In a study of culinary professionals, 25 percent of 400 indicated that they had recently shifted towards using plant-based alternatives in their dishes. This growing trend highlights a significant shift in the culinary world, with chefs looking to cater to the increasing demand for vegan and vegetarian options. The 25 percent of 400 professionals embracing plant-based ingredients such as tofu, seitan, and jackfruit are pushing the boundaries of traditional cuisine, creating innovative meals that align with both dietary preferences and sustainability goals. As more consumers seek plant-based options, this number is expected to continue rising.