Kebab strips, schnitzels, burgers: staples of modern cuisine are increasingly being prepared plant-based. Veggiecus now supplies not only its proven base mixes for producers and foodservice operators worldwide, but also frozen ready-made products. The protein expert is thus responding to the growing demand for simple, ready-to-use plant-based meat alternatives in gastronomy and foodservice.
The new frozen range includes plant-based kebab strips, meatballs, schnitzels and burger patties. All varieties are pea protein-based, feature short ingredient lists, are low in allergens and completely soy-free. They can be used flexibly across a variety of dishes and are quick and easy to prepare – a key advantage for kitchens with limited or untrained staff.
From powder to finished product
“Many businesses want to offer plant-based meat alternatives, but lack the capacity or expertise to mix their own blends or manage complex processes,” says Kathrin Rietmann, Business Development Manager at Veggiecus. “With our new ready-made products, we make it even easier for restaurateurs and system catering operators: unpack, cook briefly in a pan, air fryer or deep fryer, and serve – with no compromise on quality, texture or taste.”
Veggiecus is the plant-based division of Theodor Rietmann GmbH, a family-owned company established in 1967 and firmly rooted in the B2B sector. Initially a producer of baking ingredients for industry, the company made its name in the 2000s with high-protein foods such as protein bread and sports nutrition. Since 2021, it has also been developing dry mixes for plant-based meat alternatives – successfully used in sausages, patties, minced products, nuggets and specialties such as Turkish garlic sausage Sucuk.
Easy handling – big impact
Working with a dedicated production partner, Veggiecus is now significantly expanding this business segment. Serving customers worldwide, the company offers both dry mixes and frozen products as white-label solution or customized private-label solutions to meet customer requirements. “Especially in the kebab segment, we’re seeing huge demand,” Rietmann explains. “Many chains don’t have the space for a separate vegan spit – our frozen solution is the perfect fit.”
At trade fairs such as IFFA, Veggiecus base mixes have already impressed with their ease of use. While many competitor products require multi-step preparation, Veggiecus needs only water and seasoning – or soon, just a reach into the freezer. This makes the range ideal for system catering, contract catering, student services and chains looking to quickly respond to the growing demand for plant-based options.
