{"id":25859,"date":"2017-12-29T14:12:19","date_gmt":"2017-12-29T19:12:19","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/the-power-of-plant-proteins\/"},"modified":"2025-07-01T11:56:37","modified_gmt":"2025-07-01T15:56:37","slug":"le-pouvoir-des-proteines-vegetales","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/the-power-of-plant-proteins\/","title":{"rendered":"Le pouvoir des prot\u00e9ines v\u00e9g\u00e9tales"},"content":{"rendered":"<h2>Les consommateurs font de plus en plus attention \u00e0 ce qu'ils choisissent au restaurant. C'est le moment de revisiter les options offertes.<\/h2>\n<p>Il semble qu\u2019on assiste en ce moment \u00e0 une m\u00e9tamorphose des plats principaux. Les initiatives comme les \u00ab lundis sans viande \u00bb et les \u00e9tudes qui d\u00e9montrent que les prot\u00e9ines v\u00e9g\u00e9tales pourraient contribuer \u00e0 r\u00e9duire le risque de maladies cardiaques et d\u2019ob\u00e9sit\u00e9 y sont sans doute pour quelque chose. En fait, selon le rapport Vegetarian Sources of Protein de l\u2019Academy of Nutrition and Dietetics, ces prot\u00e9ines commencent \u00e0 se tailler une belle place au centre de l\u2019assiette.&nbsp;<\/p>\n<p>Cette tendance au partage de l\u2019espace traditionnellement r\u00e9serv\u00e9 aux prot\u00e9ines animales est aussi dict\u00e9e par les attentes du consommateur, qui choisit de plus en plus consciencieusement ses aliments et veut savoir ce que contient son assiette. Bien s\u00fbr, les prot\u00e9ines animales ne dispara\u00eetront pas pour autant du portrait, mais pour \u00e9viter de rater de belles occasions, on doit \u00e0 tout prix suivre l\u2019\u00e9volution des tendances.&nbsp;<\/p>\n<h3>Les avantages du changement<\/h3>\n<p>De nombreux consommateurs en qu\u00eate d\u2019aliments sains se tournent vers les prot\u00e9ines v\u00e9g\u00e9tales, car celles-ci contiennent g\u00e9n\u00e9ralement moins de gras satur\u00e9s ainsi que plus de fibres et de nutriments que la viande. Et quand on les accompagne de l\u00e9gumes vert fonc\u00e9 comme le chou fris\u00e9 ou le brocoli, qui sont tous deux de bonnes sources de calcium et de vitamine D, les prot\u00e9ines v\u00e9g\u00e9tales peuvent aussi contribuer \u00e0 la sant\u00e9 des os.<\/p>\n<p>Il faut toutefois savoir que de nombreuses prot\u00e9ines v\u00e9g\u00e9tales contiennent du soya. Quand c\u2019est le cas, on doit l\u2019indiquer sur le menu, puisque beaucoup de gens y sont allergiques. En fait, d\u2019apr\u00e8s Sant\u00e9 Canada et l\u2019Agence canadienne d\u2019inspection des aliments, au Canada, le soya compte parmi les dix allerg\u00e8nes les plus courants. Les autres principaux allerg\u00e8nes sont les \u0153ufs, le lait, la moutarde, les arachides, les produits de la mer, le s\u00e9same, les sulfites, les noix et le bl\u00e9. Lorsqu\u2019on sert des plats \u00e0 base de prot\u00e9ines v\u00e9g\u00e9tales, on doit aussi veiller \u00e0 ce que la taille des portions soit suffisante. Voici les recommandations de Sant\u00e9 Canada :&nbsp;<\/p>\n<ul>\n<li>Haricots, lentilles et houmos, 175 ml (\u00be tasse)<\/li>\n<li>Noix et graines (\u00e9cal\u00e9es), 60 ml (\u00bc tasse)<\/li>\n<li>Beurre d\u2019arachides ou de noix, 30 ml (2 c. \u00e0 soupe)<\/li>\n<\/ul>\n<h3>Id\u00e9es de menu et autres questions<\/h3>\n<p>Pour r\u00e9pondre \u00e0 la demande, voici quelques id\u00e9es simples \u00e0 explorer :<\/p>\n<ul>\n<li>Hamburger v\u00e9g\u00e9tarien : Ajoutez-y votre propre m\u00e9lange d\u2019\u00e9pices, une sauce de votre cru ou une garniture de l\u00e9gumes unique pour cr\u00e9er un plat bien all\u00e9chant.<\/li>\n<li>D\u00e9lice de l\u00e9gumineuses : Concoctez un plat color\u00e9 qui regorge de lentilles et de fruits et de l\u00e9gumes de saison.<\/li>\n<li>Combo personnalis\u00e9 : Encouragez vos clients \u00e0 se cr\u00e9er un repas \u00e0 partir de plats d\u2019accompagnement que vous offrez d\u00e9j\u00e0 : riz aux haricots, l\u00e9gumes de saison r\u00f4tis, salade d\u2019edamame, etc.<\/li>\n<\/ul>\n<p>La pr\u00e9sence croissante des prot\u00e9ines animales au menu offre un autre avantage : elle permet de proposer une exp\u00e9rience d\u00eenatoire ax\u00e9e sur la durabilit\u00e9 et la responsabilit\u00e9 sociale, concepts que les consommateurs ont de plus en plus \u00e0 c\u0153ur. Ces derniers veulent savoir d\u2019o\u00f9 viennent leurs aliments, comment ils sont arriv\u00e9s \u00e0 eux et s\u2019ils sont bons ou non pour l\u2019environnement. D\u00e9sormais, nombreux sont ceux qui appr\u00e9cient beaucoup plus leurs sorties au restaurant quand ils savent vraiment ce qu\u2019ils mangent.