This Veggiecus Plant-Based Ready-to-Cook Range Embraces Snacking
Michael Hemsworth — March 1, 2026 — Lifestyle
References: vegconomist & vegconomist
The Veggiecus plant-based ready-to-cook range will make its debut at Internorga in Hamburg, Germany from March 13 to 17, 2026 as a series of solutions that focus on quick cooking and modular portioning. The various items in the range embrace the popularity of snacking culture amongst consumers and introduce it to the foodservice sector in a way that's adaptive to its specific requirements. The range includes such options as plant-based burgers, schnitzel and doner strips that can be prepared in minutes for incorporating into a number of different recipes.
Business Development Manager Kathrin Rietmann spoke on the Veggiecus plant-based ready-to-cook range saying, "More and more operators want to offer meat alternatives but lack additional capacity or specific expertise. Our frozen products simply need to be unpacked and briefly prepared in a pan, air fryer or deep fryer.”
Image Credit: Veggiecus
Business Development Manager Kathrin Rietmann spoke on the Veggiecus plant-based ready-to-cook range saying, "More and more operators want to offer meat alternatives but lack additional capacity or specific expertise. Our frozen products simply need to be unpacked and briefly prepared in a pan, air fryer or deep fryer.”
Image Credit: Veggiecus
Trend Themes
1. Snack-inspired Plant-based Convenience - Rising demand for snackable formats creates opportunities for plant-based items designed for shareable, on-the-go consumption within existing menu structures.
2. Modular Portioning for Foodservice - Portion-controlled, modular products reduce prep complexity and inventory variability, enabling consistent menu extension without specialist kitchen skills.
3. Frozen Ready-to-cook Meat Alternatives - Shelf-stable frozen formats that require minimal cooking time open pathways for rapid rollout of meat-free options across high-volume operations.
Industry Implications
1. Foodservice and Catering - Large operators and contract caterers could integrate ready-to-cook plant-based snacks to expand offerings while minimizing training and labor impacts.
2. Retail Frozen Foods - Supermarkets and frozen specialty stores may capture convenience-oriented consumers by merchandising snack-sized plant-based frozen items alongside traditional frozen fare.
3. Ghost Kitchens and Delivery - Delivery-first kitchens stand to leverage quick-prep plant-based components to diversify menus and shorten order-to-delivery times.
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