Whitworths’ new walnut mince claims title as ‘UK’s first’ unprocessed meat-free option

From veganfoodandliving.com

This new walnut-powered vegan mince offers a natural, high-fibre and unprocessed alternative to meat substitutes. Find out where to buy it here

The meat alternatives market has often been criticised for being too processed, but one heritage health brand is offering a different approach with a walnut mince alternative.

Whitworths, a brand best known for its nuts and dried fruit,  has launched Nutty Kitchen Supermince, which it describes as the UK’s first unprocessed plant-based mince.

Unlike many substitutes that rely on long ingredient lists, Supermince is made with just three core ingredients: Californian walnuts, lentils and red quinoa. Designed to replicate the texture of traditional mince, it’s minimally processed, high in fibre and a source of plant-based protein.

The new walnut-based mince is available in four flavours: Original, Mexican, Italian, and Indian. It’s seasoned with natural herbs and spices, and is said to cook just like traditional beef mince.

Phil Gowland, Commercial Director at Whitworths, said the launch responds to shopper frustrations with products that “feel over-processed or fall short on taste and texture”, calling the walnut mince a “delicious step” towards making healthy, unprocessed foods more accessible.

“It’s simple, unprocessed, natural and bursting with essential nutrients we all need on a daily basis whilst still delivering that meaty texture people love,” he added.”

                                                                                          © Whitworths/Vegan Food & Living

Healthy plant-based mince with nutritional benefits

Whitworths Nutty Kitchen Supermince offers plenty of enticing nutritional benefits. Along with being a good source of protein, it’s also high in fibre, a nutrient most people in the UK currently underconsume.

Regular walnut intake is also linked with supporting heart health by helping maintain blood vessel elasticity.

The simple three-ingredient base of Supermince is complemented by an authentic mix of herbs and spices in certain variants, with the aim of delivering flavour without unnecessary additives.

The result, according to Whitworths, is a product that combines functionality, taste and nutrition in a way that stands apart from many existing options in the meat-free aisle.

Whitworths Nutty Kitchen Supermince range

The new range includes four varieties, each priced at £3.20 for a 200g pack. The available flavours are:

• Original: An unseasoned version, designed as a versatile base for any recipe.
• Mexican: Adds cumin, cayenne and garlic for a zesty kick, ready to use in tacos, burritos, chilli, and more.
• Italian: Blends oregano, nutmeg and red wine powder for use in classic Mediterranean dishes.
• Indian: Combines lentils, quinoa and walnuts with turmeric, cardamom and Kashmiri chilli. Ideal for quick curries, wraps, or serving with rice.

With a naturally ‘meaty’ bite and the ability to cook like traditional mince, the range aims to make it easier for shoppers to incorporate plant-based choices into everyday meals. From tacos and curries to Bolognese or chilli, the products are pitched as simple swaps that can help reduce meat consumption without losing texture or taste.

The Original, Mexican, and Italian flavours are now available on Ocado, with the Indian flavour launching at the end of September. The Original flavour will also be available on Gousto from January 2026.

https://www.veganfoodandliving.com/news/whitworths-uk-first-unprocessed-walnut-based-meat-free-mince/ 

Fry’s Launches ‘UK First’ Vegan Formable Mince

From plantbasednews.org

The new mince is the latest in a long line of vegan meat products hitting UK supermarkets 

Plant-based brand Fry Family Food has announced the launch of what’s thought to be the first ever vegan formable mince to be sold at UK supermarkets. 

                                   The mince can be used to make a wide variety of plant-based meat products - Media Credit: Fry's

Shape and Sizzle mince – which can be made into meatballs, sausages, burgers, and more – is high in fibre and protein and made from non-GM soy. It’s currently available in frozen form at Tesco supermarkets, where it RRPs at £2.50. 

“The taste, texture and appearance was highly rated with the taste panellists, which gives us total confidence that this product will be a winner with Tesco shoppers,” Emma Herring, head of marketing at Fry’s and Livekindly Collective UK, said in a statement. “We really hope that this will encourage families up and down the country to try plant-based for the first time or swap out a few more meals, using Fry’s plant-based Shape & Sizzle Mince.”

