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What ’sHoldingBack T heTide?WHY CONSUMERSARE CHOOSING NOT TO ADOPT AVEGAN OR PLANT-BASED DIETAs campaigners,environmentalists, scientists andcelebrities continue to hit theheadlines extolling the long-termneed and virtues of a vegan diet,it is surprising that consumernumbers are not higher. Researchundertaken to uncover theperceived hurdles to adoptinga vegan or plant-based diet hasuncovered some interestingfindings, explaining why 30% ofmeat eaters identify as flexitarianbut are yet to transition to cutmeat out of their diet altogetherand why many are reluctant togive plant-based dishes a chance.Vegan and plant-based menu optionsare not only cheaper and more profitable,with the supply chain struggles facing thesector currently, they are a positive way ofovercoming issues with meat production.Understanding consumer resistance toavoiding meat or dairy gives operatorsscope to make alterations to their menus orcommunications, encouraging consumers totry a plant-based dish.Texture and ‘mout hfeel’ is a high prioritywhen it comes to meat alternat ives.Many consumers are scept ical aboutvegan fish or meat because earlyintroduct ions were not appet ising andt he texture was unpleasant.8

PLANT BASED MENU SOLUTIONS GUIDEBARRIERPOTENTIAL SOLUTION30%1 of consumers surveyed felt thatcurrent plant-based foods do not givethem the nutrition they need. Theprotein trend is a big consumer driverinfluencing meat sales, highlightingthe need for a plant-based alternative.Identify protein in dishes such as chickpeas,lentils and millet. Find a simple but effectivemethod to communicate how many of their 5 aday are present and hero a vitamin rich vegetablesuch as broccoli, spinach, carrots or red cabbageto overcome concerns about nutrition.Some plant-based meals are not asfulfilling to eat, leaving consumersfeeling hungry.Adding proteins such as legumes to dishes helpto sustain a feeling of fullness for longer. Oats arealso a great addition to dishes such as vegetablecrumbles, soups, tart cases and meat-free meatballsbecause they are well known for being fulfilling.40%2 of consumers surveyed wereput off by ‘weird’ ingredients.Demystifying unusual or new ingredients suchas tempeh is important to help consumersunderstand more about what they are eating.Recipes which hero anything that may not berecognised should be given a feature spot andstaff trained properly on how to describe/sell it.Texture and ‘mouthfeel’ is a highpriority when it comes to meatalternatives. Many consumers aresceptical about vegan fish or meatbecause early introductions werenot appetising and the texture wasunpleasant.Fish and meat substitutes should only beintroduced if you as the operator are convinced itis a strong likeness. Try to give dishes a variety oftextures, making specific ingredients identifiableand the dish more enjoyable to eat.There is a misconception that adiet without meat, fish or dairy isunhealthy.As consumers continue to seek ways to improvetheir health and wellbeing, it is a great opportunityto highlight the vitamins, fibre or protein in a plantbased meal, celebrating its health credentials.Consumers are seeking greater varietyof plant-based or vegan cuisine.From pies and pastries to curries and pizza, itstime to open up your kitchen to a world of flavour.Introducing vegan Mexican food or Thai foodthat’s full of herbs and spices, not only satisfiesconsumer demand for flavour, but it also highlightsthat plant-based dishes can be exciting too.Not being able to give up cheese isthe main reasons for flexitarians notbecoming vegan.Cheese has undoubtedly been the dairy productthat has struggled with flavour, texture andperformance, however with fresh innovationcoming through, it will not be long before vegancheese matches its dairy counterpart, so keeptrying and testing products as they launch!A YouGov survey in 2019 found that29%3 of 11-18 year olds wanted toreduce their meat consumption, butfelt there were not enough optionsavailable in school and restaurantmenus. This was also reflected in afurther survey where options andavailability restrictions were cited asthe second4 biggest reason for notbeing vegan.Historically, operators featured one vegan/vegetarian dish as a starter, main course anddessert, giving meat eaters much more variety.Attracting consumers in the vegan or plant-basedspace means that operators need to broaden theoptions available, so that meat free dishes aremore than just a ‘token gesture’ on the menu.MDPI (2019) Attitudes Towards Vegetarian and Vegan Diets inthe United KingdomGold & Green Foods (2020) Toluna 500 Consumers3YouGov (2019) Eating Better 2019 Youth Survey4MDPI (2019) Attitudes Towards Vegetarian and Vegan Diets inthe United Kingdom129

