Sponsored by Real California Milk
According to Strategic Market Research, 70 percent of US citizens eat plant-based foods. However, the number of people who identify as vegan or vegetarian in the US is much lower. About 4 percent of the US population identifies as vegan and about 5 percent as vegetarian.
This means there is a huge demand for vegetable-heavy dishes, but a small percentage want a meal solely of plants. “There is a plant-forward movement,” says Chef Barbara Alexander, a consultant for Real California Milk. “It’s where the focus in the diet is primarily on plants, but being open to animal products like dairy or meat.”
While increasing plant intake can have benefits, plant-only dishes can lack depth of flavor and may leave diners unsatisfied. Adding animal-based ingredients like dairy is an easy way to add flavor, and nutrition and increase the perceived value of plant-forward meals.
“Without the richness and depth that comes from fat, these meals may leave diners wanting more. By incorporating dairy, chefs can address this gap,” Alexander says. “California cheese, for example, brings that element of umami, deliciousness, and craveability to plant-forward dishes.”
According to a 2024 California Milk Advisory Board study, 74 percent of operators rank the nutritional content of products as important or extremely important among purchasing factors of dairy products. Dairy products offer a good source of protein and essential nutrients like calcium, vitamin D, and potassium. With these benefits, operators can justify a higher price and attract customers seeking healthier meals.
“I think there are two ways to add perceived value to a dish: either by incorporating luxurious ingredients or by layering flavors,” Alexander says. “Too often, plant-based dishes like chickpea salads are basic, but you can elevate them by adding components like yogurt or cheese, which brings texture and flavor to the next level.”
When sourcing dairy, Real California Milk stands out for its quality and reliability. With over 1,000 family-owned dairies and USDA-inspected products, California’s dairy industry offers a dependable supply of award-winning dairy year-round. The state’s favorable climate ensures a stable production process, keeping costs and product availability consistent for operators.
“I’m very confident in California dairy,” Alexander says. “I know that when I present it to chefs, they’ll be impressed with the quality.”
Real California Milk offers a diverse selection of over 200 brands, featuring everything from mozzarella and pepper jack to artisanal cheeses and a wide variety of Hispanic-style cheeses.
“Hispanic-style cheeses are often boxed into Latin American cuisine, but they have so many other uses,” Alexander says. “California cotija is a fantastic and inexpensive Parmesan replacement, and California queso fresco can be used as a feta substitute. For example, a watermelon salad with cotija and crema adds a unique twist by pairing sweetness with salty, rich cotija and crema.”
By incorporating Real California dairy products into plant-forward meals, operators can deliver delicious, nutrient-rich dishes that keep customers coming back—proving that plant-forward dining can be indulgent and satisfying.
To taste award-winning dairy products, visit realcaliforniamilkfoodservice.com
Olivia Schuster
