The plant-based foods category took off prior to Covid and has since undergone considerable consolidation – shifting from a mainstream alternative focused on vegans and vegetarians, to a complementary meal type designed to appeal to flexitarian eaters. At the same time, we’ve seen chefs move away from manufactured plant-based proteins with artificial additives in favour of a return to wholefoods-based ingredient as a basis for their plant-based meals. Three of FSR’s consultant chefs tell us more.