Consumers are seeking out more plant-based foods and foodservice operations are finding they not only need to diversify their offerings with more plants to appeal to these consumers but it can also be an opportunity to offer menu items that appeal to patrons with a range of different dietary needs and preferences.

To help put the trend into perspective for foodservice operations, General Mills Foodservice has announced a free webinar (with CEU credit) taking place on Tuesday, June 28 covering the plant-forward evolution.  

Plant-Forward Eating — Translating Trends Into Menu Solutions” will include speakers from Datassential and the General Mills culinary team discussing the explosive interest and growth in plant-based foods. In this free, one-hour webinar, attendees will learn how this shift is impacting foodservice menu planning across channels, as well as how to deliver exciting new menu inspiration for your own operation.

Featured speakers include:

  • Marie Molde, RD, MBA – Trends Analyst, Health & Wellness Expert at Datassential
  • Chef Kevin Relf – General Mills Global Culinary, Corporate Chef
  • Chef Theodore Osorio – General Mills Global Culinary, Corporate Chef

Attendees may receive 1 CEU credit upon completion of the live webinar. They must register and log in to the live webinar with individual credentials to receive CEU credits. CEUs come from the Academy of Nutrition and Dietetics, American Culinary Federation and Association of Nutrition & Foodservice Professionals.

General Mills Foodservice recently introduced a new product to help foodservice operations meet demand and round out their menus with more plant-based offerings. New Yoplait® ParfaitPro® Dairy Free Vanilla Coconut Based Yogurt Alternative is the first and only dairy-free yogurt alternative in a bulk bag format, allowing operators to prepare vegan and dairy-free recipes in less time, with less labor and less mess and waste.