What Diners Actually Want in 2026: The Mixed-Protein Shift, Explained for Operators

Consumer demand for plant-forward food reached its highest tracked level in 2026, and the fastest growing opportunity is not what menus assume. Datassential’s 2026 Plant-Forward Opportunity Report found that 64% of consumers are open to trying more dishes that mix animal and plant protein, the single highest-interest category in the study. For operators, the takeaway is practical: the strongest plant-forward move is complementing meat with legumes and grains on the menu, not replacing it.

Mixed protein is the number one opportunity

Among every plant-forward format Datassential tested, mixed-protein dishes drew the most interest. Think a grain bowl built with salmon and a lentil base, or a rice and bean burrito with pork green chili on top. Openness to these dishes climbed nine points from 2024, the only measure of its kind to grow year over year while others held flat or softened.

64% of consumers are open to more dishes mixing animal and plant protein, the highest-interest category in the study (p.17), +9% vs. 2024, the standout growth trend.

How a dish is built matters as well. This trend is not about processed meat alternatives standing in for the real thing, it’s about whole plant proteins working alongside animal protein to make a dish that’s as satisfying as an all-meat version with a lighter footprint and a broader nutrition story. For menu planning, that means the opportunity lives inside familiar dishes operators already run, not in a separate concept that has to be sold from scratch.

The barriers to plant-forward are falling

Taste dissatisfaction is still the most common reason consumers hesitate to order plant-forward, which tells operators exactly where to focus. A plant-forward dish has to win on flavor first, or the values story never gets a chance.

Sufficient protein content is the other objection worth designing menus around rather than dismissing. More than a quarter of consumers worry a plant-forward dish will not deliver enough protein, and that concern rises to 30% among Gen Z. These diners aren’t rejecting plants, they’re just asking for proof that a plant-forward plate will keep them full and fuel their day. When you have menu options that are protein-packed, highlight them on menu boards and signage at the point of sale.

Familiarity is also the key here. Diners are far more willing to try a plant-forward recipe when it’s delivered in a format they already know and trust, and soup is one of the few formats they named directly. A recognizable dish like soup, pizza, or a burrito carries none of the skepticism a novel or new concept has to overcome. The lesson for menu planning is consistent: build plant-forward into formats your customers already reach for, rather than isolating it in a section they skip.

What “good value” actually means now

The most useful reframe in the 2026 report is about value. Operators often treat plant-forward as a budget play, but the data points elsewhere.

When consumers were asked what makes a plant-forward dish feel like good value, high-quality ingredients and a hearty, filling portion both ranked above simply costing less than a meat dish. Value, in other words, is about satisfaction and quality, not the lowest price.

There is also a merchandising lever most menus underuse. Half of consumers said they are more likely to order a plant-forward dish when it comes as part of a value or combo meal. Soup pairs naturally into the salad and sandwich bundles operators already run, which makes it one of the simplest ways to turn plant-forward interest into an actual order.

How one chef built for this before any report was released

Chef Michel Nischan designed Wholesome Crave’s Comfort Classics line around exactly this shift well before Datassential released their 2026 report. A four-time James Beard Award winner, he built the line to be genuinely plant-forward and protein-packed using innovative culinary techniques rather than just meat with a garnish of vegetables.

The Comfort Classics contain more plant ingredients and more protein per serving than conventional versions, particularly the Homemade Chicken Noodle, Classic Minestrone, and Rustic Vegetable Beef. Legumes and grains are combined in a way that delivers complete protein while delivering the exact same eating experience your diners expect.

The data validates why this matters more than ever, with 27% of consumers saying that knowing all the ingredients, or seeing a short list of ones they recognize, would make them more likely to order a plant-forward dish. For chefs and buyers in healthcare, university dining, and senior living, ingredient transparency is usually a baked-in procurement standard. That’s why every Wholesome Crave soup is 100% clean label with no artificial ingredients, preservatives, or additives. Chef Michel set that standard well before ingredient transparency became a growing diner preference rather than just a procurement requirement.

His approach is also aligned with the EAT-Lancet Commission’s Planetary Health Diet, which calls for meals centered on whole plants with animal protein in a smaller, complementary role. The result is comfort food that tastes like comfort food, backed by a nutrition profile built for how people want to eat today.

What this means for your menu

The Datassential report points to a clear set of moves for operators integrating plant-forward into their menus:

• Build plant-forward into familiar formats like soup, rather than a separate section diners tend to skip.
• Complement animal protein with legumes and grains instead of swapping in processed alternatives.
• Lead with flavor and comfort. Let protein content and clean ingredients be the proof, not the pitch.
• Use bundles and combo pairings to turn interest into orders, like soup and salad or sandwiches.

Plant-forward in 2026 is less about persuading diners to eat differently and more about meeting them where they already are, with dishes they recognize and flavors they trust.

You can read Datassential’s full 2026 Plant-Forward Opportunity Report here. For operators who want the trend already built in, the Comfort Classics line is a great place to start.

Source: Datassential 2026 Plant-Forward Opportunity Report, produced in collaboration with The Culinary Institute of America, BITE: Building Impact Through Eaters, and the Menus of Change University Research Collaborative.