Our feel-good plant-based proteins blend seamlessly into ground meat products, enabling major food users to enhance taste while improving both health and sustainability, all in a cost-competitive way. Whether you're producing meatballs, sausages, fish sticks, chicken nuggets, burgers, hot dogs, or other ground meats, blending The Better Meat Co.’s plant-based proteins into your product is a real win-win.
Can you tell which is blended?
The Better Meat Co.’s first product, Albina 100, is an all-natural, plant-based protein with a clean label that seamlessly blends at one-third into ground pork products like sausages, meatballs, chorizo, dumplings, and more. Albina 100 indistinguishably mimics ground pork at cost-competitive prices to what our customers pay for their pork now, all while making better food: better for the consumer and the planet. In fact, blending Albina 100 at a one third ratio into ground pork maintains similar protein levels while reducing saturated fat and cholesterol by 30 percent each, and total calories by 12 percent. It also improves sustainability, as our plant proteins are far less resource-intensive than meat.
Thunderbird 100 is similar to Albina 100 in its health and environmental benefits, except it’s specifically for chicken. This product also seamlessly blends at one-third, but this time into ground chicken products like nuggets, patties, and more.
Damona 100 is our beef-specific enhancer which blends well at one third in applications such as burgers, meatballs and taco meat. In the case of burgers, Damona takes mushroom blending to the next level! Damona works well at even higher percentages in applications such as chili and other hearty soups.
Albina 100, Thunderbird 100, and Damona 100 are just the beginning. We’re in the process of creating high-quality proteins that blend perfectly into other types of ground meat (think turkey and fish), as well as different variations of our original products. Expect to see them soon!