Survey Finds Dutch Caterers Are Partially Replacing Animal Ingredients With Plant-Based Options

A recent survey by ProVeg Netherlands has revealed that Dutch caterers are making their ranges more sustainable by replacing some animal ingredients with plant-based or blended alternatives. This shift towards plant-based options is seen in products like sausages and burgers containing a combination of meat and plant protein, as well as cooking cream, mayonnaise, and butter being replaced with fully plant-based versions. Transparency is key, and customers are informed about the changes in the food they consume.

Taste is crucial for the success of plant-based options, as caterers emphasize the importance of retaining familiar flavors or even improving them. Some Dutch caterers have committed to increasing the proportion of plant-based proteins they sell, with the goal of reaching 50% by 2025 and 60% by 2030. The use of blended products is also common as an intermediate step towards more plant-based food, especially when there is resistance to full replacement or the taste of plant-based alternatives is not yet fully developed.