methods, versatility, and customer appeal. “The key is in the preparation and pairing,” says Matthews. “We’ve developed methods to cook alternative proteins in a way that enhances their natural flavor and texture, like marinating or adding specific seasonings.” Maybe you want to use these alternative proteins in a familiar classic, such as serving a cricket-flour brownie with vanilla ice cream which will feel approachable. Or maybe you want to give alternative proteins a starring role rather than hiding them. For instance, a lentil and beet “steak” can be plated beautifully to rival any traditional dish. “I approach alternative proteins like any ingredient: layering flavors, enhancing texture through preparation techniques, and ensuring visual appeal with thoughtful plating,” says Schlissel. Navigating costs For most foodservice operations, protein is the ingredient with the highest food costs—and the most volatile pricing. Shortages and market fluctuations, whether seasonal or circumstantial, can make profitability and consistency challenging—especially when it’s not possible to adjust menu prices. This is particularly true of premium proteins such as beef. Alternative proteins can offer a solution to this challenge since they can help diversify the menu and reduce dependency on traditional meats, especially as sourcing conventional proteins becomes more expensive and supply chains fluctuate. They can provide a more consistent price point, reducing some of the uncertainty in the supply chain. Plus, alternative proteins often require less land and water to produce, making them more resilient to supply chain disruptions. However,
Root vegetable pavé with mushroom demi-glace. Photo courtesy Wolfgang Puck Catering/Lisette Gatliff
blends of plant-based meat and conventional meat, hybrid products are combinations of plant-based meat and cultivated meat. However, consumer acceptance of either type of product may be challenging; surveys of consumer preferences indicate that conventional meat products are perceived as tastier compared to alternative meats, including blended products. “Within the industry, alternative proteins are niche, as many vegetarians or vegan diners don’t want a protein that looks and acts like an animal protein and would rather have fresh local ingredients,” says Drew Swanson (Wolfgang Puck Catering). “Sure, the interest in these alternative proteins comes from market demand, but I would encourage chefs to focus on vegetables and local, seasonal offerings.” Many of these hybrid products have
the potential to introduce cost- competitive versions of cultivated meat to the market while improving the taste of plant proteins. “As these proteins become more mainstream, I see them being an integral part of our menu, providing more options for our customers while maintaining our culinary standards,” says Matthews. Integrating into menus The reality is that not every audience will embrace exotic meats, nor will they entirely welcome plants as a main or first course, so that’s why menu development is such a crucial first step. It starts with first understanding the protein’s characteristics—it's flavor profile, texture, mouth feel, etc.— then it’s time to consider cooking
CATERSOURCE ■ SPRING 2025
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