Monterey Mushrooms will showcase its product line called Let's Blend, finely diced mushrooms ready to blend with ground meat, at the Southeast Produce Council’s 2019 Southern Exposure, March 7-9 in Orlando, FL.
Let’s Blend is available in an eight-ounce package for retail customers in three pre-seasoned flavors: classic, Mexican and Italian. Let’s Blend is also offered in eight-ounce and 40-ounce packages for foodservice customers, in both unseasoned or pre-seasoned flavors.
It’s an easy way for home cooks to achieve the same blended concept that is served in restaurants and it’s great for special institutional needs such as in schools and the healthcare field, said Lindsey Roberts, company marketing manager.
“People want to eat better without giving up flavor and texture,” Roberts said. “Let’s Blend works well with ground beef, chicken, lamb, pork or turkey. It makes meat juicier without adding fat or cholesterol.”
The retail Let’s Blend recyclable packaging has an extended shelf life, cooking instructions on pack, a visible use-by date and a cut out window to see the product.
Let’s Blend will be sampled in the booth at Southern Exposure. The company will serve Let's Blend Queso featuring the Mexican-flavored Let’s Blend mushrooms.
The company will also have samples of its full fresh line, including clean-n-ready, vitamin D, certified organic, whole and sliced mushrooms in booth No. 717.
