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![Are better burgers, desserts the key to more nutritious, sustainable eating? [Photo of a cookie with a heart shape dusted on in powdered sugar]](https://corp.smartbrief.com/wp-content/uploads/2023/06/cookie-g938b4bd80_1280-241x136.jpg)
Making the appealing option a little healthier and better for the planet could be the key to moving the needle on the American diet, experts said at the 11th annual Menus of Change conference at The Culinary Institute of America.
In the quest to offer more meatless options, some restaurants are producing proprietary plant-based proteins, which allows them to tweak recipes to suit customers’ palates and values, and can offer more control when it comes to costs and product availability.
With a proliferation of plant-based products in the marketplace today, consumer interpretations and pursuits of “plant-based eating” are just as expansive.
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
Cultured meat could come into its own in the coming years as startups scale production and work to win regulatory approval.
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
Events like the Vegan Women Summit and successful entrepreneurs like Miyoko Schinner are focused on helping women-led plant-based ventures grow.