As Meati Foods™ continues to make animal-free meat available to shoppers, its distribution network grows. The latest availability for the company’s products comes in the form of a partnership with Causwells, a San Francisco-based American bistro. This marks Meati’s first permanent expansion to foodservice in the Golden State.
“Meati and Causwells share a commitment to making good food with better ingredients. Chef Adam has built a reputation for elevating comfort food classics to a new level with his use of local, seasonal ingredients, and we are excited to see how he leverages Meati products for our upcoming limited-time dish,” said Scott Tassani, President and Chief Operating Officer of Meati Foods. “We anticipate that San Franciscans, who index highly as wanting healthful options that are better for the planet, will love that Meati delivers not only the product integrity they want, but the incredible flavors they are used to receiving from their city and world-class culinary scene.”
Eat Meati™ products can be found in grocery stores such as Sprouts Farmers Market, Fresh Thyme Markets, and Meijer. Most recently, Meati Foods began a partnership with DOT Foods for nationwide foodservice distribution of its entire line of products, further expanding its footprint.
Each whole-cut product is made primarily from mushroom root (Meati mycelium), offering the protein of meat with the nutritional benefits of vegetables.
“At Causwells, we don’t incorporate anything into the menu that doesn’t meet our standards of what great food should taste like. For any of our dishes that include crispy chicken, we’re confident that diners will have an equally delicious experience with the Meati Crispy Cutlet, meat eaters included,” said Causwells Chef and Co-Owner Adam Rosenblum. “We’re excited to be the first restaurant in San Francisco to serve Meati and are looking forward to further collaborations with the brand.”
To learn more about the partnership, click here.
Deli Market News will continue to report on foodservice partnerships like this, so stay tuned.
