Chefs are increasingly using new sources of protein

Chefs and restaurants are increasingly exploring alternative proteins to meet the growing demand for diverse and sustainable food options. Some of the alternative proteins that gained popularity include:

1. Plant-Based Proteins:
   • Beyond Meat and Impossible Foods: These companies developed plant-based meat alternatives that closely mimic the taste and texture of traditional meat products.
   • Tempeh and Tofu: Traditional plant-based proteins like tempeh and tofu continued to be popular choices, especially in vegetarian and vegan dishes.
   • Seitan: Made from gluten, seitan is a meat substitute with a chewy texture, often used in vegan and vegetarian dishes.
2. Insect Proteins:
   • Some chefs and restaurants were experimenting with insect-based proteins as a more sustainable protein source. Insects are rich in protein, and certain varieties are considered environmentally friendly.
3. Lab-Grown or Cultured Meat:
   • Cellular agriculture involves growing meat from animal cells without the need for traditional animal farming. While this technology was still in its early stages, some high-end restaurants were starting to experiment with lab-grown meat products.
4. Algae and Seaweed:
   • Algae and seaweed are nutrient-dense and can be used as a protein source. Chefs were incorporating these ingredients into dishes for their unique flavors and nutritional benefits.
5. Pulses and Legumes:
   • Pulses such as lentils, chickpeas, and black beans are rich in protein and have been used as a base for various plant-based dishes.
6. Mycoprotein:
   • Mycoprotein, derived from fungi, was another alternative protein source gaining attention. It has a texture similar to meat and is often used in vegetarian and vegan products.

Chefs are continually exploring new and innovative ways to incorporate sustainable and diverse protein sources into their menus.

Stephen Hickmore

Stephen is a hospitality professional from Johannesburg South Africa. His career started with THF hotels in the UK and subsequently with the Southern Sun Hotel group in Johannesburg. Stephen’s first steps into entrepreneurship was Hickmore Recruitment / CareerMap,  a leading supplier of Senior and Exec recruitment services.  Stephen was a founder  of Pple Hospitality (formerly HSC) the largest Hospitality Industry full-service outsourced staffing company in South Africa. In March 2020 Stephen became a director and owner of the Swiss Hotel School South Africa, which is now his full time passion.

SHS – Institute of Hospitality Management

SHS – Institute of Culinary Arts

Stephen writes for a number of publications on food and hospitality industry matters, trends and opinions. He also hosts a Podcast on Spotify “Hospitality Insight with The SilverFox”