Canadian Rangeland Bison’s Post

Would you switch from traditional burgers and nuggets to plant-based alternatives? Check out NECTAR's Taste of the Industry 2024 Report, based on the insights of 1,150 American omnivores, who evaluated 45 plant-based meat products across five categories. In what NECTAR called the "world’s largest blind taste test of plant-based meats," plant-based nuggets were found to have achieved parity with traditional chicken nuggets. All on our website 🔗 https://shorturl.at/7Osqt #ESGMena #Foodindustry #plantbasedfood #foodalternatives #ESG

Say buh-bye to bland ole' bits. North Country Smokehouse, LLC. has introduced the first of several new bacon crumble offerings with the recent launch of our new Organic Applewood Smoked Bacon Crumbles currently on shelves at Hannaford Supermarkets. 🥓   A premium yet unpretentious crumble that honors the roots of meat mastery, with the same exceptional flavor and meaty bite as our signature smoked strips and free from all the fake stuff. 🤤 Product development surveys made one thing abundantly clear - end users are tired of dry, flaky bits that sort of resemble bacon – but not really. Can't say we blame em'. 🙌 For those craving a new culinary adventure, we're offering complimentary samples to retailers and end users in search of both flavor and fortitude. 🔪 Available in both uncured Certified Humane® and Organic recipes, in retail and bulk foodservice sizes, these crumbles promise a savory experience unlike anything currently available on the market. 👨🍳 One bite will make you a believer. Learn more about these applewood smoked, maple smoked crumbles here. https://lnkd.in/dEbtXyYH #northcountrysmokehouse #newproduct #bacon #crumbles #retail #foodservice #certifiedhumane #organic #enduser #solutions #foodprocessing #foodmanufacturing #betterfoodforall #sustainable #brands #foodinflation #menu #efficiency #meaty #missionaccomplished #hannafordsupermarkets #productlaunch #flavor #culinary #chef #recipes #ingredients #meat #masters

Can a plant-based burger really taste as good as meat? 🍔 Last week, we tried the symplicity foods burger – a meat-free burger made from naturally fermented mushrooms, onion, and beetroot. Our verdict? Delicious. 👏 Symplicity focuses on helping chefs, home cooks, and restaurants reduce their reliance on meat by offering simple, healthy food made from fermented vegetables. Founded by chef Neil Rankin in 2019, he set out to prove that plant-based alternatives can taste great without relying on heavily processed ingredients. With Neil’s background as a professional chef and a trained butcher who is world renowned for cooking meat, who better to take on the challenge? Symplicity also prioritises sustainability, using a zero-waste production process to create products like n’duja and ragu from natural waste. They’re developing sauces, misos, and flavour enhancers using surplus ingredients (including a sauce made out of fermented tomato water), with a big focus on minimising their environmental impact. We love this mission as it perfectly aligns with ours of working towards a better food system for the future that will actually work with the planet we’ve got. 🌍 #Sustainability #FoodIndustry #PlantBased

You have to try this! Let me know if you would like a sample.

"𝕆𝕓𝕤𝕖𝕣𝕧𝕖 𝕥𝕙𝕖 𝕞𝕒𝕤𝕤𝕖𝕤 𝕒𝕟𝕕 𝕕𝕠 𝕥𝕙𝕖 𝕠𝕡𝕡𝕠𝕤𝕚𝕥𝕖" I heard this quote once and it got me thinking.... 🤔 Too often people go about their day and do what everyone else is doing without much thought, just because everyone else is doing it. I see it a lot on menus too. Restaurants putting the same thing on their menu that every other restaurant has.....striving to please the 'masses'. The problem I see with this is inadvertently subjecting yourself to constant comparison on factors like cost, quality, presentation, etc..... However, when you make it unique to you..... there is no comparison ....because....well.... there is nothing to compare it to!!👌 And this helps to establish a brand identity that commands premium pricing, attracts your ideal clients, and fosters organic promotion through word-of-mouth and social media. Here is a glimpse into some of the innovative protein offerings that currently captivate my attention because they are versatile, different and most importantly delicious. 🐔 D&D Poultry Tandoori Chicken Skewers 🐏 Grecian Delight | Kronos Foods Ready Carve Beef & Lamb Gyros 🦆 Canards du Lac Brome Duck Bacon 🎣 Fumoir Grizzly Coho Smoked & Sliced Salmon 🐷 Jimmy Dean Inc Skinless Sausage Links Which one do you think was in my sample bag today?!?!?! McCormack Bourrie Sales & Marketing #foodservice #samples #protein #solutions

