Food Trends

Business Leaders Connect at Plant Based World Expo North America

Plant Based World Expo North America, the leading 100% plant-based trade event, marked its fifth event presenting the future of the plant-based industry to retail and foodservice professionals at the Javits Center in New York City. The event highlighted the accelerating innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage, and bringing it to key stakeholders in the food industry.

Plant-Based Power

Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.

According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.

Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.

Six Catering Trends with a Lasting Impact

In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.

ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.

Expanding the Borders of BBQ

Across the country, more and more barbecue aficionados are seeking out globally influenced flavors and grilling traditions like Brazilian churrasco. In its 2024 What’s Hot Culinary Forecast, the National Restaurant Association ranked “International BBQ” number three on its top 10 overall trends list. Catching fire are styles ranging from Chilean and Argentinean asado to Japanese yakitori to Korean barbecue, says Helen Jane Hearn, the association’s senior director for enterprise programs.

“We’re also seeing flavor mashups from different cultures, like bulgogi tacos or curry-infused barbecue sauces,” says Hearn.

Next-Generation Classics

At the hard-to-get-into pastaRAMEN in Montclair, New Jersey, diners don’t have to decide if their meal will include Italian flavors or Japanese flavors. They’ll get both in such crowd-pleasing dishes as Cacio e Pepe Gyoza and Temomi Ramen Shrimp Scampi.

The restaurant exemplifies a major 2024 food trend in the U.S.: European 2.0. Classic European cuisines such as Italian are evolving stateside and growing in popularity, according to food-and-beverage market research firm Datassential, which identified the trend. Restaurants serving modern European cuisine are opening across the U.S., displaying new ideas, next-generation ingredients and dishes that are lesser-known to U.S. consumers.

Feasts for the Senses

Guests attending catered events these days are likely to find food and drink that’s right up their alley. After all, caterers are coming up with ever-more creative stations where diners can customize dishes to their liking.

And not only do these stations feature a variety of flavors but their presentation also heightens the appeal, with friendly chef attendants, innovative serving vessels, imaginative designs and clever concepts. We’ve rounded up a variety of successful stations from caterers across the country, featuring savory dishes, desserts and cocktails, and incorporating such customer-favorite trends as live cooking, Asian flavors and next-level charcuterie.

The Enduring Allure of Mexican

Whether they’re craving quesadillas, longing for elote or pining for pozole, consumers’ appetite for Mexican cuisine shows no signs of abating. According to market research firm CivicScience, a third of U.S. adults name Mexican food as their favorite cuisine—and it’s the top choice for those under age 55.

The CalZone at T-Mobile Park

Foods That Score

Game-day food has come a long way from peanuts and Cracker Jack. Today’s concession caterers are pleasing fans of every sport—as well as attendees of other live events—by making sure culinary offerings add to the excitement and are part of the attraction.

A charcuterie plate from Minneapolis-based D'Amico Catering, featuring Manchego, whipped ricotta, prosciutto, Genoa salami, beech mushrooms, pistachios and fresh herbs. Photo by Märit Williams Photography

Festive Foods

’Tis the season to get those holiday menus ready! If you’re still working on the details, get inspired by the highlights shared by the caterers profiled here. But don’t wait too long—according to CFE’s sources, clients are booking early and are eager to celebrate the season!

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