Elmhurst 1925 Diversifies Portfolio with Entry into Plant-Based Meat Market
Source: DairyNews.today
Elmhurst 1925, a company with roots in traditional dairy, is strategically expanding its product offerings by entering the burgeoning plant-based meat market. Known for its pivot to non-dairy alternatives in 2017, Elmhurst 1925 is now leveraging its expertise to innovate in the alternative protein sector.
The company has introduced a plant-based chicken product derived from hemp protein, marking its official foray into the meat alternative industry. This new offering is available in a dry powder format, allowing consumers to create their own plant-based cutlets at home by simply adding water, oil, and a proprietary spice blend.
Elmhurst 1925 has launched the TerraMeat Plant-Based Chick’n Starter Kit, retailing at $47.50 on its website, Elmhurst1925.com. The kit includes ten packets of the Plant-Based Chick’n powder, ten spice packets, a silicone mixing cup, and a spatula. Each serving of the TerraMeat product delivers 26 grams of complete protein, promising a texture and layering akin to traditional meats, but without the filler ingredients, texturizing agents, whiteners, and other additives commonly found in similar products.
Commenting on the company’s expansion, CEO Henry Schwartz stated, “We are bringing the same level of innovation and commitment to quality that defined our success in the plant-based dairy market. As consumers increasingly demand simpler, cleaner-label alternatives to heavily processed foods, we are proud to offer a product that stands out in taste, texture, and nutritional value.”
Elmhurst 1925 has launched the TerraMeat Plant-Based Chick’n Starter Kit, retailing at $47.50 on its website, Elmhurst1925.com. The kit includes ten packets of the Plant-Based Chick’n powder, ten spice packets, a silicone mixing cup, and a spatula. Each serving of the TerraMeat product delivers 26 grams of complete protein, promising a texture and layering akin to traditional meats, but without the filler ingredients, texturizing agents, whiteners, and other additives commonly found in similar products.
Commenting on the company’s expansion, CEO Henry Schwartz stated, “We are bringing the same level of innovation and commitment to quality that defined our success in the plant-based dairy market. As consumers increasingly demand simpler, cleaner-label alternatives to heavily processed foods, we are proud to offer a product that stands out in taste, texture, and nutritional value.”
