It’s hard to imagine a Bunning’s sausage sizzle with meat-less sausages but according to a report by Food Frontier, commissioned by Deloitte Access Economics, plant-based meats are becoming an Australian consumer preference.
Bean Supreme has extended its vegetarian range in Australia due to growing demand. The brand’s newest launches include gluten-free Ggarlic sausages and a marinated chilli and Lime Jackfruit.
Originating from New Zealand, Bean Supreme is offering its products to Australian consumers. In addition to the new products, the Bean Supreme range includes:
- Hemp Burger featuring green peas, spinach and kale
- Masala Burger with chickpeas, cauliflower and quinoa
- Beetroot Burger with black beans, buckwheat and quinoa
- A sausage range made from soybeans, featuring ingredients such as mozzarella, tomato, parsley sage and rosemary.
Nestlé will launch their new 100 per cent plant-based burgers later this year.
Wayne England, the head of Nestlé’s food business, said that plant-based products don’t need to mean a compromise on flavour or texture.
“We believe this trend is here to stay, as consumers look at different ways to enjoy and balance their protein intake and lower the environmental footprint of their diets,” he said.
The Garden Gourmet Incredible burger consists of natural protein from soy and wheat, blended with plant extracts including beetroot and carrot. These give the burgers a consistency closer to that of a traditional burger.
Overall there is a trend towards people eating meat-free, with a 600 per cent increase of consumers in the US identifying as vegan from 2014 to 2017. Australia follows suit and now has more than two million habitants that live meat-free.
The Garden Gourmet Incredible Burger will launch in Europe from April this year and a similar raw plant-based burger will roll out in the United States late 2019 under the Sweet Earth brand.