Exceedingly VEGAN cakes! Mr Kipling maker Premier Foods plans to TRIPLE sales of plant-based treats to £250m by 2030 with new range of products
- Premier Foods already makes up to £78million each year from plant-based foods
- But bosses want to up that to £250 million by 2030 to boost green credentials
- It will offer meat-free meal pots through its Batchelors brand by end of the year
- Mr Kipling brand already has vegan options such as apple and blackcurrant pies
The company behind Mr Kipling’s cakes say they plan to triple the sales of plant-based foods by 2030.
Premier Foods, which also owns brands including Bisto and Ambrosia, already makes around £78million each year from plant-based foods.
But bosses want to up that to £250 million by 2030 as part of its efforts to boost its green credentials.
The firm says it will offer meat-free meal pots through its Batchelors brand by the end of the year, using a vegan bacon alternative called ‘Facon’. It also plans to offer meat-free noodle pots.
The food giant already has vegan ranges through Mr Kipling, including apple and blackcurrant pies and jam tarts.
The company behind Mr Kipling’s cakes (pictured) say they plan to triple the sales of plant-based foods by 2030
Premier Foods, which also owns brands including Bisto (pictured left) and Ambrosia (pictured right), already makes around £78million each year from plant-based foods. But they want to up that to £250 million by 2030 as part of its efforts to boost its green credentials.
And astonishingly Bisto gravy granules are already made from plant-based products, though they aren’t official vegan because they are made in factories where meat is used.
Alex Whitehouse, chief executive officer of Premier Foods, said that ‘encouraging healthy eating’ will be at the forefront of the company’s new strategy.
It hailed the ‘success’ of recent plant-based product launches including Sharwood’s Deliciously Vegan cooking sauces and meat-free Oxo cubes.
Mr Whitehouse said: ‘Over the last few years, we have made very good progress against our previous responsibility strategy and we are proud of what has been achieved so far.
‘However, it is now time to push ourselves harder – harder for the health of our consumers, and harder for the health of our planet.
‘Our key focus continues to be encouraging healthy eating. We produce and market some of the nation’s favourite brands, bought by millions every day.
‘This gives us a powerful opportunity to use these brands to help consumers choose new healthier options, more plant-based options, and options that are more sustainable and contribute to a less wasteful world.’
The group said it also plans to reduce the environmental impact of its packaging by making 100 per cent of this recyclable, reusable or compostable by 2025.
It comes after restaurant chain Wagamama announced it had become the first high street chain in the UK to make at least half of its menu vegan.
The pan-Asian restaurant announced a new plant-based menu earlier this month with outlets across the UK now serving Spicy Teriyaki Vegan ‘Chicken’ Steamed Buns, Spicy Vegan ‘Short Rib’ Ramen, Teriyaki Vegan ‘Chicken’ Ramen, and Shu’s ‘Shiok’ Jackfruit.
Wagamama has become the first high street chain in the UK to make at least half of its menu vegan. Pictured is their plant-based ribs
Other dishes include a new vegan ‘chicken’ alternative which mirrors the taste and texture of pulled chicken in Wagamama’s new Spicy Teriyaki Vegan ‘Chicken’ Buns and Teriyaki Vegan ‘Chicken’ Ramen.
There is also a mushroom and soya ‘short ribs’, while turmeric + ginger roasted jackfruit substitutes chicken in ‘Shu’s Shiok’ – the dish Mangleshot created in collaboration with chef Shu Han Lee.
It follows in the footsteps of fast food chains such as Burger King and KFC, which now offer plant-based burgers.
Meanwhile, a new report by Waitrose earlier this month revealed how middle class Brits are ditching meat and adopting a ‘climatarian diet’ in a move to reduce their carbon footprint.
Dubbed the ‘new 5:2 diet’ – a reference to a popular weight loss method where people only diet two days a week – eco-conscious Britons are spending five days a week veggie and treating themselves to meat at weekends.
But it’s not just cutting down meat consumption to be more green, Waitrose shoppers are also looking for other ways to be more eco-friendly with their diets, including minimising food waste by donating excess food and not buying groceries wrapped in excess packaging.
Nearly 70 per cent of Waitrose customers said reducing their climate footprint was either ‘very’ or ‘somewhat’ important.
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