Quick to Prepare and Serve: Meat Alternatives for Foodservice and Retail

From vegconomist.com

Veggiecus, a specialist in plant-based protein blends, now also offers ready-to-use meat alternatives – designed for easy use in foodservice or as private label products.

Kebab strips, schnitzels, burgers: staples of modern cuisine are increasingly being prepared plant-based. Veggiecus now supplies not only its proven base mixes for producers and foodservice operators worldwide, but also frozen ready-made products. The protein expert is thus responding to the growing demand for simple, ready-to-use plant-based meat alternatives in gastronomy and foodservice.

Plant-based schnitzel made easy – mix with the Veggiecus base blend “Base White”, or use ready-made from the freezer. © Veggiecus

The new frozen range includes plant-based kebab strips, meatballs, schnitzels and burger patties. All varieties are pea protein-based, feature short ingredient lists, are low in allergens and completely soy-free. They can be used flexibly across a variety of dishes and are quick and easy to prepare – a key advantage for kitchens with limited or untrained staff.

From powder to finished product

“Many businesses want to offer plant-based meat alternatives, but lack the capacity or expertise to mix their own blends or manage complex processes,” says Kathrin Rietmann, Business Development Manager at Veggiecus. “With our new ready-made products, we make it even easier for restaurateurs and system catering operators: unpack, cook briefly in a pan, air fryer or deep fryer, and serve – with no compromise on quality, texture or taste.”

     The Veggiecus blend “Base Red”: simply mix with salt, water and oil – perfect for all minced-style applications. © Veggiecus

Veggiecus is the plant-based division of Theodor Rietmann GmbH, a family-owned company established in 1967 and firmly rooted in the B2B sector. Initially a producer of baking ingredients for industry, the company made its name in the 2000s with high-protein foods such as protein bread and sports nutrition. Since 2021, it has also been developing dry mixes for plant-based meat alternatives – successfully used in sausages, patties, minced products, nuggets and specialties such as Turkish garlic sausage Sucuk.

Easy handling – big impact

Working with a dedicated production partner, Veggiecus is now significantly expanding this business segment. Serving customers worldwide, the company offers both dry mixes and frozen products as white-label solution or customized private-label solutions to meet customer requirements. “Especially in the kebab segment, we’re seeing huge demand,” Rietmann explains. “Many chains don’t have the space for a separate vegan spit – our frozen solution is the perfect fit.”

The Veggiecus team develops plant-based meat alternatives for foodservice and industry (from left): Kathrin Rietmann, Business Development Manager; Andreas Portz, Product Development; Anita Kurtz, Sales Manager, and Michael Gerlach, Marketing & Sales Director. © Veggiecus

At trade fairs such as IFFA, Veggiecus base mixes have already impressed with their ease of use. While many competitor products require multi-step preparation, Veggiecus needs only water and seasoning – or soon, just a reach into the freezer. This makes the range ideal for system catering, contract catering, student services and chains looking to quickly respond to the growing demand for plant-based options.

Sales contact: hello@veggiecus.de

https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/sponsored-post-quick-to-prepare-and-serve-meat-alternatives-for-foodservice-and-retail/