FSR October 2022

S P O N S O R E D B Y R E D G O L D

used in a number of applications and require little training or experi ence in the kitchen. “These new items are the first of their kind to be offered in the foodservice industry,” Halt says. “Delicious and innovative, these sauces are easy to heat-and-serve, eliminating the time and labor to prepare a similar sauce from scratch. Using these items enables an operator to ‘check the box’ of offering plant-based protein items on their menu.” Halt points out that Red Gold’s

operators still not involved in the plant-based movement. Because while 12.7 percent menu penetra tion at national chains is an excit ing stat, it also means that the vast majority of restaurants still do not have plant-based items on the menu. Often, that’s because it’s viewed as an operational bur den—it’s certainly not for a lack of demand. That’s why, Halt says, Red Gold’s plant-based protein sauces are made to help operators meet the moment without increasing labor

These findings illustrate that menuing plant-based protein items can be a pivotal revenue-driving decision in 2022. Restaurants that don’t offer plant-based options are running the risk of earning the dreaded “veto” of somebody in a group looking to dine out. But it’s also important for operators to keep in mind that any-old plant based protein item won’t do—just like with any other type of food, plant-based protein options have to deliver on flavor and texture in order to create brand loyalty. The good news is that there are more ways to meet the moment than ever before. For several years during the start of the plant-based protein revolution, many of the products available to the indus try were, essentially, one-for-one swaps for beef burgers. The move ment then graduated into a sec ond phase, where other pro teins—from chicken, to pork, to seafood—suddenly had plant based alternatives on the market. With each advancement, the fla vor, texture, and cleavability of the items have improved. According to David Halt, vice president of foodservice at Red Gold, plant-based products are starting to enter a new and exciting third stage. Red Gold has dubbed it “Plant-Based 3.0,” when Red Gold released its first line of tomato sauce with plant-based proteins mixed in—the brand now offers Ital ian Sausage Style, as well as Bolog nese Style plant-based sauces. “These products are filling a market-driven desire for plant based protein options of the sort,” Halt says. “A Datassential sur vey found that the combination of prepared tomato sauce and plant-based alternatives has the potential to double the number of customers who try them.” Red Gold’s plant-based sauces were created with the intention of lowering the barrier of entry for

costs—pivotal, as the over whelming majority of res taurants still report being understaffed. The sauces are ready-made and can be “These products are filling a market-driven desire for plant based protein options.”