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.
What's Driving This Trend
- Hybrid Burgers
- The combination of meat and plant-based protein present an opportunity for companies to attract flexitarians who want to consume less meat.
- Plant-based Mixes
- Growing interest in plant-based diets creates opportunities to develop new products that blend meat and plant-based ingredients.
- Protein Power
- Hybrid burgers with high protein content could tap into the demand for protein-rich food among health-concerned consumers.
Who This Affects Most
- 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.
- 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.
- Agriculture
- The agriculture industry can benefit from developing new crops that blend with plant-based protein to meet the growing demand for healthier diets.