CountryRange Plant-BasedFavouritesWhether you are looking to broaden your menu with some quick and easy plantbased snacks or develop more dishes with a vegan base, The Country RangeBrand has over 300 vegan and plant-based items in stock to support your cateringneeds. Here are a few of our most popular items and firm favourites:SWEET TREATDecadent and full of flavour, ourvegan Black Forrest Fudge Cake isPre Portioned for ease and efficiency inthe kitchen.Vegan Black ForestFudge CakeDRESSING UPSimplify your store cupboard with ourrange of relishes, dressings, saucesand mayo, designed to accompany anysalad, wrap or burger. Launched earlierthis year, our vegan mayo has beenhugely popular and has received ravereviews from taste tests, with manynot able to tell the difference betweenvegan and non-vegan products.Vegan Sausage RollsSAVOURY SNACKSOur frozen vegan sausage rolls andpasties are ideal for cafes and pubrestaurants, providing a hearty treatthat is simple to prepare for eat in ortakeaway meals.10

PLANT BASED MENU SOLUTIONS GUIDEAubergine, chickpeas and sweet potato Taginewit h Jewelled couscousINGREDIENTSSERVES: 250 ml Country RangeVegetable OilTIME TOPREPARE:1 Sweet potato diced30 MINS½ Aubergine dicedTIME TO200 g Chick peasCOOK:200 g Country Range20 MINSChopped Tomatoes10 g Country Rangeveg stock½ tsp Country Range Garlic puree1 Red onion, diced¼ tsp Country Range Cinnamon½ tsp Country Range CorianderSeeds crushed½ tsp Country Range CuminSeeds crushed¼ tsp Country Range Smoked Paprika¼ tsp Country Range Chilli flakesSalt and pepper to tasteJewelled cous cous100 g Country Range Cous cous25 ml Olive oil8 Dried apricots sliced25 g Country Range flaked almonds½ tsp Country Range Turmeric100 ml Hot water1 Lemon juice and zestSalt and pepper to tasteMETHOD1. To prepare the Tagine - heat upyour veg oil and add all your spices tostart to release their aroma.2. Add the diced onion and sweetpotato and gently fry for 5 minutes3. Add the aubergine, chickpeas andgarlic and continue to fry for 5 moreminutes4. Add the crumbled veg stock,chopped tomatoes and simmer for 10minutes or until the sweet potato arejust cooked.5. Season to taste and serve with thecous cous and garnish withpomegranate, chopped coriander anda few mint leaves6. To make the cous cous - pour theboiling water over the cous cous andturmeric and cover to steam for 2 mins7. “Fluff up” with a fork and add theapricots, and flakes al-monds andseason to taste8. Add the lemon juice, zest and oiland serve with the TagineSENSATIONAL SAUCESFor smaller kitchens, try developing dishesthat start with a vegan base to whichyou can add meat or fish. Combine theCountry Range ready to use sauces withvegetables, legumes and meat substitutesfor hearty dishes that don’t compromiseon flavour.Vegans andVegetarians lookset to make up aquarter of t he Brit ishpopulat ion in 2025Chickpea Curry11

Achieving t he PerfectBalance: PLANT-BASED PROTEINIt is a common misconceptionthat vegan or plant-based diets do notdeliver the variety of nutrients we needto lead a healthy lifestyle, and proteinis often at the heart of these concerns.A balanced diet should include adaily intake of approximately 0.75g ofprotein per kilo of body weight. Rich inprotein, meat satisfies much of our dailyintake, but for the growing number ofconsumers reducing or removing meatfrom their diet, alternative sourcesare needed.WHY IS PROTEIN IMPORTANT?The building blocks of our bodies, protein playsan important role, and is the main componentof our skin, internal organs, muscles, eyes,hair and nails. Proteins also managemetabolism, controlling growth hormonesand appetite and plays a vital role in ourimmune system.With protein featuring in global food trends for 2022,we decided to take a closer look at how operatorscan incorporate protein into plant-based meals whileachieving a tasty menu full of variety. In vegan diets,the key to achieving the perfect balance of proteinand nutrients is to combine grains with vegetables andlegumes. Some of the most protein rich foods are:A quick reference guide to sources of proteinSOURCEGRAMS OF PROTIENPER SERVING% RDA FOR WOMEN% RDA FOR MENQuinoa, raw (180g)24.8g55%45%Tofu, stemed or fried (100g)23.5g52%43%Veggie burger - soya based (115g)19.1g42%35%Oats (160g)17.4g39%32%Bean-burger (115g)12.2g27%22%Wholemeal spaghetti (220g)10.3g23%19%Peanut butter (thickly spread on 2 slices, 40g)9g20%16%Chickpeas (3 tablespoons, 105g)7.6g17%14%Kidney beans - canned (3 tablespoons, 105g)7.2g16%13%Mixed nuts ( 1 handful, 30g)7.1g16%13%Baked beans in tomato sauce (135g)6.8g15%12%Cooked wholegrain rice (180g)6.5g14%12%Peanuts - dry roasted (small bag, 25g)6.4g14%12%Hummus (2-3 tablespoons, 90g)6.1g14%11%Walnuts (12 halves, 40g)5.9g13%11%Almonds (12 nuts, 26g)5.5g12%10%Source: Public Health England: McCance and Widdowson’s The Composition of Foods Integrated Dataset.

