On Trend Vegetarian Options
25 Apr 2017 | Ramona’s Kitchen
So wires at the IFE in London.
I'm here with Ramona Hassan from the company's Ramona's Kitchen, and Ramon's Kitchen has a line called Me Too, which is an extensive line of vegetarian products.
Ramona, can you tell me a bit about some of the trends that you see happening in the industry and how your line of products meets this?
We are, we are really focused on the health market, which is really booming and the vegetarian market that is really taking a storm now, even among meat.
Eaters who are saying, you know what, we really need to eat a vegetarian meal a week or two vegetarian meals a week, and we're sort of filling that gap with tasty, good products that are Mediterranean, delicious with a bit of a twist so that we're incorporating the health side of things, incorporating ingredients that are just on trend.
So what type of products do you have?
For example, the hummus and the falafels are our biggest products.
We have different flavors of hummus and we're incorporating the superfoods, if you will, into them.
So for example, this seaweed hummus, a spinach and kale falafel, we've got a beetroot falafel, a quinoa falafel.
These are all products that are superfoods amongst our products that are already very popular, but just giving them a little bit of a twist.
And then giving the range and a little bit of innovation and a bit of color, sort of bring it into the 21st century and give it a little bit of a modern take on a kind of vegetarian and also on a very Mediterranean, very Middle Eastern group of foods, but just giving it a little bit of a 21st European look to it and a bit of fun.
And your latest launches are some chickpea snacks.
Yes, so we've on the same vein, we've we've decided to launch a range of crunchy chickpea snacks that are all different flavors, including a sweet one, a spicy one, and a miso salted one.
And we're thinking that that would be a really good alternative to to eat instead of crisps, give kids I think it's just a healthier, more filling alternative to what should be.
What do you think is the long term potential for vegetarian, vegan trends?
I think they're really not going anywhere.
I think people are just more pulse orientated as we're running out of ideas of how we're going to get proteins into people.
I think the pulses are the way to go.
They'll stay even among us meat eaters.
Ramona, thank you very much.
