Forbidden Foods has launched a range of long shelf-life plant-based meats through its Sensory Mill brand, targeting consumers who actively pursue more convenient ways to improve their diet.
The products are made to be a dry and rehydratable, and can be stored in an ambient environment on shelves and in pantries for up to 24 months, rather than the fridge, delivering far greater distribution network options via e-commerce, supermarkets, and non-perishable exports.
The range includes plant-based minced pork, beef, and chicken, as well as a plant-based burger mix that requires consumers to add water and oil to make the final product.
Keeping the product in a dry form avoids an environment where the product is moist, allowing bacteria to reproduce, the company said.
Forbidden Foods CEO Marcus Brown said the launch of the range was a significant milestone for Forbidden Foods.
“With an initial launch via our digital channels, we are also securing further distribution through our existing grocery, supermarket, and export networks.
We are continuing to develop further product offerings under the Forbidden Foods Sensory Mill brand to provide our customers with quality products that meet their health and lifestyle requirements,” said Brown.
The launch of Sensory Mill into the plant-based market is pivotal for Forbidden Foods to capitalise on the increasing trend in the global food production and supply system towards more sustainable plant-based diets.
Plant-based meats are a rapidly growing sector of the broader food market aimed at addressing the world’s increased demand for protein foods from a shrinking farming ecosystem.
The plant-based food market is currently estimated at US$7.4 billion globally and is expected to grow at 15 per cent CAGR over the next 5 years.
Sensory Mill plant-based meats will initially be available through Forbidden Foods’ ecommerce store with a roll out program to Australian and international grocery retailers and supermarkets commencing soon.
