McDonald's Singapore recently expanded its range of vegetarian-friendly options with the introduction of the Veggie Crunch Burger. While McDonald's has been overhauling its menu for quite some time now, this new burger provides a heartier option for those who adhere to a meat-free diet.
The new Veggie Crunch Burger consists of a deep-fried patty made from a blend of seven different types of vegetables: carrots, green peas, cucumbers, green beans, red bell peppers, potatoes and lettuce. To prevent the patty from coming into contact with any meat, the patty is deep-fried in the same oil that is used to cook McDonald's apple pies. The vegetable patty is then topped with lettuce, cucumber slices, a sweet chili sauce and the McChicken sauce.
Mixed Vegetable Patties
The New Veggie Crunch Burger is Made from Seven Types of Vegetables
Trend Themes
1. Vegetable-based Fast Food - The rise of the Veggie Crunch Burger shows a growing trend for vegetable-based fast food options in response to increasing demand for plant-based diets.
2. Sustainable Fast Food - The use of locally sourced vegetables and the repurposing of cooking oil for the Veggie Crunch Burger highlights a trend towards sustainability in the fast food industry.
3. Innovative Food Blends - The unique blend of seven vegetables in the Veggie Crunch Burger demonstrates a trend towards innovative food combinations that cater to diverse dietary preferences.
Industry Implications
1. Fast Food - The introduction of the Veggie Crunch Burger highlights a disruptive innovation opportunity for fast food chains to expand their vegetarian-friendly menu options and tap into the growing demand for plant-based diets.
2. Food Sustainability - The sustainable practices employed in the creation of the Veggie Crunch Burger present an opportunity for the food industry to incorporate more eco-friendly practices and appeal to environmentally conscious consumers.
3. Food Manufacturing - The development of vegetable-based patties like the one in the Veggie Crunch Burger creates opportunities for food manufacturers to explore new and innovative ways to produce plant-based alternatives to traditional meat products.