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Food Tech Tuesday: A passion for plant-based

June 2019

 

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“Our appetite for all things plant-based is firmly increasing. But what meat alternatives are hot on the high street? “


Plant-based is booming. This month alone, news broke of Nestlé launching the Awesome Burger in the States, renowned London steak restaurant group M opening their very own, wait for it… vegetarian restaurant, Raw, and Scotland playing host to the UK’s first ‘vegan hotel’

Research from our own social listening tool, Delve, highlighted this year’s Veganuary generated 50,305 mentions on social media. And apparently, more than one-third (34%) of British meat-eaters cut their meat consumption in the six months to July 2018 following a flexitarian approach – up from 28% in 2017[1].

Our appetite for all things plant-based is firmly increasing. 

But what plant-based alternatives are hot on the high street? In this month’s Food Tech Tuesday bog, we take a look at three of the meat-free alternatives that are creating a stir.

Quorn

William Murray client Quorn kicked off 2019 with the launch of *that* Gregg’s vegan sausage roll. Now it’s their KFC Imposter burger that’s getting us excited. Available to begin with from select KFC sites, the burger is getting rave reviews. It’s not hit Croydon or Brighton yet, but we can’t wait to try this one. 

This

New kid on the block This launched into Patty & Bun UK-wide with its Isn’t Bacon Rashers and Isn’t Chicken Goujons at the start of this month. The bacon (in Patty & Bun’s new vegan Pamela burger) was slightly questionable, but the nuggets really, really hit the spot. The UK-based start up is set to launch several products, all high in protein, vitamin B12 and iron, nationwide in Holland & Barrett and through Ocado. Keep your eyes peeled from July. 

Beyond Meat

Hot off the heels of its bleeding burger, Beyond Meat has launched a hot dog which it says tastes just like its pork equivalent. According to bosses, sunflower seeds are the key to replicating the ‘porky’ taste and texture. For the moment, it’s available at London’s Unity Diner. And if it’s the original you love, there’s good news as Byron has launched two new burgers with the patty: The Truffler and the Cali Cheese. 

[1]Mintel, Global New Products Database

 

 

Insights & Trends

Why it’s time to stop selling products and start solving kitchen problems 

April 2026

By Fiona Hamilton, director of strategic growth 

As the conflict in the Middle East continues to disrupt supply, food inflation remains high, and consumers spend more cautiously, pressure is increasing on foodservice buyers.  

The impact is clear: less time, tighter margins, and little appetite for just another product pitch. 

Buyers need solutions that work in the reality of a busy kitchen. And that shifts the role of marketing and how we sell. For those that want to win, it becomes less about pushing products harder and much more about showing how you solve real operational challenges. 

The brands cutting through are starting with the problem – labour, consistency, cost, speed, additional profit potential – and showing where their products can help. 

Get that right and buyers don’t just see your product. They see it working in their world. Which is much more likely to result in a ‘yes’. 

How to reframe your narrative: 

Start with your USP – but make it relevant
Differentiation still matters, but only if it connects to a real need. Don’t just ask what makes you different; ask why that difference matters in a busy kitchen. If it doesn’t save time, reduce stress, improve consistency or drive profit, it’s not your strongest story. 

Prove there’s demand
Buyers are risk-averse so demonstrate that your product is already resonating with consumers. Use strong social proof to build immediate trust and credibility. That could be usage data (“9 out of 10 consumers would choose X”), or compelling consumer testimonials. 

Highlight your operational edge
Focus on tangible improvements your solution delivers in practice: faster service, simpler prep, lower costs, or improved labour efficiency. The clearer the day-to-day advantage, the stronger your proposition. 

Quantify the commercial impact
Show how your offer improves performance where it matters most – margin, throughput, or meal-time spend. Wherever possible, give numbers to it to turn interest into a clear business case. 

Speak your buyers’ language
Lose the brand jargon. Step into their world – whether that’s the kitchen or boardroom. Talk covers, wastage, labour constraints and service pressure. When buyers feel understood, they’re far more likely to engage. 

At its core, this approach is about reducing risk. The more proof you provide, the easier it is for buyers to make a decision. Then the faster your sales team can move. 

Create your selling story 

If you need help shaping your brand narrative, let’s talk.