Culinology - March 2020 - 35

on the upswing
based diets vary, reflecting a fragmentation
of the market, according to IFIC. In a survey,
32% of consumers said a plant-based diet
is a vegan diet, while 30% define it as a diet
that emphasizes minimally processed foods
that come from plants, with limited consumption of animal meat, eggs and dairy. Twenty
percent said a plant-based diet as vegetarian
and one that avoids animal meat while 8%
said it is a diet in which you try to get as many
fruits and vegetables as possible, with no limit
on consuming animal meat, eggs and dairy.
The food service market research company Technomic, Inc., identified veganism
as one of its leading global trends for 2020.
Aaron Jourden, senior research manager for
Technomic, noted that "the no-animal-products diet has never exerted more influence on
the food and beverage industry."
But, he added, it does not mean consumers are going animal free. They see animal-

free as a way to eat healthier, do their part
for the environment or be a part of the latest
eating trend. Mr. Jourden expects restaurants
to roll out more items labeled vegan to meet
this new demand from diners who are strictly
vegan in the traditional sense as well as the
growing cohort who are part-time vegan in
the contemporary sense.
At the beginning of the year, McDonald's
Corp.'s United Kingdom business unit rolled
out its first vegan meal. The Veggie Dippers
are made with red pepper, rice, sundried tomatoes, pesto and split peas surrounded by
breadcrumbs launched Jan. 2 in McDonald's
UK and Ireland restaurants. Customers are
now able to order the chain's first vegan meal
by pairing Veggie Dippers with vegan accredited french fries and any soft drink or sauce.
The Veggie Dippers also will be available as a
fully vegan Happy Meal.
"In the last 12 months we've seen an 80%
MARCH 2020 | Culinology |

35



Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020

Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
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