Positioning plant-based at foodservice

More than ever before, in 2025, protein has become a buzzword in the United States for consumers looking to improve the efficacy of GLP-1 agonists (or get a similar benefit without pharmaceuticals).

Despite that, nearly a quarter of the general population is actively limiting their meat intake, with women, boomers and lower-income consumers leading the charge.

But even given their openness to plant-based foods, all consumers "overwhelmingly trust whole foods – nuts, legumes, and grains –…