Plant-based Cuisine Is the Future of Food, as These Seven Signs Prove
Depleting resources, health concerns, and consideration for animal welfare. These definitely address and push people to go vegan and make plants the base of their diets. It’s not just a fad anymore. It’s fast becoming a lifestyle, something more and more people are learning to embrace and appreciate.
If a couple years ago veganism was just a buzzword, these days, it has become a matter many food companies are seriously considering as the market population continues to grow exponentially. If before, people simply brushed off the idea of lentil curry and nut milks, now they’re looking for them in supermarkets.
Still not convinced? Let these telltale signs show you that the up and-coming trend in cuisine is plant-based. And that living clean and green, in every literal sense of the word, isn’t so far-fetched.
MORE PEOPLE ARE READING ABOUT VEGANISM ONLINE
People have taken an interest in the subject, as evidenced by a spike in searches for articles and stories on “vegan,” according to Google. There was a 32 percent increase from 2014 to 2015, and in 2016, it was an astonishing 90 percent. Since there have been a great number of positive news stories about plant-based eating posted online, people have taken the bait and fed their growing interest. In the UK, for example, searches for veganism beat out other diets such as paleo and gluten-free based on data from Google Trends.
THERE’S A DECREASE IN MEAT CONSUMPTION
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Regional Picks
Hard-to-get food products are now within reach as a young startup brings edible finds from the provinces to the capital.
Time To Engage
If the customers want to leave more money on the table, then why is the industry allowing them to walk out the door?
Earth Bound
Despite its divisive principles, biodynamic farming could be a solution to the heavy price of industrial agriculture.
Bitter Beans
The coffee may be good, but the plight of farmers continues to leave a bitter taste in the mouth.
Sustainable Spaces
Resorts, no matter how distant from the city, are hoping guests will appreciate a lighter carbon ootprint and produce harvested from their backyard.
Break Line
Nitro-charged Horchata, Handcrafted Chocolate, Fresh Smoothie Bowls, and a Retro Boutique Hostel Are Driving the F&b Boom in LA Union.
Seasons Of Taste
Whatever Dish Is on the Table, Mccormick Seasoning Blends Will Take You on a Palatable Journey
A Taste Of Tomorrow
Influential Trend Forecaster Cécile Poignant on the Lifestyle Factors That Will Shape the Hospitality and Travel Industry
Long Time Coming
At the Heart of Josh Boutwood's Career Is the Rise and Fall of a Fragile Relationship With Himself, His Family, and an Exhilarating Future That People Are Finally Taking Notice
Vegan Chocolate
Chocolates Are for Everybody. Yes, Even Those With Strict Diet Restrictions
