Rebellyous Challenges Big Chicken with the Nugget to End All Nuggets
Seattle Food Tech announces rebrand as Rebellyous, develops new technology to revolutionize food production
Source: Rebellyous Press Release
June 10, 2019
Seattle, WA – Rebellyous, formerly Seattle Food Tech, is bringing plant protein to the people by revamping America’s most classic comfort foods. Founded and led by a former Boeing engineer with a passion for nutrition, Rebellyous is making crispy, protein-packed plant-based nuggets, patties, and tenders affordable for everyone by changing how plant-based meat is made.
“Meatless nuggets used to be half as delicious and twice as expensive as chicken,” CEO and founder Christie Lagally says. “At Rebellyous, our mission is to flip the script and make plant-based meat that is better than animal meat in every way, from price and convenience to taste and nutrition.”
Rebellyous is making craveable chicken-free chicken and cutting costs for consumers through radical innovations in production technology. Despite the growing popularity of plant-based meat, almost all of these products are created using machinery that hasn’t evolved in decades. This lack of innovation has kept the cost of plant-based meat high and the availability low, making consumers reliant on factory-farmed meat for cheap, convenient protein.
· Plant-based meats can be 2–5 times more expensive than factory farmed meat
· More than $40 billion worth of of nuggets and other processed chicken products are sold in the U.S. every year
· More than 105 billion pounds of animal meat is produced in the U.S. every year, compared to less than 200 million pounds of plant-based meat
Rebellyous is closing this gap with its groundbreaking high-volume production methods, which will put factory farms and slaughterhouses to shame. With this technology, the company aims to scale up plant-based meat production to finally be cost-competitive with animal products –– and better tasting, to boot.
“Healthy, delicious, and sustainable options shouldn’t be reserved for people in big cities with money to burn,” VP of business development Kristie Middleton says. “Rebellyous is plant-based meat for the rest of us.”
Rebellyous is bringing its nuggets and strips, which contain nearly three times the fiber, forty percent less saturated fat, and forty percent less sodium than chicken nuggets- than its chicken competition, to foodservice facilities at hospitals, schools, and more to reach the people that need more nutritious options the most.
“We are proud to have Rebellyous products on our menu, and it’s been exciting to see our guests enjoying plant-based food so much!” Woody Rose, nutrition services manager of Swedish Medical Center, Cherry Hill in Seattle says. “As a healthcare facility, it’s our responsibility to serve our guests health-promoting meals that are also lighter on the planet, and of course it’s our desire to also serve food that tastes delicious. Rebellyous nuggets allow us to do just that.”
Rebellyous has raised more than $2 million from investors including Joe Montana’s Liquid 2 Ventures, Blue Horizon, Fifty Years, and more. Rebellyous products are available at healthcare institutions and corporate cafeterias at technology companies as well as select restaurants in the Pacific Northwest. The company will be launching at a number of foodservice facilities nationwide by the end of the year.
Learn more about how Rebellyous is revolutionizing the food system at Rebellyous.com.