Rise of Veganism

International research shows a significant change in consumers’ eating behavior, with a growing demand for vegan and sustainable options.

And this change in customer thinking is already reflected in major industry events, such as Fispal, NRA and Host. Exhibitors at the main trade shows sought after by the Brazilian foodservice market, in their latest editions, presented a variety of plant-based dishes, reflecting consumers' interest in healthier and more sustainable diets. Many companies are reformulating their menus to include more plant-based ingredients, catering not only to vegans, but also to flexitarians, who are looking to reduce their meat consumption.

Chefs demonstrated how delicious and visually appealing dishes can be created using ingredients such as legumes, grains and plant-based proteins. The trend also included the use of meat substitutes that mimic the texture and taste of animal meat, offering an appealing alternative for meat lovers. This shift is not only a response to individual preferences, but also a way for restaurants to position themselves as environmentally responsible.

Additionally, many establishments are beginning to communicate their sustainability philosophy more effectively, emphasizing practices such as using local ingredients and reducing food waste. This approach not only appeals to environmentally conscious consumers, but also creates an emotional connection with the brand. The changing behavior of consumers opting for options with less (or no) meat makes it clear that the future of food is shifting toward options that respect both the health of the planet and the health and choices of individuals.