Our Vegan Cumberland sausage was the first vegan meat product based on rehydrated vegetable proteins and real meat-like flavours. It was designed to compete with emerging trends of new meat-replacement products which taste and cook like the real thing. It was an incredible learning curve; understanding and perfecting meat-like flavour building based on yeasts, different types of textured vegetable proteins and emulsions, giving this category of product its authentic mouth-feel.
The recipes were elaborate with multiple ingredients, built purely on a trial-and-error basis. With a need to simplify, extensive research highlighted a pattern of companies building “premixes” and “kit pack” recipes. That helped us zero-in on local suppliers with connections to such companies in the EU. Together we worked with our kitchen recipes and factory needs to come up with such a kit pack.
Concept to Launch took 14 months, but the Cumberland sausage, since its inauguration in Summer 2020, has become our most significant vegan line, sold in retail, food service and schools nationwide.
