The popularity of plant-based dairy and meat substitutes in the Dutch food service industry has soared in the past two years. According to an analysis by ProVeg, total sales of meat alternatives in particular have more than doubled between 2021 and 2023. 

Meat substitutes used more often in the Netherlands

The government considered introducing a meat tax to encourage Dutch residents to eat less meat, and it appears establishments in the food service industry are already doing their part to encourage a more plant-based diet. By the end of last year, sales of meat substitutes rose by 111 percent in hospitality, catering and other food establishments compared to 2021 - amassing almost 3 million kilograms of plant-based meats. 

It may seem like a lot, but meat substitutes only make up 4,3 percent of the volume share in the Netherlands when compared to animal equivalents in food services. Even with this, the sale of meat replacements is higher in the food service industry than the amount sold in Dutch supermarkets for the first time ever. The sale of animal meats in the food service sector has also decreased by 2 percent. 

Plant-based alternatives are new standard instead of dairy

From 2021 to 2023, sales of dairy alternatives grew by 82 percent. Plant-based butter and margarine have been popular for years now, making up 63 percent of market sales. 

Alternatives for frothed milk are also being used more frequently, with 19,7 percent of frothed milk used being protein-based - most often oat milk. This occurs most noticeable in fast service which includes cafes, sandwich shops and snack bars. Based on the percentage, it is a reasonable estimate that one in five coffee drinks in these establishments is made with plant-based milk.

Caterers in the Netherlands use high volumes of plant-based foods

In catering to companies and educational institutions, there have been high volumes of plant-based products used compared with other food services. Plant-based cooking creams are used 21 percent of the time in corporate catering and 37 percent of the time in educational catering. 

Mayonnaise and French fries sauce have also become increasingly plant-based, but the most surprising is the use of plant-based bitterballen, which are used 26 percent of the time in corporate catering and 22 percent in schools. This means that about one in four bitterballen when having drinks at events for work are plant-based.

According to food service expert at ProVeg Netherlands, Martine van Haperen, it is easier for caterers to offer only plant-based options. “What these products have in common is the high one-on-one replaceability with the animal alternative. More and more caterers only offer vegetable cream, mayonnaise or bitterballen,” said Van Haperen. “That is much easier and more environmentally friendly than offering animal and vegetable options separately, especially because the consumer hardly tastes the difference."