There are just 6,000 of the tacos  (Photo: Supplied to PBN) - Media Credit:

Taco Bell Trials Plant-Based Pork In China

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2 Minutes Read

Taco Bell is trialing a limited edition taco featuring plant-based pork in Shanghai today.

The OmniPork Crunchy Taco with Yu Xiang Sauce includes Omnipork – a healthier, vegan alternative to pork meat – seasoned with spicy Chinese ‘Yu Xiang’ sauce and accompanied by lettuce.

Trendsetter

“Yum China has once again proven why they are a market leader and trendsetter in their sector. From our first meeting about introducing cutting-edge plant-based protein to Mainland Chinese customers to full launch at all the outlets under the Taco Bell brand, it has been nothing short of a fun collaboration,” Founder of OmniPork & Green Monday, David Yeung said in a statement sent to Plant Based News.

“Their group is well known for their focus and insight on localized menu innovation, which is why this fusion Yu-Xiang OmniPork Taco – a combination of classic seasoning in a novel taco presentation – is bringing such WOW effect to both local and foreign patrons.

“We are confident that this special promotional launch is the beginning of a long partnership between the Green Monday group with Taco Bell as well as other brands under the Yum China portfolio.”

‘Protein for everyone’

Speaking to PBN earlier this year about Omnipork, creator David Yeung said “In China, the pork to beef ratio in terms of consumption is seven to one. In Vietnam, it’s 10 to one. So it’s not even close. 65 percent of meat consumed in China is pork.”

This translates to more than 700 million pigs per year – which not only raises huge ethical issues, but environmental ones – with these animals producing more than a billion metric tonnes of livestock waste – as well as medical ones.

“The product is obviously cholesterol-free, all the harm, all the cruelty, all the things that are not good from meats, it’s completely free-from,” said Yeung. “It’s also around 70 percent lower in saturated fat, 200 percent higher in calcium, and 50 percent higher in iron than pork. And of course, there’s enough protein for everyone.”

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The Author

Maria Chiorando

Maria is the former editor for Plant Based News. She has been a newspaper reporter and features writer. Her work has been published by The Guardian and The Huffington Post, among others

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