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Emcesa bets on vegetable proteins within its global product offering
The vegan trend has come with strength to stay and grow in the market. The prestigious British weekly The Economist named 2019 as the year of veganism, a trend that continues to boom during this 2020 and that we see to extend in our country. In response to this lawsuit, Embutidos del Centro, S.A. (Emcesa) has developed its vegan line NO MEAT, which currently has the burger called ‘Burggie’ and is expected to expand to new products.
NO MEAT ‘Burggie’, which is made with olive oil, has a high content of vegetable protein and does not carry gluten or soy, and therefore is a food indicated for people with this type of intolerance. It is presented in a pack of 240 grams containing two 120 gram medallions each. Made from pea protein, without allergens and with vitamin B12, it also contains less fat than the meatburger. Como Ganar Dinero Con Una Pagina Web
“This first product of the NO MEAT range was developed with the aim of covering the new needs that the market has claimed. The ‘Burggie’ is 100% vegetable suitable for all the public, from the vegan community to people looking to try new foods or have a more varied diet,” explains Javier Mancebo, Managing Director of Emcesa.
This is how Emcesa’s ‘Burggie’ is cooked
For your preparation you only need to heat a skillet with a few drops of oil and let it cook three minutes per side. Thanks to its versatility, it can be taken with classic burger bread, lettuce, tomato, onion or any other ingredient; and accompanied by a garnish of potatoes, vegetables or salad.
In addition, Emcesa is already working to expand this NO MEAT line with the development of other products, for which it is analyzing the tastes of consumers and the new trends of today's society.
NO MEAT ‘Burggie’, Emcesa’s vegan bet
The vegan trend has come with strength to stay and grow in the market. The prestigious British weekly The Economist named 2019 as the year of veganism, a trend
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2023-04-11
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