Raising the bar to deliver a plant-based protein offering with clean ingredients, exceptional taste and nutrition, Colorado-based Planterra Foods is made its debut in retail outlets and direct-to-consumer e-commerce with its introductory line of OZOTM.
Consumers looking for a delicious new plant-based protein can take a bite of OZOTM Burgers (two-4 oz. patties), Ground (12 oz.), and Mexican-Seasoned Ground (12 oz.) just in time for summer grilling and new recipe ideas. Made with transparent, straightforward and no artificial ingredients, the OZOTM protein offerings are certified vegan by BeVeg and non-GMO. What’s better, consumers can feel good knowing they are eating a clean protein option made with simple soy-free ingredients that is full of flavor and good for the planet.
Powered by an exclusive proprietary blend of pea and rice protein fermented by shiitake mushrooms, all of the new OZOTM products are an excellent source of protein (with up to 22 grams per serving). They contain no cholesterol and less calories, fat and saturated fat than 80% lean ground beef, as well as other leading plant- based protein brands currently in the market. OZOTM features a high-quality pea protein that is a great source of iron, and has been known to aid in muscle growth, weight loss and heart health. The Planterra team is also passionate about making a positive impact on the planet and environment, and the OZOTM product line uses recyclable trays and cartons to store products, and plant-based ink on all of its packaging.
“Our team at Planterra Foods is leading you in the world of plant-based protein with all the flavors and foods you love most, and we are starting this journey with the debut of OZOTM,” said Darcey Macken, CEO of Planterra Foods. “We pride ourselves in being an approachable plant-based brand and OZOTM is made so simply just like you would make in your own kitchen. We can’t wait for people to try OZOTM for the first time and experience the joy of eating good, nutritious food where taste is paramount. We are focused on feeding future generations and especially those looking to flex the variety of proteins they bring to the table.”