Meat- and Fish Alternatives

Former Heston Blumenthal Chef’s Shocken Foods to Hit UK Shelves for Christmas

Award-winning UK plant-based deli meat manufacturer Shocken Foods is preparing to launch its innovative plant-based deli products before Christmas. 

Launched by Emma Bowe, a trailblazing female chef now turned vegan food tech entrepreneur, and Peter Kalkowsky, a professional caterer and previous senior manager at a global corporation, the company was first established as Veganly Deli and later rebranded to Shocken Foods. 

Bowe has worked with culinary legends such as Heston Blumenthal and Helene Darroze in three Michelin-starred kitchens, including at the Mandarin Oriental and The Connaught. She has also served as an executive head chef for renowned establishments such as Riverford Organic and Elior and has even catered for the BAFTAs, HRH The Queen, and the British Prime Minister.

Chef and vegan food entrepreneur Emma Bowe
Emma Bowe © https://ivanweiss.london/

Furthermore, she has earned three nominations in the upcoming Great British Entrepreneur Awards: Equity-Backed Entrepreneur (the only woman in this category), Retail Entrepreneur, and Technology Entrepreneur of the Year.  

The company uses highly nutritious ingredients such as hemp, pumpkin, and wheat to make protein-rich charcuterie (three times higher protein than meat, claims the company) including, pepperoni, bresaola, porchetta, and chorizo. The company’s pepperoni is said to withstand the high temperatures of a pizza oven without losing its juiciness and tenderness.

Redefining vegan cuisine

In addition to its recreations of deli classics, the brand offers a premium vegan foie gras pate, a spicy and spreadable vegan ‘Nduja, and 100% allergen-free vegan meatballs that are said to be remarkably similar to their meat counterparts. 

Vegan bresaola
Image courtesy of Shocken Foods

Shocken Foods was named Food Startup of the Year by the National Startup Awards and received the prestigious Great Taste Award for its vegan ‘Nduja spread. 

Recognizing the potential of Shocken Foods, global VC firm Big Idea Ventures selected the company to participate in its accelerator, which received a $200,000 cash injection for production expansion. 

Shocken Foods has secured a fully certified plant-based co-manufacturing facility in the UK to support its growth. It co-designs the production process to optimize cost and achieve highly scalable output with minimal lead times.

“Due to the Michelin star experience of its founders, its pioneering technologies, and award-winning products, Shocken Foods is redefining vegan cuisine for a cleaner, greener, tastier future,” says the company.

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