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Nowadays, customers increasingly seek allergen-free and alternative diet options. This presents a chance for businesses to provide excellent service without compromising quality and taste. New Zealand, like other places, sees a rise in interest towards diets like vegetarianism, veganism, paleo, gluten-free, and dairy-free due to health, environmental, ethical, and personal reasons. Businesses can cater to these dietary needs by offering alternative menu options, providing valuable service.
One in three (34%) of New Zealanders are now reducing their meat consumptions or not eating meat at all.
Internationally the prevalence of food allergies increase by more than 50% between 1997 and 2011.
New Zealand ranks 4th in the world for veganism.
More than 5% of New Zealanders avoid gluten in their diet.
9% of New Zealanders are dairy-free.
Inspiration for easy swaps
Superfoods and current trends
Rich in antioxidants and high in vitamin c, some have described it as a Japanese Lemon where a little goes a long way. Yuzu petit four jellies, incorporated into a ceviche marinade, simmered into a ramen or simply added to a mayonnaise. Why not even try just a couple of drops into a cocktail.
Whether it’s seeds, flour or oil, hemp is becoming increasingly popular which are rich in healthy fats and works as a natural anti-inflammatory. Sprinkling seeds over a cereal or salad, hemp flour is great for baking or used as a gluten free flour for thickening sauces and oil can be used as an olive oil alternative.
Originating from the Philippines Ube is a Purple Yam that can be used in sweet and savoury dishes, giving the food a vibrant purple colour with a slightly nutty, vanilla taste Using Ube can make gorgeous purple ice cream, cake scrolls, cheesecakes or lamingtons.
Harvested from Açai palm trees, grown in Central and South America, Açai has a high antioxidant content. Fabulous in smoothies, breakfast bowls or part of a dessert. Açai is now available in powders, purées and sorbets, and gives a vibrant colour to the meal.
Kimchi is a common ingredient in Korean cuisine. Packed full of vegetables and flavour it can be incorporated into a meal or served on the side, it boasts numerous probiotics and health benefits. Sauerkraut typically made with fermented cabbage, this is the European version to Kimchi.
Classic dishes that are being turned into vegan interpretations.
***Sources: https://vegansociety.org.nz/nz-ranks-4th-globally-for-veganism/#:~:text=New%20Zealand%20is%204th,2019%2C%20which%20has%20now%20slowed , https://www.1news.co.nz/2019/10/28/one-in-three-new-zealanders-have-cut-down-on-meat-consumption-new-study-shows/ , https://www.foodallergy.org/resources/facts-and-statistics#:~:text=The%20Centers%20for%20Disease%20Control,than%20tripled%20in%20U.S.%20children. , https://www.health.govt.nz/publication/adults-dietary-habits , https://theregister.co.nz/2017/04/12/lactose-intorle-rant/#:~:text=Nine%20percent%20of%20New%20Zealand,lactose%20intolerance%20by%20country%20percentage. ,
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