Blue Tribe Foods, one of India’s leading alternative protein companies, today announced the launch of plant-based Chicken and Pork Sausages in the country.
This development was earlier reported by The Vegan Indians in February this year.
With this, the company expands its current portfolio of products that includes, Chicken Nuggets and Chicken Keema.
The announcement follows the roll out of Beyond Meat sausages in India, which sold out on the first day of its launch, highlighting the growing demand for such products in the country. Compared to Beyond’s price tag of Rs 999 for 200 gms, Blue Tribe’s sausages are priced at Rs 350 for 250 gms.
Blue Tribe says it undertook months of R&D to develop these products, which “taste exactly” like their animal-derived counterparts.
Rich in fibre and Vitamin B12, both products are free from gluten and soy, and are non-GMO with zero cholesterol. They are made of ingredients like pea protein, oat fibre, and pea granules.
To be available in all major cities, the products can be ordered via the company’s website from 6th September, 2021. They are also open for pre-ordering currently.
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Blue Tribe is working on DTC- and HORECA-based business models, and has already garnered massive traction in Delhi, Mumbai, Pune, Ahmedabad, Bengaluru, Hyderabad, Kochi, Chandigarh, Kolkata and Chennai, according to a statement released by the company.
The brand is planning to further expand its geographical reach to Indore and Jaipur.
Speaking on this occasion, Co-founder of Blue Tribe, Sandeep Singh, said, “We are so engrossed in our lives today that it is hard to say no to our non-vegetarian food love. In fact, adding high protein food items like chicken breast and mutton is important for health.”
“However, large scale consumption is disrupting ecological balance. That’s why we have introduced plant-based products made with the latest food-tech technology so that consumers won’t have to compromise with taste and quality, and the Earth will have space to breathe and rejuvenate.”
According to The Good Food Institute, the global meat demand is estimated to rise by 40-100% between 2020 and 2050, adding at least 5-10 gigatons of CO2. To mitigate this, the focus needs to shift to alternative protein sources.
