The growing demand for plant-based menu items is opening up new possibilities for restaurants and food service operators. What emerged as a trend in the last 5 years is now here to stay.
Regardless of dietary restrictions, more and more people are choosing plant-based proteins for their health benefits. “The category for burger substitutes has been around for 45 years. If you look at other cuisines, plant-forward meals have always been part of the everyday diet.” said Patrick Baskin, US Market Lead – unMEAT, for Century Pacific Food, Inc. “We are finding in the last 10 to 15 years that the market has grown to a point where we have to consider plant-based protein as a stand-alone product, not just a substitute for a traditional burger.”
unMEAT, a new product line from Century Pacific Foods is unlike many other vegetarian brands, as it offers the restaurant and foodservice operator a vast array of tasty menu options. “Very early in the process, we understood that chef’s need to know that the flavor and taste is going to pop”, Baskin continued.
To accomplish that goal, they have expanded their portfolio to include new and exciting offerings. The line now features a Hungarian style sausage link. These links are perfect for a barbecue, as a breakfast side or an added protein to a fresh salad. Another addition to the line is the fish-free tuna available in water, sunflower oil and hot & spicy flavor. The luncheon style meats are reminiscent of spam and has the same versatility as its meat-based counterpart. unMEAT also has meat-free Tapa and Tocino ‘steak’ strips, Sunshine Skinless Longganisa breakfast sausages, and the Sunshine corned beef. They even have a line of oven-ready pizzas with flavors like margherita, unMEAT lovers, and sausage & peppers. All made with vegan cheese and faux proteins! unMEAT’s meatless burger patty and beef-free crumbles to make things like veggie burgers and tacos have become a staple in US kitchens.
unMEAT also understands that there needs to be a commitment to transparency in terms of the ingredients being used to create the product line. With that in mind, every item in the line is from non-GMO soy and wheat and each product is sold in sustainable packaging. Because unMEAT is high in fiber and low in sodium these products are healthier for you than traditional meats. They are also free of trans-fats, cholesterol, eggs and preservatives. unMeat has mastered the art of providing guilt-free foods while retaining its nutritional value.
Baskin’s innovative approach has enabled the brand to build market share in both foodservice and in supermarkets across the nation. The products are packaged either frozen or shelf-stable and are available for commercial and retail purchase. “We are providing a range of different products so that you aren’t limited to just burgers or grounds. It’s important to provide commodities that people have never seen before or maybe even thought about,” said Baskin. With this product range managers and chefs have more options to create dishes that feature these proteins and breathe new life into established meals. This could offer a freedom from the conventional ways of thinking around vegan and vegetarian meals and a departure from the over-utilized veggie burger.
unMEAT also understands the importance of being part of the menu creation process for its restaurant and foodservice customer. unMeat’s web site provides recipes that put a modern twist on family favorites and original dishes. The recipes can be seen as a starting point or a source of inspiration when developing new recipes of your own. “We have a team of in-house chefs based in the Philippines who develop unique and exciting recipes to spark creativity. It’s expanding the possibilities of what you can cook and challenging you to think of protein in new ways,” said Baskin. “Products like these make adding a health-forward option seamless and doesn’t sacrifice quality or cost.”
The unMEAT line brings the advantage of flavor and diverse alternative meats while offering a healthier and safer option. “With traditional meats there is always the risk of foodborne illness due in part to food handling issues. However, plant-based meats carry a much lower risk of things like that,” said Baskin.
Often the fear of putting a new item like this on the menu is cost especially with the rise of inflationary pricing and supply chain issues. “We have been able to keep our costs close to traditional meat by utilizing tried and true plant protein sources like soy or peas,” said Baskin. Due to soy and wheat being the main ingredients in all the products they can keep their costs closer to meat while still providing good quality. “What makes us different is that with our manufacturing expertise we can control the entire process,” said Baskin.
unMEAT has become a restaurant and foodservice favorite a recipe for success based on flavor, flexibility (from tuna to burgers) and competitive pricing.
More information on unMEAT and samples are available at their website
