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Three Vegan Ingredient Alternatives
Team Offbeat | 25 Jan

With record numbers signing up to Veganuary this year, we check out three vegan ingredient switches you need to know about in 2019.


According to research by Informa Agribusiness Intelligence, the alternative milk sector is set to increase by 43% over the next four years. This is a statistic you cannot ignore. Be sure you are offering some of these alternatives at your coffee shop to appeal to vegans and non-vegans alike. Choose from soy, coconut, oat, almond, cashew, rice or hazelnut – never has there been such a variety of alternatives.


One of the best, cheapest and accessible egg replacers around is ‘aquafaba’ – the water leftover from tinned chickpeas! It may sound questionable but with enough whipping, it resembles something very similar to its eggy counterpart. With egg-like foaming, binding and thickening properties, it is perfect for meringues, mousse, ice-cream and even mayonnaise.


With 3.5 million people now identifying as vegan or vegetarian in the UK, never has the alternative meat industry been so innovative. From tofu to Quorn, supermarkets are offering an increasing range of meat substitutes. One of the biggest restaurant openings of 2018 was Temple of Seitan, serving vegan ‘chick’n’ made from seitan, a wheat gluten mixed with herbs, spices and tofu. A healthier replacement known as jackfruit is currently dominating the vegan scene. When eaten unripe, it has a fairly neutral taste and meaty texture, perfect with whatever flavour you choose to pair it with.

With an increasing demand for healthier and more ethically and environmentally conscious produce, be sure that you are offering innovative plant-based alternatives at your coffee shop to remain competitive.

By Charlotte Anderson

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