French plant-based food producer Umiami has rebranded as SWAP Food and launched its first product, SWAP™ Chicken, in the North American market, starting in Chicago, marking the company’s entry into the US food industry.
“We created a product that we believe will unlock the plant-based category for the mainstream consumer”
The rebranding from Umiami to SWAP, which was announced earlier today, was made to support the company’s global expansion efforts. According to the company, the new name better reflects its goal of making plant-based protein easy to integrate into existing recipes without requiring menu changes, an important consideration for foodservice operators.
“We believe SWAP Chicken will elevate menu possibilities, making it easier than ever to SWAP animal meat for plant protein,” said SWAP CEO and founder, Tristan Maurel.
SWAP Chicken is made from eight ingredients, including soy protein, pea protein, and yeast extract, and is free from GMOs, artificial flavors, colorants, or texturizers like methylcellulose. Each 90-gram filet offers 19 grams of protein and is comparable in price to traditional boneless, skinless chicken breasts. The product is also certified Halal.
Umisation technology
SWAP’s proprietary production process, known as “Umisation,” uses plant proteins to create structured fibers that closely mimic the texture and flavor of chicken, without the use of high heat or pressure. This innovation allows for a product that cooks evenly and can be marinated, breaded, sliced, or cubed, offering chefs the flexibility to use it in a variety of dishes.
Chicago, known for its vibrant food scene and openness to food innovation, was selected as the launch city for SWAP Chicken. The product has already been adopted by several popular local restaurants, including The Chicago Diner, Spirit Elephant, and Duke’s Alehouse, among others.
Unrivaled product versatility
SWAP Food notes that the product’s clean ingredient list, versatile applications, and nutritional profile make it an attractive option for chefs looking to reduce food safety risks and simplify kitchen operations. “SWAP Chicken’s superior taste, clean ingredients, and unrivaled product versatility finally enable chefs to recreate traditional recipes using only plant-based ingredients,” Maurel added.
A survey conducted by SWAP found that 81% of regular consumers would consider replacing some or all of their chicken consumption with SWAP Chicken, and the product also outperformed whole filet plant-based meat alternative competitors in a blind taste test by 2.5 to 1, according to the company.
Following its launch in Chicago, SWAP Chicken will become available in additional markets as the company continues to expand its presence in North America. Maurel continued, “We created a product that we believe will unlock the plant-based category for the mainstream consumer.”
