Now that there are more people embracing plant-based eating, the options for holiday roasts are becoming numerous. To add another flavorful product for vegans and vegetarians to choose from, Field Roast introduced its Smokey Forager’s Roast.
On the inside, the roast is stuffed with mushrooms, lentils and wild huckleberries. These ingredients are wrapped in a comforting blend of bread and wild rice, creating a convincing texture that looks like a real roast, which is glazed with a pineapple and mustard glaze.
Smokey Forager’s Roast is a great example of how plant-based substitutes can be used for cruelty-free eating over the holidays and its release indicates that more consumers are looking to indulge in ways that do not involve harm to animals.
Exotic Vegan Roasts
This Vegan Holiday Roast is Topped Off with a Pineapple Mustard Glaze
Trend Themes
1. Plant-based Holiday Roasts - The rise of veganism and vegetarianism has created opportunities for plant-based holiday roasts as more consumers shift towards cruelty-free eating.
2. Mushroom and Lentil Stuffing - Incorporating mushrooms and lentils in holiday roasts is a trend that addresses the need for sustainability and healthy eating.
3. Fruit-infused Glazes - Fruit-infused glazes like pineapple and mustard provide plant-based roast alternatives with extra flavor and innovation.
Industry Implications
1. Plant-based Food Industry - Plant-based holiday roasts represent a potential market for companies looking to cater to the growing vegan and vegetarian demographic.
2. Sustainable Agriculture Industry - The incorporation of mushrooms and lentils in holiday roasts is a trend that could create opportunities for sustainable farming practices.
3. Food Technology Industry - Fruit-infused glazes innovations can be developed within the plant-based food industry to create new alternative holiday roast options.