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Veganism sneaks in European restaurants


There are many reasons that encourage the adoption of veganismo as a valid dietary philosophy. Some even this current to avoid suffering to which they are exposed herded animals on farms. Others reject foods of animal origin simply consider the fact of killing animals, either human form or cruel,, intrinsically execrable. Some are affiliated with the Movement still little known health benefits of people. And finally there who joins the group for environmental convictions: It has been amply demonstrated that plant products based solely on diet is more sustainable.

Regardless of the motivation behind there, What is clear is that there has been a change in the discourse of the population. Just two decades ago vegetarianism was considered little more than a bizarre behavior. Currently an even more ambitious version of vegetarianism expands relentlessly. The change in the speech turn has spurred a shift in consumer trends, and thus producing a new niche companies have to turn to.

There is some latency between decisions made in large food companies and consumer needs, However. A clear example of this is that the 7.8 percent of the Spanish population is vegetarian. The relative value can mislead; this means that 3.64 million Spanish citizens are vegetarians. veganism, makes up a significant percentage of this total. But this figure pales in comparison to the rates of other countries in the European Union. Nations like Switzerland, Sweden and Germany pride with much higher percentages: 14, 10 Y 10 percent, respectively.

Nevertheless, the desire for consumption of products of plant origin of the population is not well transferred to the world of food. The supermarket aisles suffer from a noticeable lack of food substitutes for milk, the meat, eggs and fish. Find a tofu burger in the meat or soy substitute the dairy is still a challenge for many.

Large international food brands have been put to work to meet this emerging market. giants like Nestlé and among its ranks food scientists who develop products specially designed plant to meet those traditionally derived from animals. Its fundamental work is to employ new methods of preparation which result in food characteristics organoleptic similar or indistinguishable from the original.

As part of the restoration, gaps are similar. Although there are specialized restaurants offering vegan food, these are an exception to the rule. further, high specialization of vegan restaurants prevents widespread enjoyment. Many problems arise when a diner wants to enjoy the vegan food in a restaurant like Send Veggie Bistro from Madrid, he Eixampeling Brunch Café & Bar Barcelona or Zalata of Sevilla. What happens when one or more of the companions not follow the same eating habits? And if you want a change of scenery, What are the alternatives? And not to mention the reduced range of options when inspecting the letter ...

To respond to this problem, some high-end restaurants are beginning to integrate vegan food in their usual letters. And a 10% diners have these requirements, associated business volume justifies the existence of specialized options on the menu.

To achieve this without additional costs or change the provisioning logistics business significantly, the first choice of these fancy restaurants is set the mode in which fruits are used, vegetables, legumes and other vegetables. Weigh your options before going through the stove tends to generate rapid and dramatic results as new conceptual dishes based on ingredients of plant origin.

He generational change in the kitchen It is another of the maneuvers which are fiddling European restaurants, especially in countries with greater adoption of the new consumer trend, as may be the case in Germany, where in addition to 14% vegetarian, There's others 42 millions of Germans who are classified as flexitarianos (reduce their meat consumption actively and deliberately).

While an experienced chef decades may have difficulty adapting to changes that bring new times, today there are a lot of heads and scullery who are vegetarians or vegans believe. These professionals already know in advance the needs and requirements of vegans consumers without orders or additional training. Restaurant renew the template can be long-term positive move.

It should be borne in mind that the consumption trend being discussed is far from decelerated. Unlike, it is expected that vegan diets are even more generalized over the years, according to the sensitivities of the population favor a move to more sustainable power that allows care for the planet, as well as because of the ethical movements advocating the abolition of consumption of products of animal origin.

To adapt to social and environmental changes, some renowned restaurants are already making a transition. The leader Joey O'Hare, founder Hare on the Hill London and famous participant MasterChef: The Professionals (edition issued in UK), is strong advocate this change. Meanwhile, the chef Alexis Gauthier, awarded two Michelin stars, has meant that the restaurant where he works through serving 20 kilograms of foie completely without use, and have their sights set on a new target for 2020; If all goes according to plan his transformative, London Gauthier Soho It will be completely vegan next year.

Change gears already been set in motion and it is only a matter of time vegan options begin to appear widely in better restaurants locally renowned, as well as restaurant chains organized. In fact, one of the giants of the latter market segment is already being tested to introduce between their usual items a vegan option. We talk about McDonald’s which recently he led a vegan burger which was only available in India at several US establishments. The test was favorable and the final inclusion of McAloo Tikki could be imminent. Meanwhile in Finland, the McVegan is already a reality ...

What will star in the next vegan restaurant news? It could be anyone, as it is clear from the picture.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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