According to a study carried out by FranceAgrimer in 2020 (excluding the lockdown period), a quarter of French people now consider themselves to be flexitarian and have therefore reduced the amount of meat they eat: a lasting trend that restaurant owners have taken on board by offering vegetarian alternatives on their menus.
Although this phenomenon affects all the channels of the catering industry, fast-food restaurants are ahead of the game, accounting for 65% of orders for vegetarian dishes, according to a survey conducted by The NPD Group.
This can be explained in part by the development of offers inspired by world cuisine with the explosion of poke bowls, soups, sandwiches, wraps and vegetarian burgers, which the biggest players in the circuit now systematically offer on their menus. Diversifying protein sources also allows us to discover new flavours and to promote a healthy and balanced diet.
Eggs are a healthy and economical alternative to expand your offer. They allow professionals to offer meals containing quality proteins, meeting the needs of flexitarians and vegetarians. At Ovoteam, we develop convenient, varied and quickly prepared meals that are perfectly suited to these new snacking trends.
The sun omelette,
round and sized to fit easily into a burger or bagel.
The slow-cooked poached egg,
ideal in a ramen, a salad, a bowl or a sandwich with its melting yolk that does not run.
The omelettes,
A wide range of omelettes that can be used in vegetarian wraps and sandwiches.
Poached eggs,
to be served hot or cold, very tasty with their runny yolk.
Healthy, a source of culinary inspiration and creativity, convenient and economical: the egg has it all !
