Abbot’s Products Now Available in Over 1,300 Publix Stores in the Southeastern US – vegconomist
Abbot’s, formerly known as Abbot’s Butcher, a company specializing in plant-based proteins, has announced its retail expansion into Publix supermarkets, increasing the availability of its products in the American grocery sector.
Over 1,300 Publix locations across eight states will now stock Abbot’s product lineup, including plant-rich “Chorizo”, Ground “Beef”, and Fajita Chick’n. These offerings will be located in the produce department at all Publix supermarkets across the Southeastern US, including Alabama, Georgia, Kentucky, and Florida.
“Food is information; it can either heal or harm”
Made from whole food ingredients such as pea protein, mushrooms, and extra virgin olive oil, Abbot’s is committed to crafting clean-label meat alternatives free from the top nine allergens, preservatives, seed oils, and artificial flavors. Furthermore, the offerings have earned Non-GMO Project Verification, Whole30 Approval, and Vegan Certification.
Kerry Song, the founder and CEO of Abbot’s, commented on the company’s mission and the new partnership with Publix, stating, “Food is information; it can either heal or harm. At Abbot’s, we’re deeply committed to crafting plant-powered proteins that not only taste absolutely delicious but give your body what it needs to thrive.”
Expanding retail presence
Beyond retail partnerships, Abbot’s has been exploring a range of foodservice collaborations over the last year. A partnership with Dot Foods opens its products to a network of over 5,200 nationwide foodservice providers, and a collaboration with Tocaya Modern Mexican features its Chopped Chick’n on the restaurant’s menus.
The inclusion of Abbot’s products in Publix supermarkets expands the brand’s retail presence to over 4,000 stores nationwide, including other major retailers such as Sprouts, Target, Whole Foods Market, Natural Grocers, The Fresh Market, and Fresh Thyme.
Song concluded, “Thanks to Publix, we’ll be able to share the transformative power of good, clean food with more and more people.”
