The Kebab for Everyone: launch of a Plant-Based Kebab Skewer.

Hamburg (ots)

Kebab fans in Germany can rejoice – because kebabs now make things doubly beautiful. The Düzgün Group, one of the leading kebab manufacturers, has partnered with The Vegetarian Butcher, the renowned brand for producing plant-based meat alternatives, to bring their first plant-based kebab skewer to the market, which is indistinguishable in taste, texture, and handling from traditional meat. Thanks to the new doppelgänger to the traditional meat skewer, there are no more compromises for kebab lovers. With this, the two industry leaders respond to the increasing demand for meat alternatives in Germany.

Born in the capital, popular all over Germany

The Döner Kebab is one of the most popular fast food dishes among Germans. In Germany alone, 2.4 billion euros are spent annually on kebabs. Across Europe, 400 tons of kebabs are produced daily. However, the demand for plant-based alternatives is on the rise. 60 percent of Germans between 16 and 59 years would order a plant-based kebab. This includes vegans, vegetarians, and flexitarians, as well as people who eat meat but want to reduce their consumption. In Germany, 42 percent indicate they want to eat less meat. To meet this demand, the Düzgün Group has now partnered with The Vegetarian Butcher. “With our product, we are targeting meat lovers who do not want to give up the taste of animal meat – whether they are vegan or not. For us, it’s about creating plant-based alternatives to animal products,” says Hugo Verkuil, CEO of The Vegetarian Butcher.

Real Taste Doesn’t Need Meat

The expert knowledge of the Düzgün Group in the kebab area and the expertise in developing plant-based alternatives from The Vegetarian Butcher have made it possible to adapt and replicate all facets of the kebab: from taste and texture to cutting with a knife or machine and grilling behavior. The plant-based kebab, in terms of taste, texture, and handling, is indistinguishable from the original. The rotisserie skewer consists of soy protein and a spice mix tailored to the classic kebab, ensuring an authentic taste. Essential taste components of a traditional döner are found in the new plant-based kebab. These are based on cumin, onion, garlic, oregano, thyme, pepper, and paprika. Various soy proteins were tested for the texture to find the optimal link between taste and texture. “We are convinced that our customers will not taste the difference compared to the kebab with meat,” explains Hugo Verkuil of The Vegetarian Butcher.

The Revolution in Gastronomy

Previous plant-based döner alternatives usually consist of different basic ingredients that influence the taste and texture, or they are already pre-cut in a practical format, while others require additional handling or heating after being cut from the skewer. What’s unique about the new plant-based kebab is that it behaves like animal meat and is grilled directly on the skewer and then cut.

The plant-based kebab, produced and distributed by the Düzgün Group “powered by The Vegetarian Butcher,” is now available in the cities of Berlin, Dortmund, Hamburg, Cologne, and Munich. Together, the two companies will sustainably expand the range of plant-based döners, thus filling a gap in the market for plant-based products for döner shop operators. “The Plant-Based Kebab is a great addition to our product range, not an alternative but a standalone product. Together, we want to revolutionize the gastronomy scene,” says Fevzi Düzgün, CEO of the Düzgün Group.