🌱 The Garden Truck Foods Blog
The Making of our Artisanal Red Bean Pepperoni
Developing our artisanal red bean pepperoni wasn’t an overnight success. It was years of slow, steady work. Testing, adjusting, and circling back. Again and again. Annnd again.
We began our pepperoni journey in 2012, long before plant-based meats like Impossible and Beyond were lining store shelves. Back then, plant-based food was still a niche category. At the time, we were developing bean-based proteins out of our Jacksonville eatery and catering business. Our Italian fennel sausage became a customer favorite thanks to its clean ingredients, bold flavor, and health-forward profile. That momentum encouraged us to keep going. What else could we create with beans? What hadn’t been done right yet?
Smarter Meat is Here (And It’s Made from Beans)
Smarter meat doesn’t imitate, it innovates. It looks at a classic like pepperoni and says: Hmm, how can we do this better? And the answer, in our case, is beans. Pinto beans — the humble little powerhouse that brings protein, fiber, and flavor, with a fraction of the environmental cost.
From Sidekick to MVP: How Mushrooms Are Taking Over Every Plate
Mushrooms are having a full-blown redemption arc. And at Garden Truck Foods, we are here for it. We take mushrooms seriously, because when done right, they’re not just good, they’re the real MPV of the plate.
Let’s get nerdy with mushrooms for a second.
The Development of Garden Truck’s Bean Based Pepperoni
We’ve spent over ten years studying sustainable plant-based foods. Animal farming harms animals and is a top cause of climate change and deforestation. More people are choosing plant-based foods now.
