As the temperature drops, diners crave warmth, comfort and depth of flavour. For chefs, that often means one thing – umami. Known as the fifth taste, umami delivers savoury richness and satisfying depth. Traditionally, it’s built through meat, bones, and long-simmered stocks. But as menus evolve toward more plant-forward, sustainable dishes, building umami without meat has become an essential skill for modern chefs. Done right, plant-based umami isn’t a compromise – it’s an upgrade. Earthy, nutty, roasted and fermented ingredients form the backbone of what we call the “brown flavour palette”: deep, slow-cooked flavours that bring comfort and complexity to winter menus. Layering Umami: Chef Techniques for Depth and Balance Building umami is all about layering – each element adds a new dimension of flavour. Here are some techniques and ingredients to help you bring satisfying savoury notes to your winter dishes. 1. Mushrooms: Natural Umami Powerhouses Fresh or dried, mushrooms are a go-to for chefs looking to replicate the savoury intensity of meat. Dried porcini or shiitake are particularly effective, with concentrated flavour that enhances stocks and sauces. Try it in: our ‘Beef’ & Mushroom Bourguignon' (Above), where mushrooms and plant-based protein create a rich, stew-like depth.   2. Marmite, Soy, and Fermented Bases A spoonful of Marmite or a dash of soy sauce adds instant depth to soups, sauces and stews. Both deliver glutamates that mimic the savoury hit found in meat reductions. Need to keep a dish allergen free? Try gluten-free soy sauce or soy free soy sauce. See it in action: our Vegan Gravy, where soy sauce builds complexity and brings balance to roasted vegetable bases.   3. Nutritional Yeast (Engevita) With its subtle, ‘cheesy’ note, Engevita is a versatile tool for chefs. Stir it into sauces, sprinkle over risottos, or use it to round out the flavour of tofu scrambles and pasta dishes. It brings that hard-to-define savoury warmth that ties a dish together. Chef tip: blend Engevita Nutritional Yeast Flakes into a rich vegetable velouté for a comforting, umami-driven winter soup.   4. Build from the Base Up Every great dish starts with a strong foundation. A high-quality stock sets the tone, providing body and backbone for whatever follows. For kitchens short on time vegan gravy granules can make an instant stock. Example: our French Onion Soup with Truffled Brie Crouton uses this technique with layers caramelised onions – the perfect base for developing umami complexity.     5. Miso and Fermented Pastes Deep, Savoury Complexity In Japanese cooking, miso is the ultimate plant-based umami source – its fermented depth transforms broths, dressings and marinades. Try it in: our Miso Broth with Glass Noodles, Nori, Tofu & Red Onion (Above) – a warming, restorative bowl that delivers balance and savoury satisfaction in every spoonful. For chefs looking to bring that same savoury intensity to British-inspired menus, our British Fermented Fava Bean Umami Paste delivers a similar effect using locally grown fava beans. Made with just fava beans, salt, and live cultures, it brings miso-style richness and balance to soups, sauces and stews – perfect for building umami without meat. Building the Perfect Winter Plate The best winter menus play with contrast – creamy and crisp, sweet and savoury, roasted and fresh. When chefs layer umami carefully, even the most plant-forward dishes deliver the same comfort and indulgence as their meat-based counterparts. Think slow-roasted root vegetables glazed with miso and soy, bourguignon-style stews thickened with mushroom stock, or velvety soups finished with a dash of soy sauce or nutritional yeast. These combinations don’t just taste good – they feel right for the season.   “My go-to winter umami combo? Roasted celeriac, miso glaze and a dash of soy in the stock – earthy, rich and perfect alongside anything with truffle.” — Dan Blucert, Innovation Chef, Vegetarian Express The Takeaway Mastering chef techniques for umami unlocks endless creative potential. By combining fermented, roasted and slow-cooked plant-based ingredients, you can deliver bold, warming flavours without relying on meat. From miso broths to mushroom-heavy stews, these are the flavours that define winter comfort. Layer deeply, season boldly, and let umami lead the way.   *Impact Data correct at time of publication

