Bayou Best Foods brings plant-based shrimp to US menus nationwide through Sysco, US Foods, and PFG

Bayou Best Foods expanded the national reach of its plant-based shrimp in early January, making the product available across the USA through three of the country’s largest foodservice distributors: Sysco, US Foods, and Performance Food Group.

The move marked a significant step for the New York-based company, which focused on foodservice as a primary route to market. Through the new partnerships, Bayou Best Foods’ shrimp could be ordered directly via distributor channels already used by restaurants, universities, hotels, healthcare providers, and other large-scale foodservice operators.

By integrating its product into the ordering systems of major distributors, the company removed a key barrier to adoption for chefs and procurement teams. Operators were able to access the plant-based shrimp without setting up new supplier relationships or changing existing purchasing workflows, an important consideration in high-volume and multi-site foodservice environments.

Bayou Best Foods described the nationwide rollout as a milestone in its commercial development. The company said its shrimp was designed to replicate the taste, texture, and cooking performance of conventional ocean shrimp, while avoiding several challenges associated with traditional seafood sourcing. These included allergen management, sustainability concerns, and fluctuations in supply and pricing.

The plant-based shrimp was positioned as suitable for a wide range of menu applications, from casual dining and fast-casual concepts to institutional foodservice. According to the company, the product was vegan, kosher, clean-label, and free from the top nine allergens, attributes intended to help operators serve a broader customer base while simplifying back-of-house handling.

“Nationwide availability was a major milestone for Bayou Best Foods,” commented Kelli Wilson, CEO. “By partnering with the distributors chefs already rely on, we’re making it easier than ever to offer plant-based shrimp that cooks, tastes, and satisfies just like ocean shrimp.”

The distribution agreements came at a time when foodservice operators continued to explore plant-based options that could fit seamlessly into existing menus. In many cases, chefs and purchasing managers prioritized products that did not require changes to equipment, preparation methods, or staff training. Bayou Best Foods said its shrimp had been developed to meet those requirements, performing consistently across a range of standard cooking techniques.

According to the company, the shrimp retained its structure and flavor when deep-fried, sautéed, steamed, or baked. That versatility allowed it to be used in dishes traditionally built around shrimp, from appetizers and center-of-plate entrees to mixed dishes and global cuisine formats. The product was developed in collaboration with chefs, with a focus on ensuring it behaved predictably in commercial kitchens.

Bayou Best Foods also emphasized its ingredient approach. The shrimp featured a short ingredient list, a factor that could appeal to operators seeking clean-label products and to consumers increasingly attentive to ingredient transparency. The absence of common allergens was positioned as particularly relevant for institutional settings such as schools, hospitals, and corporate dining, where allergen management played a critical operational role.

The company did not disclose pricing or volume expectations tied to the nationwide rollout, but distribution through Sysco, US Foods, and Performance Food Group significantly expanded its potential reach. Collectively, the three distributors served hundreds of thousands of customer locations across the United States, supplying everything from independent restaurants to national chains and large non-commercial accounts.

For Bayou Best Foods, foodservice distribution represented a strategic channel for scaling adoption of its plant-based seafood. By focusing on chefs and operators rather than direct-to-consumer sales, the company aimed to embed its shrimp into menus where diners encountered it as part of familiar dishes, rather than as a specialty product.

The announcement underscored the company’s emphasis on parity with conventional seafood, both in terms of culinary performance and ease of use. Bayou Best Foods said its goal was not to ask kitchens to adapt to the product, but for the product to adapt to existing kitchen realities.

As plant-based seafood continued to develop as a category, national distribution remained a critical hurdle for many brands. By securing coast-to-coast availability through established foodservice networks, Bayou Best Foods moved beyond regional or limited distribution and positioned its shrimp for broader exposure across the US dining landscape.

The company did not announce additional products or retail expansion plans alongside the distribution news. Instead, the focus remained squarely on foodservice access and execution, with the nationwide rollout framed as a foundation for further growth within the channel.