PLANT BASED MENU SOLUTIONS GUIDEBat tered Tofu & NoriSeaweed ‘Fish’Quinoa: A seed that is referred to as a‘complete’ protein, meaning it containsall 22 amino acids the body needs. It is agreat alternative to carbohydrates such aspotatoes, rice and couscous and is just athome in a salad bowl as it is in a hot dish fora main meal.INGREDIENTSFor the batter1 cup plain flour1 cup rice flour1 tsp baking powder1 tsp turmeric1 pinch sea salt½ cup lager1½ cups sparking waterPulses/Legumes: A low-fat, affordablesource of protein, there are plenty to selectfrom including lentils, chickpeas, gardenpeas and beans such as black beans,kidney beans, butter beans and yes –even baked beans count — but make sureyou use the low salt variety. Legumes areincredibly versatile, mashed butterbeansmake a tasty alternative to mashed potatoand lentils or beans are often used to makeburgers, hearty soups and casseroles.SERVES: 2TIME TOPREPARE:10 MINSTIME TOCOOK:1 MINFor the 'Fish'1 block tofu (390g)2 Nori sheetsSqueeze lemon juice1 litre rapeseed or vegetable oilTofu: Derived from soya, tofu will comeunder increased scrutiny due to overfarming causing deforestation incertain parts of the world, somake sure your sources aresustainable. Steamed or fried, tofu isa staple in pan-Asian dishes, but it isalso used to make processed foodssuch as vegan sausages and meat-freemeatballs and quickly blends to makecreamy soups.METHOD1. Mix the dry ingredients together in amixing bowl. Add the lager and sparklingwater and mix to form a batter.2. Cut the tofu into 10x5cm pieces with athickness of 1.5cm. Squeeze as much wateras you can out of the tofu using a couple oftea towels to wrap it in and press down.Nuts and seeds: Not only are nuts andseeds high in protein, but they also helpus maintain energy levels throughout theday. Whether you use nut butters or addthem to a crumble topping, granola or tospice up a salad, they are full of textureand flavour. Care caterers or cost sectorcaterers can also involve their diners inactivities that engage them with their foodsuch as toasting pumpkin seeds, making aspiced nut mix or peanut brittle.3. Cut Nori sheets to fit one side of eachpiece of tofu. Attach with a squeeze oflemon juice.4. Heat oil in a deep pan. It is ready whenyou drop a small amount of batter into it,and it floats back to the top.5. Coat the tofu pieces in the batter untilcovered, and lower into the hot oil.Oats: Oats are a complex carbohydrate as wellas a source of protein. Try using steel cut oats inporridge, overnight oats or no-bake protein barsfor a handheld snack that sustains the feeling offullness and provides slow energy release.Although most vegetables are not as protein rich asother options mentioned, they do contribute to our dailyprotein intake – for example, six spears of asparaguscontains almost 2g of protein as do three tablespoonsof sweetcorn. With such a variety of ingredients providingalternative sources of protein to meat, it is clear that veganand plant-based meals can be packed full of colour, flavourand nutrients without needing to add protein powders ortake dietary supplements.Country Range can provide all of the above products.For t he growing number of consumersreducing or removing meat from t heir diet,alternat ive sources are needed.136. Fry for 30–40 seconds until golden andcrispy. Remove and drain on absorbentpaper to remove excess oil.7. Serve with chips, mushy peas and ketchup.Recipe from V for Life