As sustainability moves from a nice-to-have to a non-negotiable, chefs and catering professionals are under pressure to design menus that deliver on both flavour and environmental impact. Today, clients want more than delicious. They want climate-conscious. When it comes to creating menus that are low-carbon, high-protein and big on taste, Indian plant-based cuisine stands out. And at the centre of this sustainable shift is one powerful dish: the Future 50 Biryani.  Why Indian Plant-Based Dishes Work So Well Indian cuisine naturally lends itself to plant-forward cooking. Long before sustainability became a trend, Indian kitchens were using lentils, chickpeas, seasonal vegetables, pulses and grains to create satisfying, protein-rich meals. With flavour built through layering spices, ferments and regional techniques, these dishes offer all the comfort and satisfaction of meat-based meals - without the environmental cost. For chefs and menu planners, this makes Indian cuisine a smart solution for: Meeting net-zero and biodiversity goals Catering to diverse dietary needs (vegan, vegetarian, flexitarian) Keeping food costs efficient and portions scalable   Traditional Indian Cooking: Low Waste, High Impact In addition to smart ingredient choices, traditional Indian cooking techniques offer naturally zero waste recipes. Regional cooking methods have long prioritised root-to-leaf usage, fermentation, preserving and batch cooking — all best practices for sustainable kitchens. Examples include: Using vegetable peels and stalks in stocks and chutneys Leftover rice turned into spiced stir-fries or pancakes Pickling and dry roasting to extend shelf life and reduce spoilage These aren’t trends — these are time-tested cooking methods that don’t just reduce waste, they save time, lower costs, and simplify operations in professional kitchens. The Future 50 Biryani The Future 50 Biryani is a chef-ready reimagining of a classic biryani, made with Future 50 Foods - a collection of ingredients identified by Knorr and WWF as both nutrient-rich and planet-friendly. What’s inside: Black barley and Buckwheat – a high-fibre ancient grain with a lower footprint than refined rice Tempeh – a fermented soy product offering deep umami and plant-based protein Kale, golden linseed, cracked freekeh, puffed quinoa – layered textures and nutritional value Achari paste – spiced pickle flavours that bring heat, tang and complexity Designed for professional kitchens, this biryani is easy to batch, holds well, and delivers a centrepiece dish with a standout sustainability story.   The Takeaway: One Dish, Real Impact Whether you’re serving corporate clients, education settings or public sector contracts, the Future 50 Biryani is a single, scalable solution to many modern challenges: Plant-based, protein-rich, satisfying Built with Future 50 ingredients for biodiversity and sustainability Naturally low-waste and operationally efficient Culturally relevant and crowd-pleasing With the Future 50 Biryani, we’ve taken a timeless favourite and made it climate-forward. It’s bold, versatile, and fits perfectly into modern foodservice operations - no compromise on taste. — Dan Blucert, Innovation Chef, Vegetarian Express Dan has over 25 years of kitchen experience, and alongside his job as Vegetarian Express Innovation Chef, owns two award winning South London pubs. Dan has developed innovative plant-based menus long before veganism exploded in the UK.  Ready to Make Your Menu More Sustainable? Explore how the Future 50 Biryani can help your kitchen lead on sustainability without sacrificing flavour or flexibility. Explore our Future 50 Foods range →  

