Scratching beyond the surface: Where is plant-based headed?

In this Q&A, Talia Profet, ofi’s European Chef Lead, shares her personal experience with plant-based cooking and what might be coming next.

How have you seen the plant-based trend evolve over the last few years?

I’ve noticed the plant-based trend really shifting in a fun direction lately. It’s less about mimicking meat and more about celebrating real ingredients—think vibrant veggies, fresh fruits and bold, unexpected flavor combos. In my own kitchen, I’ve loved experimenting with ingredients like cocoa, nuts and spices to elevate plant-based dishes. A touch of roasted hazelnut can add incredible depth to a sauce, and cocoa brings a rich chocolate-y or acidic note to savory dishes that surprises people in the best way. Spices can bring a full flavor playground to any dish. It’s exciting to see how creative and flavorful plant-based cooking has become.

What's an example of a common challenge you see with plant-based formulations? What are some solutions you like to use?

One of the biggest challenges I’ve come across is finding the right balance between flavor, color and texture. It’s easy to get one just right and have the others fall a bit flat. As a chef, I’m always asking myself: how do we bring out bold flavors without dulling the visual appeal, or create a beautiful plate that still delivers on texture? It’s a constant balancing act—but when it clicks, it really elevates the whole dish.

One of the great advantages of working at ofi is having access to such a wide portfolio of ingredients. It allows us to tackle common challenges in plant-based cooking—like flavor and texture—with creativity. Whether it’s using cocoa to add richness or nut pastes and protein powders to build texture and depth, there are so many possibilities to craft balanced, satisfying dishes.

What do you think might be coming up next for plant-based? For example, any foods or dishes that might be the next viral star?

While it’s hard to predict the next big plant-based star, I’m seeing exciting momentum around fruits and mushrooms. They’re popping up in both sweet and savory dishes in really creative ways. It feels like we’re just scratching the surface of what our ingredients can do—and I’m looking forward to seeing how far we can take them.