Birth of a Concept: The Blend

For the past several years, chefs have faced increasing pressure and scrutiny to serve healthier meals that reduce calories and sodium, are better for the land and the world we live in and still taste delicious. The challenge to achieve that intersection between nutrition-sustainability-flavor is at the core of innovation within America's food system.

The idea of a beef-mushroom blended burger— "The Blend"—broadly offered on American menus was conceived of and incubated by The Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by The Culinary Institute of America in partnership with its founding member, Mushroom Council. The Blend concept reflects the opportunity to apply innovative, strategic culinary insights to the substantial health and environmental imperatives facing our foodservice industry.