To-Jo capitalizing on trend to blend
To-Jo capitalizing on trend to blend
To-Jo Mushrooms Inc. has expanded its pre-cooked mushroom line to take advantage of the increased demand for mushrooms in the foodservice arena related to mushroom blendability. To-Jo has collaborated with Devault Foods to create the new Harvest Value Savory Burger for US Foods.
The product utilizes 33 percent mushrooms to offer foodservice operators a flavorful, lower cost option that brings produce to the center of the plate.
With the rising cost of beef, the product offers foodservice operators nationwide a healthier burger option with a savory flavor, 40 percent lower fat and the same texture they would expect from a pure beef burger. The product is available in a 5.33-ounce frozen patty and will be packed in 10-pound case packs.
The recent success of the Mushroom Council's blendability initiative across the quick-service restaurants, casual and college dining segments has opened up the door to many new opportunities for the industry, and To-Jo said its quick blanched mushroom program is the perfect fit.
“By expanding our value-added mushroom program To-Jo offers industrial processors a proven ingredient that utilizes the savory Umami properties found in mushrooms to help increase flavor in a variety of blended menu builds," Tony D’Amico, company president, said in a press release. "It also helps foodservice operators bridge the gap from canned mushrooms to a domestic blanched program that is a great topping on pizza and burgers.”
By using a pre-cooked mushroom program, end users and industrial processors have access to a more consistent product with less packaging waste and better color in the finished product as opposed to some of the canned imports currently on the market. To-Jo will be showcasing some of its new products at the upcoming International Pizza Expo March 2426 in Las Vegas.