What’s Driving the Popularity of Vegetarian Indian Dishes? Vegetarian Indian cuisine is no longer a niche - it’s becoming the centrepiece of modern menus. Operators are embracing dishes that are naturally plant-based, rich in heritage, and layered with flavour. The rise of flexitarianism, demand for sustainable food choices, and the increasing appetite for regional authenticity have all contributed to this shift. Consumers are not just looking to avoid meat - they want food that excites them. Indian cuisine, with its use of pulses, legumes, whole spices and slow-cooked sauces, provides that in abundance.   Vegetarian Indian Dishes Gaining Traction in 2025 Based on evolving consumer tastes and menu innovation, here are some of the most popular vegetarian indian dishes we believe will define forward-thinking menus in 2025. Jackfruit Biryani with Aubergine Pickle A centre-of-plate showstopper. Jackfruit replicates the texture of lamb or mutton, while aubergine pickle adds acidity and regional depth. Biryani is a dish that brings both comfort and complexity. ✅ Why it fits: Jackfruit continues to gain traction as a natural meat replacement in foodservice. Google Trends shows strong interest in jackfruit-based meals. View the recipe   Lentil Vindaloo A punchy reinterpretation of a Goan classic. Swapping pork for lentils makes this dish suitable for vegans while retaining its characteristic tang and spice. ✅ Why it fits: Lentils are a staple in plant-based menus and are growing in popularity for their protein and affordability. UK lentil sales grew by 11% in 2024. (https://www.indexbox.io/blog/lentil-united-kingdom-market-overview-2024-1/) View the recipe   Indian Breakfast Paratha Indian isn’t just for dinner. Inspired by Dishoom, this spicy breakfast is full of flavour using both our Rogan Josh Paste and Lime Pickle.  ✅ Why it fits: Breakfast and brunch are the fasting growing meal occasions. View the recipe    Pakora Salad Crispy fritters meet freshness. This salad format taps into the demand for texture variation and colour on the plate - great for light lunches or starters. ✅ Why it fits: Texture-driven dishes with global street-food inspiration are highly in demand. View the recipe   Tofu Madras Inspired by Tamil Nadu, this southern Indian curry pairs tofu with a fiery tomato base and roasted spices. It’s a compelling option for diners seeking vegan protein. ✅ Why it fits: Diners increasingly want to go beyond generic “curry” labels and explore specific regional styles. View the recipe   Chilli Naan & Onion Bhaji Toastie Street food reimagined. This fusion dish blends British grab-and-go sensibility with Indian spice - ideal for fast casual and café menus. ✅ Why it fits: Demand for “familiar with a twist” is on the rise, making fusion dishes like this a standout on competitive menus. View the recipe   Parsnip Bhaji with Mango Chutney A seasonal take on a classic snack. Root vegetables like parsnip provide texture and sweetness, balanced by fruity chutney. ✅ Why it fits: Seasonality is back in the spotlight as chefs look to reduce food miles and connect with local produce. Swapping traditional onions for British-grown parsnips brings a sweet, earthy twist to the classic bhaji - ideal for autumn and winter menus. View the recipe   How to Integrate These Dishes into Modern Menus   Lean into Regionality Label dishes by their origin to increase perceived authenticity (e.g., “Goan-style Vindaloo,” “Madras Curry”). Regional cues elevate value and intrigue. Highlight Health and Sustainability Use language around whole foods, plant proteins, and seasonal veg. Dishes like Tofu Madras and Jackfruit Biryani tick sustainability and wellness boxes simultaneously. Create Grab-and-Go Versions Dishes like the Onion Bhaji Toastie and Pakora Salad are ideal for retail or QSR formats. They’re flavour-packed, travel well, and require minimal back-of-house prep. Build Custom Bowl Menus Combine dishes like Flamingo Pea Dahl, Brown Rice, and Tofu Achari into modular bowl offerings also known as Thali. These are perfect for canteens, education, and workplace dining.     As foodservice continues to evolve, vegetarian Indian dishes are proving themselves not only as trend-worthy but as menu essentials. They offer deep, bold flavours, regional narratives, and plant-based appeal - all while meeting sustainability goals. With the right integration, these recipes will keep your menus ahead of the curve.

A bowl of salted peanuts just doesn’t cut it anymore. Guests are looking for something more — more flavour, more crunch, and more consideration for dietary preferences. Premium bar snacks offer a small but mighty opportunity to differentiate your offering.

Sustainability, health, and menu innovation are no longer niche concerns — they’re strategic priorities. And one of the simplest, most effective changes chefs can make is swapping out standard white rice for flavour-rich, nutrient-dense grain alternatives.

