Promoted: Vegan Burrito tackles labour and waste challenges

Invisible Chef, a family-owned award-winning food producer, has launched a new vegan burrito especially designed to meet demands for more plant-based food in workplaces – as well as help caterers tackle existing labour, waste and allergen challenges. 

Launching ahead of Veganuary, the tortilla wrap hand filled with pulled oats cooked in a spiced harissa sauce with kidney beans, black beans & tomatoes, has been developed as part of an existing range of hand-held products in the company’s portfolio.  

The burrito is frozen and cook-in-pack, which requires little labour resource, offers hygiene benefits through less manual-handling of ingredients & end product, and enables caterers and workplaces to reduce waste by knowing exactly how much product to use.  

The recipe and packaging have been carefully designed to be able to be cooked in any cooking device. 

Prepared in a factory that is BRC AA+ accredited, the products are safe from allergen cross-contamination, offering consumers comfort of knowing exactly what ingredients are being used in the burrito, satisfying Natasha’s law regulations. 

Jason Coyle, founder, Invisible Chef which is part of Mr Crumb, said: “We’re really pleased to be able to offer our new product ahead of Veganuary. 

“Not only is it timely as January is often a time where people review their diets ahead of the new year, but it’s also a really viable solution for some many of the challenges the sector is going through at the moment.  

“We know that labour and waste and two of the main issues at the forefront of caterers minds at the moment. We hope our product can help to alleviate some of these pressures as we work our way towards the recovery in 2022.”