The poll, by Catering equipment retailer Nisbets, quizzed 850 chefs, catering managers, business owners, and kitchen staff.
According to the data, diners are increasingly turning towards vegetarian and vegan options. One in 10 respondents picked jackfruit as the most popular vegan option, followed by Seaweed (five percent), aquafaba (five percent), and black fermented garlic (4.8 percent) among the top choices.
"It appears from the research that chefs believe consumers are more conscious about what they are eating, both from a health perspective and a sustainability point of view," Jo Smith, Web Content & Merchandising Manager, from Nisbets said in a statement sent to Plant Based News.
"It is imperative that foodservice operators maintain a strong connection with the consumers they serve and continue to meet their needs as tastes and demands vary throughout the year."
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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