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Embracing plant-based proteins allows operators to attract new patrons with elevated menu options

At a time when the foodservice industry is pivoting to counteract the world’s health crisis, menu innovation and addressing the evolving demands of today’s consumer are more vital than ever. There’s no doubt the pandemic has shined a light on the importance of prioritizing personal health, with many consumers making the conscious decision to adopt healthier habits and make smarter food choices in promotion of their wellbeing. 

In fact, many consumers are realizing the power of plant-based foods and are becoming more and more interested in flexible protein options. In 2019, 59% of Americans were already eating meatless at least one day a week[1] and a recent Datassential report[2] revealed that nearly one-quarter of Americans are eating more plant-based foods as a result of the pandemic. 

OZO™, a newly launched line of plant-based protein powered by Colorado-based start-up Planterra Foods, provides operators with a versatile plant-based offering that not only broadens the choices on menu, but provides patrons of all ages with a clean protein option that doesn’t sacrifice taste and flavor for nutritional advantage. 

With plant-based burgers, ground, nuggets and breakfast sausage patties, OZO products are not only for vegans and vegetarians, but for any patron looking for a meal that includes a high-quality protein that tastes delicious, is made using clean ingredients and has added health benefits. 

Setting itself apart from other plant-based and traditional proteins available today, OZO is made using an exclusive, proprietary blend of high-quality pea and rice protein that relies on the fermentation of shiitake mycelia root, which enhances the taste and flavor, as well as improves overall digestibility. Additional benefits include support to the immune system, reduced inflammation and increased fiber intake. 

OZO products have up to 22 grams of protein per serving, are non-GMO andcertified vegan. These plant-based protein products are made using clean, soy-free ingredients and contain no cholesterol and have fewer calories, fat and saturated fat in comparison to 80% lean ground beef and other leading plant-based protein brands. 

With recent research indicating that additional drivers behind the shift to consuming more plant-based proteins being environmental impact and animal welfare, its clear plant-based is here to stay and restaurant operators would benefit from incorporating more plant-based protein choices within their menu selection. 

For more information, visit PlanterraFoods.com/Foodservice

1 According to a 2020 survey conducted by Self.inc 

2 According to Datassential 2019 Report 

This post is sponsored by Planterra Foods

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