There's more vegan deli meat on the market than ever on grocery store shelves and Renegade Foods' newest innovation can be stored outside of the chilled section. The brand newly launched shelf-stable vegan salamis that can now be stored, shipped and merchandised without refrigeration, and this marks an industry-first launch.
Organic ingredients and traditional meat preservation techniques made the first-of-its-kind shelf-stable vegan salamis possible and the flavors and textures of the products are created naturally with minimal processing.
"Shelf-stable is a game changer for our business, our customers and the category," said Iona Campbell, CEO and Co-Founder of Renegade Foods, "Instantly we can decrease our environmental impact by reducing our packaging by over 80% and removing the need for cold storage. For retailers, they can now easily cross-merchandise our salamis throughout the store to improve velocity, from the cheese counter to the wine section and of course the current deli case."
Shelf-Stable Vegan Salamis
Renegade Foods Created Industry-First Vegan Deli Meats
Trend Themes
1. Shelf-stable Vegan Products - The trend towards shelf-stable vegan products allows for easier distribution and storage with minimal packaging waste.
2. Alternative Meat Products - The demand for alternative meat products like vegan deli meats presents disruptive innovation opportunities for creating new plant-based meat options.
3. Minimal Processing Techniques - Developing plant-based meat products that use traditional meat preservation techniques and minimal processing can appeal to consumers looking for more natural products.
Industry Implications
1. Food Retail - The food retail industry can benefit from offering more plant-based products with longer shelf lives and easier distribution.
2. Packaging - Innovations in packaging can be developed to improve the storage and distribution of plant-based meat products with longer shelf lives.
3. Food Manufacturing - Food manufacturers can explore the use of traditional meat preservation techniques and minimal processing in the creation of new plant-based meat products.