New Choice in Chicken

Last October saw SWAP Food, Paris, announce that its namesake SWAP Chicken whole chicken filet debuted in Chicago-area restaurants. Already available in Paris, the product uses an “Umisation” technology that transforms plant proteins into structured fibers without high heat or pressure, officials say. Moreover, the approach uses eight ingredients with no artificial flavors, colorants, or texturizers. Ingredients include water, soy protein, sunflower oil, natural flavorings, yeast extract, pea protein powder, citric acid and salt.

"We created a product that we believe will unlock the plant-based category for the mainstream consumer,” said Tristan Maurel, CEO and co-founder. “SWAP Chicken's superior taste, clean ingredients and unrivaled product versatility finally enable chefs to recreate traditional recipes using only plant-based ingredients.”

New BBQ Pork

Lypid, San Francisco, introduced its first retail-ready Lypid Kitchen product, a 100% plant-based BBQ Pork Piggy Bao, at Disney's Moana 2 World Premiere in Oahu, Hawai'i. Guests included the Walt Disney Animation Studios feature stars and filmmakers.

“At Lypid Kitchen, we're reimagining favorite Asian comfort foods to offer authentic flavors that everyone can enjoy, while also caring for the planet,” said Lypid Co-Founder Jen-Yu Huang.

Made with Lypid's healthy fat (trademarked “PhytoFat”), the Piggy Bao captures the juicy, tender flavors of classic BBQ pork while being completely free from cholesterol and saturated fat, the company says. Officials say Piggy Bao will also be available in select retail stores starting from February 2025.

Restaurant to Retail

After debuting in foodservice, Chunk Foods, New York City, closed 2024 with the launch of four frozen items at select natural and organic retailers in Los Angeles and New York City. 

The line includes Steaks (two-pack, 4oz each) with 25g of protein per serving at a SRP of $8.99; a single 6oz Steakhouse Cut providing 37g of protein per serving for $9.99. There’s a 10oz Slab to bake, barbecue or smoke. It offers 31g of protein per serving with a SRP of $12.99. There’s also an 8oz Pulled offering (SRP $7.99) that’s ready in seven minutes and can be incorporated in stir-fries, sandwiches, or salad toppings. 

Chunk is made with water, cultured soy protein (defatted soy flour, soy protein isolate, gluten), coconut oil, natural flavors, beet juice concentrate color, iron, salt, vitamin B12.

Vegetarian Entrees

Last October saw plant-based chicken processor Daring Foods Inc., Culver City, Calif., add two varieties to its frozen entrée line: a Buffalo Mac and Cheese Plant Chicken Bowl and a Queso Burrito Plant Chicken Bowl. Officials say Buffalo Mac and Cheese “combines the rich creaminess of macaroni and cheese with roasted red peppers, and Daring's spicy Buffalo Wings.” Queso Burrito combines Daring's Original Pieces with rice, cheddar cheese, roasted red peppers, sweet corn, and savory black beans. Both entrees offer more than 16g of protein per serving. 

"… [w]e looked at what was succeeding in foodservice at places like Burger King and Starbucks where flexitarian and omnivore consumers were eating products like plant beef and plant sausage patties sitting on top of egg and dairy cheese,” noted Daring CEO Jeff Gendelman. “Including small amounts of dairy cheese made flexitarian and omnivore consumers more receptive to plant-based meat products. With Daring's new vegetarian bowls, we'll be able to speak to these consumers and introduce them to our vegan plant chicken in a format that they are more open to trying.”

Crumbled Bacon Toppings

Last fall saw Barvecue, Cornelius, N.C., go beyond the freezercase and enter the shelf-stable toppings category with new Barvecue Crumbled Bacon. Officials say the offering is made with US-grown and processed ingredients including pea protein, sweet potato, organic apple cider vinegar, expeller-pressed canola oil, and a blend of spices.

Foodservice packs for nationwide shipping also debuted in November at WebstaurantStore in early November.

“Barvecue's new plant-based crumbled bacon is an innovative new product in the plant-based space and is a much-needed improvement to traditional bacon bits and existing ‘flavored’ plant-based bacon products,” said Chase Slenker, WebstaurantStore’s plant-based category manager. “The real smoke flavor and authentic texture leaves a lasting positive impression and I'm excited for foodservice operators across the U.S to be able to try this product in their recipes."

Plant-Based Salmon

Danielle Brown, founder and face of HealthyGirl Kitchen with more than 10 million followers, was named as chief culinary officer for Oshi plant-based, whole-cut salmon filets. Oshi, Rehovot, Israel, distributes Oshi to US restaurants nationwide. Officials say Brown will help the brand’s US launch, accelerate growth, expand social media presence, and secure retailer partnerships.

“We are thrilled to have Danielle, a true mission partner as our chief culinary officer, to drive growth and market education for the mass market,” said Ofek Ron, Oshi co-founder and CEO. 

"I was never a big meat eater which made the transition to a vegan diet easy,” said Brown. “The one thing I miss is a good salmon filet. When I heard about Oshi creating the first plant-based salmon filet that actually tasted like salmon and was made with real ingredients, I knew that I wanted to be a part of it and I knew that it would change the world.”

Better Breakfasts

Before the Butcher, San Diego, Calif., extended its Before the Butcher UNCUT retail line with a new frozen Cooked Plant-Based Breakfast Sausage Patty. Officials say the item’s taste and texture mirrors traditional pork sausage for a variety of dishes. Patties are soy-free, gluten-free, and non-GMO and a 6oz box contains three 2oz patties. Each delivers 6g of protein per serving.

“Before the Butcher is committed to offering innovative, delicious plant-based options that allow consumers to enjoy their favorite meals in a more sustainable, health-conscious way," said Danny O'Malley, president. "Our new Cooked Plant-Based Breakfast Sausage Patty reflects our dedication to continuously evolving with market trends and customer feedback. We prioritize taste, quality, and inclusivity in the plant-based food space."