Mexico’s rich and diverse culinary heritage is a direct reflection of its varied geography, indigenous cultures, and global influences. Let’s dive into nine key food regions, exploring their defining characteristics, iconic dishes, key ingredients, and the chefs and restaurants keeping these traditions alive. Chiapas & Tabasco Flavourful Simplicity Rooted in Tradition Chiapas cuisine blends indigenous roots with Spanish influences, featuring rustic dishes with simple yet bold flavours. Corn, cacao, and tropical herbs stand out, while banana leaves and unique chillies add a signature flair. Iconic Dishes Cochito – Slow-roasted marinated pork, often served at festivals. Corn Tamales – Made from seasoned corn dough (masa) filled with various ingredients and then wrapped in corn husks or banana leaves. Tascalate – A cold, spiced drink made with corn, cacao, pine nuts, and achiote. Key Ingredients Chipilín (local herb) Cacao Banana leaves Simojovel chilli (aka chile piquín) Hoja santa Notable Figures & Places Chef Marta Zepeda is known for preserving indigenous Chiapaneco flavours at Tierra y Cielo restaurant in San Cristóbal de las Casas. Central Mexico & Mexico City A Melting Pot of Flavours Mexico City’s cuisine reflects the capital’s history as a hub for migration, blending culinary traditions from across Mexico with global influences. From vibrant street food stalls to fine dining, the city’s food scene is as diverse as its population. Iconic Dishes Tacos al Pastor – Marinated pork cooked on a vertical spit, served with pineapple, onions, and coriander. See our al Pastor Marinade. Torta Ahogada – A crusty bread roll filled with pork and refried beans, drowned in spicy tomato sauce. Barbacoa – Slow-cooked lamb, traditionally pit-roasted, served with consommé and tortillas. Loaded Nachos – A vibrant street food favourite in Mexico City made with crispy tortillas and often topped with tomatillos, sour cream and cheese. Key Ingredients Maize Coriander Avocado Chillies (varied types) Epazote Notable Figures & Places Chef Enrique Olvera has elevated Mexican cuisine to international acclaim with Pujol, consistently ranked among the world’s best restaurants. Nicos, a family-run institution, preserves traditional recipes with a contemporary touch. Los Loosers Mexico’s first vegan restaurant seamlessly blends Japanese and Mexican influences into its innovative plant-based cuisine. Northern Mexico  Grilled Meats and Rugged Simplicity Northern Mexico’s cuisine reflects its vast ranch lands and rugged climate, with a focus on grilled meats, preserved ingredients, and wheat-based breads. It combines indigenous techniques with Spanish and immigrant influences, particularly from Germany, China, and the United States. Iconic Dishes Carne Asada – Grilled beef, marinated simply (with citrus and Jalapeño) and served with tortillas, salsas, and charred vegetables. Arrachera – Marinated in achiote adobo, grilled skirt steak, often served with grilled vegetables. Machaca – Air-dried, chilli-spiced beef, rehydrated and cooked with eggs or vegetables. Queso Fresco –  A fresh, mild Mexican cheese with the name literally meaning “fresh cheese” in Spanish. Key Ingredients Beef Flour tortillas Dried chillies Queso Menonita (Chihuahua cheese) Nopales (cactus paddles) Notable Figures & Places Pangea in Monterrey, led by Chef Guillermo González Beristáin, is widely considered one of the north’s most innovative fine dining destinations. Oaxaca (Wahaca) A Tapestry of Moles and Tradition Oaxaca’s cuisine is a rich tapestry of indigenous Mixtec and Zapotec traditions, influenced by Spanish colonial touches. Its famous moles, artisanal cheeses, and ancient cooking techniques make it a gastronomic treasure. Iconic Dishes Mole Negro – A rich, complex sauce made with chillies, chocolate, nuts, and spices, served over meat. Tlayuda – A large, crisp tortilla topped with beans, cheese, avocado, meat, and salsa - known affectionately as a Mexican pizza. Enmoladas – Tortillas dipped in mole sauce and filled with cheese or meat. Key Ingredients Maize Hoja santa Pasilla Oaxaqueña chilli Black beans Oaxaca cheese Notable Figures & Places Chef Alejandro Ruiz of Casa Oaxaca is renowned for elevating Oaxacan cuisine with modern techniques. Itanoni, a small eatery in Oaxaca City, celebrates heirloom maize and traditional tortilla-making. Chef Rodolfo Castellanos, winner of Top Chef México, runs Origen, blending traditional flavours with contemporary presentations. Hierba Dulce offer a 100% plant-based menu using ingredients grown in their agroecological garden.  