Unilever R&D Partnership Develops Vegan Döner Kebab That Mimics Traditional Cooking Behavior
Unilever-owned plant-based brand The Vegetarian Butcher has joined forces with döner producer The Düzgün Group to create a vegan alternative to the popular meat dish. The partnership aims to meet the growing demand for both plant-based food and authentic döner kebabs, which have gained popularity as Germany’s favorite street food.
Traditionally, döner kebab meat is cooked vertically on a skewer, allowing fat to drop off and flavor the meat as it rotates. The challenge for the partnership was to replicate this unique cooking experience using plant-based ingredients. By combining their expertise, they successfully recreated the flavor, texture, slicing ability, and grilling behavior of a traditional meat kebab.
The plant-based kebab is made from soy, plant-based fats, herbs, spices, and natural flavors. To achieve the same appearance, juiciness, and taste as an animal meat kebab, vegetable fats, such as rapeseed oil, are used. The result is a plant-based kebab that can be handled and grilled on the skewer just like its meat counterpart.
Unilever and The Düzgün Group are launching the plant-based kebab into foodservice this month, initially targeting German and European consumers. The product is halal-certified and lactose-free, catering to a wider range of dietary preferences.
The goal of the partnership is to scale up production and make plant-based kebabs mainstream. The Düzgün Group’s extensive supply chain and production capabilities make it possible to offer a large-scale supply of plant-based skewers to the foodservice industry.
Importantly, kitchen teams do not require any additional equipment to serve the plant-based kebab. The skewer seamlessly fits with existing equipment and cooking processes, making it a convenient option for restaurants and shops.
By expanding their product range to include plant-based options like the döner kebab, The Vegetarian Butcher aims to cater to a broader consumer base, including vegans and meat-lovers. The partners are confident that people will not be able to taste the difference between the plant-based and animal meat kebabs.
In conclusion, the collaboration between Unilever and The Düzgün Group has successfully developed a plant-based kebab that replicates the traditional cooking behavior of the döner kebab. This innovative product meets the growing demand for plant-based alternatives in the food and beverage industry and aims to make plant-based kebabs a mainstream choice for consumers.
