A look at the latest vegan food to hit the market.
Meat-free manufacturer and supplier Quorn has launched a new chicken concept with two new products for hospitality customers – ChiQin, made using Quorn's super-protein, mycoprotein, and Quorn Buffalo Wings, which are also available in a Southern-fried variant. These join the Buttermilk Style Chicken Burger, launched in April last year.
The plant-based supplier Garden Gourmet has launched two new products – Vegan Breaded Fillet and Vegan Nuggets. They are pre-cooked and can be warmed in the oven or in a fryer.
Yorkshire family-run bakery Just Desserts has extended its vegan product range with a new Spicy Ginger Traybake It comes in a 9" x 9" x 2" tray and serves 12 portions.
Invisible Chef has launched a vegan burrito – a tortilla wrap hand filled with pulled oats cooked in a spiced harissa sauce with kidney beans, black beans and tomatoes. The burrito is frozen and cook-in-pack.
Gold&Green Protein Ingredients is a 100% vegan ingredient range made with oat bran, pea and faba bean protein. It can be used in veggie patties, falafels, and fillings for plant-based pastries, pies and dumplings. Protein Flakes are sold in 200kg and 9kg quantities, while Protein Granules are available in 150kg and 6kg.
The new Vegan Raspberry Ripple flavour (120ml) from New Forest Ice Cream features a raspberry syrup running through a classic dairy-free vanilla ice-cream in a 120ml tub. It joins New Forest's Lemon Sorbet, which has now also been certified as vegan.
Rich Products' plant-based Cooking Crème is an alternative to dairy cream for sweet and savoury hot applications, while the Whipping Crème can be used for desserts, cakes and beverages. They perform and taste like dairy, with no bean, grain or nut backnotes. The Cooking Crème is also suitable for use as a vegan milk replacement in desserts and hot drinks.
The Whip ice-cream by Northern Bloc acts as a base for desserts for venues seeking to find new ways to make ethical choices. The versatility of the product means it can be used in ice-cream vans with a flake as well as in an affogato in a coffee shop.
Vegan nduja, Ve-Du-Ya, is Belazu's vegan take on the traditional Italian spicy spreadable sausage. The taste comes from using whole, lightly fermented Calabrian pepperoncini chillies that have a strong, sharp heat and a mild tangy flavour balanced with a sweet undertone from the red peppers. The texture is replicated using coconut oil.
Catering to vegans, vegetarians and flexitarians, Rollover's Meat Free Burgers are high in protein (14.5g per 100g). They are made with pea protein and offered in packs of 60.
The new Délifrance vegan croissant replicates the texture and taste of the classic French butter croissant by using wheat flour and shea butter. It cooks in 18-20 minutes and arrives in boxes of 56.
Brakes has a new range of traditional vegan desserts, including Syrup Sponge Pudding, Raspberry Jam Pudding and Sticky Toffee Pudding. The desserts are pre-cut rather than from an individual mould to achieve a more rustic, homemade appearance.
Délifrance has added to its range of vegan products with Vegan Baskets, vegan puff pastries in two flavour profiles: carrots, cumin, sweet potatoes and chickpeas, and tomatoes, courgettes, onions and sweet potatoes.
Wall's Pastry has expanded its range of microwavable slices with two new vegan flavours. The Red Thai Curry Slice is made with roasted sweet potatoes, red peppers and creamy coconut in a curry sauce. It has 9.3g of protein and contains 394 calories per 180g slice. The Hearty Chilli Bean Slice is filled with kidney beans, red peppers and sweetcorn in a spicy chilli sauce and contains 8.5g of protein, and 371 calories per 180g slice.
Farm Frites have worked closely with the National Federation of Fish Fryers to develop a chilled pre-prepared chip that mirrors that made in-house by many operators. Chef's Harvest 15mm Chilled Chip is a traditionally thick cut chip, produced without water blanching to maximise the full potato taste of the single variety used.
How to buy vegan wine
Some advice from When in Rome Wine:
During the fermentation process, the natural sugars in the grapes are converted into alcohol, which once complete can leave a wine looking rather hazy.
Although there is no issue with consuming the wine at this stage, we live in a world where aesthetics matter, and so the ‘fining' process was born.
Typically, the traditional fining agents used in wine are made from animal products like casein (a milk protein), albumin (egg whites), gelatin (animal protein) or isinglass (fish bladder protein).
A simple way of avoiding this process altogether is to look for the words ‘unfiltered' or ‘unfined' on the packaging, which will ensure your wine is vegan-friendly.
Although many wine manufacturers will continue to fine and filter in this way, there are some who are using alternative methods which are suitable for vegans. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel and vegetable plaques are all being used as alternatives to the animal product fining agents.
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