Plant-based: the future of food and Enrique Olvera’s vegetarian taqueria in Los Angeles.

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Flexitarian, a little bit of this and a little bit of that, depending on the occasion.

Plant-based is a simple and direct call to customers: eat more vegetables, regardless of your dietary preference. The concept pushes the offering of foods centered on fruits, vegetables and grains.

In the US, the number of products cataloged as plant-based increaseed by 268% between 2012 ans 2018 according to Mintel, a market research company.

Michele Simon, ejecutive director of the Plant Based Food Association, says that veganism as a strict diet is like a private club with few members, whereas the tendency amongst the majority of the International population is dietary flexibility depending on the occasion.

We wear many hats in a single day. We eat gluten-free avo-toast for breakfast and indulge in several rounds of gin & tonic at night.

Roberto Ruiz, Chef at Punto MX, on contemporary consumption tendencies.

A Spotlight On Veggies

In What’s Hot 2019 -the NRA’s (National Restaurant Association) culinary study, the main topics align around plant-based, veggie-centric food and hyper-local supplies as terms that are not exclusive to the vegan or vegetarian universes, with plant-based burger as a prominent sub-topic.

Increasing awareness about consuming healthy and sustainable ingredients is the International clientelle’s new state of mind.

Our mission is to make delicious and nutritious food. Let’s eat more veggies that are in-season. Mexico in particular has a wide variety of vegetables and flowers.

Norma y Saqib, Chefs at Masala y Maíz on restaurants of the future.
Veggie experience, Yolcan

Mexiveganism: Enrique Olvera and Daniela Soto’s vegetarian tacos

Cosme and Alta conquered New York as Mexico’s culinary representatives. Now the Daniela Soto and Enrique Olvera duet has come to make their mark on Los Angeles with two restaurants: Ditroit, their first, promotes taco culture, but from a vegetarian point of view.

Ten years ago it seemed unthinkable that vegan tacos would be a thing, even if plants have always been at the core of Mexican cuisine.

The food industry is entering an era of disrupted cultural boundaries mixed with the new demands of postmodern consumers.

San Francisco as an architect of the plant-based revolution and animal meat alternatives

The “organic” and “slow food” movements blossomed mainly in San Francisco, and they emphasize that we let the Earth give us its fruits in its own time and natural process. The intention is to go back to ancentral techniques and to dignify farm work again; in other words, dignifying food from the roots up.

In the coming years we will see new options in the realm of veggie-substitute proteins.  Dan Altschuler, the visionary leader behind the New Crop Capital investment fund in San Francisco, shared his company’s vision: to back emerging businesses whose model is to develop plant-based alternative proteins like dairy, eggs and meat as a response to the current food system’s inefficiencies.

Consumers around the world have developed a culture of consciousness around the food they eat, they are interested in the process that product went through in order to reach their plate, and the effects it has on their bodies.

Dan Atlschuler, New Crop Capital on consumption tendencies.

A tendency also growing in Mexico:

According to Uber Eats Mexico, healhty food was the main trend in their most popular in-app orders in 2018.

Consumers are looking for the perfect combo of convenience, wellbeing and flavor. Salads, juices and superfoods (like matcha, acai and chia seeds) all fall into this category.

We’re expecting that in 2019 we will see more and more users looking for affordable and healthy options on a regular basis.

As people become more conscious about what they eat, plant-based superfoods will keep increasing in popularity.

German Duarte, Marketing Director for Uber Eats México on the delivery preferences of the Mexican consumer.