Brakes launches ‘traditional’ vegan pudding range

By Gwen Ridler contact

- Last updated on GMT

Brakes has launched a range of 'traditional' hot vegan puddings
Brakes has launched a range of 'traditional' hot vegan puddings

Related tags: vegan, Veganuary

Foodservice supplier Brakes has launched a new range of ‘traditional’ vegan desserts in a bid to capitalise on the growing demand for vegan products out of home.

Brake’s new range of hot pudding desserts – including Syrup Sponge Pudding, Raspberry Jam Pudding and Sticky Toffee Pudding – has been reimagined to be suitable for vegans. The desserts are pre-cut rather than from an individual mould in an attempt to achieve a more rustic, homemade appearance.

The launch followed research by the firm that found that, while consumers increasingly demanded vegan products, they also craved familiar, nostalgic comfort food – a trend that was heavily driven by the COVID-19 pandemic.

Vegan just as good

Matt Lake – Brakes’ senior product development manager, innovation Lead – said that while Brakes recognised the increasing, importance of the vegan sector, first and foremost its products had to be at least as good as traditional alternatives.

“The growth in vegan products has been exponential and it shows no signs of stopping,” ​he added. “It’s important, particularly in these difficult times, that we help our customers to capitalise on as many opportunities as possible and having a range that exceeds expectations of vegans and non-vegans alike is an important part of that.

‘Struggle eating out’

“We know that 15% of vegans struggle when eating out and one in five miss non-vegan foods. So, this range is perfect addition to the menu, offering desserts that generations of people have loved and now everyone, including vegans, can continue to enjoy.”

With Veganuary now upon us, Food Manufacture took a look at some of the other products launched by food firms​ hoping to tempt consumers away from meat this January.

Meanwhile, Up to a third of UK consumers are willing to try lab-grown meat​ and a quarter would try insects, with the main factor holding them back being a lack of assurances of their safety, according to new research by the Food Standards Agency (FSA)

Related topics: NPD, Bakery

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