Veracruz Where Land Meets Sea Veracruz cuisine blends indigenous, Spanish, and Afro-Caribbean influences into a seafood-centric culinary tradition. Rich sauces, tropical fruits, and fragrant herbs characterise the state’s dishes, with a balance of savoury and sweet. Iconic Dishes Huachinango a la Veracruzana – Red snapper cooked with tomatoes, olives, capers, and herbs. Arroz a la Tumbada – A seafood rice dish cooked with tomatoes and chillies. Garnachas – Fried maize discs topped with shredded meat, salsa, and cheese. Plantain Tostada – A flat, crispy fried or baked corn tortilla topped with plantain. Key Ingredients Vanilla Acuyo (anise-scented leaf) Plantain Seafood (red snapper, shrimp) Rice Notable Figures & Places Chef Raquel Torres Cerdán has dedicated her career to documenting and preserving Veracruz’s indigenous culinary traditions.   Western Mexico / Pacific Coast A Celebration of Flavour and Festivity Western Mexico’s cuisine is a reflection of the region’s rich natural resources, indigenous Purepecha traditions, and Spanish influences. It ranges from hearty stews to celebratory dishes, often accompanied by regional spirits. Iconic Dishes Birria – A spiced meat stew (goat, lamb, or beef) slow-cooked and served with tortillas and consommé. Carnitas – Pork slow-cooked in its fat, a speciality of Michoacán. Pozole – Hominy stew with pork, cabbage, radish, and oregano. Key Ingredients Maize Pork Chillies (cascabel, guajillo) Limes Avocado Notable Figures & Places Chef Margarita Carrillo Arronte, an ambassador for Mexican cuisine, has highlighted Michoacán’s culinary heritage in her books and television programmes. Alcalde in Guadalajara, led by Chef Francisco Ruano, showcases modern interpretations of local ingredients and dishes. Yucatán Mayan Heritage and Caribbean Flair Yucatán’s cuisine fuses ancient Mayan traditions with European and Caribbean influences, creating a unique culinary identity. Slow-cooked meats, citrus marinades, and vibrant salsas define the region’s distinctive flavours. Iconic Dishes Cochinita Pibil – Slow-roasted pork marinated in achiote and bitter orange, wrapped in banana leaves. Sopa de Lima – Aromatic chicken soup with lime and crisp tortilla strips. Papadzules – Tortillas filled with egg and topped with pumpkin seed sauce and tomato. Pollo a la Naranja – A roasted chicken dish marinated in orange. Key Ingredients Achiote Bitter orange Plantain Banana leaves Chaya (leafy green) Notable Figures & Places Chef Roberto Solís of Néctar in Mérida is a pioneer of New Yucatecan Cuisine, blending traditional ingredients with contemporary techniques. Chef Pedro Evia’s K’u’uk is renowned for its innovative tasting menus inspired by Yucatán’s culinary history. Hacienda Teya, a historic estate, is famous for serving traditional Yucatecan feasts in an elegant setting. Bajío A Culinary Heartland of Central Mexico The Bajío region, often considered the culinary heartland of Mexico, brings together a rich blend of indigenous and colonial influences. Known for its fertile plains and mild climate, the area is home to a variety of fresh produce, hearty stews, and deliciously complex flavours. The region’s food is grounded in simplicity but delivers depth through unique preparations and fresh seasonings. Iconic Dishes Enchiladas Mineras – A regional take on enchiladas, often filled with chicken or beef, covered in a rich red chilli sauce. Sopa Tarasca – A hearty tomato-based soup originating from the region, often served with a side of crispy tortilla strips. Pico de gallo – A fresh salsa made from chopped tomatoes, onions, cilantro, and lime, served as a side to almost any meal. Key Ingredients Corn Pork Chillies (particularly guajillo) Fresh herbs like cilantro and oregano Tomatoes Notable Figures & Places Chef Juan José Saldívar is a well-known figure in the Bajío and is celebrated for his work in promoting traditional