Plant-Based Desserts: Analyzing Trends in Food and Beverage Industry

This report provides an executive summary and introduction to the growing trend of plant-based desserts, which are increasingly popular due to rising awareness of sustainable agricultural practices and environmental protection. It explores the impact of plant-based ingredients on food and beverage operations, highlighting how restaurants are adapting strategies, revising operations, and developing new products to meet customer demand. The report also details the environmental benefits of this trend, including increased climate awareness, sustainability, and the rise of flexitarian diets. It concludes with recommendations for plant-based food organizations, emphasizing the importance of good taste, effective client relations, and regular improvements to drive business growth. The report stresses the importance of incorporating plant-based desserts into menus to attract customers and promote innovation within the market.

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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.

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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

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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

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the food and beverage operations as allow processors to gain the more valuable insight about the
behaviors of the customers and tailored approach to differentiation and marketing. The
appropriate execution of the plant based ingredients has allowed to obtaining the higher margins
through the change within the food and beverage operations of the restaurants. The change
within the operations has increased the revenues and more chances to reach the broader market
through the low cost base. The customers have started to gain the better experience through the
personable services (Chua, 2013).
 Product development
Restaurants have started to look and generate growth by the innovation and development of the
products through including the plant based ingredients as the alternative proteins in the
categories of the new product offerings. Investors have started to engage with the restaurants
through joining the collaborative engagements. Restaurants has started to mitigate on the risk and
linked to the protein diversification to ensure the long term creation of the business values (Sethi,
Tyagi, and Anurag, 2016).
 Increase the availability of the lower calories healthier food and beverage operations
The plant based ingredients has increased the options of the healthier food and beverages with
the low calories in the restaurants in London. It has expanded the affordable and competitive
priced options for restaurant to serve people. Restaurant has altered the joint efforts to set the
guidelines regarding the food and calories to serve people through plant based ingredients.
Restaurant in London through the plant based ingredients has increased the intake of the
vegetable (especially red, orange, and dark green vegetables, peas, and beans) and fruit within
the food and beverage operations. Restaurant in London through the plant based ingredients has
made the concerted efforts to minimize the unhealthy food and beverage options and increase the
sustainability of the healthier food and beverage operations at the affordable and competitive
prices (Tsuji, et al., 2012).

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Benefits of the trend on the environment
The market of the plant based food is booming. Customers in restaurants of the UK has actively
reduce the consumption of the meat and increased the demand for the plant based products
through the fast pace. Following are the benefits of the trends on the environment.
 Climate awareness
Climate awareness is the important factor that driving customers to switch to the plant based diet.
Plant based food in the restaurant has demonstrated the impact of the production of the meat and
dairy on the global warming and greenhouse gases. Customers are stepping up to the climate
change and minimized the consumption of the factory farmed meat and food that damage land,
water, air, communities, and bodies. The plant based food production contributes to the lesser
greenhouse emissions. It is causing the decline in consumption of the meat and dairy products.
This has significantly increased the demand of the restaurants that demonstrate positive impact
on the environment by offering the content of protein. Technological advancement has enabled
the plant based alternatives like soy, nuts, and peas to taste like the dairy and meat based
products with more sustainability. Many of the restaurants has started to utilize the byproducts of
the food and beverages in the bid to minimize the use of plastics like sustainable straws for
drinking and eco-friendly packaging from the plants of banana (Meier, and Christen, 2012).
 Increase the sustainability
Plant based food has increased the sustainability in the food and beverage product operations
through the sustainable diets which are protective and respectful for the biodiversity, ecosystems,
economically fair and affordable by optimizing the natural sources. Plant based food has grown
the beneficial impact on the environment as serve the people beneficial nutrients like
antioxidants. The production of the plant based food contains the fewer pesticides. Chemicals
like fungicides, insecticides, and herbicides are not used in the production of the plant based
food. This helps to improve the soil fertility and minimize the soil erosion, and use the less
energy (Satake, Ono, and Murata, 2013).
 Increase the flexitarian

