With protein in focus, Dr. Praeger's is making it easier for people to hit their daily goals with its new Grillhouse Cheddar Burger, powered by 20g of plant-based protein. This boldly flavored burger patty made with real cheddar cheese melted into every bite is seasoned with a steakhouse-style seasoning blend and vegetables like onions, carrots, sweet potato, and butternut squash. As far as where this meat-free patty gets its protein from, the first ingredient in the Grillhouse Cheddar Burger is hydrated textured soy protein, and fans of cheeseburgers or cheese in general can appreciate that cheddar cheese is listed next.
As part of its freshly launched Grillhouse Burger line, Dr. Praeger's also introduced a plain Grillhouse Burger, another steakhouse-style, meat-free patty packed with protein.
Key Themes Behind This Trend
- Protein-forward Plant-based
- Rising consumer demand for high-protein plant burgers creates formulations that more closely match meat on macronutrients and texture.
- Cheddar-infused Plant Patties
- Inclusion of real cheddar in meatless burgers indicates hybrid dairy-plant products that shift taste expectations and ingredient sourcing.
- Steakhouse-style Meatless Flavoring
- Steakhouse-seasoned profiles in plant patties emphasize flavor-first positioning that moves plant proteins beyond strictly health-focused messaging.
Where This Applies
- Packaged Food Manufacturing
- Scalable production combining hydrated textured soy and dairy components supports refrigerated and frozen SKUs that carry strong protein claims.
- Retail Grocery Chains
- Shelf configuration and private-label offerings for high-protein plant burgers have the potential to change freezer category dynamics and shopper loyalty.
- Quick-service Restaurants
- Menu incorporation of steakhouse-style plant patties may influence ordering patterns and accelerate mainstream acceptance of meatless entrées.
