PHOTO: CHIPOTLE PHOTO: PIZZA HUT
12 SPECIALTY FOOD SPECIALTYFOOD.COM
TRENDS & HAPPENINGS
H n c f
CRAVE BROTHERS ARMSTEAD CHEESE
something
to
H n c f
something something
to
C E L E B R A T E
PROUD PRODUCERS OF
AWARD-WINNING CHEESE
& GREEN ENERGY
C v Ch co
Chipotle, Pizza Hut
Test Meat Analogs
Fast casual restaurants are delving
deeper into the world of plant-based
proteins.
Pizza Hut is testing Beyond
Pepperoni, a plant-based version
of its best-selling pizza topping, in
nearly 70 locations across five U.S.
markets for a limited time.
Meanwhile, Chipotle Mexican
Grill is piloting plant-based chorizo,
it's first plant-based introduction
since the debut of sofritas in 2014, at
locations in Denver and Indianapolis.
Beyond Pepperoni was
co-developed by Beyond Meat and
Pizza Hut's culinary teams and is
made from ingredients like peas and
rice, with no GMOs, soy, gluten,
hormones, antibiotics, or cholesterol.
"Pizza Hut's new Beyond
Pepperoni Pizza delivers the same
iconic taste as our original pepperoni
that fans know and love," said
Georgeanne Erickson, chief brand
officer, Pizza Hut, in a statement.
"With this new plant-based option,
we're giving customers more choices
and more reasons to love Pizza Hut."
Chipotle's "chorizo" is made with
ancho chili and chipotle peppers,
ripe tomato paste, crushed garlic,
Spanish smoked paprika, extra
virgin olive oil, and a natural protein
sourced from freshly grown peas.
"Plant-based lifestyles have
continued to accelerate in popularity,
and as a longtime leader in the
category, we are exploring ways
to give more variety to our fans,"
said Chris Brandt, chief marketing
officer, in a statement. "We used
real ingredients to create a plant-
based protein with a deep, rich
chorizo flavor that can be enjoyed by
everyone."
Denise Shoukas is a contributing editor to
Specialty Food.
