Foodser­vice quietly shifts toward plant-based

There’s a quiet transformation happening in the foodservice sector. Butter, cream, mayonnaise? They’re gradually disappearing from the kitchens of caterers and fast-service providers. In their place: plant-based alternatives. No big announcements — just silent replacements, step by step.

If it tastes good, no one complains

ProVeg spoke with 25 companies that have already swapped out a significant number of products. Cooking cream, butter, mayo — all replaced with plant-based versions. And the guests? Most barely seem to notice. As long as the taste holds up. “Guests just want their food to taste good,” says Martine van Haperen of ProVeg. Still, she points out that transparency about ingredients is essential. But that doesn’t mean it has to be the headline.

Hybrid solutions work surprisingly well

Going fully plant-based isn’t always feasible. That’s why many companies opt for in-between solutions — like snacks with partially plant-based fillings, or coffee creamers with a plant-based component. According to Kieskompas, which surveyed over 9,000 people, public support is substantial. Especially when it comes to ingredients that aren’t central to a dish. Meat and fish are a bit more sensitive, but even there, the majority responds positively or neutrally.

The impact is significant, but supply lags behind

This shift brings real environmental benefits. ProVeg calculated that partial replacement of animal-based ingredients could cut CO₂ emissions by 0.68 megatons per year. A full switch would save over 2 megatons — nearly half the total reduction target for the entire livestock sector. Still, supply is an issue. Egg substitutes and plant-based bakery items remain limited. And they tend to be pricier. Even so, many companies see opportunities — especially as volumes grow and staff get on board.

Proveg.org