Guanajuato cuisine. His restaurant, El Pialadero de Lorenzo, showcases the rich culinary traditions of the region. Baja California A Fusion of Freshness and Coastal Flavours Baja California cuisine is a dynamic fusion of Mexican, Mediterranean, and Asian influences, shaped by the region’s proximity to the Pacific Ocean and the US border. Known for its emphasis on fresh, high-quality seafood, including fish tacos, ceviche, and a variety of shellfish. With an array of vegetables, spices, and fresh seafood, Baja California’s cuisine is fresh, innovative, and perfectly aligned with its coastal lifestyle. Iconic Dishes Fish Tacos – Freshly battered fish, often served with cabbage, crema, and salsa, wrapped in soft corn tortillas. Ceviche de Pescado – Raw fish marinated in lime juice and mixed with tomatoes, onions, and cilantro, creating a refreshing and zesty dish. Langosta (Lobster) – Baja is famous for its lobster, often grilled or served in tacos with rich butter and garlic. Aguachile - a seafood dish traditionally made with raw shrimp, which is “cooked” in lime juice and mixed with chillies, coriander, cucumber, and red onion. Key Ingredients Seafood (fish, lobster, shrimp) Avocados Lime Olive oil Fresh herbs (oregano, cilantro) Tomatoes Notable Figures & Places Chef Javier Plascencia has championed Baja Med Cuisine, blending Mexican ingredients with Mediterranean influences at Misión 19 in Tijuana. Chef Benito Molina, renowned for his expertise in coastal Baja cuisine, especially seafood, is a prominent figure in the region’s fine dining scene.      Need wholesale Mexican ingredients? Explore our authentic collection.

Diners are increasingly seeking authentic and diverse Asian flavours. With  a surge in popularity, driven by its bold tastes and healthful ingredients, this trend presents a valuable opportunity for chefs and foodservice operators.

Roast dinners are evolving. Cater to all with our meat alternatives, plant-forward and wholefood options. Follow chef’s tips for tasty vegan gravy and cracking roasties.

Zero-waste dining is more than a trend; it’s the future. 

Fermentation and pickling are two ancient methods for preserving food, yet they’re often confused because both can turn simple ingredients into flavourful, long-lasting delights. However, they differ significantly in their processes, benefits, and the flavours they create. Let’s dive into what sets these methods apart and why foods like sauerkraut and kimchi are popping up on all kinds of menus. Fermentation: Preserving with Beneficial Bacteria Fermentation is a natural process where beneficial bacteria break down sugars in foods, creating lactic acid. This acid acts as a preservative and gives fermented foods their distinctive tangy flavour. For example, sauerkraut (fermented cabbage) and kimchi (a spicy, seasoned Korean cabbage dish) develop their complex flavours through this fermentation process. The bonus? Fermented foods are packed with probiotics, which support gut health and digestion. Pickling: Preserving with Acid Pickling, on the other hand, relies on adding vinegar or another acidic solution to preserve foods. This creates an environment too acidic for bacteria to thrive, extending the shelf life of foods without relying on active fermentation. Pickled foods, like traditional dill pickles (gherkins), or pickled onions, have a more straightforward sour taste, often without the same probiotic benefits as fermented foods. The vinegar added does however help with digestion. Flavour and Shelf Life Benefits Both methods have their own advantages. Fermentation develops complex, savoury flavours that deepen over time, while pickling offers a bright, acidic taste. Both processes also preserve foods for weeks or even months as their flavours mature in the jar. This is particularly helpful for reducing food waste. By understanding the difference between fermentation and pickling, you can explore a wide range of preserved foods that are delicious, nutritious, and sustainable. Each bringing its flavour twist to your menu. Giving You a Headstart We've developed several recipes using pickled and fermented ingredients from a seaweed salad to fermented plum french toast, all available to discover on seed-bank. 

