Chocolate shouldn't just be a uniform base ingredient; it should be as nuanced and expressive as a fine wine or a speciality coffee. Nothing elevates a menu quite like the pure, single-estate flavours of Willie’s Cacao. Founded by chocolate pioneer Willie Harcourt-Cooze, this brand has fundamentally transformed how chefs approach chocolate: not as a uniform ingredient, but as something as nuanced and expressive as fine wine or coffee. A cacao farmer first, and an artisan chocolate maker second, Willie’s sense of adventure led him to buy Hacienda El Tesoro in Venezula. It was here whilst tasting a hot chocolate made from water, raw cane sugar and 100% cacao he discovered ‘the world had lost touch with what real chocolate is.’ Willie then set out on a mission to bring the ‘stunningly individual flavours’ of different cacao to the world. While industrial chocolate is often mass-produced in hours, Willie’s chocolate is crafted in small batches over three weeks to preserve the delicate, 100% natural flavour profiles of the bean.   Why professional kitchens are switching to single estate chocolate In a busy kitchen, we know you need ingredients that work as hard as you do. Willie’s Cacao is all about practical performance and unrivalled depth of flavour. Terroir for the Plate: Just as you select a specific mushroom or heirloom tomato for its profile, Willie’s Cacao allows you to match chocolate to your dish. Use the fruity plum notes of Peruvian Chulucanas to brighten a vegan chocolate ganache, or the deep, nutty notes of Venezuelan Rio Caribe for a robust mole or rich torte. For lighter creations, there’s also a luxuriously smooth White Chocolate — with cows milk or with oat milk. Chef-Ready Format: We supply Willie’s Cacao Chef Drops, designed specifically for easy weighing and rapid, consistent melting. No more chopping blocks; just pure, high-performance cacao that saves you time without compromising on quality. Available in plant-based varieties too, this chocolate caters to all. Clean Label: Made with 100% natural ingredients and no soy lecithin or vanilla to mask the cacao's true character.      Elevate your hot drinks menu with single origin hot chocolate It’s not just about the food. The Willie’s Cacao Hot Chocolate range offers an easy win for your beverage margin. By moving away from over-processed, sugary powders and towards single-origin cacao, you’re offering an "artisan experience" that customers are willing to pay a premium for.   Why foodservice choose Willie’s Cacao as their hot chocolate supplier Premium hot chocolate made with single estate cacao Consistent performance for baristas in busy foodservice environments A clean label with no unnecessary additives Higher perceived value and improved beverage margins   Chef says: "We get excited about really good ingredients. When you taste the difference between industrial chocolate and Willie's, there’s no going back." - Dan Blucert, Innovation Chef   The bottom line for your business Choosing Willie’s Cacao is a thought-provoking shift in how you source. It tells your customers that you care about innovation, sustainability, and, above all, incredible taste.  Ready to rethink your chocolate? Check out the ingredients below to discover their unique qualities and flavour profiles.  

We are thrilled to announce that we have officially signed up as a Keen Bean Gold Pledger with The Food Foundation and Veg Power for the Keen Bean Campaign! 

Diversity, Equity, and Inclusion (DEI) are no longer just corporate buzzwords; they are actively shaping the menus of 2026, driving a move toward more "vibrant and innovative" plant-based choices. 

