Seeing the meat industry leaders begin to innovate in the plant protein space is an important market signal that this surge in consumer interest is a new normal, not a passing trend. It gives more people more sustainable choices. Leveraging Perdue’s distribution, branding, and loyal consumer base for products that incorporate plant proteins is potentially game-changing. Perdue chief marketing officer Eric Christianson said “By blending plants and vegetables with the Perdue chicken families love, not only are we helping to meet demands for millions of parents but we are appealing to the growing number of flexitarian families who have an increased commitment to getting more plants and vegetables in their families’ diets.” By integrating plants into their core products, Perdue has started on the journey to diversify their offerings and meet the growing consumer demand for plant-based proteins.” Perdue quotes GFI director of Corporate Engagement Alison Rabschnuk in their press release: “We are very pleased that Perdue is offering a blended product, and we welcome this important step forward. Perdue is bringing a similar blending idea to childhood classics like chicken nuggets. It’s also reminiscent of the James Beard Foundation’s Blended Burger Project, which invites chefs to develop more sustainable burger patties by incorporating fresh mushrooms. One serving of their new blended chicken nuggets contains one half serving of vegetables. This morning the poultry giant announced a new line, PERDUE® Chicken Plus™, which blends in “cauliflower, chickpeas, and plant protein to create the next generation of frozen chicken nuggets, tenders and patties.” University chapters: The Alt Protein Project.Advancing solutions for alternative proteins.A sustainable, secure, and prosperous path.American national competitiveness & the future of meat.Marketing & promoting plant-based dishes.
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