Restaurants and CPG manufacturers join forces to develop menu innovation.
Beyond Meat, Inc. and Yum! Brands, Inc. have partnered to debut the Pizza Hut Beyond Pepperoni Pizza, a plant-based version of the popular pizza topping that marks a first for both brands.
Co-developed by Beyond Meat and Pizza Hut’s culinary teams, Beyond Pepperoni is made from plant-based ingredients, including peas and rice and is formulated without GMOs, soy, gluten, hormones, antibiotics or cholesterol. The pepperoni delivers a subtle heat, Beyond Meat said.
The Beyond Pepperoni may be served on two different crusts, original stuffed crust or original pan.
Beyond Pepperoni Pizza will be tested in nearly 70 locations across five US markets, for a limited time. The five cities chosen for the test are Albany, NY; Columbus, Ga.; Macon, Ga.; Jacksonville, Fla.; and Houston.
Taco Bell is teaming up with Truff, a truffle hot sauce brand, to test new Loaded Truff Nacho Fries and the Loaded Truff Fries Burrito. The two menu items feature a combination of Taco Bell’s nacho cheese sauce and Truff’s blend of black truffles and red chili peppers.
The Loaded Truff Nacho Fries feature seasoned fries topped with steak, Truff nacho cheese sauce, shredded cheddar cheese, tomato and reduced-fat sour cream.
The Loaded Truff Fries Burrito includes seasoned fries, steak, Truff nacho cheese sauce, shredded cheddar cheese, tomato and reduced-fat sour cream wrapped in a warm tortilla.
Loaded Truff Nacho Fries and the Loaded Truff Fries Burrito are testing at one Taco Bell location in Newport Beach, Calif., until Aug. 31 while supplies last.
Panda Express is launching Crispy Almond Chicken Breast as its latest limited-time entree. The dish includes pieces of chicken breast coated in a crunchy rice-puff breading that is deep-fried. The chicken is wok-tossed with a Shanghai-inspired soy garlic sauce and sliced almonds and is topped with green onions.
Carl’s Jr. is introducing the Sourdough Star, made with a charbroiled beef patty, bacon, Classic Sauce, caramelized onions, American cheese, lettuce, tomato and mayonnaise all sandwiched between two slices of toasted sourdough bread.
Cracker Barrel Old Country Store is doubling down on bacon innovation with two new dishes.
The Bacon Mac n’ Cheese is available as a premium side and features macaroni and cheese topped with crispy bacon bites, parsley, green onions and Parmesan cheese.
The Bacon n’ Egg Hashbrown Casserole features the restaurant’s hashbrown casserole griddled and layered with Colby cheese, scrambled eggs and hickory-smoked bacon all topped with fried onions, diced tomatoes and green onions. The dish is served with buttermilk biscuits.
Pizza and calzones collide in Little Caesars’ new hybrid offering: the Crazy Calzony. The product features a pepperoni pizza middle surrounded by folded calzone-like crust filled with garlic white sauce, mozzarella cheese and julienne pepperoni all sprinkled with Parmesan cheese. The Crazy Calzony is served with Little Caesars’ Crazy Sauce for dipping.
New at Pollo Campero is the Campero Chicken Bowl, made with rice, beans, spring mix, roasted corn and peppers, pico de gallo, smashed avocado, feta cheese and a lime wedge all topped with fried chicken or citrus-marinated grilled chicken breast.
Sweetgreen’s new Tropical Starfruit Bowl, available at locations in South Florida, includes locally sourced roasted chicken, starfruit from LNB Groves, cabbage, tomatoes, crispy rice, goat cheese, arugula, kale, basil and pesto vinaigrette.