WATSONVILLE, CA - Let’s Blend’s tour around the world is not yet over, with Monterey Mushrooms bringing its ready-to-blend, finely-diced mushroom product line to the South. From March 1-3, Monterey Mushrooms will be setting up camp at Southern Exposure booth 235, ready to talk about its headlining mushroom products.
“People want to eat better without giving up flavor and texture,” Lindsey Roberts, company Marketing Manager shared. “Let’s Blend works well with ground beef, chicken, lamb, pork, or turkey. It makes meat juicier without adding fat or cholesterol.”
Available in an 8-ounce package, Let’s Blend tackles three flavor profiles in pre-seasoned packs, including Classic, Mexican, and Italian. Roberts explained that the line is an easy way for home cooks to achieve the same blended concept that is now becoming popular throughout restaurants nationwide.
In addition to containing an innovative value-added product, Let’s Blend’s recyclable packaging offers an extended shelf-life of 45 days, cooking instructions on pack, a visible use-by date, and a cut-out window to see the product.
Attendees of Southern Exposure will be able to sample the Let’s Blend line in one of my personal favorite ways to blend—tacos—featuring taco meat mixed with the Mexican-flavored Let’s Blend mushrooms.
And that’s not all—the company will also make available samples of all the products and packages in its fresh line including clean-n-ready, vitamin D, certified organic, as well as whole and sliced mushrooms. ANUK will see your beautiful faces at booth 235!
