Vegan

Functional Meets Flavorful: Plant-Based Concepts Keep Growing

As the chicken sandwich wars continue to reach new heights, it was inevitable that they would dovetail with another major foodservice trend: plant-based chicken. Protein alternatives in the category could rise fast in the pecking order of chicken sandwiches, given high demand for foods that are both flavorful and functional—a combination that COVID-19 has brought to the front burner of foodservice.

4 Ways to Modernize French Pastry

Giving French pastries a makeover to include modern formats and trending flavors could invigorate your menu — and sales.

Frozen Treats Coming in Hot This Summer

Frozen desserts can help restaurants attract customers during the summer months — particularly if they feature today’s top flavor and other trends.

Growth Spurt Alert: Flourishing Plant-Based Foods Sure to Keep Mushrooming on Menus

Plant-based foods keep flourishing as consumers balance health and indulgence. Learn how the trend has taken root with celebs and new product releases.

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More in Vegan

4 Ways to Modernize French Pastry

Giving French pastries a makeover to include modern formats and trending flavors could invigorate your menu — and sales.

Frozen Treats Coming in Hot This Summer

Frozen desserts can help restaurants attract customers during the summer months — particularly if they feature today’s top flavor and other trends.

Growth Spurt Alert: Flourishing Plant-Based Foods Sure to Keep Mushrooming on Menus

Plant-based foods keep flourishing as consumers balance health and indulgence. Learn how the trend has taken root with celebs and new product releases.

Functional Meets Flavorful: Plant-Based Concepts Keep Growing

Plant-based chicken and burgers satisfy the growing appetite for flavor and function. Learn how Project Pollo and Odd Burger are meeting consumer demand.

Protein Power! The Future of Protein Alternatives in Foodservice

Plant-based meat alternatives are growing beyond burgers into a variety of options. Explore the latest protein alternatives, from plants to lab-grown meat.

Foodservice Operators Feast on Well-Being Snack Launches

Fueled by growing demand, well-being snacking trends,are driving menu innovation and leading to new millennial snack rollouts like Mondelez’s Vea.

Foodies for Thought: The Impact of Millennial Foodie Culture

Explore millennial foodie culture and its impact on millennial dining, foodservice trends and restaurant operations, from the supply chain to menu innovation.

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