The occasion opportunity Traditionally breakfast has been a home-centred meal - a quick way to start the day before heading to work or school. But as lifestyles shift and dining habits evolve, breakfast has begun to emerge as an exciting and growing opportunity for out-of-home (OOH) eating. Studies show that pastries lead the market in OOH breakfast sales, with brands like Greggs gaining significant popularity in recent years. From a quick coffee and pastry or sausage roll on the way to work to a relaxed brunch with friends or a protein-rich smoothie, breakfast presents food businesses with a prime opportunity to creatively meet consumers’ evolving tastes and needs. Changing Lifestyles Are Driving Breakfast on the Go With increasingly busy schedules, many people are finding less time to sit down for a full breakfast at home. As a result, they’re seeking convenient, nutritious, and affordable breakfast options that fit seamlessly into their morning routines. This shift has created a prime opportunity for OOH dining establishments to step in and offer solutions that cater to these busy lifestyles. Businesses that can provide high-quality, quick, and easy breakfast options stand to capture this demand. Offering options that customers can easily grab on the way to work or during a morning commute—such as breakfast wraps, protein-packed smoothies, or even overnight oats—is a fantastic way to align with their needs. Health and Wellness Trends Are Driving Breakfast Demand Consumers are more health-conscious than ever, and breakfast has become a focal point for nutritious eating. People increasingly look to breakfast for protein, fibre, and vitamins that can fuel their day. Food establishments can take advantage of this trend by creating breakfast menus that emphasise wholesome, nutrient-dense ingredients and cater to various dietary needs. Offering items like açaí bowls, avocado toast, protein pancakes, and cold-pressed juices not only attracts health-focused customers but also differentiates your menu from competitors who may still be focused on traditional, less health-centric options. The Rise of Brunch Culture Brunch has taken on a life of its own, becoming a celebrated social event that extends breakfast into late morning and early afternoon. For many consumers, weekend brunch is now a tradition, and they’re willing to pay more for this experience. Brunch combines the best of breakfast and lunch and has proven extremely popular with customers using it as a chance to connect with friends, enjoy unique foods, and share their experiences on social media. Businesses can leverage brunch culture by offering creative, photo-worthy menu items. By providing a brunch experience, establishments can drive foot traffic and increase meal occasion frequency. Leveraging Coffee Culture Coffee culture is booming, and for many people, it’s synonymous with breakfast. Specialty coffee shops have made coffee an experience, drawing customers in for more than just a caffeine fix. Ensuring you can cater to all with plant-based milks and dairy alternatives will only help to increase numbers through the door. Consumers see coffee as an affordable indulgence, making them more likely to treat themselves to a breakfast item alongside their drink.  Capitalising on Seasonal and Limited-Time Offers Many people associate breakfast with comfort and seasonal flavours, making breakfast an ideal opportunity for limited-time offers. Think pumpkin spice for Autumn, peppermint in the winter, or fresh berries in the summer—these seasonal flavours add excitement and drive customer interest. By introducing limited-time breakfast items, businesses can create a sense of urgency. Seasonal offerings are also highly “Instagrammable,” making them a valuable tool for attracting digital-savvy consumers who love to share their experiences online. With a steady flow of recipes being added to seed-bank, you'll never run out of new ideas and inspiration. Embracing Breakfast as a Growth Opportunity The breakfast segment is rapidly evolving from a simple start to the day into a vibrant meal occasion with massive potential. By understanding and adapting to the modern consumer’s needs - whether that’s health-conscious options, grab-and-go convenience or brunch experiences, out-of-home food businesses can position themselves as leaders in the breakfast space. For those willing to innovate, breakfast offers a golden opportunity to stand out in a crowded market and capture a loyal customer base. So, as consumer habits continue to evolve, now is the time to wake up to breakfast as a prime out-of-home eating occasion. 

As the colder months arrive customers look for those warming dishes on menus. Here are some plant-based suggestions guaranteed to please this winter. 

Consumed for centuries in the Middle East and North Africa