Cheese is a global staple, a timeless ingredient that has been treasured for many centuries. The foodservice industry is no stranger to the wonders of cheese, and its popularity and place on restaurant menus hasn’t wavered. To better understand this versatile food, here are the top 10 things to consider about cheese trends in the foodservice industry.
First and foremost, the rise of plant-based eating and flexitarianism is impacting the use of cheese. Plant-based burgers, for example, are now served with vegan cheese slices, which are often nut-based and imitate the flavor and textures of traditionally-produced cheese products. In some cases, restaurants are even offering vegan cheese as part of their main course in the form of vegan pizza or vegan mac ‘n’ cheese.
Second, modern consumers are more adventurous when it comes to trying new cheese varieties. While classics like cheddar and mozzarella remain popular, more adventurous diners are now seeking out hard-to-find artisanal cheeses and new flavor profiles. Third, many restaurants are looking to demonstrate their knowledge of the food industry by showcasing cheese from niche suppliers. For example, some establishments serve cheese from specialist cheesemakers who use unusual milks such as goat’s milk or use vintage methods to produce cheese.
Fourth, consumers also have an increased interest in understanding the story behind their food. This means that restaurant menus are listing information on the provenance of their cheese, including where the milk was sourced, the production techniques used and an origin story about the cheesemaker. Consumers appreciate this level of detail and it adds a layer of authenticity to the dining experience.
Fifth, convenience-focused products are often favoured when ordering cheese, such as shredded cheese, as it makes them easier and quicker to incorporate into recipes. Sliced cheese is also popular for sandwiches, cheese and cracker platters, and quick meals like grilled cheese.
Sixth, cheese varieties are becoming more varied, as customers become more adventurous. For example, some restaurants are providing regional cheeses from different parts of the world, allowing customers to sample unfamiliar flavors, such as halloumi from Cyprus, queso fresco from Mexico, or ricotta salata from Italy.
Seventh, artisanal cheese makers are seeing increased demand due to their unique ranges and ethically-produced products. Consumers are drawn to the artisanal flair these products offer, which emphasizes the use of local, seasonal ingredients and the craftsmanship of the cheesemakers’ processes.
Eighth, the global cheese market is seeing an increased demand for more innovative products. For example, some cheese producers are now experimenting with different milk sources, such as coconut, almond, and even oat milk, as more consumers seek lactose-free cheese products. In addition, some manufacturers are adding flavorings to their products to give customers even more choices.
Ninth, restaurants are increasingly offering more sustainably-produced cheese options. This includes cheese made using humanely-sourced milk, sustainable production methods, and products that are produced with minimal environmental impact.
Finally, consumers are increasingly looking for plant-based alternatives to cheese, especially among vegetarians and those who follow plant-based diets. To meet this demand, more restaurants are offering vegan cheese options, such as vegan mozzarella, tofu cream cheese, and almond feta.
To conclude, cheese trends in the foodservice industry are driven by consumer demand, with customers increasingly looking for variety, convenience, sustainability, and plant-based alternatives. Through the use of restaurant tech coverage, market analysis, in-depth menu data, and direct access to cheese suppliers, foodservice professionals can gain insights into these cheese trends to ensure their offerings are in line with customer expectations.
