January 2020 Vegan Launches

With The Gamechangers movie slowly being watched by more people, sign ups to Veganuary reaching 350k, retailers launching bigger and better plant based ranges and the media support of Veganuary, meat reducing is now a seasonal marketing event and officially part of our psyche. There are still just 600,000 of the population who are vegans, so the growth in plant based eating is from those looking to vary their diets to reduce meat and increase other options. 

Retailers and out of home chains have been anticipating the demand, with a huge number of launches:

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  • Wagamama have launched the first large restaurant brand to launch vegan tuna.  Made with dehydrated watermelon which is then sliced, seared and served hot, it looks and has a texture similar to tuna sashimi, yet tastes reminiscent of watermelon. It comes served in a miso sesame sauce on a bed of white rice which is dressed with soy seasoning, accompanied with pickled radish, kale and tenderstem broccoli and an avocado, edamame and tofu guacamole.

  • TGI’s are also heading the watermelon route with a Vegan Watermelon Steak, chargrilled and served with fries.

 
 

  • M&S: has made Plant Kitchen the focus in chilled and ambient, with highlight products spotted by @harringtonsltds as “No Chicken Kiev” and “Cottage Pie”

  • Aldi: launched a new range including Chilli Non Carne, No Pork Sausage Rolls, Spicy Tomato Balls (spotted by @harringtonsltd)

  • Asda: launched 48 new 100% plant based lines including Sweet Potato Katsu Curry, Meatfree Meatballs, Meatfree No-zerella Sticks

  • Bill’s: added seven additional vegan specials such as Miso Aubergine Fritters and Mushroom and Tarragon Suet Pudding 

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  • Subway: Meatless Meatball Marinara, this new plant-based sub is packed with all the flavour of the original and comes smothered in the same marinara sauce. It even features oozing slices of vegan melted cheese.

  • Greggs have followed up their phenomenally successful Vegan Sausage Roll (they just announced a £7m bonus based on its success)with a Steak Bake, which seems to be going down very well.

  • KFC have launched a finger licking good Vegan burger using vegan Quorn which received a lot of media coverage. Claimed to taste like KFC chicken, reviewers have given it the thumbs up (although there has been an issue with a Vegan customer being given chicken by mistake which has also received a lot of coverage).

Alice Stanton, professor of cardiovascular pharmacology at the Royal College of Surgeons in Ireland, argues that eating meat is vital because some plants and fish are being drained of their nutrition. 

Nutritionists warn that if meat reducing for health reasons, actually good quality meat and fish as part of a balanced diet is healthy and some of the new product innovation can end up being unhealthier due to their processed nature. 

Emma Victor-Smith