FSR April 2023

TRENDING ON THE MENU // Plant-Based Protein

try new foods and expand their com fort zones. So what happens when they do decide to try a new dish made with a plant-based substitute? Consumers are discovering inconsistent experiences with the wide variety of plant-based pro teins on the market. According to Datas sential, 53 percent of consumers say that perceptions surrounding taste are hold ing them back from eating more plant based foods. “ is is a point in history where res taurants are beginning to embrace that the credibility of flavor is equally as important as the message or the brand

every product on a restaurant’s purchase order must be a powerhouse. To deliver on these multiple fronts, many restaurants have turned to Nestlé Professional’s line of Sweet Earth plant based products. e Sweet Earth port folio o ers classic, visually appealing, texturally satisfying plant-based sub stitutes that are also delicious. “Restaurant patrons want to know the history of where their food origi nated,” Apodaca says. “ e sheer, sim ple fact that Sweet Earth is made with non-GMO ingredients gives guests peace of mind and reassurance that their food

dishes that maintain consistent taste and texture. “ e creativity we’ve seen from chefs is boundless,” Apodaca says. “We’ve seen flavors from the ancient Aztecs in Mexico, the spicy avors of the Szechuan province in China. ere’s no stopping the imagination when it comes to what chefs across the globe can create with Sweet Earth’s plant-based proteins.” Sweet Earth products also o er res taurants operational advantages. eir long frozen shelf life of 12–16 months helps minimize food waste. They’re made to be cooked directly from frozen, saving time back-of-house—and they

hold up well to foodservice equipment. The line is ver satile across menu parts and day parts, allowing restau rant operators to maximize each product’s potential. Operators are also invited to lean on Nestlé Profession al’s marketing resources for support in attracting cus tomers interested in plant based alternatives—those who have been eating a plant-based diet for years as

“ The creativity we’ve seen from chefs is boundless.”

CHEF ORLANDO APODACA, CORPORATE EXECUTIVE CHEF AT NESTLÉ PROFESSIONAL, SAYS FLAVOR IS AS KEY AS THE MESSAGE.

well as those who may be newly curious. “ is is one of the most unique aspects of Sweet Earth,” Apodaca says. “We have a dedicated team that is hyper-focused on helping each restaurant cultivate their tribe of food connoisseurs and adven turous customers looking to try elevated, on-trend dishes.” e Sweet Earth team can provide a suite of marketing materials to help res taurants promote availability of plant based proteins, as well as data insights into culinary trends. Dedicated chefs can work with operators to craft crowd pleasing, trend-forward menu items with Sweet Earth products. “We have the ability to help imple ment some of the most creative ideas into restaurant menus across varying regional and national establishments,” Apodaca says. “Sweet Earth is dedicated to helping your operation thrive by using easy plant-based solutions—and creat ing new memories around the table for your customers.”

NESTLÉ PROFESSIONAL

ethos that they’re communicating to the world by o ering plant-based dishes,” Apodaca says. To win over consumers who may have balked at the taste in the past, restau rants need to provide consistent, appeal ing, avorful plant-based options—but sourcing ingredients is no small feat in today’s market conditions. Given ongo ing industry challenges with in ation, labor shortages, and supply chain issues,

is of high quality. And where would we be without avor? From the hint of sage in our Breakfast Sausage Patties to the crisp tender goodness that conjures up memories from our childhood with each bite that comes from our Chik’n Nug gets—that’s really what guests enjoy most about Sweet Earth.” e Sweet Earth line provides a can vas for chefs to experiment—or to create plant-based versions of their signature

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APRIL 2023 | SPONSORED CONTENT