Taste, Inspire, Evolve: What We Learned at the Protein Festival 2024

The world of food is changing—not through a radical revolution, but step by step, inspired by consumers and professionals searching for new flavors and more sustainable choices. At the Protein Festival 2024, we felt this movement more strongly than ever. With Granoliva and Dreamfarm, we were present as Pietercil Foodservice to inspire. The result? Genuine interest, surprising reactions, and valuable insights that we’re happy to share.

Three Key Takeaways

1. Taste is king and will always be
The popularity of plant-based alternatives depends entirely on their taste. Chefs and consumers are convinced by products that are not only sustainable but also delicious. Taste remains the ultimate deciding factor.

2. Integrate, don’t isolate
Plant-based dishes don’t need to be placed in a separate “vegan” category. Instead, they should be integrated as full-fledged dishes on the menu, with an appealing name and presentation. This approach makes plant-based options accessible to everyone.

3. Inspiration is more important than ever
Chefs are looking for practical solutions. Inspiring recipes, convenient portion sizes, and clear applications help chefs integrate plant-based dishes seamlessly into existing concepts. It’s about enriching menus, not completely changing them.

Granoliva and Dreamfarm: Plant-Based Perfection in Practice

Granoliva: Practical and Versatile
Granoliva offers convenient portion packaging, providing a simple solution for caterers and hospitals seeking plant-based alternatives. The vegan pesto was a standout favorite, thanks to its nut- and cheese-free recipe that’s packed with flavor.

Dreamfarm: Plant-Based Mozzarella That Delivers
Dreamfarm impressed visitors with its taste and versatility, perfect for both hot and cold dishes. With a Nutri-Score A and proven applications, Dreamfarm shows that plant-based mozzarella is a fully valid choice for any kitchen.

A Look to the Future: Evolving Together

With over 20 keynotes, ranging from marketing strategies to innovations in plant-based proteins, the Protein Festival was a source of inspiration. One thing was clear: the plant-based (r)evolution is in full swing, and collaboration is the key to success.

At Pietercil Foodservice, we continue to develop products and solutions that help chefs take the next step—without compromises, but with endless possibilities.

More information about the Protein Festival and the organization behind it: https://mosquitointheroom.be/portfolio-item/event-het-eiwitfestival-2024/