Page 13 - Cubo - Winning In Plant-Based

Exciting times…

What really interests us is that whilst much
of the plant-based market is focusing on
replicating meat (more on that to come!),
there‘s never been a better time to be

eating vegetarian and vegan food!

East vs. West

As we mentioned, we’re seeing an onslaught
Gone are the days of a sloppy aubergine lasagne as your only
restaurant option, when you visit the restaurant scene in most from the West with ‘Silicon Valley’ foods, which
major cities (examples from London above), it’s 100% evident clearly have a place, but could have a strong
that there’s a massive upshift in vegan/veg cooking. It’s not
about missing out, it’s about being creative, and delivering and compelling provenance positioning
amazing sensory experiences without the need for meat. It’s
about delight, not compromise, and it’s allowing more and through tapping into Eastern cuisine?
more people to bring vegan/veg into their repertoires without
it having to be a trade-off, or a decision made mainly on
ethics. It has the potential to go Mainstream – and there is a Afterall the likes of India, and many parts
real opportunity to tap into this...
of South East Asia, have been doing

vegetarian food rather well for thousands of

years, providing an opportunity to engage
There is MASSIVE scope to develop foods
that tap into this trend, that don’t just look consumers through an authentic culinary
to replicate meat, but provide a journey
of discovery - using all the senses to win plant-based experience
over a new audience

(in particular to help those ‘dabbling’ in the
area to realise that cutting down on meat
doesn't mean cutting down on pleasure)

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