Thank you Tasting Table for this exclusive in-depth review of our Veggie Burger line-up! We couldn't pick one out of so many fans favorites but glad that our newest innovation Crunchy Southwestern Veggie Burger came up as #1!
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3x Builder | Integrator | Acquired 10,000’s + B2B + B2C Customers | $300M+ raised | Do More Faster | Less Talk More Traction | Radical Productivity | #Bringthemhomenow
I'll admit it, as a vegan I struggle to find stuff to eat when I'm out and about. When I'm home it's easy, because I keep vegan ingredients around. But out in the world it's harder and that's why I love the Plantega model from entrepreneur Nil Zacharias. He's got Plantega's delicious vegan sandwiches and burritos in 64 bodegas throughout NY. Partnerships. Distribution. Recipes. Quality control. This isn't Nil's first rodeo. And he knows that “If the food doesn't pass the taste test, no one cares if we're saving the world.” And it seems to be working. The bodegas are making major $ selling #plantbasedfoods to curious New Yorkers. #restauranttech #restaurant #restaurantowners #restaurantmarketing https://lnkd.in/gFyWamCu
The Future Of Plant-Based Meat Is At The Bodega
delish.com
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As consumers strive to be more planet-conscious, the popularity of plant-based diets and sustainable meat alternatives will only continue to increase. Foodservice providers can harness this trend by offering plant-based savory options that stand on their own merits and provide consumers—even those who would normally choose meat—with an outstanding vegetarian dining experience. The key is to feature foods that feature a strong umami element. Umami is the savory flavor typically associated with meat, and mushrooms are one of the few plant-based items that contain this flavor profile. This is what makes mushrooms such an impressive meat alternative! Test umami-rich options on your menu today, starting with this incredibly flavorful Shroomami Burger: https://lnkd.in/g5nRCNcY Once you have mastered this culinary formula for plant-based umami, the sky’s the limit! #Plant-Based #MushroomsOnTheMenu #Umami
You Won't Even Miss The Meat In This Flavorful Shroomami Burger
msn.com
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"At Chunk, we set out to create a new category of food for every day – one that brings together the unrivaled nutritional benefits of plants with the deeply satisfying taste, texture and chew of your favorite whole cut." Thanks for speaking with us, vegconomist - the vegan business magazine!
chunk foods recently launched the first plant-based steak in a traditional steakhouse chain in America - find out all about it here in our Q&A with CEO Amos Golan 🥩 #plantbasedmeat #meatalternatives #plantbasedbusiness #veganbusiness
Chunk Foods: “The Feedback from Our Launch with Charley’s Steak House in Orlando Has Been Overwhelming”
https://vegconomist.com
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🍕Purezza & La Fauxmagerie Head of Sales 🧀 ‘The Big Cheese’ 🌱 | Challenger Brand Champion 🏆 | "The Most Positive Person in FMCG" ✨ |
🍅 Has anyone else spotted that Mutti now have a vegan bolognese with pea protein?💪🏻 Seeing an iconic Italian brand like Mutti embracing veganism is amazing. 🤩 Plus the fact it’s made in Parma, the land of meat and cheese is truly saying something. 🇮🇹 I haven’t bought it yet - as we always make our own tomato sauces from scratch (often using Mutti). But for a time saving hack, buying from a brand you know and love definitely makes me think ‘this must be good.’ Heinz recently also launched their culinary tomato range of sauces, purées, chopped tomatoes and more. This was just off the back of launching a vodka pasta sauce in collaboration with Absolut too. Considering how versatile a tin of tomatoes can be - seeing brands like these expand their ranges to quicker meal occasions is an interesting move. What are your thoughts on this? Have you seen other brands doing something similar recently? Have you tried any? Either way - I’m personally here for it 🍅 🤌 🧑🍳 #tomatoes #tomatosauce #italianfood #vegan #foodanddrinkindustry
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If you want your plant based burger to sell, please don't name it "Vegan Burger or Veggie Patty" Instead: Let customers know what the key ingredients are. To make the dish more enticing, tell us how it's prepared: Char-Grilled Beyond Cheeseburger or Pan-Fried Black Bean Burger You can also add an adjective that describes the flavor: Grilled Spicy Black Bean Burger Add allergen information into the description, for example "soy-based patty" or "pea-protein based patty" and describe the bun as vegan or plant based so we know it's also vegan friendly. Pro Tip: Add your plant based burger to the top of your burger list on your menu for more sales, to reduce your company's carbon footprint and promote inclusivity.
