Plant-based pepperoni: Adapting an American favorite

Pizza is one of American consumers’ favorite foods, and pepperoni is one of their favorite pizza toppings. So it’s no surprise that, as the volume and diversity of plant-based options increases, plant-based pepperoni would skyrocket on restaurant menus.

Typically made with a mix of soy and wheat protein, and tofu, plant-based pepperoni is increasingly appearing as a meat substitute on a pizza, but it also has a place on sandwiches and charcuterie boards, allowing vegetarians and vegans to enjoy the unique spice of pepperoni in a variety of applications.

Market research firm Datassential found that while plant-based pepperoni is only found on 0.3% of restaurant menus in the United States, that number is up by 1300% over the past four years. Despite its relative scarcity, the company reports that 16% of the U.S. population has tried plant-based pepperoni, with awareness highest among younger consumers and vegetarians and vegans.

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