Green Leaf Foods’ brand Field Roast has launched “the first plant-based pepperoni made from pea protein” – not soy – to meet the growing demand for indulgent meat analogs.

Field Roast Plant-based Pepperoni is positioned to offer the same authentic taste, fat marbling and protein content (6 g) as traditional pepperoni.

The plant-based take on the US pizza topping staple boasts “bold pepperoni taste,” with fresh spices, including whole pieces of fennel, cracked black pepper, garlic and paprika.

Speaking with FoodIngredientsFirst, Greenleaf COO Adam Grogan describes what he calls an industry milestone in pepperoni alternatives. 

“In recent years, many of the top US pizza chains have added plant-based [meat alternative]  toppings to their menus, including Pizza Hut, Sarpino’s and Papa John’s,” Greenleaf COO Adam Grogan says.

“However, this is the first time a pea protein-based pepperoni like Field Roast’s will be available to consumers anywher. 

Pepperoni has, for decades, been the most widely consumed pizza topping in the US.

The pizza topping also makes regular appearances in sandwiches, salads and calzones.

The plant-based revolution evolves
Innova Market Insights recently highlighted Plant-Forward as a Top Ten Trend for 2021, indicating a refinement and expansion of plant-based foods. 

Grogan agrees that plant-based demands are getting more specific. 

“Consumers are increasingly interested in eating plant-based foods, with demand for plant-based pork expected to rise in 2021.

In turn, meat alternatives are forecast to become most sophisticated as taste-demanding flexitarians increase their plant-based consumption. 

“Field Roast Plant-based Pepperoni is for people who already enjoy plant-based protein or those who are seeking more flexibility without sacrificing taste,” says Grogan. 

Innovation begins with the ingredients
Field Roast Plant-based Pepperoni is made from a combination of wheat gluten, fava, potato and pea protein.

“Pea protein is one of the most versatile proteins, with a neutral flavor and when texturized, provides a meat-like texture,” details Grogan. 

“We are in constant pursuit of identifying plant-based proteins that provide delicious taste and texture.” 

Meanwhile, fat marbling was achieved with the use of citrus fiber, alginate, water and canola oil.

Field Roast Plant-based Pepperoni is available now for distribution to US and Canadian foodservice operators and will be available on retail shelves later this year. 

Toronto-based Pizza Nova is the first to offer the Plant-based Pepperoni starting January 11.

Pork alternatives rising
Diversification in plant-based meat alternatives is occurring on a global scale. 

Last November, Beyond Meat revealed its latest product innovation, Beyond Pork, specifically focused on the Chinese market. 

Last year, Impossible Foods reported it would accelerate the commercialization of its next-generation pork-products, among other activities, thanks to US$500 million in funding.