![](\"https:\/\/vegnews.com\/media\/W1siZiIsIjMyMTA0L1ZlZ05ld3MuTm93YWRheXMuanBnIl0sWyJwIiwidGh1bWIiLCIxNjAweDk0NiMiLHsiZm9ybWF0IjoianBnIn1dLFsicCIsIm9wdGltaXplIl1d\/VegNews.Nowadays.jpg?sha=96eaf2b9dc8d3bdd\")
At Popeyes and Wendy\u2019s, Johnson was part of a team of chefs developing new menu items and says his exposure to plant-based meat at Wendy\u2019s allowed him to understand its potential for mainstream consumers. While the fast-food chain has never had a permanent meatless offering, last year it offered a meatless Spicy Black Bean Burger<\/a> for a limited-time after its first veggie burger option was tested at select locations in 2015. However, Johnson saw an opportunity to make vegan meat a lot better.<\/p>\n Nowadays<\/p>\n \u201cI was exposed to several plant-based meat brands during my time at Wendy\u2019s<\/a> and was inspired by the impact they could have\u2014but also saw an opportunity to make plant-based products more meat-like in flavor, texture, and versatility that mainstream eaters would enjoy,\u201d Johnson tells VegNews.\u00a0<\/p>\n Nowadays was founded just two years ago in San Francisco by food industry veterans Max Elder and Dominik Grabinski with the mission of improving human and planetary health with \u201cgood for you\u201d fried chicken made with simple, animal-free ingredients. Its flagship product, vegan chicken nuggets, are made with just seven ingredients with a base of non-GMO yellow peas for protein and yeast and mushroom extracts to impart that umami flavor found in their traditional counterpart.\u00a0<\/p>\n Nowadays<\/p>\n In July, the brand made its retail debut with the launch of its vegan chicken nuggets at Whole Foods Markets in the Southern Pacific region, with more locations and retailers expected to be added by the end of this year. The nuggets can also be found at LA vegan burger chain Honeybee Burger and Aunts et Uncles restaurant in Brooklyn, NY.<\/p>\n The brand\u2019s new homestyle vegan chicken tenders are also made with pea protein and are tossed in a savory homestyle coating with a peppery finish that the brand says complements the wholesome chicken flavor of the tender. Likewise, Nowadays new cutlets feature a crispy panko-style breading with a blend of savory spices with hints of garlic, cayenne, and pepper. Both products can be fried or baked to a crisp, golden brown.<\/p>\n The startup\u2019s vegan chicken<\/a> products are all made using its proprietary technology which creates whole cuts of plant-based meat that mimics the unique shape of natural-cut animal-based tenders without the use of a mold.<\/p>\n Now that Johnson has pivoted from meat-centric fast food to vegan chicken, his goal is to provide options that can become go-to staples for everyday eaters. \u201cI want to create delicious and nutritious plant-based meats that become go-to staples for eaters everywhere, whether at home or out-to-eat, and to convince even the most-skeptical meat lovers to take another bite,\u201d he says.\u00a0<\/p>\n![\"VegNews.VeganNuggets.Nowadays\"](\"https:\/\/vegnews.com\/media\/32105\/VegNews.VeganNuggets.Nowadays.jpg\")
<\/p>\nNowadays gets into the vegan chicken game<\/h2>\n
![\"VegNews.VeganNuggets2.Nowadays\"](\"https:\/\/vegnews.com\/media\/32107\/VegNews.VeganNuggets2.Nowadays.jpg\")
<\/p>\n\u201cWorking with Nowadays offers me the opportunity to develop plant-based products designed for the mainstream, with a simple ingredient approach that makes me proud,\u201d Johnson says.<\/blockquote>\n
Making vegan chicken mainstream<\/h2>\n
![\"VegNews.NowadaysVeganChicken.ErinScott\"](\"https:\/\/vegnews.com\/media\/28714\/VegNews.NowadaysVeganChicken.ErinScott.jpg\")
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