Plant Based Dessert | Assignment

Running Head: PLANT BASED DESSERTS
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PLANT BASED DESSERTS

PLANT BASED DESSERTS
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Executive summary
There is growing awareness regarding the sustainable agricultural practices, protection of the
environment, and adverse impact of the chemical use on the soil, environment, and health. It has
promoted the businesses to shift to the production and consumption of the plant based food. This
report will discuss the impact of the plant based food on the operation of food and beverage
operations. Further discussion will cover the benefits of the trends on the environment. At the
end discussion will cover the recommendations for the plant based food organization to add the
deserts within their menu through the effective practices.

PLANT BASED DESSERTS
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Table of Contents
Executive summary.......................................................................................................... 1
Introduction.................................................................................................................... 3
Impact of using plant-based ingredient on the food and beverage operation.....................................3
Benefits of the trend on the environment................................................................................4
Recommendations............................................................................................................ 6
Conclusion..................................................................................................................... 7
Bibliography.................................................................................................................. 9

PLANT BASED DESSERTS
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Introduction
Plant based food are classified into the vegetables, fruits, nuts, legumes, and grains. The plant
based food association executive director and founder, Michael Simon has stated that market of
plant based food has risen very fast. Plant based cooking restaurant targeting the vegetarians and
vegans that is an important segment of the market. In today’s time it has grown within the
mainstream industry which targets everyone. Restaurants provide the good nutrition for the
healthy life through the plant based foods. There is growing concern regarding the
environmentally sustainable diets. The new approaches of eating have combined to improve the
demand for the plan based foods. In today’s time trend has gone beyond the traditional fruits and
salads in the globe of genuinely creative cooking by the use of broader array of the vegetables
within the all kind of innovative ways (Tuso, et al., 2013). It also includes the incorporation of
the plant based protein bases like legumes and beans within the dishes through use of the non-
dairy mild substitute like oat milk and almond, finding the meatless protein alternatives and
cooking with the natural plant based sweet such as agave syrup.
Impact of using plant-based ingredient on the food and beverage operation
The plant based ingredients, especially within the UK has increased the food and beverage
operations focus on the customers. Food and beverage operations of the restaurants have started
to partly lead through the flexitarian customer’s emergence and millennial generation. The
market of plant based ingredients has broadened the range of products and services. Plant based
ingredients has increased the capability of food and beverage operations to provide the customers
high level of the nutrition and protein value. It has allowed to delivering the more exciting
flavors by meeting the dietary requirements. This rising demand of the innovative products has
been increased through the development of new product in segment like chilled, ambient, and
frozen (Yao, et al., 2017).
 Revising the strategy
The restaurants within the London have increasingly become more aware about the innovations
and move to protect market share and capital within the growing market through revising the
strategy according to the plant based ingredients. Direct to the customers model has increased in