The Vegetarian Butcher launches vegan bacon using ‘patented fat tissue technology’ to mimic meat

Author: Maria Chiorando

Read Time:   |  8th June 2023

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The Vegetarian Butcher NoBacon 2.0 uses new fat technology, which the brand says results in a crispy rasher which boasts an 'appetising smell'


The Vegetarian Butcher has launched a new vegan bacon product, NoBacon 2.0, which it says ‘cooks and looks like the original’.

This latest product comes amid significant growth for the brand, which has achieved significant milestones in recent times, notably partnerships with eateries including Starbucks, Subway, Domino’s and Burger King.

Now, it says it has used ‘revolutionary’ food technology to create its NoBacon 2.0, described as a ‘game-changer’.

To develop the meat alternative, the Vegetarian Butcher identified characteristics of the perfect rasher, notably the mix of smoky and salty flavours and crispy texture.

These characteristics, it says, have been created in 100 per cent plant-based form using new plant protein technology.

New look vegan bacon for The Vegetarian Butcher

Like its predecessor, NoBacon 2.0 is made from soya and wheat protein, however there is a key update which ‘really makes [the] latest bacon innovation such an authentic experience’ – plant oils.

Using a new patented fat tissue technology, the brand says it has been able to create a rasher that mimics the same texture, oil release and translucency of real bacon.

According to the Vegetarian Butcher, fat is rendered during the cooking of traditional bacon, allowing the meat to be cooked in it.

Its previous NoBacon product had to be prepared with added fat as it did not release any oils during cooking.

Now, it says: “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.”

Anther common problem with plant-based meat (and vegan bacon in particular) is the texture, which can be chewy and dry. But the Vegetarian Butcher claims to have solved this complaint via new fat tissue technology.

It says: “Thanks to… a careful combination of plant-based ingredients, the new NoBacon strips can be separated easily when raw, and crisp up better when cooked.”

Finally, it says, the new fat tissue technology render the fat in the rashers translucent, like their animal meat counterparts.


 Why plant-based meat is a ‘win-win’

Hugo Verkuil, CEO of The Vegetarian Butcher, said in a statement: “Releasing all animals from the food chain is not just good news for animals, it’s also great news for our planet.

“Taking animals out of the equation makes the food system more efficient and more environmentally friendly.

“Instead of feeding legumes to animals and making meat out of these living creatures, The Vegetarian Butcher makes plant-based meat directly from legumes.”

He adds that by reducing the amount of soya that is otherwise used for animal feed, plant-based meat ‘significantly reduces the pressure on eco-systems, enabling more people to get the nutrition they need’.

Hugo concluded: “Our plant-based bacon’s taste and texture is fantastic, so it truly is a win-win-win.”

Why not get creative in the kitchen and whip up your own rashers? Here are 12 vegan bacon recipes that taste better than meat

Written by

Maria Chiorando

Maria is an editor and journalist. Her work has been published by the Huffington Post, the Guardian, TechnoBuffalo, Plant Based News, and Kent on Sunday among other national and regional titles.

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