Franchise News
Taco Bell Has Finally Come to Its Senses and Developed Two Meatless Menu Items
Not one—but two.
Well, it’s about time. According to Nation’s Restaurant News, Taco Bell has officially jumped on the plant-based protein trend and added two new meatless items to its international menus.
The plant-based meat a.k.a the star of the two new menu items allegedly “looks and tastes like ground beef” and is seasoned with Taco Bell’s iconic spices. The Oatrageous Taco officially earned a spot on Spain’s Taco Bell menus after a Finland location had wild success testing it—and it will also appear on all European menus come the summer of 2020.
“The simple clean ingredients are going to be something you’ve never had before at a Taco Bell,” said Taco Bell’s Director of International Product Development Steven Gomez, according to the article.
Taco Bell also debuted its meatless Halloumi Crunchwrap, which features a semi-hard cheese made from sheep’s milk and according to Gomez, it’s “almost like a fried mozzarella.” The taco chain hopes to also make this a permanent item on its menus in Europe.
So, Taco Bell–when is America going to get a taste of these faux meat treats?
To read the full article, click here.
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
