. Exhibitors at the NRA show showcased Asian-inspired dishes such as dumplings, bao buns, and sushi rolls. They also shared culinary ideas that lend to Latin American Flavors, bold and vibrant plant-based tacos, empanadas, and ceviche, appealing to adventurous palates.

Building Connection to Advance Plant-Based Culinary Innovation

Speaking of inspiration, PBFA and Chef Nina Curtis took over the main culinary stage to showcase a delicious plant based brunch. Chef Curtis captivated the audience with her vibrant plant-based brunch creations, demonstrating to operators and viewers alike that plant-based foods can be fun, flavorful, and functional. Her demonstration underscored the versatility of plant-based ingredients and inspired many to consider how these foods can be seamlessly integrated into diverse menus. Highlighting member brands such as Field Roast, Violife, Tindle, Mellody, and Hodo. Chef Curtis created a Tindle Chicken and Waffle dish that was infused with spicy Mellody plant based honey as well as a Hodo breakfast burrito that featured Field Roast Crumbles. During the presentation, I was sure to provide data and consumer insights to demonstrate the opportunity for plant-based foods in restaurants.

After the cooking demo, PBFA walked the show with Chef Nina, Rob Moresco of Sodexo, and Multi-Unit Operators making important, fruitful introductions. Be sure to reach out to us for future tours at key conferences and trade shows.

The 2024 National Restaurant Association Tradeshow has made it clear that with innovations in plant-based proteins, a strong focus on clean labels and minimal processing, and the incorporation of global flavors, the future of plant-based dining is incredibly promising. As sustainability and health continue to be top priorities for consumers, the plant-based sector is poised for exponential growth, bringing delicious, nutritious, and ethical food options to the forefront of the culinary world.

Stay tuned as these trends make their way to restaurants and retail shelves near you, reshaping the way we eat and think about food.