Did you know it's now cheaper to eat plant-based at Burger King Germany?🍔👏 The popular burger chain has reduced the prices of all plant-based meals by 10 cents in Germany, including the certified vegan plant-based nuggets and plant-based long chicken, making them cheaper than their meat counterparts. Burger King now offers a meat-free version of almost every item on its menu, and this move aims to encourage even more customers to try them. What do you think of this news? We'd love to see more businesses making plant-based options the more affordable choice. 🌱 #burgerking #veganfood #veganproducts #plantbasedmeat #plantbasedrevolution

Spring time is the perfect time to experiment with seasonal vegetables and my Gourmet Salad Greens with Goat Cheese Medallions, Carrots, Beets, and Pecans is a great place to start! Learn about different lettuce types and get this delightful recipe, visit my blog at: #CarolAnnKates #foodporn #seasonalvegetables #foodblogger #saladideas #foodtips #groceryshopping

It's been such a blast working with SIMPLi on a summer Lupini bean campaign. If you've seen Lupini beans at the grocery store and are curious about them, but don't know what to do with them, watch the video below. We'll teach you. 😉 Stay tuned for more recipes featuring these delicious, high protein beans, and make sure to check out SIMPLi's variety of beans, legumes, grains, oils and spices. I really value working with brands that build regenerative agricultural practices, prioritize environmental health, and support small farmers and transparent, efficient food supply chains. #EatSIMPLi #DCEatings #BrandCollaboration #FoodContentCreation https://lnkd.in/eF6K55hx

Beef Consumers 🥩🍽️🔪🔥 As a beef enthusiast, I wanted to share some tips on how to consume beef in the most enjoyable and responsible way. 🤝🌍 Whether you're a steak lover or a burger aficionado, here are a few key points to keep in mind. First, always choose high-quality beef from trusted sources to ensure its freshness and taste. 🏞️🐄 Secondly, proper cooking techniques are essential to bring out the best flavors. 🔥👨🍳 Lastly, let's not forget about sustainability! Opt for grass-fed beef and support local farmers. 🌱🚜 Remember, responsible beef consumption means appreciating the hard work that goes into producing this delicious protein source. 🙌🍖 🍔 🍔 🍔 #BeefLover 🥩 🥩 🥩 #Foodie #SteakEnthusiast #GrassFedBeef #SupportLocalFarmers #SustainableEating #DeliciousProtein #CookingTips #ResponsibleConsumption #EnjoyYourMeal

Xiao long bao is traditionally made with a pork filling and a cube of gelatinous soup that has been refrigerated to form a solid. The collagen and fat is what congeals the soup. When steamed, the cube melts into a soup and that’s what you bite into when you eat one of these Shanghainese specialties. I love what companies like Hoxton Farms are doing, by cultivating the fat - with hopes of making plant-based proteins more savoury. “What fat does is it creates the sensory experience that goes with eating meat; fat is where the flavour is,” said Hoxton Farms co-founder Ed Steele. His no-kill menu would feature xiao long bao soup dumplings – paper thin wrappers traditionally filled with pork and a pocket of fragrant soup – although this version would incorporate pork fat into the dumpling wrappers, the broth, and a plant-based filling, to create a “flavour explosion”. #foodtech #cultivatedmeat #culturedmeat #alternativeproteins #precisionfermentation #sustainability