AVONDALE, PA - The blendability of mushrooms is a growing trend in foodservice, playing a huge role in To-Jo Mushrooms' newest plans for its products.
In collaboration with Devault Foods, To-Jo Mushrooms has recently expanded its pre-cooked mushroom line in the foodservice arena to capitalize on “mushroom blendability,” according to a press release. The duo has created all-new Harvest Value Savory Burger, which utilizes 33 percent mushrooms, for US Foods.
“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, President of To-Jo Mushrooms, said in the 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.”
Available in a 5.33 oz frozen patty packed in 10 pound case packs, the company strategy is to provide a healthy, flavorful alternative to the rising costs in beef while also bringing produce, “to the center of the plate.”
According to the company, Harvest Value Savory Burger patties offer 40 percent less fat while still offering the same texture of an all-beef patty. With the Mushroom Council’s recent successes in casual and college dining segments for mushroom blendability, To-Jo is confident this latest endeavor is the perfect fit for the latest trends.
