Success Stories

Mushrooms and ground meat blend seamlessly to add an extra serving of vegetable to the plate by enhancing or extending the meat. It works because finely chopped, umami-rich mushrooms look similar and take on the flavor properties of meat and other flavors. Add nutrients to America’s iconic foods without losing taste or satisfying texture.

Don’t just take our word for it, hear what our partners have to say:

 

Beth Stark

Beth Stark

RDN, LDN, Manager of Lifestyle Initiatives / Weis Markets, Inc

"As a mushroom lover myself, it has been a pleasure introducing The Blend to Weis Markets customers through cooking demos, magazine/social media content and sampling events. Not only do they find the technique to be incredibly easy, but they feel good knowing that it’s improving the nutritional value and flavor of their family’s favorite recipes. At Weis Markets, educating customers on The Blend has also proven to be an effective way to produce positive sales results in the mushroom and meat categories."

Meredith McGrath

Meredith McGrath

RD, LDN Corporate Dietitian / Redner's Warehouse Markets

"I started using The Blend almost two years ago, so I jumped on the opportunity to share this trend with my customers. Our team of TasteStation ambassadors spent a weekend cooking and teaching our customers the blend and the results were outstanding. Not only did sales increase on mushrooms and meat, we made many new friends by showing them a quick, tasty way to add nutrition to their family meals!"

Katy Keogh

Katy Keogh

MS, RD, LD / The Kroger Co. Dietitian

“Partnering with the Mushroom Council was a helpful tool for the work that I do for inspiring healthier shopping choices with our customers. They were easy to work with and helped make my work more efficient since they provided me with their expertise in artwork and talking points to use. The Blend concept with mushrooms is not only super tasty but also easy, economical and nutritious... every aspect that a dietitian needs to incorporate. Customers love the mushroom burger. It is such a clever marketing idea for mushrooms that I never would have thought of in this way, without them. I highly recommend others to use their resources.”

Jessica Shelly

Jessica Shelly

RS, REHS, MBA, / Cincinniti Public Schools

“By switching to the beef burger with mushrooms, my calories and fat went down enough that I could actually add cheese back, as options, to Elementary Schools and additionally offer turkey bacon to high school – when they see turkey bacon cheese burger as an option my high schoolers went nuts, they loved it.”

Flip Burger

Flip Burger

Restaurateur and Top Chef All-Star Winner / Flip Burger

“A burger is the perfect vehicle for creativity,” says Blais. “I’ve experimented with all sorts of meats and ingredients but have found that simply chopping hearty, meaty mushrooms and adding them to ground meat results in a juicy, mouth-watering patty with exceptional texture and flavor.”

Jehangir Metha

Jehangir Metha

Professional Chef, Restaurateur and television personality / Me and You, Graffiti and Mehtaphor

"We serve copious amounts of mushrooms on our menus (at Me and You, Graffiti and Mehtaphor) and I have a passion for The Blend. We embrace mushrooms, from their flavor enhancing capabilities, to their ability to blend perfectly with any ground meat; fresh mushrooms are one of our kitchen staples."

Martin Breslin

Martin Breslin

Director for Culinary Operations / Harvard University

"We blend burgers, taco fillings, lasagna and meatloaf with up to 30 percent mushrooms to reduce the amount of meat in offerings. The results are dishes with less calories, fat and cholesterol, plus a significant environmental impact."

Bob Okura

Bob Okura

Executive Chef / The Cheesecake Factory

“From a chef’s perspective, mushrooms are a culinary gift, offering more creative potential and versatility than just about any other vegetable. They add flavor, texture, and enhance the overall visual appeal of whatever food they are paired with. And in doing so, they increase the inherent level of “cravability” of the dish. When done correctly, this can make the difference between the ordinary and the extraordinary.”

Allison Kuhn

Allison Kuhn

MS, RD, LD / Kroger Corporate Dietitian

“The Blend” is the exact type of unique, creative, and applicable concept that is perfect for the retail nutrition space. It makes for a great demo, object lesson, or talking point for store tours. The creative use of mushrooms in this fashion fulfills so many objectives: increase fiber, decrease saturated fat, and boost veggie intake. Every retail RD should have “The Blend” in their personal toolkit!"

 

Mushrooms at Retail

Retailers can now introduce The Blend to shoppers and offer delicious, iconic foods with reduced calories, fat, cholesterol and sodium.

Chef-Jehangir-Mehta-Graffiti-Burger1

Kroger-LogoSee how Kroger implemented a mushroom blend program with their retail dietitians in this case study. Not only did mushroom sales increase by 17%, sales of the ground meat and hamburger buns increased as well. When consumers taste a Blend recipe, they are more likely to purchase mushrooms and prepare Blend recipes at home.
 
Mushroom Mania Case HistorySee how a Midwestern regional grocer with less than 20 stores was the first to launch a pilot program of The Blend in all three departments (deli, meat and produce) at all of their retail stores. The launch period was designed to last between four and six weeks in length. Download the case study to learn more.

 

Mushrooms on the Menu

Foodservice companies have already had great success with The Blend concept. From Sysco to the Cheesecake Factory, more and more foodservice organizations are focusing on The Blend to entice and satisfy consumers.

Restaurants-Serving-The-Blend

Colleges and Universities across the nation are on-board and excited about the many health, flavor and versatility aspects The Blend presents their students with. These are just some of the institutions that have successfully implemented Blend promotions on campus.

Colleges Menuing The Blend

 

Mushrooms in Schools

Schools have successfully integrated The Blend to makeover school meals and offer students more nutritious school lunches with incredible taste, texture and satisfaction. Learn how various districts have increased student satisfaction while serving healthier meals by introducing mushrooms into their meal cycle here.

Cincinnati Public Schools Beef Patty with Mushrooms Burger

Cincinnati Public Schools Beef Patty with Mushrooms Burger