The Asian plant-based manufacturer’s next generation ‘chicken’ recipe was developed at SHICKEN’s certified allergen-free site in Kent and uses all British ingredients.
Set to be rolled out nationally in the SHICKEN ‘Tikka Kebab’ this week, initially via Costco stores, the new recipe will be incorporated throughout its entire range of curry and kebab dishes and made available across retail, D2C and Foodservice by the end of May 2024.
Made with pea proteins that are solely sourced from peas farmed in East Anglia, rather than from soy and wheat-based ingredients as was previously the case, the next generation 'chicken' recipe should enable the brand to reduce its carbon emissions and air miles.
Co-founders of SHICKEN, Parm and Satvinder Bains, believe that the move to pea protein will help improve the taste and texture of its products, while also making its range more inclusive and accessible to people with allergies. They also featured in a recent edition of 'Me and my team', where they discussed the development of SHICKEN and the plant-based category.
‘Sustainable sourcing is essential to the future of food’
“As a business we are committed to making plant-based food delicious, inclusive, and ethical,” said Parm Bains.
“Our next generation recipe has been developed to taste even better and opens the SHICKEN range up for everyone to enjoy – whatever their dietary requirements are.
“Sustainable sourcing is essential to the future of food and the planet and reducing the food miles of our ingredients it’s a key part of our mission and purpose.
“We exist to provide consumers with the options to make good food choices that are a win-win, by providing convenient, restaurant-quality authentic Asian plant-based meals, supporting animal welfare and minimising the impact on the environment through a more sustainable range, with full traceability from farm to fork.”
In other news, Adnams has published its financial results for the 12 months to 31 December 2023, during which time it suffered a pre-tax loss of £4m.
