Blimpie's Plant-Based Meatball Parmigiana is Made Meatless with Gardein
Laura McQuarrie — January 10, 2022 — Lifestyle
References: Blimpie & prnewswire
The Plant-Based Meatball Parmigiana is a new menu item at Blimpie that features the same authentic marinara sauce and melted cheese as the classic Meatball Parmigiana but with a meatless twist. Now available at Blimpie locations nationwide, this new sub features plant-based meatballs from Gardein, a zesty Italian sauce, plus provolone and a sprinkle of parmesan. Sam Carity, senior national marketing manager for Kahala Brands, parent company of Blimpie, says "Guests have been looking for a plant-based option and we set out to create a sub that could fill their cravings."
This plant-based sub is only gracing the menu at Blimpie for a short time so those who are interested in trying Blimpie's very first plant-based sub will want to do so before April 3rd, 2022.
This plant-based sub is only gracing the menu at Blimpie for a short time so those who are interested in trying Blimpie's very first plant-based sub will want to do so before April 3rd, 2022.
Trend Themes
1. Plant-based Meat Alternatives - As more consumers seek out plant-based options, there is an opportunity for companies to innovate and expand their offerings in this area.
2. Fast Food Plant-based Options - Fast food companies can tap into the growing demand for plant-based options by adding more meatless options to their menus.
3. Limited Time Offerings - Creating limited time plant-based offerings can drive traffic to fast food establishments while also testing the market for potential permanent menu items.
Industry Implications
1. Fast Food - Fast food companies can differentiate from competitors by catering to customers interested in plant-based options.
2. Plant-based Food - The expanding market for plant-based alternatives presents an opportunity for companies to develop new and innovative products.
3. Menu Development and Marketing - As the demand for plant-based options continues to grow, there is a need for chefs and marketers to develop and promote new offerings.
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