Indian brand Plantaway has expanded its range of meat alternatives with two new products — pepperoni and sausages.
Sold in a sliced format, the pepperoni is said to have a “crisp exterior and a juicy, tender bite”, making it ideal for topping pizzas or sandwiches. The sausages are described as having “a savory and juicy interior” and can be grilled, used to make hot dogs, and more. Both products are pea protein-based, free of preservatives, and rich in dietary fiber.
The sausages and pepperoni can be purchased from Plantaway’s website, and are also available via food delivery platforms Swiggy and Zomato in Mumbai, Delhi NCR, Bangalore, Chennai, Pune, and Hyderabad. The launches come after Plantaway was named Best Plant-Based Food Brand 2024 by India’s Plant Based Foods Industry Association (PBFIA).
Meeting evolving consumer needs
Plantaway was launched in late 2022 by a team of food service and hospitality professionals, who aimed to provide a “one-stop shop” for plant-based foods. The brand offers a wide range of alternatives to meat, milk, cheese, butter, and gelato, along with dips and dressings like mayo. Many of the products cater specifically to the Indian market, such as the seekh kebab and keema masala.
Earlier this month, Plantaway launched what was claimed to be India’s first plant-based chicken fillet. The whole-cut product can be grilled, baked, or sautéed, providing 19g of protein per pack. Forecasts suggest that the Indian plant protein market will be worth $1.21 billion by 2029, growing with a CAGR of 5.85%.
“As India’s award-winning plant-based foods company, Plantaway remains committed to meeting the evolving needs of consumers who seek healthier, environmentally conscious food options,” said Romil Ratra, CEO of Plantaway. “There’s strong demand for plant-based proteins and we want to enable our customers to firstly, be able to access these options anytime, anywhere, and secondly, have enough formats to choose from. Hence, our focus is on developing the right but diverse range which can satiate varied consumers and their meal preferences.”
