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Vegetal Gourmand: no more sad soy steak

Trends & Concepts 7 min read 14 septembre 2025

Michelin-starred chefs (Ducasse, Humm) paved the way.

Techniques: Fermentation, smoking, whole roasting (roasted cauliflower). We treat the vegetable as meat.

The target isn’t the vegan activist (3% of the population), but the flexitarian (30-40%) who wants to eat less meat but better.

Plant-Based Fast Food (Burger King Plant-Based): The taste is astonishing, you no longer notice the difference.

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