Abbot’s Butcher Expands Nationwide Foodservice Distribution with Dot Foods Partnership

 

Abbot’s Butcher, a leading producer of clean and nourishing plant-based proteins, has announced a partnership with Dot Foods, the largest food industry redistributor in North America.

This collaboration will make Abbot’s Butcher premium plant-based meats available to over 5,200 customers across all 50 states in the US. Dot Foods will now stock Abbot’s Butcher bulk SKUs, including “Chorizo,” Ground “Beef,” Chopped Chick’n, and Italian “Sausage.” This partnership is a significant milestone for Abbot’s Butcher, as it marks the first time their products will be available nationwide for food service, in addition to their existing availability through regional and independent retailers such as Target and Whole Foods Markets.

Abbot’s Butcher has already established a strong presence in the food service industry by securing partnerships with renowned establishments such as Freebirds World Burrito, Protein Bar & Kitchen, and Chicas Tacos, through regional distributors. However, the partnership with Dot Foods will streamline and expedite the ordering and shipping process, making it easier for restaurants, cafes, and other food service operators to access and order Abbot’s Butcher products.

Abbot’s Chick’n Bowls at Protein Bar + Kitchen

One of the key features of Abbot’s Butcher plant-based meats is their commitment to using only 100% real food ingredients. Each ingredient is carefully selected to create a hearty and meaty texture, along with bold and delicious flavors. For example, their “Chorizo” is seasoned with Spanish smoked paprika, their Ground “Beef” gets its umami from porcini mushrooms, and their Chopped Chick’n is made with extra virgin olive oil and non-GMO pea protein, providing a juicy and flavorful bite. These ingredients are familiar to chefs and recognizable to customers, making Abbot’s Butcher products a preferred choice for those seeking clean and wholesome plant-based meats.

In addition to their focus on real food ingredients, Abbot’s Butcher plant-based meats are also free from the top nine allergens, as well as canola, preservatives, and natural/artificial flavors. This makes them the cleanest plant-based meat option in the market, catering to customers with various dietary restrictions or preferences. As more consumers are seeking healthier options when dining out, Abbot’s Butcher plant-based proteins offer a simple yet delicious solution that satisfies both taste buds and nutritional needs.

Crispy Taco Supreme at Chicas Tacos

Kerry Song, Founder & CEO of Abbot’s Butcher, expressed excitement about the partnership with Dot Foods, stating that it will enable Abbot’s Butcher to be featured on menus nationwide, transforming the way people eat for the better.

Abbot’s Butcher offers a range of plant-based meats with different flavors and uses. Their “Chorizo” is zesty and smoky, perfect for adding spice to dishes such as scrambles, wraps, and tacos. The Chopped Chick’n is juicy and flavorful, with aromatic herbs and a crispy bite, ideal for recipes like barbecue Chick’n pizza, grain bowls, and salads. The Ground “Beef” has an earthy and umami flavor, crafted with onion, thyme, and porcini mushroom, suitable for classic dishes like Sloppy Joes and Spaghetti Bolognese. Finally, the Italian “Sausage” is savory with notes of garlic, fennel, thyme, and red chili flakes, making it a delicious addition to pizzas, sandwiches, and pasta. It’s important to note that the Italian “Sausage” is only available for food service operators.

Abbot’s Butcher, founded in 2017 and originally established at farmers’ markets in Southern California, has grown to be a prominent player in the plant-based food industry. They are committed to using ethically sourced and natural ingredients, as well as implementing animal




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Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.

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