The Vegetarian Butcher’s latest innovation in bacon. When it comes to this beloved breakfast staple, expectations soar high. From its smoky and salty flavors to its crispy texture, finding a plant-based alternative that rivals traditional bacon has always been a challenge. However, The Vegetarian Butcher has cracked the code with their 100% plant-based recipe, taking the bacon experience closer than ever to the real thing. Using cutting-edge plant protein technology, this new creation is made from soya and wheat protein, devoid of artificial colors or preservatives.
Prepare to be amazed as you discover the tantalizing flavor and perfect texture that awaits.
- Friendly fat:
The issue: In traditional bacon, fat is rendered during cooking, allowing the meat to be cooked in it. Previous The Vegetarian Butcher plant-based bacon did not release any oils during cooking and therefore had to be prepared with added fat.The solution: Thanks to recently developed patented food technology, the newly added oil droplets in the NoBacon increases fat release to 20 times that of previous versions, which means it can be fried without any additional fat. The result is a crispy rasher and appetising smell.
Tender texture
The issue: A common problem with plant-based products is the texture, which is often described as chewy or dry.
The solution: Thanks to the new fat tissue technology, made from a careful combination of plant-based ingredients, the new NoBacon strips can be separated easily when raw, and crisp up better when cooked.
- Translucency
The issue: The Vegetarian Butcher’s original plant-based bacon did not react to heat like traditional animal-based meat, which in turn affected the consumer cooking experience.The solution: The Vegetarian Butcher’s new fat tissue technology uses a careful selection of plant-based ingredients that make the rashers’ ‘fat’ becomes translucent while cooking, just like their animal meat counterparts.
