Catering For The Growth In Vegetarian Customers

Blog | 25 September 2017

There have been various media reports featuring the increase of vegans, vegetarians and indeed the flexitarian, which combines a meat and vegetable diet.  In fact there’s been a growth of 350%* in the number of vegans in the UK and, as such, we will see more and more menus and dishes being adapted to accommodate the growth in this area.

Caterers and food processors should be taking on board the growth in all areas and incorporate them into their new product development.  From offering a number of vegan and/or vegetarian dishes it’s important to make the change and appeal to wide ranging audience.

As a result of the growth there are pressures on retailers and food processors to adopt a ‘natural approach’ when it comes to hygiene within the salad, fruit and vegetable industry and a pressure not to wash in chlorinated solutions.  We work with lots of customers using our Crystal product.  It is the perfect solution as it is chlorine free and provides excellent microbial reductions in a cost effective way.  It is manufactured from Hydrogen Peroxide and Acetic Acid to form an equilibrium blend of Peroxy Acetic Acid, Hydrogen Peroxide and Acetic Acid, this eventually breaks down to form water and Acetic Acid. Acetic Acid is then biodegradable.

Dr Jim Taylour, Head of Products, Research and Development, here at Holchem said: “Crystal is low foaming and is effective against a wide spectrum of micro-organisms, including vegetative and sporing bacteria, moulds, spores, yeasts and viruses.  It is suitable for a wide variety of vegetable, salad and fruit washing procedures.” 

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