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The product is already widely used in catering, supporting school menus in line with Government School Food Standards in England, which require schools to offer a non-dairy protein on three or more days each week.

The Gluten Free Vegemince is high in protein and low in sugar. The recipe does not contain egg, a common allergen in meat-free alternatives and one that is more prevalent in children.

Linda McCartney says Vegemince continues to be more cost-effective than beef mince, allowing caterers to offer familiar and child-friendly dishes such as chilli and spaghetti bolognese, while managing food costs and budget restraints.

Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods, said: “As the original meat-free pioneer, Linda McCartney Foods remains a brand that caterers and consumers trust, combining great taste, strong nutritional credentials and dependable performance in busy kitchens.

“Vegemince is the nation’s best-tasting mince and already a well-established product in foodservice. Moving to a Gluten Free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it.”

The product is available in ten x 1kg foodservice packs and available nationwide via catering wholesalers. For additional details email lindamccartneyfoodservice@hain.com.