London's Greek-style Smashing Plates and Symplicity Foods teamed up to create a handheld plant-based skewer meal that features meatless alternatives. The plant-powered kofta wrap features Symplicity’s natural plant-based meat alternatives in Smashing Plates’ signature doughy wrap and it's served with salad, fries and a new yellow sauce.
Symplicity Foods was founded by Neil Rankin, a trained butcher who became interested in the impact of animal agriculture on the environment and set out to create alternatives to processed meat alternatives. Rankin told vegconomist, "I think people are losing faith in heavily processed foods because it lacks that transparency, and they can see a disconnect with the idea of heavy processing and sustainability. Chemicals don’t taste great. Food made by nature is always better."
Plant-Based Skewer Wraps
Smashing Plates & Symplicity Foods Collaborated on a Kofta Wrap
Trend Themes
1. Plant-based Fast Food - The increasing demand for plant-based meals is driving innovation in the fast food sector, providing consumers with convenient and healthier alternatives.
2. Transparent Food Production - The rising demand for transparency in food sourcing and production processes fuels disruptive opportunities for sustainable, ethically sourced products.
3. Meat Alternative Innovation - As the market for plant-based proteins expands, there is a growing need for innovation in taste, texture, and diversity in meat alternatives.
Industry Implications
1. Plant-based Food Industry - Offering plant-based skewers presents growth opportunities for businesses in the plant-based food industry, targeting not only vegans but health-conscious consumers.
2. Sustainable Packaging - The evolution of plant-based fast food requires sustainable packaging solutions for environmentally-conscious consumers and further reduction of waste.
3. Natural Food Additives & Flavorings - The expansion of plant-based meat alternatives signifies opportunities for companies to produce natural food additives and flavorings to enhance taste profiles.