PLANT BASED MENU SOLUTIONS GUIDEACHIEVING THE PERFECT BALANCE: PLANT-BASED PROTEIN (CONT.)Mushroom and Almond Pit hivierWit h such a variety of ingredientsproviding alternat ive sources ofprotein to meat, it is clear t hatvegan and plant-based mealscan be packed full of colour,flavour and nutrients wit houtneeding to add protein powdersor take dietary supplements.INGREDIENTS10 g Country Range Ground Almonds25 ml Country Range Extended LifeVegetable oil100 ml Country Range Vegetable Bouillon(made up)100 ml Country Range Tomato and Basil Sauce1 pack vegan ready roll puff pastry100 g button mushrooms1 onion1/8 tsp thyme1 garlic clove20 ml almond milk to brushSERVES: 4TIME TOPREPARE:30 MINS60 g green beanssalt and pepper to seasonMETHOD1. Pre-heat oven to 200 ̊C fan.2. Unroll the pastry flat and cut out 4 large circles.3. Slice the mushrooms, dice the onion and fry off in a pan withcrushed garlic and thyme, season with salt and pepper.4. Add the vegetable stock and reduce by half, thicken with groundalmonds and allow the mix to cool.5. Split the mix into two and place in the middle of 2 circles ofpastry.6. Brush the edge of each circle with almond milk and top with theother circle of pastry.7. Crimp the edges tight, score the tops, place a little hole in thecentre of each and brush with the remaining almond milk.Vegan Chocolate Pots8. Bake for 20 minutes until golden and serve with the tomato andbasil sauce and green beans.INGREDIENTS170g/6oz firm silken tofu2-3 tsp cocoa powder2 tsp pure vanilla extract1 tbsp vegan milk of choicePinch salt2 tbsp maple syrupJuice of ½ limeMETHOD1. Blend all of the ingredients together (exceptthe optional toppings).2. Pour mixture into a bowl and store in fridge.3. When serving, sprinkle over chopped nuts orshards of dark chocolate.Recipe from V for Life14125 KCAL,8GPROTEINPERSERVINGSERVES: 2TIME TOPREPARE:05 MINS

Developedexclusively for youThe Country Range brand provides you witha value for money proposition without anyneed to compromise on taste or quality.Whether you’re looking for exclusively veganfinished products or ingredients to create deliciousplant-based options to add to your menu, CountryRange is here to help.styVegan PaWWW.COUNTRYRANGE.CO.UKOur products have been specifically developed foruse in a professional kitchen and tested to deliverconsistent performance. With over 800 items acrossgrocery, chilled, frozen and non-food, you will findeverything you need from essential store cupboarditems through to premium finished products.Aubergine andChickpea CurryVegan BlaForrest F ckudge Cake@COUNTRYRANGEUK

Discover Our DeliciousPlant BasedBakery RangeYOU CAN CHOOSE FROM OVER 100 PRODUCTS FROM OUR BREAD& VIENNOISERIE RANGE THAT ARE SUITABLE FOR VEGANSwww.delifrance.com/uk

PLANT BASED MENU SOLUTIONS GUIDET he Dos and Don’ts ofPlant-Based CateringWhether you are a care caterer,cost sector caterer, event caterer orrestaurant owner, we know there arenumerous things to consider whencreating your menu and providing theday’s service. For many, adding plantbased dishes to the menu can feel likea daunting prospect. With the aid of ourexpert chefs, we have developed a fewsimple tips to prevent you from makingsome common mistakes.DON’T ASSUME ALL MEAT SUBSTITUTESARE EQUALLY NUTRITIOUSDON’T FORGET THE SEASONINGDO PAT-DRY INGREDIENTS BEFORE MARINADINGIn the same way that a steak needs seasoning, so doplant-based ingredients such as tofu and chickpeas.Amplifying flavour with a touch of salt and pepperor a few herbs and spices can turn a bland dish intosomething your customers want to come back fortime and again. Some of our experts shared that theycreate a series of seasoning blends for use in thekitchen to instantly add umami, sweet, bbq or spiceflavours to a dish, so pop open the tops to your spicejars and get creating!DON’T OVERCROWD THE PANMany plant-based ingredients contain a lot of waterso if you add too many to a pan, it is likely to result ina soggy mess because despite the heat, the moisturereleased has no-where to go, getting trapped underthe layers above, resulting in steaming the food asopposed to frying.DO GIVE CONSUMERS CHOICEAccording to the CGA’s Food Insight report, 25%of diners would choose a vegan dish when eatingout but are frustrated by lack of options, so makesure you consider dishes that can be indulgent,healthy, quick bites or a satisfying main meal. Just asconsumers who eat meat don’t necessarily all wantto eat beef or lamb, not all vegan or plant-basedconsumers will want to eat the same dish either.DO BUILD FROM A VEGAN BASEWhether you start with a vegan sweet chilli falafelwrap and offer halloumi as an extra, use a vegan chillicon carne as a main course and topper for nachosor build upon a vegan stew by adding sausages, apoached egg or seafood, starting with a vegan baseimmediately creates a plant-based option for yourconsumers. “When space back-of-house is limited,using a vegan base is a great way to save spaceand satisfy your vegan, veggie and meat-eatingcustomers.” Suggests Jenny Kenyon, MarketingDirector, Paramount.Legume

SOURCE: 1.Datassential July 2019 KANTAR, July 2019.2.Understanding the Out of Home plant based meals market report, Kantar May 2020. GARDEN GOURMET - Reg. Trademark used in agreement with the Trademark owner NEW Speak to your Sales Representative to find out more Serving suggestion PLANT BASED IS THE THE GROWTH OF THE BY NON- VEGANS