The kebab for everyone: Düzgün Group and The Vegetarian Butcher launch plant-based kebab skewer
Kebab fans in Germany can rejoice - because kebabs are now twice as tasty. The Düzgün Group, one of the leading kebab manufacturers, has joined forces with The Vegetarian Butcher, the renowned brand for the production of plant-based meat alternatives, to launch its first plant-based kebab on a skewer, which is no different to conventional meat in terms of taste, texture or handling. Thanks to the new doppelganger to the traditional meat skewer, there are no more compromises for kebab lovers. The two industry leaders are thus responding to the growing demand for meat alternatives in Germany.
Born in the capital, popular throughout Germany
The doner kebab is one of the most popular fast food dishes in Germany. In Germany alone, 2.4 billion euros are spent on kebabs every year. Across Europe, 400 tons of doner kebab are produced every day. However, the demand for plant-based alternatives is increasing. 60 percent of Germans between the ages of 16 and 59 would order a plant-based kebab. This includes vegans, vegetarians and flexitarians, but also people who eat meat but want to reduce their consumption. In Germany, 42% of people say they want to eat less meat. To meet this demand, the Düzgün Group has now teamed up with The Vegetarian Butcher. "Our product is aimed at meat lovers who don't want to give up the taste of animal meat - regardless of whether they are vegan or not. For us, it's about creating plant-based alternatives to animal products," says Hugo Verkuil, CEO of The Vegetarian Butcher.
Real taste doesn't need meat
The Düzgün Group's expert knowledge in the kebab sector and The Vegetarian Butcher's expertise in the product development of plant-based alternatives have made it possible to adapt and recreate all facets of the kebab: from taste and texture to cutting with a knife or machine and grilling behavior. The Plant-Based Kebab does not differ from the original in terms of taste, texture and handling. Among other things, the spit consists of soy protein and a spice mix specially tailored to the classic kebab, which together ensure an authentic taste. Essential flavor components of a traditional kebab can be found in the new plant-based kebab. These are based on cumin, onion, garlic, oregano, thyme, pepper and paprika. Various soy proteins were tested for the texture in order to find the optimal link between taste and texture. "We are convinced that our customers won't be able to taste the difference to a kebab with meat," explains Hugo Verkuil from The Vegetarian Butcher.
The revolution in gastronomy
Previous plant-based kebab alternatives usually either consist of different base ingredients that affect the taste and texture, or they are already pre-cut in a convenient format, while others require additional handling or heating after being cut from the skewer. The unique thing about the new Plant-Based Kebab is that it behaves like animal meat and is grilled directly on the spit and then sliced.
The Plant-Based Kebab produced and distributed by the Düzgün Group "powered by The Vegetarian Butcher" is now available in the cities of Berlin, Dortmund, Hamburg, Cologne and Munich. Together, the two companies will sustainably expand the range of plant-based kebabs and thus fill a gap in the market for plant-based products for kebab store operators. "The plant-based kebab is a great addition to our product range and not an alternative, but a product in its own right. Together we want to revolutionize the gastronomy scene," says Fevzi Düzgün, CEO of the Düzgün Group.
The Plant-Based Kebab is available every Thursday from 16.11. - 07.12.2023 in participating kebab stores:
- Berlin: Langhans-Grillhaus, Langhansstraße 30, 13086 Berlin
- Dortmund: VIP Döner, Brückstraße 9, 44135 Dortmund
- Hamburg: Schanzen Döner, Schanzenstraße 101, 20357 Hamburg
- Cologne: Haus des Döners, Venloer Str. 361, 50823 Cologne
- Munich: Alis Superfood, Marienplatz 16, 80331 Munich
Further stores can be found via the store finder in the future.
Statistics:
- Meat intake in Germany: Statista Flobal Consumer Survey, Q4 2021
- Potential of vegan kebab in Germany: Market research institute Innofact AG, Fullreport "Potential of vegan kebab" for Unileve
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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