Taco Bell is reinventing the Naked Chicken Chalupa for plant-based eaters with the Naked Chalupa with a Crispy Plant-Based Shell that's certified vegan by the American Vegetarian Association. This new innovation straight out of the Taco Bell Test Kitchen uses a pea protein-based proprietary blend that's breaded and shaped into a shell and crisped to order.
This limited-time menu offering is filled with lettuce, cheddar cheese, diced tomatoes and avocado ranch sauce, and it's a treat that can be customized as desired to add or remove ingredients like dairy or eggs for a vegan-friendly option. The craveable plant-based option was created to satisfy consumers' desire for creativity and it delivers a uniquely Taco Bell twist on the classic taco.
Currently, the Naked Chalupa with a Crispy Plant-Based Shell is testing at only one Taco Bell location in California until the end of the month, while supplies last.
Plant-Powered Taco Shells
Taco Bell is Serving the Naked Chalupa with a Crispy Plant-Based Shell
Trend Themes
1. Plant-based Menu Innovation - The popularity of plant-based diets is driving fast-food chains to create innovative and tasty new plant-based options for their menus.
2. Proprietary Plant-based Ingredients - Creating proprietary plant-based ingredients for use in menu items can lead to a competitive advantage and increased appeal for vegan and vegetarian consumers.
3. Customizable Vegan Options - Consumer demand for customizable vegan options is driving fast-food chains to offer more variety and flexibility in their plant-based menu items.
Industry Implications
1. Fast-food - Fast-food chains are facing increased pressure to create innovative plant-based menu options in response to consumer demand for healthier and environmentally sustainable food choices.
2. Food Manufacturing - Food manufacturers are investing in research and development to create new plant-based ingredients that can be used in fast-food and other foodservice applications.
3. Vegan and Vegetarian Products - The growth of the vegan and vegetarian food market is driving increased investment in plant-based product development and innovation.