For example, many chefs are finding success substituting traditional semolina wheat pasta with plant-based alternatives such as legume pasta. It is a simple way for chefs and operators to tackle the plant-forward trend without ditching the kind of profitable comfort food favorites that customers love.
“Legume pasta is first and foremost pasta—a universally popular, versatile comfort food that is approachable for guests and profitable for operators,” Krasilovsky says. “With the legumes—either chickpea or lentils—as the single ingredient, this product has the health halo of the plant-forward and clean-label movements, and the protein positives of the legumes themselves, which are also naturally gluten-free.”
Barilla Insight: We see this trend growing in prominence and traction with an ever-wider array of consumers. The many roads – animal welfare, environmental concerns, personal health, etc. all lead to a simple and intuitive solution in plant-forward foods. And since it’s not about abstaining from anything or going 100% vegan or vegetarian, it’s easier to make it a lifestyle and not a crash-and-burn diet. It’s partly why we’ve invested the R&D and launch of our new legume pastas.
Follow the links to some menu examples from Barilla ambassador chefs, and more innovative ideas from Chef Yury coming out of the summit here.