MEAT-FREE MENUS
1. How has consumer demand for meat-free dishes changed in recent years?
Overall, consumer demand for meat-free dishes has grown significantly in recent years, prompting food manufacturers, restaurants, and retailers to expand their offerings to cater to this evolving market segment Driven by various factors such as health concerns, environmental awareness, animal welfare considerations, and evolving taste preferences. More people are identifying as flexitarians, reducing their meat consumption while still occasionally consuming animal products. This shift has led to increased demand for meat alternatives and plant-based options that mimic the taste and texture of meat. Growing concerns about health issues have prompted consumers to seek out healthier dietary choices. Plant-based diets are perceived as being lower in saturated fats and cholesterol and higher in fibre and essential nutrients, attracting health-conscious consumers.
2. What are the latest developments when it comes to meat substitute products?
The development of innovative meat alternatives, such as plant-based burgers, sausages, and chicken substitutes, has expanded the options available to consumers and made it easier for them to transition to meat-free diets without sacrificing taste or convenience. For meat eaters making the switch, texture can be of high importance, the iCombi Pro combi-steamer ensures the correct texture of the food with even cooking across all racks. Intelligent cooking systems like those from RATIONAL encourage menu innovation so chefs can experiment with different cooking techniques and combinations, leading to innovative plant-based dishes that can attract a wider range of customers.
3. How can chefs place fresh veg front and centre of meat-free menu offerings?
RATIONAL cooking systems offer precise advanced temperature control, which maintains the nutritional integrity of foods like vegetables by preventing overcooking. This precision also improves the taste and texture, retaining an appetising, natural colour making these options more appealing.
4. How can operators create a menu that pleases both meat-eating and vegetarian guests?
Plant-based meat substitutes like tofu, tempeh, and vegan burgers can be used as alternatives to meat in a variety of dishes. They can be grilled, baked, or stir-fried, RATIONAL cooking systems allow for gentle and precise cooking, which helps to preserve the colours, and flavours of vegetarian and vegan ingredients.
5. How can operators provide something unique in their meat-free dishes?
With ConnectedCooking the digital network solution by RATIONAL operators can create and manage recipe ideas digitally or be inspired by the RATIONAL recipe library. The Global recipe library offers international recipes with suitable unit settings as a source of inspiration. RATIONAL have developed a wide range of vegan recipes that can be downloaded via the ConnectedCooking app including some pub classics like Vegan Banana Bread, Tofu steak and mushroom, Vegan Fish and Chips, Lentil Bolognese, Vegan Tirimisu and much more.
To register for ConnectedCooking 
www.connectedcooking.com/en_gb/
