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PB Triple Play Bac’n Cheezeburger “In Rolls” for UMass Campus Premiere

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Sweet Earth Foods, a Nestlé brand and award-winning plant-based food innovator based in Moss Landing, California, has launched the PB Triple Play. Promoted as “the first fully plant-based bac’n cheezeburger to debut in foodservice,” it is being menued at the University of Massachusetts, which boasts the largest collegiate dining program in America and is regarded as a leader in campus food quality, nutrition and innovation.

In celebration of National Cheeseburger Day on September 18, Sweet Earth’s PB Triple Play was served at UMass Amherst dining halls and made available for take-away, food truck distribution and online delivery. The last option should appeal to lots of off-campus students in the area who have opted for remote learning during the ongoing coronavirus (SARS-CoV-2) crisis.

The PB Triple Play recipe contains 27 grams of protein and includes three plant-based faux meat alternatives – the Sweet Earth Awesome Burger, Sweet Earth Bac’n, and Sweet Earth Cheeze. Following are brief descriptions of each offering:

  • The Sweet Earth Awesome Burger is a juicy plant-based burger that looks, tastes and cooks like a real beef hamburger. It was developed by the Sweet Earth culinary team with Nestlé R&D support, using yellow pea protein and non-GMO ingredients.
  • Sweet Earth Bac’n combines plant-based protein with signature smoky flavors and a special blend of plant-based oils that deliver the crispy and juicy texture one expects from traditional pork bacon.
  • Additionally, Sweet Earth’s new American-style Cheeze slices are made with a proprietary blend of plant-based fibers to deliver an authentically stretchy and melty texture.

“We take pride in innovating in Food & Beverage with strategic partners like Nestlé Professional,” said Ken Toong, executive director of Auxiliary Enterprises at UMass. “We are the first university in the USA to offer Sweet Earth plant-based bacon and cheese on our burgers, and it’s a great fit for our students who are demanding craveable dishes with better ingredients yet zero compromise to taste.”

Ken Toong

As a result of their commitment to excellence and innovation, the University of Massachusetts-Amherst leads the pack in the Best Campus Food category of The Princeton Review for the fifth year in a row.

Perry Miele, president of Solon, Ohio-headquartered Nestlé Professional USA, added, “It is a priority for us to continue to support and innovate with customers, even during this very difficult time.  We are ‘always open’ for them and very excited about our UMASS PB Triple Play event.”

Perry Miele

About Sweet Earth Foods

Sweet Earth Foods supplies on-trend products featuring global flavors and plant-based proteins like seitan (wheat-based), tofu and legumes including lentils, chickpeas and beans. The company was founded by husband and wife Brian and Kelly Swette in 2012 and acquired by Nestlé in 2017. In addition to faux meat burgers, it extensive and growing product line runs includes plant-based burritos, empanadas, quesadillas, pizza, pogos, bowls, sausages, breakfast sandwiches and more.