Plant-based meat technology company Rebellyous Foods supplies products to over 300 school districts across the nation and its new Spicy Kickin’ Patties meet the demand for bolder, spicier flavors. These plant-based patties developed for K-12 schools, restaurants and foodservice providers are free from cholesterol, antibiotics and hormones, and offer a planet-friendly alternative to animal-derived protein.
"Our customers love Rebellyous plant-based chicken, and schools have been clamoring for a spicy version of our delicious patty," said Kristie Middleton, Chief Relationship Officer for Rebellyous Foods. The new Spicy Plant-Based Patties mirror the taste and texture of traditional chicken patties and feature a crunchy coating that appeals to Gen Z's demand for bolder, spicier flavors. These easy-to-prepare patties meet the USDA National School Lunch Program’s requirements, offering two meat/meat alternate credits and a 1/4 grain credit.
Piquant Plant-Based Patties
Rebellyous Foods' Spicy Kickin’ Patties Deliver Bolder Flavor
Trend Themes
1. Spicy Plant-based Foods - The growing interest in bold, spicy flavors among younger demographics is driving demand for innovative plant-based food products.
2. School-friendly Plant-based Options - Plant-based foods tailored to meet nutritional guidelines for schools are gaining traction as healthy alternatives in school meal programs.
3. Texture-enhanced Meat Alternatives - Advancements in plant-based meat technology are focusing on replicating the taste and texture of traditional meats to appeal to meat-eating consumers.
Industry Implications
1. Plant-based Meat Industry - This sector is innovating rapidly with new products that cater to consumer demands for health-conscious and sustainable alternatives to animal protein.
2. School Foodservice Industry - Educational institutions are increasingly integrating nutritious, plant-based options into their meal programs to address health concerns and dietary preferences.
3. Food Technology Industry - Technological advancements in food production are enabling the creation of plant-based products that closely mimic the sensory experience of eating traditional meat.