Be the first to know!
Receive all the latest news updates, giveaways discounts, product announcements, and much more.
Marks and Spencer is launching vegan avocado burger buns and hot dog rolls tomorrow (June 13).
According to the upmarket retailer, the buns use pureed avocado in place of egg, which gives them a slightly green color. In addition, coconut oil is used to recreate the classic brioche texture.
The bun, which cost £1.15 for a pack of two, will be available in M&S foodhalls, which are currently open and asking customers to follow social distancing procedures.
‘Perfect for BBQs’
“Avocados are huge – be it avocado on toast, in a margarita or simply as part of a salad – and social media goes mad for all things avo,” M&S bakery product developer Kirsty Rowley said in a statement sent to Plant Based News.
“Our new avoca-dough buns are the perfect BBQ accompaniment and complement our amazing Plant Kitchen selection beautifully but go equally well with some of our fantastic meat-based products too. The softness of these brioche-style rolls soak-up all the fantastic BBQ juices for ultimate summer bite.
“I love the buns with our Plant Kitchen No Beef Burgers, a big dollop of ketchup lettuce, tomato, and a couple of extra slices of avocado for good measure. We think customers are going to love them, and they will be dominating an Insta feed near you very soon.”
The new products are part of Marks & Spencer’s Plant Kitchen range, which it launched in January 2019, featuring more than 60 meals, snacks, and ingredients.
Speaking as the launch was announced, Claire Richardson, who developed the range alongside a team of food experts, said: “Some people think meat-free food is boring but that couldn’t be further from the truth, it’s experimental – and it’s delicious.
“We’ve created a collection that will appeal to everyone – whether you’re a longstanding vegan, want to lead a more flexitarian lifestyle or you love meat but think cauliflower popcorn sounds amazing. It’s all about delicious tasting food first – and plant-based second.”