ChiQin which includes the brand’s first wings products, Quorn Buffalo Wings (ve) and Quorn Southern Fried Wings (ve), join the Buttermilk Style Chicken Burger (ve) that launched in April this year.
Claire Roper, Head of Marketing & Innovation Foodservice said: “We know we have the best meat free chicken on the market and we’re proud of it. We continually invest in research, both sensory and technical, to make sure we have the best taste, the best flavour and the best texture.
“The ChiQin concept is designed specifically for our casual dining customers, to highlight how Quorn can cater to those diners looking for comforting, messy, on trend builds on the menu.
“Chicken is a staple on every menu and diners are increasingly expecting to see meat free options on the menu, whether they follow a meat free diet or not.
“Meat free dishes are no longer on the menu to cater for the minority, whether diners are vegan, vegetarian or flexitarian, 25% believe it is important that the meals they eat Out of Home do not contain much meat*1.
“Quorn’s new ChiQin concept and products can help operators meet this demand.”
The launch forms part of the foodservice division’s relaunch to Quorn Professionals, with a bold new vision for the foodservice sector - Inspiring Chefs to Harness a Protein with Purpose. This will underpin the meat free pioneer’s ambition to tackle climate change by making great tasting food.
Claire adds: “Our new vision for the foodservice channel will focus on creating collaborative conversations about delicious food, to create a better future.
“Meat free isn’t just a trend anymore, it’s a consumer behaviour, and customers are actively demanding that delicious meat free dishes, in their own right, are added to menus.
The launch To launch ChiQin, Quorn is going on the road with a Brewery Supper Club Roadshow. The first event will be held in Manchester on Tuesday 26th October with operators in the city invited to Manchester Union Brewery, Manchester’s first and only dedicated craft lager brewery, to sample the concept.
Chantelle Nicholson, renowned plant-based chef, will be hosting a masterclass on the evening, supported by a representative from Rubies in the Rubble, a condiment brand that shares Quorn’s sustainability values and is made using ingredients that would have otherwise gone to waste.
This will be followed by a food and beer pairing talk with Will Evans of Manchester Union Brewery, all hosted by HITS Radio DJ, Hattie Pearson.
The next event will be hosted in partnership with Exhale Brewery in London in January (date tbc). Numbers are strictly limited at both events, operators interested in attending can email firstname.lastname@example.org
All Quorn products are made using Quorn’s super-protein, Quorn mycoprotein. It is nutritious and sustainable like no other protein and has a texture close to meat. It’s extremely versatile and can be used as both the finished product or an ingredient, opening up a huge opportunity for chefs across all foodservice channels, to create delicious and sustainable choices for their menus.