Chipotle begins test of its own Plant-Based Chorizo protein

Pilot has begun in Denver, Indianapolis

Chipotle Mexican Grill has put Plant-Based Chorizo, developed by its R&D team, in test in Denver and Indianapolis. The Mexican-style fast casual describes the new Chorizo as having a deep rich flavor and representing a “craveable plant-based protein.”

The Newport Beach, Calif.-based restaurant chain combines ancho chili and chipotle peppers, ripe tomato paste, crushed garlic, Spanish smoked paprika, and extra virgin olive oil with natural pea-based protein.

Executives are optimistic about the prospects of a new protein made from plants with consumers living a vegetarian lifestyle or increasing plant-based protein consumption.

A serving of the Chipotle Plant-Based Chorizo packs 20 grams of protein per serving and is free of artificial flavors, colors, and preservatives. It is also made sans grains, gluten, or soy.

The new chorizo is the first plant-based protein option developed by Chipotle since the Sofritas debut in 2014.

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