For Internal Use Only

Why Plant-Based?


"Plant-based" has grown 328% on menus in the last year  

Datassential MenuTrends 2019


Nearly one in five (18%) US adults are trying to get more plant-based foods into their diets  

NPD Group 2019


58% of consumers say they are likely to buy plant-based foods  

Technomic 2019

Top Reasons People Want Plant-Based Foods





Plant-Based Purchasers

It fits all diet types:  

  • Carnivore –a diet consisting mainly of meat  
  • Omnivore – feeding on both animal and vegetable substances
  • Blenditarian - One who believes mushrooms and other vegetables have powers to make ingredients more delicious, nutritious and sustainable.
  • Flexitarian – one whose normally meatless diet occasionally includes meat or fish
  • Pescatarian – one whose diet includes fish but no other meat 
  • Vegetarian – a person who does not eat meat: someone whose diet consists wholly of vegetables, fruits, grains and nuts. Other varieties: 1. Ovo; allows eggs, 2. Lacto; allows dairy, 3. Ovo-lacto (most common); allow both eggs and dairy 
  • Vegan (Herbivore) – a strict vegetarian who consumes no food that comes from animals (such as meat, eggs or dairy products) *Please see notes below about formulation

Product Information

Ingredient Statements 

88427/89164/113981: Water, Textured Pea Protein (Contains Natural Flavor), Rice Bran Oil, Mushrooms, Yeast Extract (Contains Canola Oil, Natural Smoke Flavor), Pea Protein Isolate, Sugar, Contains 2% or less of Methylcellulose, Salt, Dehydrated Onions, Spices, Toasted Onion Powder, Dehydrated Garlic, Natural Flavoring.  

113810/114121: Water, Textured Pea Protein, Rice Bran Oil, Red Bell Peppers, Mushrooms, Pea Protein Isolate, Spices, Salt, Contains 2% or less of Methylcellulose, Sugar, Yeast Extract, Natural Flavoring.  



Flavor Cues  

Traditional - onion, natural smoke flavor, crushed red pepper, garlic  

Italian - Fennel, anise, black pepper, red pepper  



88427 Label

113810 Label 

113981 Label

114121 Label

114374 Label  

114310 Label

Email for product specifications.

Formulation Details 

  • Product includes all-natural antioxidant to optimize shelf life (labeled as natural flavorings)
  • Rice bran oil provides a high smoke point and great mouth feel 
  • Blended with mushrooms for an umami flavor experience 
  • Made with Peas: • Peas contribute nitrogen to the soil, helping restore good soil health that is often depleted by grains/oil seeds • Peas are allergen friendly • Using all of the pea: fiber, protein, and starch • Pulses (edible seeds of plants in the legume family)are also particularly rich in folate, iron, calcium, magnesium, zinc and potassium • Two types of pea protein (textured and isolate) for optimal texture • Blonde & Colored blend to get the right appearance to mimic meat 
  • Yeast Extract: Yeast extract is a natural ingredient made from baker’s or brewer’s yeasts, the same yeasts used to bake bread and brew beer. Yeast extract results in the breakdown of yeast cells under the action of heat and naturally present enzymes. The cell walls, insoluble, are separated from the water-soluble components: the yeast extract. With its powerful taste properties, Yeast extract is used to improve food taste. Yeast extract, a natural origin ingredient, improves taste by bringing balance, intensifying notes, adding Umami, specific flavor notes and more. It can also mask certain off-notes. Yeast extract is animal free, vegetarian and vegan. What is the difference between MSG and yeast extracts? MSG is a 100% glutamate salt, a pure molecule, and does not have a flavor on its own. Yeast extract does contain glutamic acid typically around 5%. Many other foods such as tomatoes, peas, and parmesan cheese contain glutamic acid, at levels higher than in yeast extract.  
  • Methylcellulose: Used as a gelling agent in the plant-based products. This provides the firm texture and moist mouthfeel, and helps the product hold together. It is not toxic and not an allergen. Methylcellulose is derived from highly purified cellulose pulp, which is made from softwood trees (such as pine). Food grade is certified to the standard of Global Food Standard Initiative (GFSI) and has Generally Recognized as Safe (GRAS) status.
  • Products are not consider all-natural or clean due to the formulation containing Methylcellulose.
  • Products are not consider vegan. Vegan is not defined by regulation, additionally there is a 6+ month long 3rd party certification process. Please note there is a wide definition around “vegan” and each individual might have their own interpretation. The customer needs to determine if this product is suitable for their vegan diet based on the label information. We would be happy to investigate any specific questions they have about particular ingredient on the label and how they are processed. **FYI - Consumers are more likely to buy dishes labeled "plant-based" versus those described as "vegetarian" or "vegan," according to Technomic research.
  • Meat equivalency: The ingredients used to formulate these items do not qualify as alternate protein products (APP). As such, a meat/meat alternate equivalency is not something we can calculate. The individual specification documents for the items will provide the protein in the product per 100g and per serving.  

Nutritional Information

Products contain no allergens, no soy.

Protein Levels

Traditional - 14 grams per serving (85g) - Facts Panel

Italian - 12 grams per serving (85g) - Facts Panel

FYI: Nutrition information will be reviewed and updated as multiple production runs occur.

Our Selling Advantage




Working With the Product

Handling Tips:

Fully Cooked

IQF, free flowing.

Simply add the needed amount to your recipes.

Traditional profile is versatile and can be tossed in sauce or paired with other ingredientes to take on the desired flavor. (i.e. Korean BBQ or Chimichurri)

Holds up in sauce for at least 5 hours. 


Bulk frozen. Thaw before using and work with the product when it is right out of the refrigerator. 

Not ready to eat and requires further cooking for food safety and quality. Ensure the product reaches an internal temperature of 165°F or above before serving.

Great pan fried and adaptable to any hand-formed creation like patties, loaves, etc. 

Shelf Life:

Frozen at 0 degrees F or below - 9 months

Thawed at 35 degrees F - 5 days

Product Cutting Tips:

When cutting against a competitor, always compare ingredient statements (ours does not contain allergens)

Works well under and on top of cheese.

Works great in coventional oven or impingement ovens.

Overcoming Challenges & Obstacles

  • My customers are sick of sampling plant-based: Lead with Great Taste and provide some menu ideas 
  • The cost is too high: Break the cost down to the ounce and talk about how they can charge more for a "premium" ingredient
  • Is it possible to package the uncooked chubs in anything bigger or bulk? Yes, currently 5 pounds is their largest size. But bring forward any and all opportunities. 
  • I have only ever sold meat, how do I get confident selling plant-based? A wise sales manager once told me "be honest with your customer, let them know you are new at selling this type of product and you might not have all of the answers. Ask your customer what they know, learn from each other. Most importantly, encourage questions and over deliver with getting back to them with a prompt response."

Burke Foodservice Marketing Tools

Sell Sheet

Landing Page for sample requests (customer facing)

Plant-Based Alternatives Products Page on Burke Website

Plant-Based Alternatives Menu Ideas Page on Burke Website

Burke Alternatives Press Release 

Digital Media

  • Pizza Today, PMQ, NRN (Nation's Restaurant News), QSR Magazine, FSR Magazine, Restaurant SmartBrief
  • January-June
  • Leads will be directed to landing page and qualified by Jackie Harvey - please follow up within 24 hours. 

Hormel Ingredient Solutions Marketing Tools

Sell Sheet

Landing Page for sample requests (customer facing)


Digital Media

  • Culinology, Food Processing, Prepared Foods
  • January-April
  • Leads directd to landing page and qualified by Jennifer Purkapile