The once humble vegetable has taken its fair market share as a main course or stand-alone powerhouse staple. While meat, poultry, and seafood analog makers are focusing on making vegetables look, feel, and taste like meat, consumers immersed in the plant-based trend are demanding better and more creative use of vegetables that are recognizable as vegetables.
As the vanguard in new and coming food trends, chefs in numerous restaurants across are going upscale veggie-centric, some even to the point of closing their doors on meat entirely. These pioneers are pushing the envelope on using vegetables as a focus on their own merit, and research chefs are paying attention.