The rising demand for vegan diets is driving a surge in the popularity of plant-based dining facilities. In Germany, where the vegan population has increased significantly over the last decade, food companies are adapting to cater to this growing trend.The rising demand for vegan diets is driving a surge in the popularity of plant-based dining facilities. In Germany, where the vegan population has increased significantly over the last decade, food companies are adapting to cater to this growing trend. Vegan eateries like Oukan in Berlin have become popular destinations, offering multi-course meals featuring house-made plant-based ingredients like tofu, miso, and soy sauce. Chef and co-owner Timur Yilmaz emphasizes the nutritional value and flavor profiles of these dishes. Doen Doen Planted Kebap Berlin takes a unique approach by recreating the traditional Turkish döner kebab with pea protein as a substitute for meat. Owner Solomon Papadopoulos reports that a majority of his customers are vegetarian or vegan, with a growing number of meat-eaters choosing his plant-based alternative. Papadopoulos highlights the positive feedback he receives from customers who are pleasantly surprised by the taste and quality of his plant-based offerings. The growing acceptance and popularity of vegan dining options demonstrate the shifting dietary preferences towards plant-based foods and the increasing demand for innovative and flavorful plant-based cuisine.
DINING FACILITIES DRIVE ON THE DEMAND FOR PLANTS
Research in Germany has shown that around 1.5 million people now consider themselves full-time vegans, compared to just 100,000 ten years ago.
Another 40 million Germans – or about half the country’s population – describe themselves as flexitarians – those who actively choose less animal-based food on their plates.
In Berlin, food companies are following this trend.
Get a table at a number of vegan eateries, such as the chic restaurant Oukan, which is now one of the most popular restaurants in the city.
“We produce a lot of what goes on the plate,” says Oukan chef and co-owner Timur Yilmaz.
“That means we create our own tofu, we create our own misos, we create our own soy sauces and garums. We grow our own koji, which are all ferments, or meat substitutes as you might call them, to enhance the flavors and create a highly nutritious yet delicious multi-course meal.”
On the other side of the city, Doen Doen Planted Kebap Berlin shares the same vegan philosophy.
Owner Solomon Papadopoulos took a gamble last year and reinvented the döner kebab – one of Berlin’s most famous dishes – by replacing beef and chicken with a pea protein product.
Although about 80 percent of his customers are vegetarian, he sees more and more customers swapping traditional fast food dishes for his plant-based alternative.
“I had so many interesting moments talking to people, convincing them (and) even offering them the opportunity to try it (without paying),” Mr Papadopoulos said.
“It’s fantastic to see the reaction. Even after just one response they say it’s great, so this is great to see.”
