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Food

Menu rollouts pick up the pace in October

Global flavors trend at Firehouse, Ledo Pizza and Cava; Newk’s, Sweetgreen and Dog Haus play up plants; Toasted Yolk and Eggs Up Grill go big on breakfast; and Krispy Kreme and Eureka get spooky.

Food

Sweetgreen embraces cauliflower in new fall menu

The fast casual is adding a new Buffalo Cauliflower side dish and a Curry Cauliflower bowl to its autumnal offerings.

The chain was the first to bring Stuffed Crust Pizza to consumers, with more than 40 variations launching in the years since. Innovation continues at R&D headquarters around the world.

Plant-based dishes, cocktails, mac and cheese and hearty hot sandwiches are all trending, while several operators scare up spooky LTOs for Halloween.

The QSR is rolling out its meatless version Monday, along with a spicier take on the chain’s original chicken nuggets.

The burger giant is testing its Beyond Meat plant-based burger across the pond and plans to take it throughout the market next year.

For all the focus on alternative meats and vegetarian lifestyles, there’s little evidence to suggest people are actually consuming less meat, says RB’s The Bottom Line.

Fresh, farm-grown peas are the starting point for the fast casual’s new vegan chorizo option.

The fast-casual chain said it spent two years perfecting the vegan sausage crumble with Plantly.

The limited-time offering is the fast casual’s first new vegan protein since its introduction of Sofritas in 2014.

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