French bakery manufacturer Bridor is introducing a new collection of vegan Viennese pastries, tapping into the growing demand for plant-based products.
The range includes two French-style pastries (Vegan Croissant and Vegan Pain Au Chocolat) and four gourmet vegan pastries (Vegan Cherry and Flax Seed Crown, Vegan Orange, Hazelnut Crown and Vegan Vanilla and Hazelnut Crown, and Vegan Raspberry-filled Croissant).
The number of people incorporating plant-based products into their diets continues to rise year on year, with 39% of global consumers saying they find the vegan claim appealing when specifically purchasing bakery items. In the UK, 54% of people consume vegan Viennese pastries at least once a week, with 69% of these eaten as a morning or afternoon snack.
Bridor’s new vegan pastry items are made from rigorously selected ingredients, including high-quality margarine with a melting point similar to butter, and French wheat flour, giving the products the familiar taste and light and crispy texture that consumers expect.
A vegan egg wash substitute (made of pea protein, water and sugar) is also used to create golden-topped pastries. The product range is made using Bridor’s ‘Clean Label’ recipes, which only use ingredients of natural origin.
Erwan Inizan, Northern Europe Sales Director at Bridor, said: “Viennese pastries are a must-stock item for hospitality outlets and operators could be losing out on valuable sales by not catering for those looking for vegan items. With 30% of people identifying as flexitarian eaters, offering a choice of vegan and standard pastry options can significantly boost revenue. After many years of research with our suppliers, we have selected a plant-based margarine that can help us reflect the delicious puff pastry texture and taste that consumers know and love. We are confident these vegan Viennese pastries will provide that point of difference for our foodservice operators to help them diversify their offering.”
The full vegan Viennese pastry collection is available to bakery and hospitality operators now via all leading foodservice wholesalers.
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Joseph Clarke
Editor, International Bakery
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