Demand for plant-based food in the UK

The launch comes amid rapidly growing interest in plant-based food across the UK. In January of this year, it was reported that the number of vegans in the country had skyrocketed by more than a million over a 12-month period. 

            More and more people are trying out meat alternatives in the UK     Adobe Stock

The research, which came from finder.com, found that there are around 2.5 million vegans living in the UK. This was a rise of 1.1 million since January 2023. 

Animal meat consumption dropped to a record low last year, as many people sought out plant-based alternatives. While the vegan meat market has experienced highly publicized struggles over the last couple of years, demand for animal-free mince, sausages, and burgers remains strong. The UK meat substitutes market is expected to grow 2.3 percent in the period 2024 to 2029, reaching USD $820 million by the latter year. 

https://plantbasednews.org/news/alternative-protein/frys-uk-first-vegan-formable-mince/

New Zealand’s Vince Creates Low Emissions Vegan Mince

From greenqueen.com.hk

Vegan brand Vince is developing dehydrated plant-based mince from vegetables. It is considered a more sustainable plant-based option than others in the market given that it ditches the need for a chilled supply chain.

Produced by the company Olive and Ash, the New Zealand-based Vince is founded by Nigel and Debbie Stowe.

Dehydrated vegan mince

The brand’s plant-based mince first launched in 2019 and is created from tomatoes, carrots, cauliflower, celery, onions, peanuts, herbs and spices. After a dehydration process, the ingredients can be rehydrated with boiling water and incorporated into a range of dishes to replace meat including nachos, burgers, meatballs and lasagne with a shelf life of 12 months.

At the moment, the duo produces 300 units of vegan mince a week, transforming their kitchen space into a commercial setup.

Part of the accelerator program by Sprout Agritech through which it received investment and funding, the products are sold at supermarkets and health stores across the country.

The company is planning to raise US$300,000 in its seed investment round, which could lead to US$1.2 million worth of sales per year. It has already received interest from U.S.-based Stray Dog Capital, which has backed Beyond Meat and Meatless Farm.

Debbie and Nigel Stowe. Source: Vince

Sustainable supply chain

In an interview with FoodNavigator-Asia, the founders said that initially, they wanted to create a product for the chilled supply chain, just like the other plant-based brands in the market. But the company noticed that there was a huge wastage, for instance in power outages and couriers not landing in time and 30% of all the food manufactured being wasted throughout the supply chain.

The duo then thought of having a long term sustainable supply chain for its sustainable products. “We think that using dehydrated products is really a step forward in reducing our carbon footprint since there is no need for a cold chain. Also, it is lighter and opens the potential for exports in the future.”

The brand will also work to establish manufacturing facilities close to its growers.

Source: Vince

Replicating meat properties is key

Vince uses tamari and nutritional yeast in its plant-based mince to replicate the umami flavours found in meat products.

The dehydration process also helps create a nutritionally dense product. According to multiple studies, this process achieves 50% more nutrient density compared to frozen or fresh vegetables.

The founders added: “For freeze-dried foods, when they are rehydrated with water, it tends to go mucky and this texture is uniform in the whole product. However, with dehydration, our product retains the texture after rehydration and having ingredients like peanuts also help with crunch.”

Validated by the New Zealand market, Vince is in talks with Massey University to receive consumer feedback on their products with the results to be unveiled in the coming months.

Source: Vince

Sights on Asia market

The brand aims to work with partners to create specific flavours catering to different export regions with a special focus on Asia. According to experts, a 200% increase in demand for alternative protein is expected in certain Asian markets owing to the increasing flexitarian trend and health concerns.

The founders further believe that the APAC market will be more accepting of its products as consumers have increased awareness regarding dehydrated foods than European consumers.

It is further innovating for New Zealand’s snacking market and is turning to seaweed to make nutritious products and add more fibre and protein. “Seaweed is a highly nutritious ingredient with high levels of minerals and is a natural carbon sink. We are looking at formulating a product with seaweed as an umami base for the Japanese market.”

https://www.greenqueen.com.hk/new-zealands-vince-vegan-mince/