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Perdue Foods’ New Chicken Plus Line Combines Chicken, Vegetables

Perdue Chicken Plus

Perdue Foods has created a new line called Perdue Chicken Plus that includes nuggets, tenders and patties.

To make the new products, Salisbury, Maryland-based Perdue blends cauliflower, chickpeas and plant protein with no-antibiotics-ever white meat chicken. Each serving has a quarter-cup, or half a serving, of vegetables. The products are made with 100 percent all-natural ingredients. Available in the freezer aisle nationwide this coming September, the 22-oz. bags will have an SRP of $6.99.

“Perdue Chicken Nuggets have been a staple for families for years, but we wanted to provide an easy way to round out the meal and help parents put an end to the ‘eat your vegetables’ battle,” said Eric Christianson, chief marketing officer for Perdue. “By blending plants and vegetables with the Perdue chicken families love, not only are we helping to meet demands for millions of parents, but we are appealing to the growing number of flexitarian families who have an increased commitment to getting more plants and vegetables in their families’ diets.”

“Boosting meat with high-quality plant protein is a great way to give the consumer more choices while enhancing both sustainability and nutrition,” said Paul Shapiro, CEO of The Better Meat Co., with whom Perdue partnered to source some of the plant-based ingredients.

Christianson points out that many of the new plant-based products are geared for vegetarian adults with strict meat-replacement requirements, and not for kids who turn their noses at some foods. Perdue’s new line, however, is available in dinosaur-shaped nuggets, as well as crispy rice tenders and panko patties.

According to Perdue, when kids tested the new nuggets, they gave them high marks for the overall look, texture and flavor.

“We are very pleased that Perdue is offering a blended product, and we welcome this important step forward. By integrating plants into their core products, Perdue has started on the journey to diversify their offerings and meet the growing consumer demand for plant-based proteins,” said Alison Rabschnuk, director of corporate engagement at The Good Food Institute. “Perdue is listening to consumers and responding to the meteoric rise in interest in plant-based foods. It’s clear from the research that consumers are looking for plant-based foods that deliver on taste, texture, and nutrition, while also offering flavor experiences that are familiar.”

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