More than half of U.S consumers would like to see more plant-based protein options on restaurant menus and in stores, according to “The Flavor Atlas World of Plant-Based Eating,” a new infographic published by Marlin Network, an Advantage Marketing Partners agency.
Vegetables — especially brussels sprouts, kale and cauliflower — are growing in popularity and give restaurant operators more center-of-plate options.
Flexitarians, those who sometimes eat plant-based meals, are most likely to be millennials (10% flexitarian) and Gen Z (13%) and twice as likely to be women than men (13% vs. 6%).
