Gold&Green® Foods Helps Taco Bell Deliver Meat-Free Munchies
FLECTING ON RE
Gold&Green Pulled Oats® has partnered with Taco Bell UK to launch a new range of plant-based fillings for their iconic tacos
A
s Veganuary hits and the country looks to get healthy for 2021, Taco Bell has partnered with Gold&Green Pulled Oats® to launch a brand-new plant-based range.
around helping make meat-free accessible to all. Simon Solway, Country Manager, OOH/Retail UK and IRE, Gold&Green® Foods, had this to say: “At Gold&Green we believe that plant-based food should
Available from the 7th January in all 53 Taco Bell
be for everyone, be they vegetarian, flexitarian or meat-
UK restaurants, the new veggie offering is perfect for
lovers. We’re delighted that Taco Bell has chosen to
those looking to go meat-free or meat-lovers looking for
incorporate Pulled Oats into their iconic menu, and we
something new and tasty to kick start their year!
hope fans will love their oaty goodness this January and
The Mexican-inspired restaurant is extending its
beyond! ”
offering to meet the growing demand for meat-less meals. Deliciously healthy and packed with protein* - and fibre –
*100g of Pulled Oats contains 30g protein versus 20.2g
Gold&Green’s plant-based protein Pulled Oats® is a mix of
in 100g Chicken
oats, peas and fava beans. It has a succulent texture that
For more information on Pulled Oats® by Gold&Green®
absorbs flavour, as well as seasoning, making it perfect for
Foods visit www.goldandgreenfoods.com/uk
tasty Tacos. The plant-based filling works as a meat-free alternative to the seasoned beef or grilled chicken and packs all that same craveable Taco Bell flavour - so diners can have their fix when meat isn’t on their menu. The Gold&Green Pulled Oats® meat-free option is also available in any build on the Taco Bell menu – from burritos and quesadillas to the iconic Crunchwrap SupremeTM – so each meal can be personalised for the diner. Plus, starting at £1.29, it’s one of the most affordable plant-based options 20
Fastfood Professional • February and March 2021
February and March 2021 • Fastfood Professional
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