Danny O' Mallay, before starting his venture of plant based
and sustainable food, was a salesman at Beyond Meat for 3 years and there he
realized that he should explore the development side of the plant-based food businesses
and infuse new products. Before initiating the brand Butcher, he started a line
of plant-based meat alternatives for foodservice. To take a closer look of the
market, he interacted with his daily customers and now all he wanted was more
options to expand. The Butcher began with plant-based alternatives to chicken
chunks and beef shreds. Today, the line-up includes vegan versions of burgers,
patties, crumbles, ground sausage, chorizo and pulled pork. The Entire range of
products are soy based, initially pea protein was decided as the main hero but
they swapped it to soy as pea protein can have a bitter taste that requires
more ingredients or processes to counteract.
Mallay publicised recipes and production processes as a
marketing strategy. Butcher's products therefore got a remarkable launch.
Restaurants and other foodservice channels have dramatically increased the
number of plant-based items on their menus. Shipments of plant-based proteins
to US foodservice outlets rose 20% in 2018, according to NPD Group. Earlier
this year, Butcher was acquired by private-equity investors Jeff and Gregg
Hamann, who also own a beef manufacturing company called Jensen Meat Company.
The vegan UNCUT line-up is going to get its great launch in retail with four
products – burgers made to taste like beef, chicken and turkey, and a soy-based
breakfast sausage patty that won a FABI award at this year’s National
Restaurant Association show.
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