{"id":25389,"date":"2022-11-08T16:11:31","date_gmt":"2022-11-08T21:11:31","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/plant-based-foods-best-friend-culinary-creativity\/"},"modified":"2025-07-01T09:56:06","modified_gmt":"2025-07-01T13:56:06","slug":"le-meilleur-ami-des-aliments-dorigine-vegetale-la-creativite-culinaire","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/plant-based-foods-best-friend-culinary-creativity\/","title":{"rendered":"Le meilleur ami des aliments d\u2019origine v\u00e9g\u00e9tale? La cr\u00e9ativit\u00e9 culinaire."},"content":{"rendered":"

Des plats savoureux et inspir\u00e9s par des chefs sont la cl\u00e9 de l\u2019engouement pour les aliments d\u2019origine v\u00e9g\u00e9tale.<\/h2>\n

Les restaurateurs \u00e0 la recherche d\u2019une cuisine en pleine expansion ne doivent pas chercher plus loin que les aliments d\u2019origine v\u00e9g\u00e9tale.<\/p>\n

- enqu\u00eate du Food Institute<\/a> a montr\u00e9 que 40 % des consommateurs interrog\u00e9s en mars 2022 ont achet\u00e9 des prot\u00e9ines et\/ou des substituts laitiers d\u2019origine v\u00e9g\u00e9tale au cours des six derniers mois, la sant\u00e9 \u00e9tant cit\u00e9e comme le facteur de motivation.<\/p>\n

Parmi ces personnes, la moiti\u00e9 a d\u00e9clar\u00e9 qu\u2019il \u00e9tait important que les restaurants proposent des plats \u00e0 base v\u00e9g\u00e9tale, mais seulement 20 % d\u2019entre elles choisissent ces options au restaurant. Cela sugg\u00e8re un potentiel de croissance et rappelle aux exploitants qu\u2019ils doivent renforcer l\u2019attrait des plats \u00e0 base v\u00e9g\u00e9tale, selon Maria Dalziel, sp\u00e9cialiste de produits de Service alimentaire Gordon\u00ae \u00e0 Vancouver.<\/p>\n

Trouver un public cible<\/h3>\n

\u00abJe pense qu\u2019il s\u2019agit d\u2019offrir des choix, d\u00e9clare Maria Dalziel. Les gens vont sauter sur un menu qui est flexible et qui leur permet de personnaliser le plat qu\u2019ils veulent manger.\u00bb<\/p>\n

L\u2019un des moyens d\u2019y parvenir, dit-elle, est de se tourner vers les l\u00e9gumes en les mettant en valeur.<\/p>\n

\u00abJ\u2019ai travaill\u00e9 avec des restaurants pour les aider \u00e0 cr\u00e9er leurs propres versions de plats v\u00e9g\u00e9taliens et v\u00e9g\u00e9tariens qui ne sont pas cr\u00e9\u00e9s dans un laboratoire ou fortement transform\u00e9s, explique-t-elle. Par exemple, le radis past\u00e8que compress\u00e9 peut simuler le thon dans un bol pok\u00e9.\u00bb<\/p>\n

Les c\u00f4tes de ma\u00efs sont une autre de ses cr\u00e9ations. Il suffit de couper un \u00e9pi de ma\u00efs en huit, puis de le faire mariner et griller de la m\u00eame mani\u00e8re qu\u2019un carr\u00e9 de c\u00f4tes. Le r\u00e9sultat est une sensation en bouche et une texture similaires pour un produit compos\u00e9 uniquement de l\u00e9gumes assaisonn\u00e9s.<\/p>\n

Le rapport Plant-Forward by the Numbers, r\u00e9alis\u00e9 en 2021 par Datassential et le Culinary Institute of America, conseille aux exploitants de voir au-del\u00e0 des burgers sans viande et des substituts de viande, et de consid\u00e9rer l\u2019alimentation \u00e0 base v\u00e9g\u00e9tale comme un segment en plein essor et d\u2019envisager les cr\u00e9ations inspir\u00e9es par les chefs.\"\"<\/a><\/p>\n

Voici quelques conclusions du rapport concernant les consommateurs :Ce qu\u2019il faut retenir : les consommateurs qui r\u00e9duisent leur consommation de viande sont plus susceptibles de se situer dans la cat\u00e9gorie interm\u00e9diaire du flexitarisme que de choisir une alimentation v\u00e9g\u00e9tarienne ou v\u00e9g\u00e9talienne.<\/p>\n

Les ingr\u00e9dients ont un potentiel de croissance<\/h3>\n

Matt Dummar, sp\u00e9cialiste culinaire bas\u00e9 au Texas, sugg\u00e8re d\u2019utiliser des filets de poulet ou des fruits de mer d\u2019origine v\u00e9g\u00e9tale dans un taco ou une salade.<\/p>\n

