Ferguson Plarre Bakehouses is the latest cafe chain to head into vegan territory, with its meat-free pie and sausage roll added to the menu.
It’s an on-trend move being embraced by a number of food franchisors.
Convenience chain 7-Eleven stores are trialling meat-free snack food, there’s plant-based chicken at Nando’s. And the big guns in fast food are no slouches in the vegan-friendly options with Hungry Jack’s meat-free Rebel Whopper, McDonald’s launching a veggie burger and Domino’s announcing soy-based protein as a meat alternative for its plant-based pizzas.
The move has the backing of animal group and Ferguson Plarre goodwill partner, PETA.
Senior partnership manager, Emily Rice said “Ferguson Plarre’s release of plant-based versions of Aussie favourites is not only a compassionate, eco-conscious move but also a savvy one that will help ensure the company’s growth into the future.”
Growing concerns over animal welfare and climate change have fast-tracked Australia to third spot in the world’s fastest-growing markets for vegan food.
Analyst firm Euromonitor International is expecting this sector to be worth $6 billion within 10 years.
Ferguson Plarre has four items on its plant-based menu: three vegan-friendly bakes – sausage roll, pie, mini Oggie – and vegan Tiddly Oggie.
The plant-based Aussie Pie ingredients include chickpeas, wheat, garlic, onion, and herbs and spices. In the sausage roll shitake mushrooms, carrots, potatoes, onions, chickpeas, garlic, onions and herbs are the ingredients.
The business has been testing products for 14 months, adapting the traditional family recipes to suit today’s flexitarian consumer.
CEO Steve Plarre recently made the switch to a plant-based diet himself, to understand more about the flexitarian approach to food.
“Whether it’s for health, the planet, the animals, or just wanting to cut back on a meat-heavy diet, Australians are getting curious about plant-based products,” Plarre said.
