Vegetarian Trends | Society for Nutrition Education and Behavior (SNEB)

Vegetarian Trends

Posted by: on Tuesday April 3, 2018 fruit and veggies

Article originally appears in the March 29 issue of the SNEB eCommunicator.

If you think you are seeing more vegetarian/plant-based options everywhere, here’s more about this trend..


**These veg trends are going mainstream – Mintel research says that 30% of U.S. adults eat meatless at least once a week. And restaurants are paying attention…a pea protein-based burger @ TGIF, spiralized veggie pasta @ Olive Garden, cauliflower pizza crust @ California Pizza Kitchen, broth bowl w/ edamame @ Panera.

**Going vegan to be biggest food trend for 2018 – If you think you’re seeing ‘plant-based’ more online, you’re right. And one data company said searches for plant-based tripled from 2016 to 2017 during March to July. And one company says those identifying as vegan increased 500% since 2014 (6% in the U.S.).

**Detailed reports about vegetarians, vegans including infographics (Faunalytics)

**Vegetarianism in the U.S. (infographic)

**Vegetarian statistics (U.S.) – demographic breakdown of vegetarians and top vegetarian cities

**Vegetarian statistics globally – U.S. isn’t the only country going vegetarian…the U.K. has seen a 350% increase in those identifying as vegans when compared to a decade ago and veganism was a top Canadian 2017 search trend.


**Top 5 dining trends – There’s been a 90% increase in Google searches this past year, in some countries McD’s has a veggie burger and it’s likely that others will join Ben and Jerry’s to offer vegetarian frozen desserts – 3 flavors Ben and Jerry’s available @ and Häagen-Dazs has 4 flavors @

**Fast casual trends – Taco Bell has a menu of vegetarian options and was the first quick-service restaurant to be certified by the American Vegetarian Association. It has 13 AVA-certified menu items and 35 AVA-certified ingredients — 26 are vegan.


**8 major grocery chains that carry tons of plant-based meats including Trader Joe’s, Whole Foods, Target, Costco, WalMart and others.

**How supermarkets can adapt to increases in veganism and vegetarianism – 3.7% identified as vegan/vegetarian in 2008 but PEW says this has almost tripled to 9% in 2016. Supermarkets can adapt to this by offering more kinds of produce, offer vegetarian meals if they have a meal delivery service and offer veggie options in ‘grab ‘n go’ departments.

**The legume-based pasta primer – pasta is one food that is increasingly made with non-flour ingredients


**Plant-based meal delivery services – Sun Basket (vegetarian options), GreenChef (vegan/vegetarian), Home Chef (vegetarian) and Veestro (plant-based) are a few available.


**Food trends (archives) from the Academy of Nutrition and Dietetics (AND) Food and Nutrition magazine – many articles are vegetarian-focused

**Vegetarian recipes and articles about vegetarianism from AND’s Food and Nutrition magazine

**Best 2017 vegan apps (reviewed by RDNs)

**Phil Lempert, the Supermarket Guru reviews new products and covers food trends

**Vegetarian Dietetic Practice Group, AND