Reading Time: < 1 minute The vegan tuna launches this week (Photo: Loma Linda)
Reading Time: < 1 minute

UK supermarket giant Morrisons is launching vegan tuna fish this week.

The Loma Linda TUNO, which is made from ‘soy protein and natural flavorings’, comes in five flavors including Lemon Pepper, Sweet Chilli, TUNO Mayo, Sesame Ginger, and Spring Water. There are less than 90 calories per serving.

The tuna, which will be sold alongside its traditional counterpart on the tinned fish shelf, is available in 142g cans, costing £1.30.

‘Alternative to tuna’

“We have listened to so many customers who want an easy alternative to tuna, that’s high in protein and can be used in much the same way,” Robert Wilson, Morrison’s Tuna Buyer, said.

“TUNO provides a convincing alternative for sandwiches, pasta, and salads.”

Vegan tuna

“Health and sustainability are critical components in a world where today’s shoppers are not only aware of the benefits of plant-based proteins, but also embracing them as part of a healthy lifestyle,” Eric Woods, Managing Director at Worldwide Food Associates, said in a statement sent to Plant Based News.

“As such, retailers are significantly increasing the space allocated to plant-based alternatives, as more brands enter the market. Plant-based protein alternatives are our future, and we’re committed to delivering healthy, sustainable foods to future generations, and we are already progressing early discussions with retailers.

“TUNO offers a first of its kind, innovative, tasty, healthy and convenient option which is set to transform the plant-based food category in the UK.”

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.