Ingredients of the Future

Sustainable and healthy innovations that are transforming professional menus

The 2024 NRA Show highlighted the rise of plant-based proteins as a key trend in the foodservice industry. As consumers become more health- and environmentally conscious, ingredients such as mycoproteins, roots and seeds are gaining ground on menus.

Mycoproteins, derived from fungi, offer a meat-like texture and are rich in nutrients, making them a sustainable alternative to animal proteins. Additionally, according to the Plant Based Foods Association, ingredients such as konjac root and sacha inchi seed are being explored for their high nutritional value and culinary versatility.

Demand for plant-based seafood is also growing. Products such as plant-based shrimp and tuna were showcased at the fair, offering tasty and sustainable options for consumers looking to reduce their consumption of animal products.

In addition to proteins, the "clean label" trend was a major focus at NRA24 — products with clean labels and few ingredients are gaining traction. Consumers and operators are seeking transparency and quality, opting for minimally processed foods with recognizable ingredients.

For foodservice nutritionists, these innovations represent opportunities to diversify menus, meet consumer demands for healthier and more sustainable options, and contribute to more responsible eating practices.