FSR October 2022

S P O N S O R E D B Y R E D G O L D

based protein items command a premium—the independent operator surveys conducted by CRC found the majority of those offering plant-based proteins are able to charge up to 20 per cent more than if it were a non plant-based menu item. Halt refers to the line of sauces as a “natural line of extension” for the Red Gold brand. For over half a century, the foodservice partner has prided itself on producing the “freshest, best-tasting tomato products in the world,” Halt says. When Red Gold identified that many of its foodservice cli ents were looking for ways to create delicious plant-based proteins to meet demand, it got to work developing something that would fill that need. “These two sauces are just the start of our plant-based pro tein offerings,” Halt says. “We are continuing to work on other plant-based tomato products. In our pipeline right now we are currently working on a plant based protein chili that we are really excited about.” “The ultimate goal we are working on here is seeing what our operators need and finding the solutions to help them make it happen,” Halt continues. “We are going to continue to pro vide recipes so this single prod uct can be used in multiple cat egories and in a variety of menu applications.” In other words, while this may be the exciting start to the Plant-Based 3.0 revolution, the movement grows on—and it sure seems as though diners are going to continue to respond. {

sauces are also a boon to those looking to lower food costs with meat alternatives and increase profits. Red Gold has also found that the product is more cost efficient than if operators were to procure the ingredients themselves and try to make tomato sauce with plant-based

plant-based protein sauces can be subbed into any place where tomato sauce was once used, like Eggplant Parmesan, Stuffed Peppers, or on top of pizza. But the products can also be used to spark innovative recipes. Some highlights that the Red Gold team dreamed up include

protein products mixed in—a half-cup serving of Red Gold’s new plant-based-protein Italian Sausage Sauce runs at about 48 cents, while an operator mak ing the same sauce would aver age about 60 cents per half-cup serving. And remember, plant

an Eggplant Parmesan Burger, Confit Fennel Pizza, Marinara Bolognese Dip, Creamy Tortel lini Minestrone, or even some thing as unique as Coconut Masala Cauliflower for the flexi tarian who loves global flavors. “The versatility of their use also broadens their use beyond pasta,” Halt says. “Overall, these two prepared sauces are the easiest solution for entry into the plant-based protein menu arena.” The plant-based protein

For more on the plant-based protein sauces, visit redgoldfoodservice.com/plant-based.

RED GOLD (3)