Written by Emma Gregory, Category Manager at Vegetarian Express As we move into 2026, one thing is clear: plant-forward menus are no longer a niche trend - they’re the standard. Chefs across foodservice are balancing flavour, health, and sustainability in ways that feel exciting, familiar, and scalable. “Together, these insights show that plant-forward menus need to deliver health, taste, and adaptability - without compromise.” - Emma Gregory, Category Manager Here are the five key insights shaping the menus of tomorrow.   1. Flexitarian Is the Norm, Not the Niche As of May 2025, around 21.5% of consumers in Great Britain identify as flexitarians (AHDB, Kantar Usage Data, 52 weeks ending 23 February 2025). The flexitarian movement is no longer a side trend - it’s mainstream. This shift means chefs need to develop dishes that celebrate vegetables and pulses as hero ingredients, not afterthoughts. Menus that deliver satisfaction, substance, and story - without relying on meat - are becoming the new benchmark.   2. Health Is Holistic and Functional Health isn’t just about calories or macros anymore. Today’s diners look for dishes that support gut health, mood, and energy - what’s known as functional eating. Expect to see more fermented foods, high-protein plants, wholegrains, and nutrient-dense vegetables taking centre stage. Think barley risottos with tempeh, gut-friendly ferments in salads, and lentil stews layered with umami. Functional ingredients don’t just boost wellbeing - they add texture, flavour, and substance to menus.   3. Taste and Familiarity Still Drive Choices Even as sustainability and health shape purchasing decisions, taste remains king. Diners are open to innovation, but look for dishes which feel familiar and indulgent. Formats that bridge the gap between comfort and creativity - burgers, curries, and pies - are still among the strongest performers. The key is to use plant-based ingredients that deliver bold, recognisable flavours, like smoked seasonings, slow-cooked sauces, and layered spice blends.   4. Sustainability Is a Menu Must Sustainability has moved from “nice-to-have” to non-negotiable. Operators are looking beyond carbon footprint to consider biodiversity, waste reduction, and sourcing transparency. Pulses, legumes, and upcycled ingredients are proving invaluable - offering both environmental and operational benefits. From British-grown grains to low-waste menu design, chefs are rethinking how sustainability can enhance flavour rather than limit it.   5. Convenience and Customisation Today’s menus need to be adaptable. Diners expect gluten-free, high-protein, allergen-friendly, and plant-based options - all without slowing down service. Chef-ready ingredients and modular menu formats help operations meet that demand. Bowls, wraps, and thalis built from flexible base elements make it easier to deliver consistency and creativity at scale.   A Market of Millions The plant-forward shift isn’t slowing down. According to Finder’s 2025 diet survey: ·         6.4% of UK adults (≈ 3.4 million people) plan to follow a vegan diet this year. ·         11.5% (≈ 6.1 million) expect to stay vegetarian. That’s more than one in six adults living meat-free, placing the UK near the top of Europe’s plant-based leaderboard. The Takeaway The message for 2026 is clear: menus that balance health, flavour, and flexibility will lead the way. Whether it’s reworking classics with sustainable ingredients, adding fermented layers for gut health, or creating inclusive allergen-free menu options that cater for all, the opportunity is huge. Plant-forward cooking isn’t a trend anymore - it’s the future of flavour. Want the inspiration driving plant-based menus in 2026 read our full Food Trends report here.  