<\/p>\n<p>Vous voulez d\u2019autres id\u00e9es? Service alimentaire Gordon peut vous aider. Nos chefs ont une foule de recettes \u00e0 vous proposer. Pour en savoir plus, renseignez-vous aupr\u00e8s de votre repr\u00e9sentant.<\/p>\n<h3>Les meilleurs candidats<\/h3>\n<p>Voici quelques prot\u00e9ines v\u00e9g\u00e9tales faciles \u00e0 int\u00e9grer au menu\u2026 en n\u2019h\u00e9sitant pas, bien s\u00fbr, \u00e0 mettre l\u2019accent sur leurs bienfaits.<\/p>\n<p><strong>Lentilles, pois et haricots secs, pois chiches<\/strong><br \/>\n<strong>Sources de : <\/strong>&nbsp;fibres, fer, potassium et acide folique<\/p>\n<p><strong>Tempeh, tofu, edamame, prot\u00e9ine v\u00e9g\u00e9tale textur\u00e9e (prot\u00e9ines \u00e0 base de soya)<\/strong><br \/>\n<strong>Sources de : <\/strong>calcium, magn\u00e9sium, fer et zinc<\/p>\n<p><strong>Noix<br \/>\nSources de :<\/strong> bons gras, notamment d\u2019acides gras om\u00e9ga-3 et de vitamine E<\/p>","protected":false},"excerpt":{"rendered":"<p>As diners become more deliberate about their menu choices, it may be time to look more closely at center-of-the-plate options Is the centre of the plate starting to transform? There\u2019s evidence to suggest that\u2019s the case. With long-standing initiatives like \u201cMeatless Mondays\u201d and research demonstrating that plant-based proteins may help reduce the risk of heart [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":27025,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25859","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-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The Power of Plant Proteins | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/le-pouvoir-des-proteines-vegetales\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Power of Plant Proteins\" \/>\n<meta property=\"og:description\" content=\"As diners become more deliberate about their menu choices, it may be time to look more closely at center-of-the-plate options Is the centre of the plate starting to transform? There\u2019s evidence to suggest that\u2019s the case. With long-standing initiatives like \u201cMeatless Mondays\u201d and research demonstrating that plant-based proteins may help reduce the risk of heart [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/le-pouvoir-des-proteines-vegetales\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-29T19:12:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T15:56:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/CA_Plant_Proteins_ICStoryHeader_695x375.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"695\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Power of Plant Proteins | Gordon Food Service","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/le-pouvoir-des-proteines-vegetales\/","og_locale":"fr_CA","og_type":"article","og_title":"The Power of Plant Proteins","og_description":"As diners become more deliberate about their menu choices, it may be time to look more closely at center-of-the-plate options Is the centre of the plate starting to transform? 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With long-standing initiatives like \u201cMeatless Mondays\u201d and research demonstrating that plant-based proteins may help reduce the risk of heart [&hellip;]","og_url":"https:\/\/gfs.ca\/fr-ca\/ideas\/le-pouvoir-des-proteines-vegetales\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2017-12-29T19:12:19+00:00","article_modified_time":"2025-07-01T15:56:37+00:00","og_image":[{"width":695,"height":375,"url":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/CA_Plant_Proteins_ICStoryHeader_695x375.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@cody.rivers@gfs.com","twitter_site":"@GFSDelivers","twitter_misc":{"\u00c9crit par":"Cody Rivers","Estimation du temps de lecture":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.ca\/en-ca\/ideas\/the-power-of-plant-proteins\/#article","isPartOf":{"@id":"https:\/\/gfs.ca\/en-ca\/ideas\/the-power-of-plant-proteins\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.ca\/en-ca\/#\/schema\/person\/ac2dd585b10d08ce15daca230d897374"},"headline":"The Power of Plant Proteins","datePublished":"2017-12-29T19:12:19+00:00","dateModified":"2025-07-01T15:56:37+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.ca\/en-ca\/ideas\/the-power-of-plant-proteins\/"},"wordCount":607,"publisher":{"@id":"https:\/\/gfs.ca\/en-ca\/#organization"},"image":{"@id":"https:\/\/gfs.ca\/en-ca\/ideas\/the-power-of-plant-proteins\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/CA_Plant_Proteins_ICStoryHeader_695x375.jpg","articleSection":["Catering &amp; 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