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oscar mayer 140 years old The company known for its hot dogs, bacon and other processed meats is launching its first vegan menu. The company wants its vegan hot dogs and sausages to taste just like the real thing, from flavor to color to bite, people said. press release.
vegan options grown It was born out of a partnership between Kraft Heinz, Oscar Mayer’s parent company, and TheNotCompany. 1.5 billion dollars plant-based startup multi-million dollar investment From Jeff Bezos. November, Kraft Heinz Knot Company launched America’s First Plant-Based Kraft Mac & Cheese, Complementing Previous Launches kraft knot cheese slices And not mayo.
Oscar Mayer’s vegan sausage, called NotSausage, will be available in Italian and bratwurst flavors in grocery store aisles, and the company’s vegan hot dog, called NotHotDog, will come in one flavor.
Related: Mac without cheese?Kraft’s latest product is now vegan
Credit: Business Wire
“Consumers are expecting product replicas, products that look and function like animal-based products,” said Lucho López-May, CEO of Kraft Heinz Notco. Said Axios.
Kraft Heinz Notco intends to develop vegan products in other categories and recently began international expansion, according to a press release.
Credit: Business Wire
The new vegan option will debut on March 12th. expo westa showcase for natural, organic and healthy products that will hit retail shelves later this year.
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Oscar Mayer is the second most consumed hot dog brand in the United States. According to a survey by StatistaIn 2020, 62.17 million Americans ate the company’s hot dogs.
Kraft Heinz Notco has had success with vegan versions of popular products. The company’s NotCheese Slices became He’s No. 1 brand of plant-based cheese slices in dollar sales within eight weeks of launch. According to a brand representative.
Still, the plant-based meat industry faces a unique set of challenges, with companies like Beyond Meat and Impossible Foods facing challenges such as: decrease in income and employee stock. value goes down. According to , factors such as taste, cost, and texture can be barriers to adopting plant-based alternatives. Good Food Institute.