Riding the wave of veganism, as it bursts into the mainstream consumer market.
As the high street retailers adapt with incredible speed, favourite such as Marks & Spencer, Pret a Manger, Whetherspoons, Wagamama, Pizza Express and more are updating their ranges to include vegan alternatives, we continue to offer mouth-watering vegan solutions to some of the UK’s favourite recipes.
Fact: Last year Guinness went vegan and stopped using fish bladders in its brewing process, after two and a half centuries.
Change over centuries of tradition. There’s no denying, we’re riding a wave of veganism – but is it set to last?
What’s driving more consumers to embrace a plant-based lifestyle?
As every trend forecaster and market analyst seems to agree, the variety of reasons to switch to a plant-based diet is creating the perfect market conditions for this trend to thrive. When questioned, consumers are citing more than one reason for their behaviour change with animal welfare, environmental concerns and personal health being the most common. Consumers are becoming more curious about the experimental nature and the ethics of veganism, a lifestyle movement – much more than a dietary preference.
It’s time we let you in on a little secret, vegan produce is actually a piece of cake
Last year we successfully launched a range of vegan citrus fruits that did not use Shellac, perhaps this was your inspiration, but whatever brought you as far as this page, you’ve already taken the all-important first step on your decision to consider vegan ingredients. Here at Thor Foods we can recommend (and supply) a variety of alternatives to shake up your traditional menu’s this year and offer an alternative to satisfy the appetite of our vegan consumers. Here are some tried and tested alternatives that are favourite amongst some of our clients.
Shredded jackfruit, an amazing alternative to pulled pork
The texture of jackfruit is similar to chicken and pork and it has been commonly used as a meat substitute throughout Asia for many years. Jackfruit in brine is often called “vegetarian meat” and the seeds are also edible and can be boiled or roasted.
“Use jackfruit to make a clever vegan ‘pulled’ meat substitute, perfect for stuffing into bread rolls or enjoying as we head towards the summer months and barbecue season.”
Comments Catherine Arden, Director.
Try Tempeh! An Indonesian alternative to tofu
This Indonesian staple, made by fermenting soybeans (traditionally in banana leaves) until a firm, earthy patty forms, has been a common meat substitute since around the 12th century. Tempeh contains more protein (approximately 31 grams per cup) and dietary fibre than tofu does as well as harnessing vitamin B12.
“With a mild nutty flavour, Tempeh works great in a wide array of recipes. Choose from various flavouring too, such as smoked, Asian spiced, salt and pepper and more.”
Adds Catherine Arden.
“Don’t forget that our supply chain is chosen as much for its’ innovative solutions to key food trends as they are for their fully accredited factories – BRC/IFS/Organic/SKAL status is required and an assurance that they use only the highest quality ingredients with no GMO – we provide written guarantees for every shipment!”
Our word to the wise is to keep up
The traditional food industry is changing, if you want to excel in 2019 talk to us about vegan alternatives for your more traditional recipes and tap into this lucrative market that is sure to grow even further this year with the flourishing grassroots demand.