Planterra Foods Ozo has announce two new products for the US market that will provide consumers with a way to incorporate familiar flavors and textures into their diet in a plant-based way. The product is meant to mimic the taste and texture of chicken, but maintains a recipe that is packed with more protein, more fiber and even less fat than meat. The product comes in four flavor options including Sea Salt & Pepper Cutlet, Garlic & Herb Cutlet, Rotisserie-Style Shreds and BBQ Shreds.
Planterra Foods CEO Darcey Macken spoke on the new products saying, "As time goes on, the demand for protein will only continue to increase and the world won’t be able to satisfy that demand with meat-based products alone. With chicken being the most popular protein in the United States, it was clear we needed to create a plant-based option where people don’t have to sacrifice this mealtime favourite and have a more sustainable option."
Flavorful Plant-Based Chicken Alternatives
This Planterra Foods Ozo Product Comes in Four Flavors
Trend Themes
1. Plant-based Protein Alternatives - Companies can create more innovative plant-based alternatives to traditional meat products to meet the increasing demand for protein.
2. Flavor Imitation Technology - Innovative techniques can be developed to mimic the taste and texture of traditional meat while using plant-based ingredients.
3. Sustainable Meat Substitutes - There is an opportunity for companies to create meat substitutes that are more sustainable and environmentally friendly than traditional meat products.
Industry Implications
1. Plant-based Food - Companies in the plant-based food industry can benefit from developing new products that imitate the taste and texture of traditional meat while being more sustainable and environmentally friendly.
2. Food Technology - The food technology industry has an opportunity to develop new techniques for imitating the taste and texture of traditional meat using plant-based ingredients.
3. Sustainability - The sustainability industry can benefit from the development of more environmentally friendly meat substitutes that can meet the increasing demand for protein while reducing the negative impact of traditional meat production on the environment.