In an effort to cater to changing consumer preferences and offer more flexibility when it comes to vegetarian offerings, B.GOOD has debuted four new plant-powered burgers.
According to B.GOOD, it's new plant-powered burgers were created in response to the growing demand for alternative proteins. As a result, B.GOOD's new burger "lineup features a mix of vegan, vegetarian, and blended options that offer consumers flexibility based on their unique motivations." These burger options include the chickpea-based Falafel, the quinoa-blended Jalapeño & Cheddar, the Sweet Heat beet pineapple burger, and the meaty Turkey Medley. All the new burgers will be permanent additions to the B.GOOD menu and are in keeping with the chain's mission to serve 'Food with Roots.'
Plant-Powered Burger Menus
B.GOOD Just Introduced Four New Plant-Powered Burgers for Flexitarians
Trend Themes
1. Growing Demand for Alternative Proteins - Catering to the increasing demand for alternative proteins presents opportunities for developing innovative plant-powered burgers and expanding menu options.
2. Flexitarian Diet Trend - The rise of flexitarian diets opens up possibilities for creating more flexible, plant-powered burger options that cater to customers with varying dietary preferences.
3. Sustainable and Plant-based Eating - The movement towards sustainable and plant-based eating habits creates a niche for plant-powered burgers made with environmentally-friendly ingredients and production methods.
Industry Implications
1. Restaurant and Fast Food - Restaurants and fast food chains have the opportunity to differentiate themselves and attract a wider customer base by incorporating plant-powered burgers into their menus.
2. Food Manufacturing and Packaging - Innovations in food manufacturing and packaging can support the development and distribution of plant-powered burger products, meeting the growing demand for alternative proteins.
3. Plant-based Protein Industry - The plant-based protein industry can capitalize on the popularity of plant-powered burgers by creating new protein sources and improving the taste and texture of meat substitutes.