It’s time has come. “Plant-forward” no longer is a trend to discuss. More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what’s most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.
At its most basic, this innovation exploration has resulted in a broader use of preparation techniques that fundamentally shift both the appearance and structure of an individual ingredient. Consider that preparation techniques previously reserved solely for meat are now applied to vegetables with interesting and unexpected results. Here, we’re looking beyond roasting—to methods of smoking, charring and even sous vide preparation or “pulling.” Other techniques are drawn from beyond center-of-plate protein preparations to involve other menu categories, such as desserts. One example could be to create crème brûlée effects on halved fruit. This results in deep flavor as well as unexpected textures.