Quorn's Meat-Free Fillets are a Satisfying Alternative to Fish
Laura McQuarrie — May 24, 2016 — Lifestyle
The all-new Quorn Vegan Fillets are an alternative to fish for those who don't consume animal products. The meatless fillets are made with a blend of high-quality protein called Mycoprotein, which is found in all Quorn products, as well as potato protein, pea fiber, plus a few other firming and coloring agents. Per 100 grams, the fillets provide over 15 grams of protein, which makes them a great source of protein for both vegan and vegetarian consumers, as well as other who simply want to reduce their consumption of traditional meat products.
Other vegan-friendly products from Quorn include bacon-style slices, sausages, hot dogs and roasts.
A recent study for Britain’s Vegan Society and Vegan Life magazine suggests that veganism is up 360% in the UK 2006, as a result of people reducing their consumption of animal-based products.
Other vegan-friendly products from Quorn include bacon-style slices, sausages, hot dogs and roasts.
A recent study for Britain’s Vegan Society and Vegan Life magazine suggests that veganism is up 360% in the UK 2006, as a result of people reducing their consumption of animal-based products.
Trend Themes
1. Veganism - Opportunity to capitalize on the growing demand for vegan alternatives to animal-based products.
2. Plant-based Protein - Potential to disrupt the traditional meat industry by offering high-quality, sustainable plant-based protein options.
3. Alternative Protein Sources - Innovation possibilities in creating alternative protein sources that are appealing to both vegan and vegetarian consumers.
Industry Implications
1. Food - Opportunity to develop and market innovative plant-based food products for the growing vegan market.
2. Health and Wellness - Potential for expansion in the health and wellness industry by offering protein-rich vegan alternatives.
3. Sustainable Agriculture - Opportunity to promote sustainable farming practices by investing in the development and production of plant-based protein sources.
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