Three tips on integrating meat-free alternatives in your company’s product range.
1. Get information about the products on the market
The market for vegetarian and vegan meat-free alternatives has grown substantially in recent years. There are more than 60 different alternative meat and sausage product brands in the market today. If you want to check out the latest innovations in this market, INTERNORGA is the place to go. It offers restaurant, hotel and bakery operators the latest veggie and vegan trends under one roof, and there are plenty of experts on hand there to provide detailed advice.
2. Check out international models for inspiration
Restaurant, hotel and bakery operators should broaden their horizons by checking out how international counterparts are integrating vegetarian and vegan alternatives in their product ranges. Globally operating restaurant chains already know that adding meat-free meals to their menus pays off. For example, fast-food chain McDonald’s has already launched successful vegetarian and vegan products such as the P.L.T. (Plant, Lettuce, Tomato), a meatless burger, as well as diverse salads and wraps. Meat manufacturers such as Wiesenhof also have successful vegetarian alternatives to the meat products in their ranges.
3. Take advice
Companies switching to meat-free alternative ranges can contact initiatives such as ProVeg for advice. They help to identify potential for increasing the number of vegetarian and vegan products in their ranges and adapting to the needs of a growing meat-free consumer target group.