Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.

The NPD Group suggests reports that consumers still eat most meals at home. Meanwhile, they’re continuing to try plant-based or vegetable-forward options for reasons of health or interest in sustainability. Others follow specialty diets and welcome quick, easy options. Everyday eaters also crave more international tastes.

A testament to the brand's continued plant-based innovation, the MorningStar Farms Chik'n Fries are crispy and golden on the outside, with juicy chik'n on the inside. They are made with 100% plant-based protein, containing 11g of protein.

TiNDLE is an easy-to-prepare plant-based chicken that has caught the eye of chefs and culinary professionals globally due to its similarities in the taste, texture, and experience that can be found in animal-based chicken.

In recognition of its breakthrough status as the first plant-based bacon to harness techniques providing the genuine flavor and texture of bacon, Thrilling Foods Bakon™ has been awarded a US Patent, with other US and international patents pending.

Dr. Praeger’s aims to make plant-based chicken alternatives easier to cook. The new products can be ready in under 15 minutes.

Givaudan has published “The Protein Horizon: the Landscape of Alternative Protein Technologies Enabling Future Food Experiences,” its fourth white paper collaboration with the University of Berkeley, California. Officials say the paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives.

NotBurger™ features a unique combination of plants like peas, bamboo, spinach, chia and cocoa powder, to create the recipe. Like all NotCo products, the innovative recipe for NotBurger™ was created by Giuseppe, alongside NotCo’s team of AI Chefs and R&D experts.

Last year saw Kellogg introduce MorningStar Farms® Incogmeato® Homestyle Chik'n Tenders so restaurant operators could add plant-based protein to the menu. This back-of-house product can be quickly fried or baked and used in any and every daypart.