Plant-based nutrition has been a key trend in recent years and will continue to grow.
This type of diet is based on plant foods (vegetables, fruits, greens, berries, legumes) and can either completely exclude animal products (veganism), or leave them in the diet partially, for example, eggs and/or dairy products (vegetarianism) or allow a small amount of meat and fish products (flexitarianism).
Plant foods have high nutritional value (healthy vitamins, minerals, phytonutrients, and fiber per calorie) and can meet the body’s nutrient needs without adding extra calories.
A large study involving more than 617,000 people aged 50 to 71 found that consuming plant-based protein reduced the risk of cardiovascular disease and stroke.
The high fiber content promotes gastrointestinal health, normalizes digestion processes, supports immune functions and reduces inflammation.
Zero waste & eco friendly
The Zero Waste movement is gaining more and more followers around the world.
The philosophy is based on the 5 R principle: refuse (refuse unnecessary things), reduce (reduce waste), reuse (reuse products/things), recycle (recycling), rot (composting organic waste).
The essence of Zero Waste is to leave as little garbage as possible and to use and recycle any waste as much as possible.
In HORECA, the concept of eco-friendly includes recyclable biodegradable packaging, eco-friendly production, use of organic and seasonal products, drinks in reusable cups that the client brings with him, natural ingredients in cooking, refusal of plastic cutlery. Today, often, when ordering online, disposable cutlery is an option that can be refused.
Alternative sources of protein
An important trend that will also continue to grow, including in the HORECA sector, is the production and consumption of alternative protein sources: plant protein (chickpea, hemp, pea, rice, soy and others) and plant-based meat from it, dairy products from nuts and seeds, tofu and tempeh.
In 2020, the plant protein market was valued at $10.7 billion, and by 2027, it is projected to grow to $17.4 billion. This trend is also clearly visible in Russia: 54% of Russians are ready to include plant-based meat substitutes in their diet, and 10% of Russians (mostly young people) are already using plant-based alternatives.
One of the most popular proteins is pea protein, the market for which is already valued at $62 million and, according to forecasts, will grow by 19.2% every year.
The finished proteins can be added to smoothies as an additional source of protein, used in the production of bars, cookies, granola, cereals, alternative meat and cheese. This is a great opportunity to improve any Lenten restaurant menu and make it more functional.
LOW FODMAP diet
The FODMAP protocol was developed by Monash University (Australia).
FODMAPs are sugars, short-chain carbohydrates (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) that are difficult or not digested at all by human digestive enzymes and cause fermentation.
They are found in large quantities in fructose (fruits, honey, pumpkin), lactose (dairy products), fructans (cereals, onions, garlic), galactans (legumes, soybeans) and polyols (sorbitol, mannitol, xylitol and maltitol).
Unfortunately, these foods – sources of fiber, beneficial bacteria, and energy-producing substrates – cause negative gastrointestinal reactions in some people, including bloating, gas, diarrhea, or constipation.
People with IBS (irritable bowel syndrome) and SIBO (small intestinal bacterial overgrowth) are especially sensitive to FODMAPs – functional conditions that provoke abdominal pain and the above symptoms. According to statistics, the number of these diseases has increased recently.
If a LOW FODMAP diet is prescribed, any foods with a high FODMAP content are excluded from the diet for the entire duration. The diet must be carried out under the supervision of a doctor or nutritionist for a limited period of time (up to several months). This diet has an excellent effect: it removes bloating and heaviness and improves the quality of life.
Despite the restrictions, the list of foods allowed for consumption and cooking is quite wide: meat, fish and seafood, many nuts and seeds, berries, low FODMAP vegetables and fruits, gluten-free grains, oils, spices, coconut products, some fermented milk products (for example, goat and sheep cheeses).
Flexitarianism
Flexitarianism is a plant-based diet, a flexible vegetarianism that allows the consumption of meat, fish, eggs and dairy products in moderation.
In flexitarianism, animal protein is balanced with plant foods: legumes, tofu and tempeh, nuts and seeds, seaweed, greens and vegetables.
Flexitarianism is gaining popularity in Russia. It is the most flexible diet that does not exclude entire food groups, but allows you to create a balanced and varied diet, and it is important that it is easy to adjust to the busy pace of life and the trend of eating out.
In addition, reducing the amount of meat and dairy products in the diet supports not only physical health, but also the philosophy of conscious consumption, as it has a positive effect on the environment. Meat consumption leads to a doubling of daily greenhouse gas emissions compared to plant foods, the cultivation of which also requires fewer natural resources. According to UN estimates, about 32% of environmental emissions come from livestock activities.