Reviewed by Dan Blucert, Innovation Chef – Vegetarian Express Around the world, a handful of regions are home to people who routinely live well past 100. Known as the Blue Zones — Okinawa (Japan), Ikaria (Greece), Sardinia (Italy), Nicoya (Costa Rica), and Loma Linda (California) — these communities share more than longevity. Their diets are vibrant, satisfying, and deeply rooted in place. Meals centre on seasonal vegetables, grains, and pulses, with meat used sparingly as a flavour accent rather than the star. For chefs, Blue Zone thinking offers a framework for food that delivers flavour, health, and sustainability all at once.   “The Blue Zone foods are all very colourful. That variety is important for both long-term health and happiness — and it’s reflected in the range of ingredients used in our recipes.” — Dan Blucert, Innovation Chef   What Defines a Blue Zone Diet? Despite spanning different continents and cuisines, the world’s longest-living communities share five key food principles: 1.      90–95% plant-based 2.      Foundation of beans and grains 3.      Minimal processed foods 4.      Seasonal, locally sourced produce 5.      Food as a social anchor These principles naturally align with 2026’s menu drivers — functional health, flexitarian dining, and sustainability — without compromising on flavour or comfort. A Global Framework for Menu Development Each Blue Zone offers chefs a different flavour profile, ingredient base, and creative direction. Okinawa, Japan  Okinawans thrive on a diet rich in vegetables, tofu, and sweet potatoes, paired with purposeful movement and strong social ties. Menu inspiration: Miso-Ginger Tofu Poke Bowl layered with colourful vegetables and wholesome grains Black Rice with Ginger Tempeh – protein rich and vibrant Core foods: Tofu, seaweed, miso, sweet potatoes, sesame. Ikaria, Greece  Ikarians follow a relaxed Mediterranean rhythm — a diet rich in olive oil, vegetables, and, legumes, combined with  afternoon naps, natural movement and strong social ties. Menu inspiration: Black Eye bean stew with aubergine, courgette, and rosemary oil Garlic and lemon jackfruit orzo Chickpea and spelt flatbread Core foods: Chickpeas, lentils, black-eye beans, wild greens, olive oil, rosemary. Sardinia, Italy Sardinians enjoy strong family ties and diets built on wholegrains, legumes, vegetables, and goat’s cheese. Menu inspiration: Chickpeas and fregola in tomato sauce with spinach Plant-based shrimp and saffron fregola Potato culurgiones Core foods: Farro, fava beans, chickpeas, olive oil, spinach, tomatoes. Nicoya, Costa Rica In Nicoya, daily physical activity and a diet of beans, corn, and tropical produce drive vitality. Menu inspiration: Black bean and pumpkin enchiladas Gallo Pinto with charred corn and squash Black-eye bean and plant-based ‘bacon’ soup Core foods: Rice, corn, black beans, squash, tropical fruits, jalapeños.   “Rice and beans are always a good place to start with Costa Rican cuisine — versatile, full of fibre, and deeply satisfying.” — Dan Blucert, Innovation Chef   Loma Linda, California, USA Home to a large community of Seventh-day Adventists, Loma Linda’s plant-forward diet includes nuts, legumes, and whole grains, balanced with rest and purpose. Menu inspiration: Californian Cobb Salad Heura Chicken Caesar Strawberry salad  Core foods: Lentils, soy, nuts, leafy greens, olives, citrus fruits, berries. Building Blue Zone Dishes: A Chef’s Framework When adapting Blue Zone principles to modern menus, structure is key. Start with Produce – Fill half the plate with vegetables and fruit. Add Protein – Choose beans, lentils, tofu, tempeh, or nuts for a quarter. Round Out with Grains – Use wholegrains like farro, brown rice, or barley for the rest. Season Regionally – Herbs, spices, and cooking styles define each zone’s unique flavour story. Blue Zone-inspired plates are colourful, abundant, and nutrient-dense — generous in appearance, yet balanced and purposeful in design. Why It Matters in 2026 Aligns with growing demand for functional, health-driven menus. Naturally plant-forward and sustainable Offers flavour diversity without losing familiarity. Works across workplace, care, and high-street settings. These dishes naturally hit the 2026 sweet spot: health-driven, sustainable, flavour-packed, and flexitarian-friendly. Want the inspiration driving plant-based menus in 2026 read our full Food Trends report here.    

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 →  

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.

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. Fermented foods are increasingly appearing on modern menus as diners seek out gut-friendly ingredients — find out why in our guide to What's driving plant-based menus in 2026. 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. Pickled vs fermentation Benefits Both pickling and fermentation have earned their place in professional kitchens, but they bring different things to the table, and understanding those differences can help you get the most out of each. Pickled Fermentation Longer, more stable shelf life Rich in live cultures and probiotics, making them excellent for gut health A flavour which is brighter with more immediate acidity Deeper and more complex flavours   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. If reducing waste is a priority in your kitchen, both pickling and fermentation are worth exploring further — read our guide to Mastering zero waste for more practical techniques. 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.