Study conducted by Technomic reveals the latest trends and data on consumers’ consumption and attitudes towards centre of plate proteins in Canada
Meat and seafood are staples of consumers’ diets, with beef and chicken continuing to be the most frequently consumed proteins. While the share of consumers who eat vegetarian and vegan substitutes has remained consistent since 2014, those who eat these items are doing so more often now than they were in 2014.
“While meat is a staple of consumers’ diets, plant-based proteins will eat away at animal protein share,” says Kelly Weikel, director of consumer insights at Technomic. “Innovating plant-based protein dishes with unique flavours and new types of meat alternatives like those made from jackfruit can help address consumers’ concerns around taste and help position a brand as a go-to destination for meatless dishes.”
Key takeaways from the report include:
- 27 per cent of consumers aged 18-34 regularly consume vegetarian substitutes, compared to 15 per cent of consumers aged 35+
- 40 per cent of seafood consumers want restaurants to offer a wider variety of seafood entrees, while roughly 30 per cent of chicken and beef consumers say the same
- Among men, 59 per cent would likely order lamb and 49 per cent would likely order bison at restaurants, if offered
Compiling findings from more than 1,000 consumers, as well as Technomic’s MenuMonitor and Digital Resource Library, the comprehensive 2017 Canadian Centre of the Plate Consumer Trend Report serves as a guide for foodservice operators and suppliers to understand consumption behaviour and attitudes toward centre of the plate proteins and to identify key areas of opportunity.
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