As a lot of restaurateurs know, one of the toughest area's of the plant-based realm to conquer has traditionally been with a chicken-taste-alike protein. Today,
Beyond Chicken Tenders are, according to the release, the result of nearly a decade of research and development with the company's 200-member culinary team. The result, according to the company, is a tender that in taste tests has proven to score "comparably in overall flavor to animal-based chicken tenders."
And the demand for those bird-based chunks of chicken meat has skyrocketed along with the nation's passion for poultry, leading to shortages amid soaring consumer demand as the restrictions of the pandemic help restaurants get back to full business. The resulting tenders are packed with protein, but contain 40% less saturated fat than the leading player in the traditional chicken tender market, the release said. That is, in part, because these tenders are crafted with plant-based ingredients like faba beans and peas, though they contain GMOs, antibiotics or hormones, and have no cholesterol.
Consumers can start looking for the new tenders in nearly 400 restaurants nationally, including:
- Toppers Pizza.
- Sarpino's Pizza.
- Romeo's Pizza.
- Plant-based Pizzeria.
-
Nuno's Tacos &
Vegmex Grill . - Next Level Burger/Next Level Clucker.
- Flyrite Chicken.
- Bad Mutha Clucka.
This is, of course, not
"We're innovating the poultry market with the new Beyond Chicken Tenders—the result of our tireless pursuit for excellence and growth at
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