A ladle of … plant proteins for the hospitality industry

‘Savouring Tomorrow’: a cookbook dedicated to alternative proteins. How did the idea come about?

With ‘Savouring Tomorrow’, we want to promote the development and use of alternative proteins in modern cooking. In the past, animal proteins were often essential for adding flavour, texture and visual appeal to dishes. But times have changed: alternative proteins, once hard to find and often of lower quality, are now widely available and easy to use. With this cookbook, we want to demonstrate the versatility and enormous potential of alternative proteins. It is intended to inspire professionals to try out new ingredients and dishes, while fostering a dynamic and informed community where knowledge-sharing and creativity can thrive.

How does the cookbook differ from other vegan recipe books?

‘Savouring Tomorrow’ is distinguished primarily by its international perspective. While many cookbooks focus solely on European or Western cuisine, we have collaborated with professional chefs from seven different countries, including Vietnam, the UK (London), Singapore and Malaysia. This allowed us to incorporate a wide array of expertise and cultural influences. Over the course of a year, we developed 19 distinct recipes, spanning traditional Asian dishes, contemporary international creations and inventive vegan desserts. We not only avoid animal products but also demonstrate that plant-based meat alternatives can perfectly mimic the flavour and texture of beef, chicken and pork. Plant-based butter allows even the most discerning pastry chefs to create exceptional desserts. Egg substitutes can foam, emulsify and bake just like real eggs.

Are alternative proteins the future of the hospitality industry?

Alternative proteins are becoming increasingly important in the hospitality industry as more and more guests prefer sustainable and healthy dietary options. This growing demand is driving the development and variety of protein alternatives. Thanks to advanced food technologies, textures and flavour profiles are continually improving and increasingly resembling those of animal products. Alternative proteins not only provide an eco-friendly option but also open up a wealth of new culinary possibilities. With ‘Savouring Tomorrow’, we aim to inspire restaurateurs to incorporate more plant-based ingredients into their dishes. This enables them to reimagine traditional recipes and provide their guests with exciting new flavour experiences. Our central message is: the future of food is plant-based, creative and full of possibilities.