The flavor of meat, minus the beef
Plant-based foods are having a big moment right now — and even lab-grown alternatives are generating some buzz as potential options on future quick-service menus. Still, many consumers are seeking the positive aspects of eating meat, such as the flavor, aroma, heat and heartiness, while minimizing the negative ones. Research from Mintel suggests operators can achieve this by applying cooking methods used with meat — such as curing, grilling and smoking — to fish, vegetables or plant-based options like Ahimi. Using pastrami spices or other seasonings normally reserved for burgers can help to provide an experience that will ensure guests don’t miss the meat. One Green Planet also suggests creating a spice rub of chili powder, oregano, cumin, coriander, mustard powder, brown sugar, salt and pepper for a steak-like taste.
Comments are closed.
Subscribe to our newsletter