Inspired by our Kraft Heinz chef, Duane Gojsovich...
In today’s culinary environment, trends are driving innovation faster and far wider than ever before. Social media and the ability to search for anything utilizing technology is bringing people and causes closer together and driving consumers to make decisions every time they dine out.
One trend that I would like to address is that of “Eating A Plant Forward Diet”. In an effort to be heathier and to be more conscious of animal welfare, diners are now looking at restaurant menus for plant forward options. These diners are not Vegetarians, but are considered to be Flexitarians. They enjoy the taste and texture of traditional animal protein sources on their plates, but instead of giving up meat products completely, they are interested in reducing the amount of animal protein they consume while conversely increasing the amount of fruits and vegetables they eat on a daily basis. All without sacrificing the tastes and flavors that they are accustomed to.
At KraftHeinz we have many products within our portfolio that can help achieve this goal. Whether it’s taking a condiment or a sauce with robust flavors and combining it with a chopped vegetable to make a specialty plant forward relish or by offering meatless options from our Boca line, you can show your customers that you care.
"Better for you Burgers" are showing up on menus across the country and one way to simply accomplish this on your own is to combine our Boca Crumbles with your traditional beef blends in whatever proportion you prefer up to 50% before cooking. You will still provide the total amount of protein expected from a traditional burger, but half will come from a soy base versus 100% animal.
Try topping with a Dijon Cauliflower Relish (recipe below) for additional vegetable nutritional benefits, great crunch and a powerful flavor punch.