Jennie-O Turkey Store's Turkey Burger Blends are made with not just white turkey but also black beans, whole-grain brown rice and pepitas. Each one of the hybrid burger patties with meat and plant-based protein has 15 grams of protein, as well as seven grams of fat and five grams of fiber.
Ryan Moorlag, brand manager at Jennie-O, says "We know that people are becoming increasingly interested in adding more plant-focused foods to their diets. Our new Turkey Burger Blends make it easy to marry plant-based ingredients with lean meats.”
These burgers appeal to flexitarians who are not quite ready to commit to 100% plant-based alternatives yet they still want to reduce their consumption of meat in favor of other options that are just as packed with protein.
Jennie-O Burger Blends Combine Turkey & Plant-Based Protein
1. Hybrid Burgers - The combination of meat and plant-based protein present an opportunity for companies to attract flexitarians who want to consume less meat.
2. Plant-based Mixes - Growing interest in plant-based diets creates opportunities to develop new products that blend meat and plant-based ingredients.
3. Protein Power - Hybrid burgers with high protein content could tap into the demand for protein-rich food among health-concerned consumers.
1. Food and Beverage - Companies in the food and beverage sector can benefit from developing hybrid burger alternatives that merge high protein meat and plant-based protein.
2. Health and Wellness - In the health and wellness industry, opportunities exist for companies to focus on providing quality protein through hybrid burgers that meet the needs of consumers who are concerned about their health.
3. Agriculture - The agriculture industry can benefit from developing new crops that blend with plant-based protein to meet the growing demand for healthier diets.