California-based sandwich chain Mendocino Farms and Pressed Juicery recently joined forces to create the 'Rescued Vegetable Burger,' which is made with vegetable patties prepared from leftover juice pulp.
The pulp used in the making of these burgers finds a way to creatively repurpose hundreds of pounds of scrap carrots, beets, spinach, kale and lettuce that would otherwise go to waste. Along with these nutrient-dense vegetables, the patties are fortified and flavored with spices, brown rice, grilled onions and beans.
The vegan Rescued Vegetable Burger is served on a butterless brioche bun with a dairy-free Thousand Island dressing, vegan cheese and additional vegetable toppings. As Mendocino Farms co-founder Mario De Poro describes "It takes like veggies, but there is a moistness to it. It has a savory, umami quality."
Upcycled Pulp Burgers
Pressed Juicery and Mendocino Farms Make Vegetable Patties from Juice Pulp
Trend Themes
1. Upcycled Food - Opportunity for businesses to repurpose food waste and create innovative food products.
2. Plant-based Burgers - Growing demand for vegetable-based burger options creates space for innovative and sustainable plant-based protein alternatives.
3. Circular Economy - Adopting a circular economy approach in the food industry by utilizing by-products to reduce waste and create new revenue streams.
Industry Implications
1. Food and Beverage - Innovative companies can capitalize on the rising interest in upcycled food and plant-based options to cater to conscious consumer preferences.
2. Sustainability - Sustainability-focused businesses can explore opportunities to integrate circular economy principles in their operations and product development.
3. Alternative Protein - The alternative protein industry can leverage upcycling technologies to produce plant-based burgers with reduced environmental impact.