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Super cool read... You can now order Impossible Foods' plant-based sausage patties and burgers at IHOP. This collaboration aims to cater to a wide range of food lovers, including flexitarians and meat-eaters who might not have explored plant-based options before. #impossiblefoods #plantbased #tsginvest #alternativeinvestments #IHOP #vegandiet https://bit.ly/3RIdh1E
Impossible Foods Partners with IHOP to Bring Plant-Based Options to Nearly 1,700 US Locations
https://vegconomist.com
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🥩 Juicy Marbles’ plant-based whole cuts are retailing at a lower price than animal steak at Tesco Juicy Marbles' plant-based steak is priced at £9, with a special introductory offer of £6.75 for Tesco Clubcard holders. The pricing is notably lower than comparable animal-based fillet steaks (Sainsbury’s Beef Fillet Steak retails at £10.32). There has been a significant increase in demand for high-quality, versatile plant-based meat products, as indicated by Tesco's customer trends. This demand influenced Tesco's decision to stock Juicy Marbles' products. Juicy Marbles is positioned as a market leader in whole-cut plant-based meats, offering products that are recognised for their quality and versatility, which has been a key factor in their retail success and consumer appeal. Luka Sinček ✉️ Hungry for more on biotechnology shaping food's future? Devour the free subscription and join a list of founders, investors, and biotech enthusiasts leading the food revolution: betterbioeconomy.com
Juicy Marbles’ Whole Cuts Arrive in Tesco, Retailing at Lower Price Than Animal Steak
https://vegconomist.com
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Join Rachel, the keto vegan extraordinaire, as she unveils a creative twist on the classic coleslaw. Dubbed "Burgerslaw," Rachel affectionately labels it her ultimate favourite. Embracing the keto philosophy, she opts for a cabbage mix featuring red, white, and sweetheart varieties, finely shredded to your liking. Departing from the traditional onion and carrots, Rach introduces a keto-friendly medley of vegan Hellmann's mayo, zesty dill, rich tomato puree, garlic paste, tangy mustard, a hint of chilli paste, and a touch of stevia liquid. KEY TAKEAWAYS The recipe for burger slaw includes shredded cabbage, vegan mayonnaise, tomato puree, garlic paste, mustard, chili paste, and stevia. The amount of each ingredient can be adjusted to personal preference, but the Rachel recommends starting with more tomato puree, a generous squeeze of mustard, less garlic paste, and a few drops of stevia. Rachel suggests using a variety of cabbage, such as red cabbage, white cabbage, and sweetheart cabbage, but any type of cabbage can be used. Carrots are not included in the recipe because they are not keto-friendly. Rachel encourages listeners to experiment with their own adaptations of the recipe and share their feedback. BEST MOMENTS "It's coleslaw, but so much better than coleslaw. It's Burgerslaw. It is this. I love it." "I used to use just one pack of dill, but I'm really a dill fan. So, I'm going to use three packs” "You can take off the stems, but because, I mean you're having really chunky cabbage, so what's a bit of chunky dill going to do? Not much at all." VALUABLE RESOURCES You can buy liquid stevia here: https://amzn.to/45cHBp5 Nutritional Count Per 100g portion Fat: 37g Carbs: 6g Protein: 2.5g HOST BIO Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. https://lnkd.in/eXu3uKgU https://lnkd.in/eAA5pAkQ https://lnkd.in/eukJmsJF
#4 A Twist on Traditional Coleslaw: The Burger Slaw Recipe VIDEO
podbean.com
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The #NewYorkTimes reports cabbage is having a moment in the spotlight and trending in restaurants, so it’s the perfect time to highlight this valuable food. Check out our new blog to learn about some popular cabbage dishes from around the world: https://lnkd.in/g9dvX7_s
Cabbage Is Trending, Here are 5 Vegan Ways To Enjoy This Versatile Vegetable
https://plantbasedtreaty.org
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This month, we're diving into our newly released report authored by Anthony Warner that takes the issue of processed foods, and why they're not necessarily always a "bad thing". "Trust the process - Why less is more with processed foods" #foodproduction #food #upf #ultraprocessedfoods #plantbased #bakery #foodtechnololgy #foodscience #technology #foodindustry #newfoodinnovation
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