UK-based fast-casual restaurant Byron recently launched its first-ever flexitarian-friendly burger range. Targeting meat eaters who are looking to be more conscious of their consumption or carbon footprint, the restaurant launched its 'Classic Flex' and 'Reflex' burgers.
"Whether it be for health or sustainability reasons, there's a lot of people who are more conscious about the amount of meat they're eating right now," said Byron's Head of Food Paul Mason about the restaurant's recent decision to launch these diet-specific and flexitarian-friendly products.
While both the Classic Flex and Reflex burgers consist of 70% British beef along with 30% sautéed mushrooms, the Reflex is an upgraded and more indulgent version featuring added toppings like tomato, onion kale and roasted garlic along with signature house-made ketchup and rosemary mayo sauces.
Image Credit: Byron
Key Themes Behind This Trend
- Flexitarian-friendly Burgers
- Opportunity for creating more menu items that cater to flexitarian diets and sustainability concerns.
- Conscious Meat Consumption
- Opportunity to educate consumers and provide options for those who want to reduce their meat intake.
- Hybrid Food Products
- Opportunity to combine different ingredients to create innovative and appealing food offerings.
Where This Applies
- Fast-casual Restaurants
- Opportunity for fast-casual chains to introduce flexitarian-friendly menu items and attract a wider customer base.
- Sustainable Food Industry
- Opportunity for sustainable food companies to develop and market meat-alternative products that appeal to flexitarians.
- Food Technology
- Opportunity for food tech companies to create hybrid food products that meet the needs of conscious consumers.
