The company behind a meatless ‘bleeding’ burger claims its innovation will now be available to more than 40,000 restaurants nationwide after agreeing a distribution deal with Brakes.
Moving Mountains offers a product that it claims sizzles, tastes, smells and even bleeds like meat but is entirely plant-based. The burger is supplied in frozen in packs of 20 patties, and can be shallow fried in just four minutes on each side. The blood effect comes from the use of beetroot juice within the burger.
In September, Marston’s became the first national pub chain to put the burger on its menu as part of a move to tap into vegetarian and flexitarian diets.
Moving Mountains has spent more than three years developing the plant-based burger with a team of leading scientists, chefs and farmers with over 300 test kitchen recipes to create the final product.
The company believes this is set to be one of the most impactful food inventions of the century and represents a more sustainable solution to mass meat farming – improving human and environmental health for the better.
It expects Brakes to shift more than one million burgers next year.
Simeon Van Der Molen, CEO of Moving Mountains, said: “The new supply deal with a distributor wholesaler like Brakes means we can now supply almost any restaurant up and down the UK and get more people to bite into the future of food technology with the Moving Mountains® Burger.
“Since launching nine months ago, people from across the country have been requesting the burger to be stocked at a restaurant near them, and now we can supply that demand with our food tech plant-based burger that requires less land, less water and produces less greenhouse emissions than animal meat. It looks, smells and tastes as indulgent as regular meat so it can be enjoyed 100% guilt-free by consumers.”
The food tech sector, which is a branch of food science that involves the application of technology to improve food production, has seen a 6% year on year increase with £3.4 billion invested in the sector globally.