Flavor Trends, Strategies and Solutions for Menu Development

Veganism Rising Competition is intensifying fast in the vegan space - we look at why

The success of a vegan chocolate hummus with cinnamon chips, served at SAJJ Mediterranean, signals an embrace of vegan fare in unexpected places.
PHOTO CREDIT: SAJJ Mediterranean

The rise of veganism is tightly connected to a younger generation who is rethinking the food they eat and a growing concern about the planet. Additionally, there is a growing number of people who want to eat vegan items from time to time.

Having chefs and restaurants who take vegan cuisine seriously (as opposed to an annoyance) and a society that increasingly accepts vegan cuisine makes it easier for people to pursue this style of eating.

Offering great vegan cuisine as part of the menu mix is a win-win. It attracts an additional subset of customers, and can be a great strategy to reduce food cost. Also, when larger groups dine, it is not uncommon to have a vegan in the group who often determines where they choose to eat.

Competition is intensifying fast in the vegan space, which means that chefs today need to stretch their creativity and make vegan dishes a serious priority.

Indulgent Vegan – read the full story on how vegan food is moving from functional to decadent, making it one of our top 10 flavor trends for 2019.

From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



About The Author


Chris Koetke has worked in culinary arts for almost four decades and recently founded Complete Culinary, LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. This allows him to bring together his previous work experiences in international and national culinary education, sustainability, professional kitchens, R&D, writing, video work and television.