Skinny Butcher, a Detroit-based food manufacturer specializing in plant-based protein alternatives, has teamed up with Chicago-based restaurant Wow Bao to launch an all-new plant-based chicken brand for sale via both physical retailers and virtual restaurants.
To develop the new line, Skinny Butcher tapped food manufacturer Golden West Food Group, while Wow Bao created a new virtual kitchen concept. Together, the three companies have launched the Crazy Crispy Chick’n, an all-new brand that that delivers a range of plant-based chicken products including Chick’n Parm, Chick’n Parm, Jumbo Chick’n Tenders, Chick’n Caesar Salad, sandwiches, and sliders.
"We have always been a food first company, and Dave Zilko and his team have created an unparalleled product that we are proud to partner with and represent on a national scale. While other plant-based chicken companies have nuggets, we have a full line of menu items that will please any and all eaters," said Geoff Alexander, Wow Bao president and CEO.
Collaborative Plant-Based Chicken Brands
Skinny Butcher and Wow Bao Launch 'Crazy Crispy Chick’n'
Trend Themes
1. Plant-based Chicken Alternatives - The growing demand for plant-based protein alternatives presents an opportunity for innovation in the development of various plant-based chicken products.
2. Collaborative Virtual Kitchen Concepts - Collaboration between food manufacturers and virtual kitchens allows for the development of new brands for sale through both physical retailers and virtual restaurants.
3. Menu Diversification - The introduction of a full line of plant-based chicken menu items serves to appeal to a broader customer base, catering to all eaters.
Industry Implications
1. Food Manufacturing - Food manufacturers can leverage innovative plant-based protein alternatives to expand their product offerings and capitalize on the growing popularity of vegan and vegetarian diets.
2. Restaurant - The collaboration between restaurant concepts and food manufacturers/virtual kitchens can provide restaurants with the opportunity to diversify their menu offerings and adapt to changing dietary preferences.
3. Retail - The rise of plant-based protein alternatives presents an opportunity for retailers to expand their offerings and cater to the growing demand for vegan and vegetarian products.