Trader Joe's New Turkeyless Ground is a Free-free Protein Option
Katherine Pendrill — August 14, 2022 — Lifestyle
References: traderjoes
With its new Turkeyless Ground, Trader Joe's aims to give consumers a simple protein option that will satisfy meat lovers and vegetarians alike.
Trader Joe's new Turkeyless Ground is essentially a meat-free take on ground turkey. The product is made from a blend of plant-based pea proteins and textured wheat proteins, which gives the product the same flavor and texture of ground turkey, while also delivering 21 grams of protein per serving. Best of all, the meatless protein holds on to spices, seasonings, and sauces quite well, which makes it a perfect option for everything from shepherd’s pie to spaghetti Bolognese. You can even use it to make a surprisingly juicy and extra flavorful veggie burger.
Image Credit: Trader Joe's
Trader Joe's new Turkeyless Ground is essentially a meat-free take on ground turkey. The product is made from a blend of plant-based pea proteins and textured wheat proteins, which gives the product the same flavor and texture of ground turkey, while also delivering 21 grams of protein per serving. Best of all, the meatless protein holds on to spices, seasonings, and sauces quite well, which makes it a perfect option for everything from shepherd’s pie to spaghetti Bolognese. You can even use it to make a surprisingly juicy and extra flavorful veggie burger.
Image Credit: Trader Joe's
Trend Themes
1. Plant-based Products - Developing innovative meat alternatives using plant-based proteins to meet the needs of diverse consumers.
2. Textured Proteins - Exploring the potential of using different plant-textured proteins as a meat alternative to create sustainable protein sources.
3. Flavor Retention - Developing advanced processes for retaining flavors of spices, sauces and seasonings for non-meat protein substitutes.
Industry Implications
1. Food - Producing innovative plant-based protein products that can meet the demands of the changing dietary habits of consumers.
2. Agriculture - Developing new farming methods for plant-based protein sources used in meat alternative products.
3. Restaurant - Innovating recipes and menus for plant-based meat alternatives to cater to a growing vegan/vegetarian population.
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