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availability and sourcing could still pose challenges. While some alternative proteins, like organ meats, are cost-effective, others, such as algae or lab-grown products, can strain budgets. “We’ve found that while alternative proteins can sometimes be more expensive upfront, we can manage costs through careful portion control, creative menu design, and balancing them with more affordable ingredients,” says Matthews. Schaffer adds that he also helps manage costs by “integrating them into high-margin dishes and using them in creative ways.” Breaking barriers While cost may be prohibitive to integrating alternative proteins into menus, the real challenge is breaking through customer perceptions. Convincing clients to embrace alternative proteins can be a challenge, as these foods often carry stereotypes of being unappetizing or overly niche. “Resistance often comes from misconceptions about taste or nutrition,” says Schlissel, “but most customers are curious and open- minded, especially when the focus is on creating delicious, approachable dishes.” Educate customers about the products by including brief descriptions about the alternative protein used in a dish or share the compelling backstories of these proteins. Highlight their cultural significance, sustainability, and health benefits. Clients often respond positively to foods with a purpose. Or offer samples of something to break through preconceived ideas of what a dish may taste like. Also, make sure to account for those customers who just aren’t adventurous, offering alternative proteins alongside traditional options.
Aged Pekin duck wood-roasted on the bone, quandong, and dried liver from Brae. Photo courtesy Colin Page
This Braised Lentil & Vegetable Shepherd's Pie features russet mashed potatoes, carrots, celery, bourbon, green lentil du puy, portobello mushrooms, and peas. Photo courtesy Idaho Potato Commission
As awareness of alternative proteins grows, they are poised to become staples rather than novelties. Alternative proteins represent more than a trend—they are a shift toward a more sustainable and inclusive food future. “Our journey has been one of discovery and innovation,” says Schaffer. “Incorporating alternative proteins has not only allowed us to create exciting new dishes but has
also deepened our commitment to sustainability and responsible dining." So, whether it’s a cricket-enriched canapé or an algae-infused smoothie, now is the time to embrace the protein revolution. “Start with curiosity, experiment without bias, and focus on flavor first,” says Schlissel.
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SPRING 2025 ■ CATERSOURCE
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