by Brakes
Jan 11th, 2022
4 mins

Vegan range includes traditional favourites Sticky Toffee Pudding and Raspberry Jam Pudding

Brakes, the UK’s leading foodservice supplier, has launched a new range of ‘traditional’ vegan desserts aimed at helping operators capitalise on increasing demand for vegan products out of home.

The desserts were launched following research which showed that, while consumers increasingly want vegan products, they also want familiar, nostalgic comfort food, a trend which has been driven by the COVID-19 pandemic.

The new range of British-made classic hot pudding desserts, including Syrup Sponge Pudding, Raspberry Jam Pudding and Sticky Toffee Pudding, has been reimagined to be suitable for vegans.  The desserts are pre-cut rather than from an individual mould to achieve a more rustic, homemade appearance.

Matt Lake, Brakes’ Senior Product Development Manager – Innovation Lead, said: “We’ve developed a fantastic range of puddings, which taste out of this world.  While we recognise the huge, and increasing, importance of the vegan sector, first and foremost our products must be at least as good as traditional alternatives.  These puddings do not disappoint.

“The growth in vegan products has been exponential and it shows no signs of stopping.  It’s important, particularly in these difficult times, that we help our customers to capitalise on as many opportunities as possible and having a range that exceeds expectations of vegans and non-vegans alike is an important part of that.

“We know that 15% of vegans struggle when eating out and one in five miss non-vegan foods*.  So, this range is perfect addition to the menu, offering desserts that generations of people have loved and now everyone, including vegans, can continue to enjoy!”

With Veganuary upon us, Brakes has also launched a free webinar and made it easy to access inspirational recipe ideas with a new vegan inspirations webpage, which is ideal for operators looking to capitalise on the increasing popularity of vegan food not only in January, but also throughout the year.  The webinar is part of the Virtual Winter Food Festival available at:



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