Plant-based options gain popularity in hotels

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According to Technomic’s 2018 Healthy Eating Consumer Trend Report, 40% of consumers say their definitions of health have changed over the past two years, and with increased participation in specialized diets as well as a desire for more sustainable products, many consumers are looking for plant-based options—both when they’re at home and when they’re traveling. Lodging facilities need to be aware of consumer desires like these and update offerings to include plant-based, dairy-alternative options both in grab-and-go areas as well as on restaurant menus.

The need for plant-based options

Technomic’s Ignite Menu Data finds that 67% of all lodging foodservice facilities offer yogurt of some type, which makes sense—it’s quick and tasty. For the 34% of consumers who say they eat vegetarian or vegan dishes at least once a week, according to Technomic’s 2019 Center of the Plate: Seafood & Vegetarian Consumer Trend Report, there are great dairy free options on the market. Foodservice operations that offer them ensure all on-the-go eaters find something that meets their desire for yogurt that delivers on taste.

For instance, dairy-free yogurt alternatives, made from soymilk, almondmilk and coconutmilk, are perfect grab-and-go snacks. When they head down to breakfast, they’ll love seeing options they can choose on the menu, in the grab-and-go breakfast area or in onsite mini-marts.

Plant-based products that perform

Finding new ways to ensure customer satisfaction is crucial in lodging and hospitality. Whether a guest is dining at a hotel restaurant or picking something up from the continental breakfast buffet, offering plant-based options can be key for increasing that level of satisfaction. Using dairy-free yogurt alternatives in smoothies, sauces or other dishes, ensures guests will always be able to find something delicious on the menu they can eat. And when they’re looking for a single-serving option, individual non-dairy yogurt cups are the perfect option.

Thankfully, foodservice operators can offer patrons Silk Dairy-Free Yogurt Alternatives made with Almondmilk or Soymilk and So Delicious Dairy-Free Yogurt Alternatives made with Coconutmilk. All the delicious vegan and Non-GMO Project Verified options have rich, creamy textures that will delight your guests.

This post is sponsored by Danone North America


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