FSR April 2023

TRENDING ON THE MENU // Plant-Based Protein

Plant-Based Protein Trends A FEW KEY INSIGHTS FROM DATASSENTIAL ON PLANT-BASED PROTEINS PLANT-BASED PROTEINS GROWING ON U.S. MENUS Type Menu Penetration 4-Year Growth Burger 7.0% +++ Sausage 2.1% +98% Chicken 1.9% +13% Bacon 0.9% +126% Egg 0.8% +640% Meatball 0.6% +182% Crumbles 0.3% +275% • In 2022, half of U.S. consumers thought plant-based foods were better for the environment. • Taste and affordability con tinue to be primary concerns for consumers considering plant-based foods. • Plant-based burgers have increased their presence on menus by 1,683 percent over the last four years. • Nearly half (48.4 percent) of U.S. restaurants offered plant-based alternatives in 2022—showing growth of 62 percent since 2012. • Forty percent of consumers say they plan to buy plant-based meat substitutes in 2023. +++ INDICATES GROWTH GREATER THAN 1,000%

PLANT-BASED PROTEIN TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

PLANT-BASED SAUSAGE Plant-based sausage is menued in a range of ways, including branded hand held brats, kielbasas, or Italian sausage, as well as breakfast patties on sandwiches (that might include regular eggs or dairy cheese), pizza toppings, and plant-based chorizo dishes. CONSUMERS Know It Have Tried It 62% 24% MENU EXAMPLE: Vegan Burrito: Flour tortilla filled with housemade soyr izo, potatoes, and mushrooms, with pico de gallo. Tamale Boy // MULTIPLE LOCATIONS, OR

PLANT-BASED EGG Appearing on menus both as a branded egg alternative or simply “vegan eggs,” this protein alternative relies on mung bean, garbanzo bean, or other plant-based proteins to reproduce the texture of scrambled eggs—not necessarily vegan when dairy cheese is present. CONSUMERS Know It Have Tried It 44% 14% MENU EXAMPLE: Garden Hash: Baharat, zucchini, peppers, vegan egg. Redbird // LOS ANGELES, CA

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APRIL 2023