\u00abCela va bien au-del\u00e0 des galettes de burgers sans viande... Les garnitures de pizzas d\u2019origine v\u00e9g\u00e9tale ont le vent en poupe, et je ne parle pas de la pizza v\u00e9g\u00e9talienne, mais de l\u2019utilisation d\u2019une saucisse ou d\u2019un pepperoni d\u2019origine v\u00e9g\u00e9tale comme ingr\u00e9dient, d\u00e9clare-t-il. Aussi des plats de p\u00e2tes, avec des crevettes et des saucisses d\u2019origine v\u00e9g\u00e9tale.\u00bb<\/p>\n

Les ingr\u00e9dients sont un moyen d\u2019ajouter des options culinaires \u00e0 base v\u00e9g\u00e9tale, ajoute Maria Dalziel.<\/p>\n

\u00abIl semble que l\u2019on se concentre beaucoup sur les produits de cuisson. Par exemple, les substituts d\u2019\u0153ufs et de beurre dans les p\u00e2tisseries, ainsi que de yogourt, explique-t-elle. Le secteur des boissons v\u00e9g\u00e9tales est en plein essor, avec les boissons d\u2019avoine, de coco et de soya. Je viens d\u2019apprendre l\u2019existence d\u2019une boisson de pomme de terre. Je ne la jugerai pas avant de l\u2019avoir essay\u00e9e.\u00bb<\/p>\n

Pour accro\u00eetre l\u2019acceptation des plats \u00e0 base v\u00e9g\u00e9tale, Maria Dalziel affirme qu\u2019il n\u2019est pas n\u00e9cessaire de mentionner les aliments v\u00e9g\u00e9taliens ou v\u00e9g\u00e9tariens. Elle donne en exemple MeeT, un restaurant de Vancouver qui a ajout\u00e9 des \u00abcalmars\u00bb de champignons \u00e0 son menu.<\/p>\n

\u00abIl s\u2019agit simplement de champignons enrob\u00e9s de p\u00e2te et frits, mais d\u2019une mani\u00e8re qui imite les calmars, explique-t-elle. Les gens aiment la saveur et la texture, et non le fait qu\u2019il s\u2019agisse d\u2019ingr\u00e9dients d\u2019origine v\u00e9g\u00e9tale.\u00bb<\/p>\n

Les jeunes ont une pr\u00e9f\u00e9rence pour les produits d\u2019origine v\u00e9g\u00e9tale<\/h3>\n

Selon Matt Dummar, il est difficile de changer les habitudes alimentaires des consommateurs plus \u00e2g\u00e9s. C\u2019est pourquoi les ingr\u00e9dients sont une porte d\u2019entr\u00e9e vers la r\u00e9ussite.<\/p>\n

Le v\u00e9ritable potentiel de croissance des produits d\u2019origine v\u00e9g\u00e9tale est du c\u00f4t\u00e9 des consommateurs jeunes et soucieux de leur sant\u00e9. Une enqu\u00eate YPulse de 2021 a r\u00e9v\u00e9l\u00e9 que 47 % des jeunes de 13 \u00e0 39 ans mangent ou boivent r\u00e9guli\u00e8rement des aliments et des boissons d\u2019origine v\u00e9g\u00e9tale. La m\u00eame enqu\u00eate a montr\u00e9 que 23 % des consommateurs qui ne mangent pas d\u2019aliments d\u2019origine v\u00e9g\u00e9tale sont curieux d\u2019y go\u00fbter.<\/p>\n

\u00abJe suis un parent mill\u00e9nial avec un fils de 9 ans, raconte Matt Dummar. Mon fils regarde des vid\u00e9os sur YouTube sur la cuisine et l\u2019histoire des aliments d\u2019origine v\u00e9g\u00e9tale. Il est plus excit\u00e9 que moi \u00e0 l\u2019id\u00e9e de les essayer. Sa g\u00e9n\u00e9ration comprend le \u201cpourquoi\u201d de ces produits.\u00bb<\/p>","protected":false},"excerpt":{"rendered":"

Flavourful, chef-inspired dishes are key to winning with plant-based foods. Restaurant operators seeking cuisine that\u2019s ripe for growth should look no further than plant-based foods. A Food Institute survey showed that 40% of consumers surveyed in March 2022 purchased plant-based protein and\/or dairy alternatives within the past six months, with health cited as the motivating […]<\/p>\n","protected":false},"author":19,"featured_media":26675,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,111,113],"tags":[],"class_list":["post-25389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-healthcare","category-university"],"acf":[],"yoast_head":"\nPlant-based food\u2019s best friend? 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