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The flexitarianism are known as the individuals who eat mostly the vegetarian diets but
occasionally eat meat and poultry products. The researchers has founded that eaters include the
plant based protein within their diets and more than 50% customers in the UK are following the
flexitarian diet. The following diet is proving to be the main drivers for the fast growth within the
plant based market.
Customers like the variety of the products, flexibility and improve the ethical awareness that is
fuelling the requirement to incorporate the new product like plant based foods within their diets.
The plant based food has increased the flexibility to minimize the land environment toll, farm
machinery, and air pollution from the greenhouse gas emissions. The shift to the plant based
products has been regularly driving the positive and overall health benefits (Sarkar, and Shetty,
2014).
Recommendations
Restaurant should increase the awareness and develop the innovation within the plant based
market. The plant based food should choose the strategies carefully for the major growth. The
existing organizations required to consider the strategies of investment for plant based food to
protect and increase the market share. It is very important for the businesses to make sure that
support is effective. Business contribution should be designed to increase the production of plant
based food. This is also an opportunity for the businesses to increase the income and manage the
operations with the more suitability. The plant based food organizations should actively engaged
within the production to design and control the system of business to plan and attempt the risk
(Turner-McGrievy, Mandes, and Crimarco, 2017).
 Good taste
Plant based food restaurants in the UK should include the plant based desserts in their menu as
known as the primary driver of customers purchase. This is very clear that taste and texture are
very important factors for the organization to focus within the market. This will help to invite the
huge number of customers through the good taste, texture, and many varieties of the alternatives.
The good taste of the plant based desserts will increase the consumption of the plant based
products for many eaters. This is also very clear that good taste with the innovation will increase

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the organization success in the market. Technological advancement will enable to plant based
desserts to provide the customer to have the taste like dairy based products. Plant based desserts
will be considered as the more innovative products to improve the taste of the customers as the
alternative of the refreshments.
 Effective relations with the clients
Communication is known as the main key to maintain the effective relationship with the clients.
This is the effective key which helps to create the good impression. It will be effective for the
plant based food restaurant to introduce the plant based desserts by effective follow up. It is also
very important for the plant based food restaurant to track the orders and improve the process of
serving. This will help the restaurant to reach in wider scale through continuously adding the
new taste for the customers. Restaurants should revise the structure and procedures to adapt the
new scale of the operations. The businesses by redefining the processes and structures will
become more capable to delegate and handle the customers with the high capabilities. Business
should provide the initial links to the suitable value chin partners and service providers. The
businesses through implementing the role and stimulate the development of the requirement
capacities will become more capable to identify the visitors interests.
 Regular improvement
There are many techniques which are very effective to handle the business performance. The
restaurants through the effective activities will become more capable to involve the team to
evaluate performance of business by implementing the menu and add the more dishes like plant
based desserts. This kind of effective analysis will help to implement the important and
corrective measurements. The development of plant based desert in menu will help to identify
the more point to improve the performance of the business. Collaboration will help to develop
the plant based desserts in the nation. The networks and communities within the business
through the effective implementation practices in menu will help to know the customers likes.
The effective development of the business plan and programs for the menu are economically and
institutionally important as help to invite the huge base of the customers. Facilitators are very
important to develop and strengthen the capacity of the plant based food restaurants to overcome

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from the bottlenecks. The plant based desserts is a very new concept which will become more
effective through the stimulate innovation within the menu (Harris, 2012).
Conclusion
In the limelight of the discussion it can be concluded that plant based food is very effective to
attract the huge base of customers. Plant based food are broadly defined as the products which
are produced without the utilization of the synthetic external inputs like fertilizers, chemicals,
and genetically modified organisms. Developed nations measures the capabilities to increase the
cultivation, production and customers demand for the plant based food through expanding the
cultivation, production and demand of the customers in risen markets. UK with the wider variety
of the plant based products through the solid improvement within the quality of the soil, crop
yield, and overall sustainability within the production system. In recent time, government of the
UK has come up within the many policy initiatives to promote the plant based products for the
domestic market. Many measures are expected to improve the investment within the plant based
food by the organizations. Organization has implemented their policies and responded more
proactively to diversify its business practices. Discussion covers the plant based food
organization operations and growth of the sector with the recommendations that how plant based
food organizations can attract huge level of the investment within the food and beverage
operations by the high growth trajectory.

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Bibliography
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