The Trend is to Blend
If 2019 was the year of the mushroom, then 2020 is poised to be the year of The Blend™.
A recent study in the Journal of Food Quality and Preference (Volume 79, January 2020) revealed a growing consumer interest in blending with mushrooms to dial back meat consumption. Study results found consumer acceptance is influenced greatly by their assessment of plant-based foods’ taste, health, sustainability, cost and novelty.
Retail dietitians have been longtime supporters of The Blend and the Mushroom Council is working with RDBA on The Blend EduTrac online educational program, set to launch Spring 2020.
As the calendar turns to 2020, let’s take a look at why the trend to blend is showing no signs of slowing down in the year ahead.
- Whole Foods named blended burgers a top trend for 2020 and highlighted brands like Applegate and Teton Waters Ranch that have brought frozen blended patties to grocery stores from coast to coast. More innovative products are expected to hit store shelves in 2020.
- Earlier this year, the Hartman Group found that 56% of purchasers of plant-based products are interested in purchasing half-plant/half-meat burgers – or are already buying them. It also reported that 30% of consumers who do not purchase plant-based products said they are interested in buying ‘blended burgers.
- This year’s “Power of Meat” study found 13% of consumers buy blended burgers, and 63% want to try one.
- James Beard Foundation’s Blended Burger Project competition returned for its 5th year in 2019 with entrants covering all 50 states and customers voting 400,000+ times for their favorite mushroom/meat blend burger.
- The Blend is a hit with colleges and universities with 83% of all universities – that’s 4,500 schools – either menuing or wanting to menu The Blend.
For more information on The Blend, visit MushroomCouncil.com.
